Disease Proof

Cut Fat, Add Salt?

Salt is unhealthy, it ups hypertension and stroke-risk, but yet, it’s in everything, from bagels to breakfast cereal. And in this video, Dr. Fuhrman’s friend, Jeff Novick MS, RD, LD, LN, explains that after cutting the fat in many foods. Food producers increased the salt, to make it taste better.

And experts at Consumer Reports concur. "Our analysis found that lower-fat products might be higher in sodium. That's in part because when fat is taken out of full-fat foods, sodium is sometimes used to compensate for flavor," Jamie Hirsh, associate health editor, told Reuters.

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Comments (2) Read through and enter the discussion with the form at the end
Foodaroo - December 3, 2008 11:04 PM

I wouldn't say, "Salt is unhealthy". Sodium is essential to maintain homeostasis. It's just that the average American consumes way too much.

Too much will lead to hypernatremia and too little will lead to hyponatremia. Both are dangerous. Sodium is a complex subject, much more than what the media knows. Too much can be bad for the heart. Too little and not enough blood pressure can send one into shock (if the systolic bp dips below 80) And people with diarrhea are very deficient in both sodium & potassium.

Sara - December 4, 2008 11:25 PM

It's really hard to get too little salt. Natural food has sodium. Dr. Fuhrman has recommended only 300 mg. of salt above what naturally occurs in whole foods.

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