Sodium in foods questions. How much is safe? - Diet & Nutrition Message Board

Mission_Void · 02-06-2004, 04:37 PM

I may have just eaten my last bowl of chili today. A can containing two servings has 890mgs sodium per serv, or 1780 for two servings. I did some research on salt intake and they stated that 1,100-3,000mgs was average or safe. But my diet exceeds 2000 calories a day anyway. I also had a hamburger and fries for lunch. OUCH!

I usually try to watch what I eat and am better than I used to be. Besides being a little extra thirsty tonight I really don't have any reason to get worried about anything, right? I mean I have been there way too many times to count. Of course age comes into play at some point. But anyway, will drinking more water help alleviate it fom my body at a faster rate? Does anyone know more about this? Thanks for the advice. MV

scribbles · 02-06-2004, 07:02 PM

Sodium is essential to life. The American Heart Association recommends that daily sodium intake be 2400 mg or less (about a teaspoon). The American Society of Hypertension says that 1500 mg can not only lower high blood pressure but reduce dependence on hypertension drugs. The ranges vary, like you found, depending on who you listen to... but people with heart disease, kidney disease, high blood pressure, and/or excess weight should generally watch their upper limit.

If you have too much sodium circulating in your blood, your kidneys will either:
1) filter out the excess in your urine, or
2) retain water so you can dilute the concentration of sodium.

Healthy kidneys are good at filtering extra water and waste from your blood, but damaged kidneys may not be so efficient. So then your kidneys will go for option #2. But this water retention may then lead to an increase in blood pressure and put extra strain on your heart since it has to work harder to pump this increased volume of blood through your blood vessels. (It's possible that a stroke may even occur)

And thus, the harmful cycle begins where the high blood pressure can cause more kidney damage, rendering them even more inefficient at filtering the blood of sodium (not to mention the other functions of the kidney). So then you will retain even more water to try to dilute the sodium concentration...

Also, the extra water and sodium could leave your blood and pool in your tissues, causing that area of your body to swell.

So, depending on the health of your kidneys, and if you have heart disease or hypertension, etc., purposely drinking more water when your salt intake is high may not be a good idea.

02-10-2004, 03:39 PM

Quote:

Originally Posted by Mission_Void

I may have just eaten my last bowl of chili today. A can containing two servings has 890mgs sodium per serve, or 1780 for two servings. I did some research on salt intake and they stated that 1,100-3,000mgs was average or safe. But my diet exceeds 2000 calories a day anyway. I also had a hamburger and fries for lunch. OUCH!

I usually try to watch what I eat and am better than I used to be. Besides being a little extra thirsty tonight I really don't have any reason to get worried about anything, right? I mean I have been there way too many times to count. Of course age comes into play at some point. But anyway, will drinking more water help alleviate it from my body at a faster rate? Does anyone know more about this? Thanks for the advice. MV

I use a salt substitute which is okay, avoid canned goods, steam fresh veggies, home made broths (in ice cube trays), use fresh veggie peel to make broth and filtered water-simmer...the peal of whatever veggy's your working with, carrot, cob of corn, potato, zuccini etc) I am now hungry lol. I like chili too

How the body uses sodium and excretes it is an involved process. I think you would be better off cutting back on the salt/sodium intake rather than taxing your body to rid it, but that's just my opinion. That is what I have been doing. I'm sure others can describe the process better then I.
I use many spices & citrus when cooking or baking to add flavor so I won't miss the salt. It naturally occurs in fresh veggies etc, so I'm sure I get the RDA...Bite the bullet and avoid too much of a good thing

Quick recipe-chili
~ ev. olive oil
(2) green bell pepper - cut coarse
(1) red bell pepper (optional)
(2) chili pepper (less the seeds) - cut fine
(~1-1/2 lbs.) ground beef; browned - drain
1-1/2 - 2 Tbsp. hot sauce (depending on the heat you like)
(1)28 oz. crushed tomato or fresh (w/dash of sugar & dash of salt sub.)
(1)28 oz. tomato puree
4-5 lrg. clove garlic - coarsely chop
(1 lrg) white onion - coarsely chop
dry - dark and light kidney beans - re-hydrated
~1 tsp. chili spice
~1/4 tsp. of pepper flakes
dash-dash of cayenne pepper (optional)
~1/2 cup of fresh brewed coffee (optional)

Add ev.oo w/tomato, rinsed beans & spices to stew pot or crock pot
Brown beef - set aside
Sweat veggies in the beef pan with the juice reserves & make sure they are still firm & add garlic & pepper flakes towards finish then add to mix
Stovetop - low heat & simmer-partially covered and stir occasionally for about a half hour or so. If you want it thicker-add tomato paste.

*This can go into the crock raw but will need several hours...How easy is that

Time for a nap. I'm feeling old lol...

Mission_Void · 02-10-2004, 04:23 PM

Quote:

Originally Posted by scribbles

Sodium is essential to life. The American Heart Association recommends that daily sodium intake be 2400 mg or less (about a teaspoon). The American Society of Hypertension says that 1500 mg can not only lower high blood pressure but reduce dependence on hypertension drugs. The ranges vary, like you found, depending on who you listen to... but people with heart disease, kidney disease, high blood pressure, and/or excess weight should generally watch their upper limit.

If you have too much sodium circulating in your blood, your kidneys will either:
1) filter out the excess in your urine, or
2) retain water so you can dilute the concentration of sodium.

Healthy kidneys are good at filtering extra water and waste from your blood, but damaged kidneys may not be so efficient. So then your kidneys will go for option #2. But this water retention may then lead to an increase in blood pressure and put extra strain on your heart since it has to work harder to pump this increased volume of blood through your blood vessels. (It's possible that a stroke may even occur)

And thus, the harmful cycle begins where the high blood pressure can cause more kidney damage, rendering them even more inefficient at filtering the blood of sodium (not to mention the other functions of the kidney). So then you will retain even more water to try to dilute the sodium concentration...

Also, the extra water and sodium could leave your blood and pool in your tissues, causing that area of your body to swell.

So, depending on the health of your kidneys, and if you have heart disease or hypertension, etc., purposely drinking more water when your salt intake is high may not be a good idea.

scribbles. Sorry I didn't get back to you sooner. I actually forgot I posted here until I got another notice from the other poster by email notification. Well, I guess Im ok. Still alive.

No, I don't tend to retain water like some people do. But I hope my kidneys are in good shape. Ok as far as I know. Today at the store I bought another can of chili. It was on sale. Is that ok for an excuse?

I thank you for your response. Will take all into consideration. But when? Sometimes I get carried away.

MV

Mission_Void · 02-10-2004, 04:41 PM

Quote:

Originally Posted by Gemi

I use a salt substitute which is okay, avoid canned goods, steam fresh veggies, home made broths (in ice cube trays), use fresh veggie peel to make broth and filtered water-simmer...the peal of whatever veggy's your working with, carrot, cob of corn, potato, zuccini etc) I am now hungry lol. I like chili too

How the body uses sodium and excretes it is an involved process. I think you would be better off cutting back on the salt/sodium intake rather than taxing your body to rid it, but that's just my opinion. That is what I have been doing. I'm sure others can describe the process better then I.
I use many spices & citrus when cooking or baking to add flavor so I won't miss the salt. It naturally occurs in fresh veggies etc, so I'm sure I get the RDA...Bite the bullet and avoid too much of a good thing

Quick recipe-chili
~ ev. olive oil
(2) green bell pepper - cut coarse
(1) red bell pepper (optional)
(2) chili pepper (less the seeds) - cut fine
(~1-1/2 lbs.) ground beef; browned - drain
1-1/2 - 2 Tbsp. hot sauce (depending on the heat you like)
(1)28 oz. crushed tomato or fresh (w/dash of sugar & dash of salt sub.)
(1)28 oz. tomato puree
4-5 lrg. clove garlic - coarsely chop
(1 lrg) white onion - coarsely chop
dry - dark and light kidney beans - re-hydrated
~1 tsp. chili spice
~1/4 tsp. of pepper flakes
dash-dash of cayenne pepper (optional)
~1/2 cup of fresh brewed coffee (optional)

Add ev.oo w/tomato, rinsed beans & spices to stew pot or crock pot
Brown beef - set aside
Sweat veggies in the beef pan with the juice reserves & make sure they are still firm & add garlic & pepper flakes towards finish then add to mix
Stovetop - low heat & simmer-partially covered and stir occasionally for about a half hour or so. If you want it thicker-add tomato paste.

*This can go into the crock raw but will need several hours...How easy is that

Time for a nap. I'm feeling old lol...

Gemi, you sound like a real chef and a good one at that. Wow! You must be in great health. I'm a bachelor ( do they still use that term?) anyway my meals are basically easy to fix. I ususally eat a banana in the morning. Sometimes oatmeal. I go out for lunch. Hm! Not Yum! I can hear you. Fast food for lunch.

A variety really. Sometimes good, others not so good. For dinner I usually eat a can of tuna, chicken, or salmon. For a vegetable I open up a can of ( it ranges widely). I have tried no salt foods and can't go that route as yet. Whew! Need my daily salt.

. I DO however have some low sodium salt up in my cabinet. Maybe one of these days I will keep track of all nutrients for curiosity and health sake. Thank you for the recipe. Will print that out and give it to my mother

since she likes to cook so much. Thanks again. MV