More on primates getting sodium:
http://www.livescience.com/4120-mystery-solved-gorillas-eat-rotting-wood.html
http://www.livescience.com/4120-mystery-solved-gorillas-eat-rotting-wood.html
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Click Here if you want to upgrade your account
If you were able to post but cannot do so now, send an email to admin at raypeatforum dot com and include your username and we will fix that right up for you.
Not quite a perfect analogy. Dietary fat and carbohydrates are constantly used for energy and in the process, the molecular structures change. Sodium and Potassium remain unchanged in the body.Tissue ratios are not necessarily a guide to what our intake needs are. If it were, vegan diets would be obviously suicidal, tissue ratios of vertebrates being mostly protein, fat, and relatively low carbohydrate.
Fair enough that it's not a perfect analogy because the fats and carbs are used as fuel. And I agree that that fats and carbs are modified by metabolism.Not quite a perfect analogy. Dietary fat and carbohydrates are constantly used for energy and in the process, the molecular structures change. Sodium and Potassium remain unchanged in the body.
Even people sweating buckets don't need more than the RDA.As noted previously, Allsopp and coworkers (1998) documented that heat acclimated persons consuming 1.5 g (66 mmol)/day of sodium achieved sodium balance after 5 days while being exposed to 40°C (104°F) for 10 hours/day
According to cronometer it's 620 mg but I'm sure it could vary slightly depending on the particular salt shaker used.How many milligrams is 4 shakes?
I have been eating everyday a 10oz pack of Deglet Noors, one entire mature coconut, one pound of kale, and one pineapple. I just added up the mineral contents as %RDA.
Calcium 93%
Iron 136%
Magnesium 134%
Phosphorus 96%
Potassium 180%
Sodium 12%
Zinc 56%
Copper 229%
Manganese 881%
Selenium 74%
The RDA for sodium is ridiculous. There is absolutely no way that you can get a sodium RDA without using salt or seaweed. This means that 99% of land-based animals (squirrels, deer, birds, raccoons, ect) cannot possible get as much sodium as the Nutrition Board is recommending.
I think there are politics involved in the salt RDA because it is ridiculous of you think about it.
The total amount of protein is 47 grams.
coconut[ one]=13.2g
Dates [10oz]=14g
Kale [pound]=15g
Pineapple [one]=4.8g
The total energy is 2884 Calories.
coconut=1405
Dates=790
Kale=227
Pineapple=462
Nothing wrong here IMO. A little zinc from pumpkin seeds might be appropriate.
Does anyone know if the cronometer does these calculations for you? I just signed up but I haven't received the validation E-mail yet. I am doing these calculations by hand and it is kinda tedious.
Travisord, have you tried some sodium bicarbonate with orange juice* to rule out chloride?I recently started eating salt again but am not feeling better-off for doing so. All natural foods have a Na⁺∶K⁺ ratio ranging from around 1∶7 to 1∶11—even beef—and over 99% of land mammals eat at this ratio. Only humans eat enough sodium to actually invert this ratio (some inner-city inhabitants are actually found to consume more sodium than potassium!) Of course sodium is necessary, but not so much to crowd-out the intracellular potassium. I always start ranting when this topic comes-up because I find it ridiculous that many people frame salt as being necessary for humans despite those aforementioned land animals and a few isolated human cultures eating none; I like eating salt as much as everyone but not so much as believe that one.
The monovalent cations of sodium antagonize this protective action of calcium. Hence, the [therapeutic] diet should take this fact into consideration by feeding less sodium while giving more calcium.
a great deal of the burning pain of malignancies is caused by an excess of sodium chloride
But then we'd have the confounding carbon dioxide! I'm stuck with the natural ratios found in apples for the next day or two, as I had bought 18 pounds and this is all I have left (and half of a coconut).Travisord, have you tried some sodium bicarbonate with orange juice* to rule out chloride?
The cell doesn't think they're interchangeable, and ATP really likes to complex with Mg²⁺ and not calcium. The fact that the K⁺–Na⁺ balance is under renin and mineralocorticoid homeostatic control implies that it's important The insides of our cells contain primarily K⁺, and Na⁺ exists more in the extracellular fluid. If a person eats from KFC near-exclusively for five or six years they are going to run out of intracelluar potassium, after which Na⁺ will ingress and cause disturbances. Based on My Theory of Differential K⁺–Na⁺ Partitioning (which accounts for this observation by the fact that K⁺ has a higher electrophoretic mobility and hence is attracted more towards the −180·mV mitochondrial membrane potential inside the cell than is sodium—no 'membrane pumps' or imaginary ATP energy required), I would predict that additional sodium consumption wouldn't be an issue as long as the cells are still saturated with intracellular potassium. I think it's also safe to say that only the ratio really matters, and a person could simply take a potassium supplement to balance any additional sodium they consume (assuming they accept the idea that something approaching a 1∶5 ratio would be ideal).Salt tastes so good tho.
But then again so does kale.
Maybe sodium is just a cheap cop out to get some minerals since most people in america dont eat a lot of greens. Arent sodium potassium magnesium calcium phosphorus all interchangeable to an extent?
But do you know how much potassium you eat?I use up to 2 TABLESPOONS of himalayan pink salt (a form of sea salt) daily with no ill effects.
I enjoy how salt tastes and have been hospitalized for low-sodium (dehydration) in the past.
No headaches or weird blood pressure issues either.
But that's not to say this would ever really happen naturally. I think it's logical to assume that this happens on account of people drinking distilled or otherwise low mineral water, and drinking water having a 1∶5 ratio might work just the same (or even better). Of course we had originally evolved from the ocean so you can always argue that land-based ratios aren't quite natural, but I have sweated very profusely for hours in 90+ degree temperate while fully-active and had tolerated that better than all those around me; this had been done with very little salt, and even sometimes with no salt in the weeks proceeding. A marathon is 26 miles, and whether vegan or not you should probably drink minerals with your water. Just because having less sodium in the tissues can be seen as a liability for long distance running, using distilled water, doesn't necessarily mean that it's good to have high levels of sodium in the tissues in general. I can think of instances where weighing 350 pounds would increase survival over that of a person having average body weight.I have watched a lot of raw vegan YouTubers and it would appear that if they are involved in running that they do need to pay attention to sodium. One did a marathon and got hyponatremia. He now takes salt pills for runs. I think this is an area that is highly individual. I don't think there is a ratio that is the only perfect ratio for all humans. It's all context. I personally don't know how anyone can survive on watery fruits without sodium in cold climates.
Perhaps this can be sorted out by:But then we'd have the confounding carbon dioxide! I'm stuck with the natural ratios found in apples for the next day or two, as I had bought 18 pounds and this is all I have left (and half of a coconut).
You have to admit that there must exist a theoretically 'perfect' ratio, and also that it wouldn't be unreasonably to assume that this would more likely approximate the natural food ratio (1∶7) than the inner-city ratio (1∶1). I'd be hesitant to go lower than 1∶4, but do think that some deviation is perfectly safe.
But do you know how much potassium you eat?
You eat salt at a 2∶1 ratio to potassium, and yet you've been 'hospitalized for low sodium?' You're unbelievable.I try to keep Sodium:Potassium at a 2:1 ratio.
Potassium Chloride (lite salt) on a baked potato simply does not taste as good as sodium salt on a baked potato. Potatoes are a good source of potassium and I eat them a few times a week.
I also eat very little fruit.
I’ll just say this: I’ve been hospitalized for low sodium at least 3 times. I’ve never been hospitalized for low potassium.