talker and the Sodium - Potassium Rant

[talker]

Yes, I followed the recommended protocols by the primary doctor after the kidney event.

No not anymore though.
Not plain salt  but Sea salt, is what I finally started reusing in my eating protocols.

Had numerous events with low blood pressure during and at the end of dialysis.
Was told 'eat a salty product' to overcome the low blood pressure events.
All of this advice of avoiding salt makes me wonder about other advice given for for dialysis and regular eating.

Now keep in mind there are fine lines between the good, the bad, and the plain ugly, in eating habits.

I, personally say, avoid all salt at your own risk.
Ha it is such a crazy fine line ones body adheres to regards and 'what is best for it'.

Sodium and Potassium are two prime ingredients that one needs to concern with.
What is the right balance?
Sheesh, I don't know.
Yet I now pay better attention to any signs of any imbalance.
For me the right ankle starts to hide the ankle bones. Oh oh, water being held.
Energy low,  equals potassium or some ingredient low.
Stomach growls, equals I'm in need of some thing to eat.
Mind you it's not always what you suspect when faced with a body symptom.
Amino acid tanks (is what I call them) unbalanced. (whole subject in and by itself)
There are other signs that signal the need to urinate or poop.
Not normally recognized as such, yet those signs / signals are ones body 'talking' to the person.

talker

[Bill Peckham]

Most dietary sodium comes already added to food, a relatively small amount is a result of table salt, sea or otherwise.

Anything that has a shelf life has salt; any food sold in a bag has salt. What I do is limit the sodium level in what I eat, item to item, meal to meal to less than the calories. I read labels and if its sodium level in mg is less than the calories than eat away. Beyond that it's an open question. When you check labels consider the calorie/sodium ratio. My red line is at .5 - twice the sodium in relation to the calories.

The thing about the body is that it wants the sodium level of the body's fluid where it wants the sodium level of the body's fluid. If the body's sodium level gets too high the brain will compel its person to drink thereby diluting the sodium concentration to the point the body wants. But that leaves a real problem - what happens if the sodium level is too low? Normally the body would urinate thereby concentrating its sodium but that's not an option ... so as you say there is an imbalance. If you feel like you need a bag of salty chips or whatever is your favorite salt conveyance have a little, wait and then a little more. I think the goal should be to avoid big swings.

[talker]

Most dietary sodium comes already added to food, a relatively small amount is a result of table salt, sea or otherwise.

Anything that has a shelf life has salt; any food sold in a bag has salt. What I do is limit the sodium level in what I eat, item to item, meal to meal to less than the calories. I read labels and if its sodium level in mg is less than the calories than eat away. Beyond that it's an open question. When you check labels consider the calorie/sodium ratio. My red line is at .5 - twice the sodium in relation to the calories.

The thing about the body is that it wants the sodium level of the body's fluid where it wants the sodium level of the body's fluid. If the body's sodium level gets too high the brain will compel its person to drink thereby diluting the sodium concentration to the point the body wants. But that leaves a real problem - what happens if the sodium level is too low? Normally the body would urinate thereby concentrating its sodium but that's not an option ... so as you say there is an imbalance. If you feel like you need a bag of salty chips or whatever is your favorite salt conveyance have a little, wait and then a little more. I think the goal should be to avoid big swings.

Hi Bill Peckham ,
Interesting points re:shelf life and ratio.
Never looked at it, as from your perspective.
Yes, the 'avoid the big swing' is spot on, and not only for the 'salt' aspect.

talker