Table salt in food, do I need to be worried?

#1

I mentioned before I am trying canned cod liver to up my vitamin A retinol. (https://www.amazon.com/ICan-Icelandic-Cod-Liver-Flavor/dp/B07PFY2M83) Unfortunately I can’t find any canned cod liver with sea salt. It is from Iceland and just says “salt.” I usually don’t feel that great from regular table salt for whatever reason (it bloats me more where as sea salt doesn’t for whatever reason) but it can’t be too harmful? Do you think they would they would use salt with dextrose?

I’ve read we need up to 3,000mg sodium on a keto diet. Is this true? That would be like 1 and 1/2 teaspoons of salt correct?

#2

You might find cod liver pâté more palatable. S&F, for example.

#3

I can’t help with your main question, I don’t have any problem with table salt.

The recommended amount is 1 tablespoon per day (salt isn’t just sodium) but I for one would feel utterly horrible eating that much, I never did that. While others need it. And I still salt a lot compared to carnivores who don’t do it at all and only get a little (but enough) from their food naturally… That’s way too low for me! :smiley: While other carnivores need to salt and supplement…

It’s individual, one can try and see what happens when they eat only 1 teaspoon or 2 or 3 or less. My body strongly prefers 5g salt a day, it complains if I go into either direction (I only feel salt aversion with some tiny burning(?) or salt craving, my body works the same. others may have diarrhoea or dizziness or something else), I just salt to taste and it works well for me.

(You've tried everything else; why not try bacon?) #4

The concern is with sodium intake, and it doesn’t matter what the source is, so long as it is available to the body. According to a couple of recent studies, people are at their healthiest when getting 4-6 grams (4000-6000 mg) of sodium a day. This translates to 10-15 grams of sodium chloride, which we commonly call simply “salt,” or “table salt” when greater precision is needed. In U.S. nutrition labels, the word “salt” means sodium chloride (table salt) by definition. My rather imprecise measurements suggest that 5 grams of table salt are a U.S. teaspoon’s worth.

Since sea salt, kosher salt, Himalayn pink salt, and other varieties of table salt are all overwhelmingly composed of sodium chloride, I don’t believe it truly matters which kind you use.

Regular table salt sold for consumer use often has dextrose in it to prevent clumping. That might possibly account for the bloating you notice, especially if the brand of sea salt you use does not contain dextrose.

If the ingredients list on the can of cod liver you are thinking of buying mentions dextrose, you might consider buying another brand.

P.S.—In the U.S., the government dietary recommendation for sodium intake is woefully inadequate, bordering on an insufficient amount to maintain health.

#5

The cod liver does not mention dextrose but I don’t know that they would go so far as to include the exact ingredients of the salt, especially in Iceland.

#6

OMG. Is nothing sacred anymore…?
(I never heard about sugar in salt before. What.
I still am pretty sure we don’t have that abomination here. But it’s tragic enough some countries have. Along with very much not precise carb content. I like my <0.5g carbs per 100g info when it’s about my few processed meat items. Some don’t even have dextrose so my not particularly big trust in food industry - especially since I met watered down butter - doesn’t die a horrible death. I kinda trust them to write something similar to the truth, at least.)

(Todd Allen) #7

I’ve been doing great on about a tablespoon per day of my salt mix which is 2 parts Redmond real salt (mined ancient sea salt), 2 parts magnesium citrate, 2 parts potassium citrate, and 1 part each of potassium chloride and calcium citrate. I also add in small amounts of trace minerals zinc, manganese, boron and iodine in various forms. I use 2 parts Redmond salt to 1 part potassium chloride alone when baking or pan searing as the citrates can scorch, probably averaging an additional 1/2 teaspoon daily.

(Marianne) #8

I had no idea that they were putting additives in salt! Just found out that shredded cheese has additives to prevent clumping which bring up the carbs. Now, we are shredding our own cheese for keto pizza. Seems hard to trust anything.

#9

Shredded cheese, fried onions, I know that since some time and makes sense. Shredded cheese truly trick together, it’s what they do so they add starch to avoid it and keep it separate and pretty.
BUT SALT!!! I want salt when I buy salt and salt only. It worked and works since so long, why to change it? What’s next, putting sugar into powdered xylitol as it totally clumps together too (I experience it a lot as my SO eats much xylitol and I make his chocolate)? :smiley: Nope, people would complain but normal people mind some sugar in their ingredients less.

The “other thing” (don’t remember what was it) in a mascarpone was a low blow some months ago (and it was a very bad “mascarpone”, nothing like what I was used to).

At least our sour cream don’t contain weird things. I think I have heard about it to happen in some other countries…