Dehydrated Water

The average American consumes 6 to 18g of salt daily … but the body needs only about 0.5g of salt each day. And that excess salt (sodium chloride) can lead to increased risk of high blood pressure and stroke.

We know this.

In fact, the American Medical Association, says that ~150,000 US deaths could be prevented every year by halving the average salt intake. And where does that intake come from? According to the US Dietary Guidelines, over three quarters of it comes from processed food products.

If you happen to make processed food products, you love putting salt in your food products because it prevents them from going bad (makes it unappealing to be consumed living organisms). But you would also find yourself in a catch-22, because ~150,000 people die every year from you selling them your products.

Consumers are growing wise to the health cost of these salt bombs, and so have voluntarily been trying to lower salt content in food, looking at every possibility for salt reduction.

One food manufacturer is marketing a low sodium salt. Low sodium salt? Isn’t that like dehydrated water? Given that salt is one part sodium and one part chloride, wouldn’t that just make it high in chloride? (read the report here)

This particular oxymoron can fall in line behind other food product contrivances, such as the low carb potato (what would that BE?), or low fat half-n-half.

Keep in mind that this is only a problem for food manufacturers. If you eat real food, it becomes a non-issue because you avoid the processed food products that have to be preserved enough to outlast a nuclear winter.