You’re welcome. I’m glad to know this column was of interest to you.

I think you might find this interview to be useful:

http://www.drpasswater.com/nutrition_library/Potassium%20_to%20_Sodium_Ratio.html

Be well!

JP

I was investigating the potassium/sodium ratio to work out whether it was reputable enough to be worth applying. This article swung it for me.

I wonder what the ideal ratio is and if, if you’re getting your full RDA of other vitamins and minerals from your diet, it is possible to have too little sodium. There’s very little info about that.

I think low carb diets can be another useful tool for lowing blood pressure. But keeping sodium in check appears to offer additional benefits along with the relatively modest BP modifying effect. Combining a low carb diet with a balanced sodium to potassium ratio is what I personally try to do. I think this offers a greater effect than either strategy alone.

Be well and happy holidays!

JP

Thank you for adding that historical context to this issue!

My personal philosophy is in line with yours: We try to eat plenty of foods that are rich in potassium (we love avocados!) while limiting our intake of processed foods which are often loaded with added salt. In our home, we do include a bit of sea salt in our cooking and I frequently add a sprinkle or two of a potassium-based salt substitute to my protein shakes. I think overall we probably have a better sodium potassium ratio than most. Thankfully, our blood pressure reflects that as well.

Thanks for all your valuable contributions on this site!

Be well and happy holidays!

JP

I like the taste of sea salt over regular salt, and it does offer benefit from other trace minerals, but you are right, it has just as much sodium. The trick is eating enough fruits, vegetables and other foods naturally high in potassium to balance the ratio of sodium to potassium.

I think your final piece of advice is very good as well. Added salt, much like sugar, is an acquired taste. Sometimes we need to train our taste buds to truly appreciate smaller amounts of it.

I hope your weekend is as beautiful as this morning turned out to be! Believe it or not, it’s about 70 degrees F over here! Where’s our Winter?!

Be well!

JP

its a wonderful morning, it snows the sky is blue and its sunny and very cold -11°C! (off topic )

my hubby and i try always to watch our sodium intake. we both read books about low carb and one of the scientists says, that to much salt (and sugar) is an cancer supporting environment. the arguments for that are going to far for posting here.

im very sodium sensitive, to much and my eyes get puffy and my fingers swollen. so we looked for foods which are high in potassium to give our meals a little spice.

here my suggestions:

to increase potassium use Coconutwater – it contains 240 mg potassium / 100 ml!

fresh herbs like parsley, dill, thyme, rosemary contain very much potassium

here is my fav summer (-high potassium) salad – eaten in a very good restaurant:

fennel grated (or grinded – hope thats the right word?), carrot grinded and as green salad leafs use unchopped parsley and dill in great amounts like it where romain lettuce or lettuce. don’t panic, these very aromatic herbs taste in those amounts very very good, if they where not choped the taste develops in mouth by chewing them. Only add olive oil and balsamico and very little breeze of herb salt.

this salad is often combined with smoked fish or grilled meat. i love it and i had never thought that parsley and dill maks such a wonderfull salad. iv available you can add fresh young dandelion to the salad, than its more a diuretic than a salad

the best thing to lower sodium is to cut all sodium out for a few days and then reintroduce small amounts, because the sense of taste is mostly adapted to high sodium content. after a pause everything tastes salty, even with very less salt.

Stay healthy!
Wish everybody here a wonderful weekend

Nina K.