Talk of a heart attack 13 (sodium and high blood pressure)

Many researchers now think that sodium and high blood pressure is directly related to reducing salt intake helps reduce blood pressure. Most people in Western countries a day intake of 8 - 25g salt, then triggered a number of cardio-and cerebro-vascular problems and hypertension. China advocated to control the salt intake in the 6 - 8g following, after all these years of research, many experts believe that: most people daily intake of 2 - 5g salt is not cause problems.
At present, we 90 percent of salt intake comes from food, from 10 percent in water and vegetables in the human body contains the necessary 10 percent of salt, meat and vegetables in the salt relative to slightly higher. American Heart Association (The American Hcart Association) and the World Health Organization (The World Health Organization) has recently proposed that the sodium content in drinking water recommended limit of 20mg / L. In the United States, 40 percent of the sodium content of drinking water for more than 20mg / L.

Recently, there have been new research that: chloride is to make high blood pressure a key factor, and the salt is sodium and chlorine compounds. In China, the current tap water depends mainly on chlorine disinfection to complete! (This chapter will be in the future细讲)

Now has the information has been fully able to confirm all of the cardiovascular and cerebrovascular diseases (including: high blood pressure, cancer, etc.) and the intake of salt are too many. If coupled with the potassium content of food consumption by a further, they would soon be pathogenic.

More salt water will soften the water, there is information that the drinking water and more calcium, magnesium, potassium water hardness easy cardio-cerebral-vascular health; the contrary, more than the water level of lead, mercury, nickel and other heavy metals are harmful to the body .

Sodium content in water is usually high, it will be high hardness TDS. The higher the hardness and TDS content can protect us from the potential hazards of harmful substances, but also conducive to reducing heart disease and cancer mortality. If we want to reduce sodium intake, it should be turning our food, because we have 90 percent of sodium intake comes from eating the food. Therefore, in the cooking time and in our staple food must be put under control in salt intake.