We had a fantastic discussion last week about salt and the importance of dietary context (aka everything else you’re eating). Thanks to everyone who participated. As always, show notes are below.
The next live event is tomorrow July 6, at 3pm PST, right here on Summer Tomato. I’ll be holding office hours, so come by and ask questions.
June 28, 2011 | Tonight on Summer Tomato Live we’re discussing salt, which ended up being a much more complex topic than I anticipated. Join us at 6:00pm PST to learn about how salt affects your health and what to do about it.
Participation is only available to subscribers of the newsletter Tomato Slice. You can sign up at any time, even during the show, and the password for participation will be emailed to you immediately.
Read this for more information on the show and newsletter
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Hypertension and Cardiovascular Disease
Gastric (stomach) cancer – association likely tied to H. pylori infection
Majority of salt (75%) comes from processed food products, especially processed grains and meats.
How the body uses salt is dependent on dietary context
You can do a skin test at home to test for severe deficiency, otherwise you must have your doctor do a test for you. Seaweed is a good natural source of iodine.
Guide to culinary salts and recipe substitutions
Salt and osteoporosis:
Bragg’s liquid aminos:
This product seems to be made with non-GMO soy beans and based on the ingredients appears harmless.
Natural beef bouillon?
I’m going to try this stuff called Better Than Bouillon. I think you can find it at Whole Foods.