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	<title>Comments on: 10 Ways to Reduce Salt</title>
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	<pubDate>Fri, 21 Nov 2008 22:13:43 +0000</pubDate>
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		<title>By: Mark&#8217;s Daily Apple &#187; Blog Archive &#187; The Salt/Blood Pressure Debate</title>
		<link>http://www.marksdailyapple.com/10-ways-to-reduce-salt/#comment-34694</link>
		<dc:creator>Mark&#8217;s Daily Apple &#187; Blog Archive &#187; The Salt/Blood Pressure Debate</dc:creator>
		<pubDate>Thu, 13 Mar 2008 21:40:24 +0000</pubDate>
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		<description>[...] 10 Ways to Reduce Salt [...]</description>
		<content:encoded><![CDATA[<p>[...] 10 Ways to Reduce Salt [...]</p>
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		<title>By: Mark&#8217;s Daily Apple &#187; Blog Archive &#187; 10 Innovative Uses for Salt</title>
		<link>http://www.marksdailyapple.com/10-ways-to-reduce-salt/#comment-34143</link>
		<dc:creator>Mark&#8217;s Daily Apple &#187; Blog Archive &#187; 10 Innovative Uses for Salt</dc:creator>
		<pubDate>Tue, 11 Mar 2008 15:00:29 +0000</pubDate>
		<guid isPermaLink="false">http://www.marksdailyapple.com/10-ways-to-reduce-salt/#comment-34143</guid>
		<description>[...] 10 Ways to Reduce Salt [...]</description>
		<content:encoded><![CDATA[<p>[...] 10 Ways to Reduce Salt [...]</p>
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		<title>By: Krista</title>
		<link>http://www.marksdailyapple.com/10-ways-to-reduce-salt/#comment-22834</link>
		<dc:creator>Krista</dc:creator>
		<pubDate>Fri, 11 Jan 2008 15:59:54 +0000</pubDate>
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		<description>Well first i am a huge fan of Bragg's products! Bragg's amino's are what i use for everything, and the apple cider vinegar HAS changed the way i eat and drink for that matter. Another amazing way to change up your selection of condiments is silken tofu, you can use a food processor and make a mayo like sub, and add any spices or herbs you want. I have been working my way to a raw diet but still enjoy true to the OGs of Asian cuisine. I have also found that by not eating meat i naturally have cut a ton of sodium out of my diet anyway.

 In the past few months i have become a farmers market addict. It makes the veggies  i need  so cheap, and the ability to make my own veggie stock super cheap. All you have to do is throw in 6 carrots, half a head of cabbage, 3 leeks, 3 celery stalks, 2 hand fulls of bean sprouts, 3 med red onions, 5 garlic cloves and the spices you love (i.e thyme,dill,rosemary). You fist brown the veggies in 2 TB of olive oil and then add a gallon of water. Bring to a boil, and then let simmer for two hours. Then use a cheese cloth or colander and strain. YAY little to no sodium its up to you what you throw in and you can do it while your watching a movie or something. Feel free to freeze this and save it for later it makes a lot!  
p.s. If you do still need salt TWO WORDS sea salt!!

Blessings &#38;  Peace,
Krista</description>
		<content:encoded><![CDATA[<p>Well first i am a huge fan of Bragg&#8217;s products! Bragg&#8217;s amino&#8217;s are what i use for everything, and the apple cider vinegar HAS changed the way i eat and drink for that matter. Another amazing way to change up your selection of condiments is silken tofu, you can use a food processor and make a mayo like sub, and add any spices or herbs you want. I have been working my way to a raw diet but still enjoy true to the OGs of Asian cuisine. I have also found that by not eating meat i naturally have cut a ton of sodium out of my diet anyway.</p>
<p> In the past few months i have become a farmers market addict. It makes the veggies  i need  so cheap, and the ability to make my own veggie stock super cheap. All you have to do is throw in 6 carrots, half a head of cabbage, 3 leeks, 3 celery stalks, 2 hand fulls of bean sprouts, 3 med red onions, 5 garlic cloves and the spices you love (i.e thyme,dill,rosemary). You fist brown the veggies in 2 TB of olive oil and then add a gallon of water. Bring to a boil, and then let simmer for two hours. Then use a cheese cloth or colander and strain. YAY little to no sodium its up to you what you throw in and you can do it while your watching a movie or something. Feel free to freeze this and save it for later it makes a lot!<br />
p.s. If you do still need salt TWO WORDS sea salt!!</p>
<p>Blessings &amp;  Peace,<br />
Krista</p>
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		<title>By: Ways to reduce salt in your diet &#124; Medicine, Cancer, Health Blog</title>
		<link>http://www.marksdailyapple.com/10-ways-to-reduce-salt/#comment-18018</link>
		<dc:creator>Ways to reduce salt in your diet &#124; Medicine, Cancer, Health Blog</dc:creator>
		<pubDate>Fri, 14 Dec 2007 03:41:33 +0000</pubDate>
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		<description>[...] Want to know more? Click here. [...]</description>
		<content:encoded><![CDATA[<p>[...] Want to know more? Click here. [...]</p>
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		<title>By: Sonagi</title>
		<link>http://www.marksdailyapple.com/10-ways-to-reduce-salt/#comment-17702</link>
		<dc:creator>Sonagi</dc:creator>
		<pubDate>Wed, 12 Dec 2007 02:08:05 +0000</pubDate>
		<guid isPermaLink="false">http://www.marksdailyapple.com/10-ways-to-reduce-salt/#comment-17702</guid>
		<description>&lt;i&gt;"I’ve read that salt intake only matters for people who are salt sensitive. Supposedly about 5% of the people. "&lt;/i&gt;

I thought that 5% figure seemed low and did some googling:

Weinberger noted that some Americans are more likely than others to be salt sensitive. These include older persons, African Americans, and those with a family member who is salt sensitive or who have a parent, sibling, or child with hypertension. Based on the researchers’ earlier studies, he estimates that about 26 percent of Americans with normal blood pressure and about 58 percent of those with hypertension are salt sensitive. 

from "Study Shows New Link Between Salt Sensitivity And Risk Of Death"
ScienceDaily (Feb. 20, 2001) 

The study also notes that even for people with normal blood pressure, there is a doubled risk of stroke with high salt/sodium intake.  CVD death rates between North America and Japan/Korea are similar overall but nearly mirror opposites in the ratio of heart disease versus stroke deaths.  Moreover, the highest stroke rates are in northern Japan, where a traditional diet of salted fish and pickled vegetables got people through long, cold winters.

I recall reading somewhere that potassium-sodium balance is as important as overall sodium consumption in regulating blood pressure.  Most vegetables are naturally high in potassium, so a diet high in produce should be protective against high blood pressure.</description>
		<content:encoded><![CDATA[<p><i>&#8220;I’ve read that salt intake only matters for people who are salt sensitive. Supposedly about 5% of the people. &#8220;</i></p>
<p>I thought that 5% figure seemed low and did some googling:</p>
<p>Weinberger noted that some Americans are more likely than others to be salt sensitive. These include older persons, African Americans, and those with a family member who is salt sensitive or who have a parent, sibling, or child with hypertension. Based on the researchers’ earlier studies, he estimates that about 26 percent of Americans with normal blood pressure and about 58 percent of those with hypertension are salt sensitive. </p>
<p>from &#8220;Study Shows New Link Between Salt Sensitivity And Risk Of Death&#8221;<br />
ScienceDaily (Feb. 20, 2001) </p>
<p>The study also notes that even for people with normal blood pressure, there is a doubled risk of stroke with high salt/sodium intake.  CVD death rates between North America and Japan/Korea are similar overall but nearly mirror opposites in the ratio of heart disease versus stroke deaths.  Moreover, the highest stroke rates are in northern Japan, where a traditional diet of salted fish and pickled vegetables got people through long, cold winters.</p>
<p>I recall reading somewhere that potassium-sodium balance is as important as overall sodium consumption in regulating blood pressure.  Most vegetables are naturally high in potassium, so a diet high in produce should be protective against high blood pressure.</p>
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	<item>
		<title>By: Kurt</title>
		<link>http://www.marksdailyapple.com/10-ways-to-reduce-salt/#comment-17675</link>
		<dc:creator>Kurt</dc:creator>
		<pubDate>Tue, 11 Dec 2007 22:19:16 +0000</pubDate>
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		<description>Aaron,
I guess I never really thought of adding salt to something that comes in a can, but who knows, perhaps that's the new thing to do.</description>
		<content:encoded><![CDATA[<p>Aaron,<br />
I guess I never really thought of adding salt to something that comes in a can, but who knows, perhaps that&#8217;s the new thing to do.</p>
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