'Tis the seasoning, Part I 

The Tibetans are known for living long, healthy lives. But their longevity flies in the face of modern lifestyle and dietary guidelines that recommend we eat like rabbits, munching on leaves and grass to keep us alive and well into our golden years. The diet of the Phala nomads in Tibet is totally incorrect - scientifically and politically - based on milk, butter, cheese, sheep, antelope, yak, and practically no fruits or vegetables.

Perhaps one of the most interesting and notable aspects of Tibetan well-being is that their blood pressure averages are much lower than ours, yet they consume considerable amounts of salt.   

Only about one-third of hypertension (high blood pressure) patients are sensitive to salt and have been found to have low levels of the kidney hormone renin, which regulates blood pressure. In these people, reducing salt intake raises levels of renin. So some, but not drastic, salt restriction may improve control of hypertension in these patients.

However, for the remaining majority of people struggling with hypertension who are not salt-sensitive and actually have high renin levels, restricting salt intake has the opposite effect and may cause blood pressure levels to become even more elevated.

Salt is an essential nutrient, yet most mainstream physicians think of sodium as if it were some sort of poison. However, sodium works closely with other important nutrients like calcium and potassium to keep the body functioning at optimal levels.

I have a lot more to tell you about how all these myths about salt got started. I also want to make you aware of why table salt is utterly useless and what you should use instead.  More in Tuesday's edition of Daily Dose.