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High salt intake, its origins, its economic impact, and its effect on blood pressure

      A number of years ago, when dining, I would cover the food on my plate with a heavy dose of salt before taking a single bite. After a while, I noted my blood pressure was a bit elevated and I abruptly stopped adding salt at the table. Within a month I found that I did not miss the added salt one iota. Unfortunately, salt added at the table accounts for only about 15% of the salt most Americans consume. Why is it that salt, so beneficial as a preservative and added to food for thousands of years, should only in recent years be discovered to be so harmful? MacGregor and de Wardener
      • MacGregor G.A.
      • de Wardener H.E.
      in 1998 published a splendid book entitled Salt, Diet & Health: Neptune’s Poisoned Chalice: the Origins of High Blood Pressure. The information that follows is taken entirely from their work, which describes how humans became addicted to salt, how it played an important economic and historical role, and how it became recognized as being so deleterious to our health.
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      References

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        • de Wardener H.E.
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