Salt keeps our renin and aldersterone levels low. That’s good, because elevation of those hormones causes a stiffening of the heart, and death of heart cells (Zannad 1995).
Low-salt diets increase renin, and renin’s job is to increase blood pressure. Thus, low-salt diets are exactly the wrong solution to lower blood pressure.
Research shows low-salt diets trigger rapid plaque buildup in arteries. Mice on a low-salt diet developed a 4-fold increase in plaque in their arteries in just six weeks (Tikellis et al 2012). Hell, a cheeseburger IV couldn’t stack plaque so fast.
Basically, a low-salt diet triggers an emergency mechanism in our body that sacrifices our heart and arteries to keep us alive now.
The lesson so far: don’t go on a low-salt diet. It’s likely more dangerous than smoking, alcohol, or not exercising.
Why do doctors recommend low-salt diets? Either they are malicious—or maybe they don’t know that people on reduced salt diets had a 3.6-fold increase in renin (Graudal et al 1998), the plaque-builder extraordinaire.
Muddy thinking starts at the top: U.S. dietary guidelines recommend a daily sodium intake of less than 2300 mg, but people who follow this guideline are 37% more likely to die of cardiovascular disease, and 28% more likely to die overall (Cohen et al 2006). With results this deadly, U.S. population control should be a cinch.
A popular line of thinking: reduce sodium in processed food and we’ll all be healthy again. But the real problem isn’t salt; it’s trying to live on synthetic chemicals we call food. Sure, today’s food is fast and easy, but the edible chemical load is killing us.
Sodium and chemicals tend to come together. Salt covers poor taste and increases sales. But it’s not salt that’s causing the structural blood pressure problems, it’s the chemicals.
Because it’s easier, the medical research industry has decided to track sodium instead of ultra-processed food chemicals. That’s why salt looks like a demon in certain studies—it’s a proxy for chemicals.
“Fortified” table salt shows our faith in chemicals over data. We think we need to add chemicals to our salt, even when data shows that’s a bad idea. Chemicals like sodium ferrocyanide, sodium fluoride, sodium aluminosilicate and calcium aluminosilicate. Yes, aluminum is added to salt on purpose, even though the metal is a known neurotoxin, causing tau in our brains that leads to Alzheimer’s (Yokel 2000).
When flouride and aluminum are considered safe for our babies…and salt a danger…the real danger is a government agency has made backward thinking the norm for busy shoppers trying to feed their families. I mean, how high does edible chemical load (ECL) have to get before we wake up?
Fortified salt is a Trojan horse: kindly get benelles to open the door for salt, then jam a poison payload into the cell. It is likely chemicalized salt is damaging hearts and causing early death. But those Samaritans following a “recommended” low-salt diet are taking the highest risk of all.
While food and drug chemicals suffocate our benelles in the polite company of family and friends, our doctors are pointing their silver finger at salt as our hit man.
The bottom line: organic sea salt is an ingredient for health. Benelles use natural salt to safeguard your heart and blood pressure for the long-run.