Let’s start with the basics: What are Salt Sugar Dangers? Salt is salt, and sugar is sugar. What do we mean? There is NO such thing as ‘good’ forms of salt or sugar. The salt sugar dangers are real. Whether the salt is from a mine or the sea, they both have the same harmful effect on the body. The same applies to sugar: white, natural brown, syrup and whatever sweet you have will be detrimental to your body as they have a similar and harmful effect on your health.
Let’s Talk About Salt
Believe it or not, the primary health problem caused by table salt is not that it contributes to high blood pressure in people with poor kidneys. Like that’s not enough. The real problem with salt is that sodium chloride is an adrenal stimulant, triggering the release of adrenal hormones, especially natural steroids that resist inflammation. When these hormones are at high levels in the blood, the person often feels excellent, which makes salt a bit like a drug. Uh oh. Once we’re conditioned to it, we almost can’t enjoy food without it.
Most of us don’t need to eat salt as a nutrient. There’s enough sodium in one dill pickle to run a human body for a year. There’s enough natural sodium in many vegetables to supply everyday needs without using table salt. Perhaps athletes or other hard-working people in the tropics eating low food grown on leached-out depleted soils – or people that sweat buckets day after day – may need a little extra sodium. But, for the rest of us, salt is a no-no.
Unfortunately, the average American is entirely addicted to salt and thinks food tastes lousy without it. So, to please the average consumer, almost all prepared foods contain far too much salt for someone suffering from exhausted adrenals.
The truth is, we would all be way better off consuming no salt at all. Those with allergies or asthma should completely eliminate it for a month or two. After that, they may be surprised to see how this simple step pretty much cures them. So go ahead, give it a try.
The trouble is that we consume salt through many different foods: bakery bread is routinely two percent salt by weight. Cheese is equally salted, canned, and frozen prepared food products heavily salted. Restaurant meals are always highly salted in the kitchen. If you want to avoid salt, you almost have to prepare everything yourself, bake your own bread, say goodbye to cheese, and abstain from restaurants. Maybe a bit extreme. But the point is if you want to be healthy and to reduce your chances of high blood pressure, you need to start seriously thinking about reducing your salt intake and getting yourself used to food that isn’t so salty. It’s really a matter of habit.
Learn more about a better healthy salt choice Here!
What’s the Deal with Sugar?
Sugar is a high-caloric non-food with enormous liabilities. First, from the viewpoint of the universal formula for health, no form of non-artificial sweetener carries enough nutrients with it to justify the number of calories it contains. White refined sugar has absolutely no nutrients at all; the “good” or “natural” sweets also carry so little nutrition as to be next to useless.
But perhaps you’re thinking: “But it tastes so good.” The thing is, healthy people can usually afford a small amount of ‘sin.’ – and you may be thinking yours is going to be sweets. Sugars are probably the easiest indiscretion to digest in small quantities and the least damaging to the organ systems.
But here is where the danger of sugar comes in: people who abuse sweets set up a cycle of addiction that can be very hard to break. It starts when the body tries to regulate blood sugar. Then, kicked up to high levels by eating sugar, the pancreas releases insulin.
But that is not the end of the chain reaction. Insulin regulates blood sugar levels and raises brain levels of an amino acid called tryptophan. Tryptophan is the brain’s raw material to manufacture a neurotransmitter called serotonin. And serotonin plays a huge role in regulating mood. Higher brain levels of serotonin create a feeling of well-being. Eating sugar gives a person a chemical jolt of happiness. Heavy hits of high-glycemic-index starch foods are also rapidly converted to sugar.
How is Sugar Linked to Diabetes?
Remember, the pancreas has another significant service to perform for the body: secreting digestive enzymes to aid in the digestion of proteins. When the diet contains either too much protein or too much sugar and/or high-glycemic-index starch foods, the overworked pancreas becomes less and less efficient at maintaining both of these functions.
Sometimes a stressed-out pancreas gets overactive and does too good to lower blood sugar, producing hypoglycemia. Hypoglycemia is generally accompanied by unpleasant symptoms such as fatigue, dizziness, blurred vision, irritability, confusion, headache, etc. This condition is typically alleviated by yet another hit of sugar, which builds an addiction to sugar and food in general. If the hypoglycemic then keep on eating sugar to relieve the symptoms of sugar ingestion, eventually the pancreas becomes exhausted, producing an insulin deficiency called diabetes.
The dietary management of hypoglycemia requires that refined and unrefined sugars and starches with a high glycemic index be removed from the diet. (The glycemic index measures the ease with which the starch is converted into glucose in the body and estimates the amount of insulin needed to balance it out.) This means no sugar, no honey, no white flour, no whole grains sweetened with honey, no sweet fruits such as watermelons, bananas, raisins, dates or figs. Likewise, potatoes are too readily converted into sugar.
People with hypoglycemia can often control their symptoms with frequent small meals containing vegetable protein every two hours. In addition, when a non-sweet fruit is eaten, such as an apple, it should be eaten with some almonds or other nuts or seeds that slow fruit sugar absorption.
For more information about diabetic foods and snacks, Click Here to learn more!
The Real Salt Sugar Dangers
They may look harmless, but the real issue lies in the rapid increase in the presence of these two hazardous substances. Think about it: most of the food we consume is packaged, which means it’s packed with salt and sugar. Dr. Arash Tirandaz advises his patients that one of the best ways to enhance their health is by cutting down on sugar and salt. He says: “too much sugar can cause insulin resistance, obesity and diabetes. Salt can cause water gain and high blood pressure, which can lead to heart failure, heart attack and stroke.”
Here you have it. The salt sugar dangers are real. No games here. It’s time we interrogate our diet and think twice about our salt and sugar intake.
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