The NJP Blogs
In this section, we present an ever-growing collection of brief articles, essays, poetry, news, recipes, and more—all contributed by our members.
These blogs represent each individual writer's viewpoint. Please keep that in mind as you read and comment. Feel free to disagree, but be respectful of differences.
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Short "bites" of info to keep you informed about the latest research
May 2010 Posts
Archives
The "Dietary Guidelines for Americans," which are updated by federal agencies every five years, are currently in the process of being revised for 2010.
Among other changes, the committee responsible for these guidelines is considering lowering the recommended maximum daily limit for sodium from 2300 (about a teaspoon) to 1500 mg per day, based on advice from the Centers for Disease Control and Prevention (CDC).
Click here to go to a related post in the "A Step in the Right Direction" blog.
This site has more information about the current and proposed Dietary Guidelines for Americans.
BH
There is a difference between table salt and celtic sea salt (or any real sea salt). Real salt is vital for life. (of coure no need to overdo anything, and anyone with high blood pressure should watch it, but I do sometimes take a tiny poke of celtic salt with a wet finger and lick it, washing it down with a glass of water. In this heat here, it is far more quenching than a plain glass of tap water - which sometimes leaves my mouth dry!) Don't cook with celtic salt, you won't feel it, I only use it on raw stuff or after cooking.
shifra
Shifra, I do use sea salt for the reasons you mentioned, and I find that I can use less because it has a fuller flavor. But in terms of sodium itself, isn't the sodium found in sea salt equally harmful in too-high doses? Also, I hadn't heard about not cooking with sea salt. Can you tell me more about that?
