3 ms·

I think a huge problem, is that some of the guidelines are insanely low and difficult to hit without serious diet modifications. A couple of years ago, I tried

I think a huge problem, is that some of the guidelines are insanely low and difficult to hit without serious diet modifications. A couple of years ago, I tried to stick to the Canadian RDA for salt and found it near impossible even on a whole food diet. If you engage in strenuous exercise or in manual labour, they are dangerously low. A couple of recent studies are pointing to this problem with the Health Canada Guidelines http://www.thestar.com/news/gta/2014/08/13/salt_guidelines_are_too_low_studies_show.html http://www.thestar.com/news/gta/2014/08/13/salt_guidelines_a... So studies that compare people at or near the RDA with people who are over the RDA are essentially comparing vegans, vegetarians and other people are very closely monitoring their diet to the general population.

tetraodonpuffer 11y ago
Honestly given that due to health reasons I have to stick to ~500mg of sodium a day, and have been for years with no adverse effects, I don't consider the 1,500mg Canadian guidelines that low. I do find it funny though that, for example, the Canadian guidelines are 1,500mg while the Italian ones are at 2,400 (and if you look at packaged foods sometimes the percentages seem to be based on 4,000mg) The only way for me to do it is to be completely whole foods (the only "packaged" food I eat is canned crushed tomatoes, and only a very specific brand with absolutely no sodium added). It is obviously annoying not to be able to eat bread anymore, or to eat out, or to be able to do air travel without starving (unfortunately airlines nowadays seem to not serve full fruit meals, so I have to make do with just the little square box of salad and the one of fruit, which on an 8 hour flight is not fun) but what can you do. This said having to severely limit your sodium makes you realize just how much of our industry relationships seem to be predicated on eating out, from interviews, to work get togethers and so on, this makes me think that likely any future job I will have will have to be fully remote because flying somewhere for an all day interview would be quite difficult to figure out food-wise.
- liveoneggs 11y ago
  bread with no or very low sodium exists but usually in the freezer section. http://www.foodforlife.com/product/breads/ezekiel-49-low-sodium-sprouted-whole-grain-bread http://www.foodforlife.com/product/breads/ezekiel-49-low-sod...
  - tetraodonpuffer 11y ago
    thanks! I've never seen this particular one at my local stores but I'll keep an eye out. Theoretically "Tuscan Bread" should also be made with no added salt, but it's also not easy to find, and I wouldn't trust it anyways unless I knew the baker personally
JoeAltmaier 11y ago
I guess I'm the general population. I eat my daily salt on each French fry at lunch. I like them salted so they turn white! Vegetables are edible, if salted enough. And buttered. Or oiled I guess. And I am fine. No health issues to speak of. Of course I exercise as well - I ride 20 miles at a time all summer. It's the whole picture that matters I think. Picking out 'salt' and trying to make a rule for everyone is hopeless.

tetraodonpuffer 11y ago

Honestly given that due to health reasons I have to stick to ~500mg of sodium a day, and have been for years with no adverse effects, I don't consider the 1,500mg Canadian guidelines that low. I do find it funny though that, for example, the Canadian guidelines are 1,500mg while the Italian ones are at 2,400 (and if you look at packaged foods sometimes the percentages seem to be based on 4,000mg) The only way for me to do it is to be completely whole foods (the only "packaged" food I eat is canned crushed tomatoes, and only a very specific brand with absolutely no sodium added). It is obviously annoying not to be able to eat bread anymore, or to eat out, or to be able to do air travel without starving (unfortunately airlines nowadays seem to not serve full fruit meals, so I have to make do with just the little square box of salad and the one of fruit, which on an 8 hour flight is not fun) but what can you do. This said having to severely limit your sodium makes you realize just how much of our industry relationships seem to be predicated on eating out, from interviews, to work get togethers and so on, this makes me think that likely any future job I will have will have to be fully remote because flying somewhere for an all day interview would be quite difficult to figure out food-wise.

liveoneggs 11y ago
bread with no or very low sodium exists but usually in the freezer section. http://www.foodforlife.com/product/breads/ezekiel-49-low-sodium-sprouted-whole-grain-bread http://www.foodforlife.com/product/breads/ezekiel-49-low-sod...
- tetraodonpuffer 11y ago
  thanks! I've never seen this particular one at my local stores but I'll keep an eye out. Theoretically "Tuscan Bread" should also be made with no added salt, but it's also not easy to find, and I wouldn't trust it anyways unless I knew the baker personally

JoeAltmaier 11y ago

I guess I'm the general population. I eat my daily salt on each French fry at lunch. I like them salted so they turn white! Vegetables are edible, if salted enough. And buttered. Or oiled I guess. And I am fine. No health issues to speak of. Of course I exercise as well - I ride 20 miles at a time all summer. It's the whole picture that matters I think. Picking out 'salt' and trying to make a rule for everyone is hopeless.