My understanding is generics make you more susceptible to blood pressure issues with salt, but if you consistently use too much salt, no matter your generics, your blood pressure will rise.
I for one am sticking to this view that there's a U-shaped benefit/risk curve and for healthy people eating salt according to taste lands us just where we need to be. I'll change my opinion when I see this theory debunked: https://necsi.edu/how-much-sodium-should-we-eat
Extra anecdotal info: when I had to take IV antibiotics 2/day for 10 days for an ugly pneumonia they were preparing those in a big syringe of isotonic salt solution aka. physiological serum. During that time of getting daily salt water injections I noticed many foods I was very familiar with and eating regularly suddenly started to taste waaay too salty to me, and it all returned to normal after stopping the injections. So I know for a fact that my body adapts its taste for salt depending on how much salt it already has available.
It's possible that people with underlying health conditions (that might make them more sensitive to salt) naturally tend to consume less salt because of their health issues. Similarly, those with certain health issues might be advised by doctors to restrict their salt intake, leading to the "low salt = poor health" part of the U shape.
It's reverse causality for the low end. Almost nobody is on a low sodium diet.
OK, interesting to think about, but it seems a pretty wild hypothesis - not only do we have to assume these studies that revealed the U shape were so bad they failed to control for some massive health issues of some participants, the intervention itself of severely restricting salt intake failed to do what was advertised and still put these people on a rising slope of negative outcomes.
I thought the same. Love to see an in depth exploration. Last week, it seemed iodized salt was getting a plug. So much uncertainty out there on what we should do. And I have grown rather low trust on so many health suggestions. :(
I'm not sure whose still plugging iodized salt these days. Around here, we just call it salt and you need to go out of your way to find the non-iodised stuff.
I also haven't seen anything suggesting that the iodine fortification is anything but good. It was never meant as a solution to the health problems of salt. Just to solve the problem of iodine deficiency; and salt happened to be a convenient place to put iodine. I don't even think there is a tradeoff with no or low sodium salt alternatives. Iodine enriched potassium salt is also available and should be just as effective at curing iodine deficiency.
There was a story just the other day. I was curious, as a chef a long time ago got us to switch to kosher salt. It is a bit easier to cook with, due to size.
I am still not clear if I should consider learning on iodized again. Did use it for bread today. But in general, not sure I should car
It really does seem like every 5 years nutrition science on random things like this flip. I think all you can really do is eat a wide variety of simply prepared natural foods
This one feels particularly obnoxious to me, for some reason. I'm growing all the more convinced that if I'm cooking my own food using non-cured meats or canned vegetables, it seems I can add as much salt as I want with almost reckless abandon.
