People are switching from regular salt to sea salt because it’s “healthier”. We are getting too much salt in processed foods and even if you don’t eat out you should take a look at the labels of those canned or frozen ingredients you’re using to make a super nutritious meals.
Long term high levels of salt increase your risk of stroke and cardiovascular disease among other conditions. You may eat a whole food, natural diet but if you’re adding too much salt to your food or your canned ingredients are high in sodium then you’re still at risk.
Some publications recommend 2400 mg of sodium (1 teaspoon of salt!) as a healthy daily intake. This is high and most people consume more. If you only ate whole, natural foods you would get about 1000mg of sodium for every 2000 calories you ate. If you add about 200 to 300mg you’re looking at very little added salt per day. For the most disease prevention aim to eat levels that are normal for our biological needs before salt was added or used in food storage or preparation.
Avoid foods that contain more that half the amount of sodium per calorie. If the label shows 100 calories/serving then there should be no more than 50mg of sodium in order to consider it acceptable.
Compare labels on common ingredients. Sodium varies and the more processed then they usually have more sodium. Compare crushed tomatoes to stewed tomatoes.
Cut down on added salt. Substitute with herbs, spices, onion and garlic powder or even lemon. If it is too bland then only add a light sprinkling of salt when you have the food on your plate. As you gradually make changes you’ll find some things too salty within a few weeks.