On 2021-01-31 4:49 p.m., Boron Elgar wrote:
> On Sat, 30 Jan 2021 21:59:45 -0700, Graham > wrote:

>> You only have to watch tele-chefs and see the amount of salt they chuck on
>> everything!
>> I use very little in my cooking and even cut the recommended amount in
>> bread recipes.
>
> Latest thinking is that salt sensitivity is genetic. Think of it like
> tongue-curling or soapy cilantro.

I was never in the habit of salting food, though I was in the habit of
using it liberally in cooking..... not as much as I see some of the
television chefs pouring it on.

I started to become more aware of salt intake in my early 20 when I had
a summer job working in an alloy smelting plant. Working around molten
metal is a heat of a whole scale from what most people are used to. I
remember times when I was tapping the furnace that the sweat would be
pouring off my forehead and down over my safety glasses and the water
evaporated instantly, leaving a film of salt. We had salt pill
dispensers, which were a big help.

I learned to recognize when my body was lacking salt. It wasn't just the
physical symptoms. There were times I would spot a salt shaker and have
an urge to lick the back of my hand, pour some salt on it and lick it
off... and it tasted great. It would normally never occur to me and
would not even appeal.

>
> Elevated BP related to salt sensitivity can be quite problematic, but
> if a person is not salt sensitive, it really does not matter if it is
> used to taste in cooking.
>


I don't understand it at all. My BP had been high for a while, but I
lost some weight and started exercising more and it went down. I was put
back on BP medication for a while after bypass surgery but then taken
off it after a couple months. I am back on it now, and I think my BP is
way too low. I measure it at least once a day and it range it is usually
in the range of 90-110 / 55-70.