There's no real good evidence that sodium is bad for health if you have healthy kidneys. South Koreans eat twice the sodium on average as Americans and have less heart disease. Before refrigeration Europeans ate at least ten times the sodium as modern Americans and didn't have heart disease. Your kidneys will remove exactly as much sodium as necessary depending on amount of sodium in your diet.
Taking a potassium supplement spares the kidneys the effort of reclaiming potassium from urine.
I switched to "Lite Salt" for this reason. it is a mixture of 50/50 KCl and NaCl. You can even get pure KCl. It is sold as "Salt Substitute". Morton makes some.
Not to say that Sodium Chloride is particularly bad, if your kidneys are fine, but there are benefits to adding more potassium to your diet.
Opposite has been mentioned of hurting your heart more easily as it affects PH level. What was credited to the “Salt Scare” was probably the increase consumption of fried foods in the US and UK.
I am pretty sure this is just coming from culinary/gastronomy jargon. Even 15+ years ago on all the cooking shows like Top Chef/Hell's Kitchen they would always talk about picking your "protein." This was also a period where it was a fad to combine science/technology and cooking (hence gastronomy) and part of that was making cooking more technical/jargon-y.
There's no real good evidence that sodium is bad for health if you have healthy kidneys. South Koreans eat twice the sodium on average as Americans and have less heart disease. Before refrigeration Europeans ate at least ten times the sodium as modern Americans and didn't have heart disease. Your kidneys will remove exactly as much sodium as necessary depending on amount of sodium in your diet.
Or you sweat it out.
Taking a potassium supplement spares the kidneys the effort of reclaiming potassium from urine.
I switched to "Lite Salt" for this reason. it is a mixture of 50/50 KCl and NaCl. You can even get pure KCl. It is sold as "Salt Substitute". Morton makes some.
Not to say that Sodium Chloride is particularly bad, if your kidneys are fine, but there are benefits to adding more potassium to your diet.
Opposite has been mentioned of hurting your heart more easily as it affects PH level. What was credited to the “Salt Scare” was probably the increase consumption of fried foods in the US and UK.
To amplify the other comments, sodium isn't the issue. The Western diet of carbs and sugar is. Eat more
chiknmeat in general.It's definitely trying to create equivalency between non-equivalent things.
"I don't want to eat bugs"
"But bugs are high in protein, don't you want protein?"
Trying to pretend like every form of food is exactly equivalent and interchangeable
You won't be able to trust the restaurants, but I don't think you will be able to trust the raw ingredients you buy either.
Either that or the border hopping sex offender they hired is jerking off into the food.
I am pretty sure this is just coming from culinary/gastronomy jargon. Even 15+ years ago on all the cooking shows like Top Chef/Hell's Kitchen they would always talk about picking your "protein." This was also a period where it was a fad to combine science/technology and cooking (hence gastronomy) and part of that was making cooking more technical/jargon-y.
“Meat-Protien” TM
Not to be confused with the non-trademarked meat.
Must be a US thing. Here in UK I see the word meat everywhere.