Sodium

A lot of public attention has been given in the last few years to low- salt or "sodium-free" foods. Sodium is absolutely essential for life. The problem is a common one--over indulgence. The average adult requires about a quarter to a half of a teaspoon of salt a day, but studies show that the average adult takes in five to twenty times that much.

Most foods already contain a natural balance of salt (e.g., meat), and some, such as pickles or sauerkraut, a great deal.

Sodium is not the only component in required salts. Potassium instead of sodium is used in the "salt substitute" on our grocery shelves. Potassium is also required for muscle function, but in only one thirtieth the concentration as sodium. Oranges and bananas are two of several common sources of potassium in our diets. Sea salt is also finding its way onto the grocery shelves at a fancy price, and is somewhat superior to table salt as far as balance and other essential trace components (e.g., iodide) are concerned. A large percentage of table salt is highly refined sea salt. Thyroid ailments were widespread during the 1930s and 1940s until iodide was put back into the table salt from which it had previously been removed in the refining process.

The key word to salt use is moderation. An over indulgence, as with almost everything, is definitely bad. Elimination of salt addition to foods can also be harmful, particularly to people laboring under hot conditions.