A question arouse in our delving into the world of Keto. SALT !
Traditionally we love salt but had until recently (Keto) been trying to not overdo it. In reading up on Keto, there is a distinct general affinity with upping the sodium and potassium intakes.
We have been doing that and no issues as yet. But, a question arises, if the Keto / Primal ? etc diets are derived from ancient human food habits, then why is these such a thing on upping the sodium and potassium intake. Ancient peoples dont appear to have had access let alone the need to use copious amounts of salts. So two questions:
1 - Whats the science/reason behind such a Na & K difference in ancient food and modern Keto eating trends ? No doubt some ancient foods were nutritionally rich, but cans see the maths here.
2 - Some proponents of Keto say there should be a 4:1 ratio of K to Na. If so, then thats a heck of a lot of K, as well as a lot of Na. Is there science to back this up & whats forms of K are suggested, we are using Cream of Tartar at the moment.
I read some of the other posts on Sodium on the forum, but they seemed to be a couple of years old, so thought this needed a fresh topic.
The salts issue is about the only thing that does not seem to fit in with Keto being a natural primal eating habit.