Salt has been increasing in the standard American diet (SAD) since the 1970′s when we saw an explosion in processed foods -primarily in TV dinners. The type of salt we consume matters – pure iodized table salt has been “purified” and is actually extremely harmful to our cells much the way crack is way more harmful then pure cocaine. Bad analogy I know but I cannot think of one more befitting. Processed salt actually wicks hydration out of the interior of the cell and perfuses it out into our extracellular matrix, giving us that bloated and puffy feeling. The joys of high blood pressure and hypertension.

Salt can be a very good thing – buy you must use salt with minerals in it. It should NOT be pure white. As a rule of thumb do not consume pure white things like white flour, sugar, salt, bread, and of course cocaine. Skip the table and Kosher salts. Pink Himalayan, Celtic sea salt and Fleur de Sel are definitely going to be better choices. And for you foodies out there, checkout Slates salt tests from a gourmet standpoint. And the most important macrobiotic rule is to ALWAYS cook your salt first. Never sprinkle salt raw on your food and consume – put in the pan as you cook to make it easier on your body.

From NextGenerationFood:

The American Medical Association says cutting our salt consumption in half could save 150,000 lives a year. Whether it is your decision or the government’s, experts agree it is time to start thinking about how much salt you are really eating.

If Americans cut their salt intake by just half a teaspoon per day, it would produce public health benefits on par with reducing high cholesterol, smoking, or obesity a new study has found, CNN reported. But the idea of cutting the salt intake in your diet is easier said than done.