What’s the one thing we all do at home and at restaurants when we sit down to eat. Why we reach for the salt of course! I came across this informative article and wonder why-o-why don’t more eateries offer salt substitutes?
By now, most health-conscious American men understand the difference between bad fats (saturated fats and trans fats) and good fats (omega-3s and other poly- and monounsaturates). Many also recognize the difference between bad carbohydrates (simple sugars and refined grain products) and good carbs (dietary fiber and whole-grain products). In addition, savvy consumers are finally switching from red meat to fish, poultry, and legumes to get the protein they need.
It’s heartening progress, but it overlooks another nutrient that’s responsible for more than 100,000 American deaths a year, about three times more than prostate cancer. Perhaps because the problem nutrient is hidden away in processed foods and receives massive support from companies that manufacture and market these foods, the average American consumes 55% more of it today than in 1980. The hidden nutrient is not a fat or carbohydrate, and it doesn’t pack any calories. The forgotten nutrient is salt.