Salt, also known as table salt, or rock salt, is a mineral made up of 40% sodium and 60% chloride. Sodium chloride (NaCl) is the chemical name for salt, and is essential for animal life in small quantities, but is harmful to animals and plants in excess. Sodium chloride is the salt most responsible for the salinity of the ocean. Salt is one of the oldest food seasonings known, and is commonly used as a condiment and food preservative. It is also used as a medicine. The taste of salt (saltiness) is one of the basic human tastes.
Your body needs some sodium to work properly. It helps with the function of nerves and muscles. It also helps to keep the right balance of fluids in your body. Your kidneys control how much sodium is in your body. If you have too much and your kidneys can't get rid it, sodium builds up in your blood. This can lead to high blood pressure. High blood pressure can lead to other health problems.
Chloride and sodium ions, the two major components of salt, are needed by all known living creatures in small quantities. Salt is involved in regulating the water content (fluid balance) of the body. The sodium ion itself is used for electrical signaling in the nervous system. Because of its importance to survival, salt has often been considered a valuable commodity during human history. However, as salt consumption has increased during modern times, scientists have become aware of the health risks associated with too much salt intake, including high blood pressure. Therefore health authorities have recommended limitations of dietary sodium. The United States Department of Health and Human Services recommends that individuals consume no more than 1500–2300 mg of sodium (3750–5750 mg of salt) per day depending on age.
Most people in the U.S. get more sodium in their diets than they need. A key to healthy eating is choosing foods low in salt and sodium. Doctors recommend you eat less than 2.4 grams per day. That equals about 1 teaspoon of table salt a day. Reading food labels can help you see how much sodium is in prepared foods.
Too much or too little salt in the diet can lead to muscle cramps, dizziness, or electrolyte disturbance, which can cause neurological problems, or death. Drinking too much water, with insufficient salt intake, puts a person at risk of water intoxication (hyponatremia). Salt is sometimes used as a health aid, such as in treatment of dysautonomia.
Death can occur by ingestion of large amounts of salt in a short time (about 1 g per kg of body weight). Deaths have also resulted from attempted use of salt solutions as emetics, forced salt intake, and accidental confusion of salt with sugar in child food.
Most of the people may be aware of the most common use of salt that is its use in preparation of food to enhance taste. Apart from that, there are several other salt uses.
The following are the household and general salt uses.
Preservative: Since ancient times, salt has been used as a preservative. Although today various preservatives are available, salt is still widely used. It is an important preservative used in preservation of cheese, dairy products, meat, pickles and sauces.
Melting Ice: Salt has a property of lowering the melting point of ice. Therefore, it is spread on roads for quick melting of the ice.
Cleansing Agent: Salt has also been used as a cleansing agent since long time. In ancient times, it was used for household cleaning simply by rubbing it against surfaces. It is also an ingredient of soaps, detergents and shampoos.
Chlorine: Sodium chloride is widely used for the preparation of chlorine. Chlorine has several applications, but is mostly used in making PVC and pesticides.
Chemicals: Sodium chloride is also used for the production of sodium metal. It is widely used for the production of other compounds like calcium chloride, sodium carbonate, sodium sulfate and hydrochloric acid.
Certain properties of salt or sodium chloride makes it useful for the following medical purposes.
Sodium Chloride Tablets: The biggest medicinal use of sodium chloride is that it is used for making sodium chloride tablets. Sometimes there is excessive loss of sodium from our body due to dehydration or excess sweating. Sodium chloride tablets are prescribed as supplements for salts in this case.
Sodium Chloride IV: It is known that sodium chloride leads to rise in the blood pressure and hence it is used to treat people with low blood pressures. Low blood levels of this salt needs to treated to avoid further serious conditions.
Sodium Chloride Injections: Sodium chloride is an element used in sodium chloride injections that are used as source of salts and electrolytes. Sodium chloride IV is more prominently used rather than sodium chloride injections.
Ophthalmic Ointment: In certain cases, a solution of sodium chloride is also used to treat the swelling of cornea in the eye. Although it is beneficial to some extent, there are also some side-effects associated with using sodium chloride for treating the swelling of cornea.
Apart from these common and medical uses, the following are some general uses of salt.
salt contains iodine which is necessary for the synthesis of hormones in the thyroid gland of the human body.
Sea salt also helps in maintaining sugar level in blood. Read more on health benefits of sea salt.
Salt water is also uses for gargling or as a mouthwash.
Peeling eggs will be easier if eggs are boiled in water with a pinch of salt.
Cold water with salt is used to wash feet and also to relieve the feeling of tiredness.
Salt is essential to life and good health. Doctors well recognize salt's functions in the human body. Whether it's the saline solution used in a hospital emergency room or dietary therapy to treat or prevent health threats, medical experts recognize the important role of salt for life and good health.
Some of the most common medical issues related to salt:
Oral Rehydration Therapy: Salt is critical in maintaining human hydration. Scientific studies have confirmed the importance of a balance of electrolytes: sodium, calcium, potassium and magnesium. For instance, after exercise it is necessary to replace not only the water lost through perspiration, but the important electrolyte, sodium, as well. And when diarrhea dehydrates the body, medical professionals use a combination of salt, sugar and water called oral rehydration therapy (ORT) to restore lost fluids. ORT is used in resource-poor settings around the world to save lives that would otherwise be lost to dehydration due to diarrhea and other illnesses. In fact, the British Medical Journal called ORT "the most important medical advance of [the 20th] century."
Hyponatremia: When the body loses electrolytes, either from perspiration, diarrhea or over-rehydration with water, "water intoxication" or hyponatremia occurs. Severe hyponatremia is a true medical emergency. Symptoms range from mild to severe and can include nausea, muscle cramps, disorientation, confusion, seizures, coma or death. To avoid this condition, medical authorities advise marathon runners to consume extra salt.
Saline IV Solution: In the hospital, salt routinely saves lives. Patients with varying conditions, from diarrhea or heart failure, are given saline solution intravenously in an effort to maintain electrolytic balance at the cellular level, and to ensure the patient's hydration, especially important in situations where a patient is not able to ingest the necessary electrolytes by mouth.
Cleansing Wounds: The United States Pharmacopeia (USP) irrigant commonly used to cleanse wounds contains the same ratio of sodium chloride as does human blood (0.9% salt).
Blood Pressure: Our bodies' circulatory systems, like our home or community water systems, need adequate pressure to fulfill their function. But too much pressure, as in the plumbing example, can lead to "blowing a gasket." Blood pressure, hypertension, is a risk factor for cardiovascular events like heart attacks and strokes. Dietary salt is among the body's key regulatory variables determining blood pressure, fully as important as hormone systems like the renin-angiotensin-aldosterone system. For 4,000 years, salt has been known to affect blood pressure. Doctors may prescribe low-salt diets. Manipulating salt intake levels in persons who consume inadequate amounts of potassium, magnesium and calcium often changes blood pressure (in both directions) – and triggers a number of other "unintended consequences" as well, some of them deadly. The health outcomes of low-salt diets are controversial, but the federal database shows cardiovascular mortality is significantly (37%) higher on low-salt diets, even if blood pressure is lowered.
Cystic Fibrosis: A test of perspiration salinity is often used as a test for cystic fibrosis. Scientists currently suspect that cystic fibrosis is caused by a deformed protein that prevents chloride outside cells from attracting needed moisture.
Aging: Because of declining renal function in the aging body, the kidneys retain less sodium. Changes in the intestinal function sometimes also lead to reduced absorption of many nutrients. These changes expose the elderly to an increased risk of hyponatremia. It is essential that the elderly maintain a stable sodium level in the body.
Pregnancy: Proper nutrition is vitally important for the health of expectant mothers and their babies. A generation ago, obstetricians concerned about their patients' weight gain in pregnancy prescribed low salt diets. But low-salt diets during pregnancy increased stillborn births and low-birth weight infants so the American College of Obstetrics and Gynecology now condemns their use. ACOG found "there is no clinical benefit in restricting sodium intake during pregnancy and there is the potential for harm."Also, see Iodine Deficiency below.
Iodine Deficiency: Iodine Deficiency Disorders (IDD) are the major cause of preventable mental retardation. UNICEF recognizes combating IDD as its major target to protect children around the world. All public health nutrition experts in this area recognize that fortifying salt with iodine (potassium iodate or potassium iodide) is the most cost-effective solution to this global challenge. About 70% of the world's population has access to iodized salt.
Diabetes: Our bodies need salt to maintain healthy levels of insulin. Low-salt diets can impair insulin sensitivity, reducing the body's ability to metabolize glucose and leading, potentially, to Type 2 diabetes and metabolic syndrome.
Symptoms of increased salt intake include nausea, vomiting, diarrhea and abdominal cramps. High concentrations of sodium in the body can also result from excessive water or fluid loss. Persistently high levels of sodium in the blood can result in swelling, high blood pressure, difficulty in breathing, and heart failure, and may be fatal.
A high dietary salt intake is an important causal factor in the development of hypertension (high blood pressure), which currently affects 32 per cent of men and 30 per cent of women in the UK. Hypertension increases the risk of strain on the heart, enlarges the heart muscle, prevents an adequate blood (and therefore oxygen) supply from reaching the heart, and may lead to heart failure, angina or heart attack.
Other harmful effects of excess salt includes:
Increased risk of cancer: Gastric cancer, or cancer of the stomach, may result from the high intake of salt from pickled and smoked products. High salt concentration within the stomach may damage the cells lining its wall, leading to cancer-promoting damage to the cells' genes. Sodium chloride by itself does not cause cancer. However, certain susceptible individuals who take excess amounts of salted foods may have a higher risk for the development of this stomach problem compared to those who never eat salted foods at all.
Weakening of bones (Osteoporosis): Excess intake of sodium chloride may trigger the increase in the excretion of calcium through the urine. With calcium wasting, bone strength decreases, leading to the increased possibility of having osteoporosis, the bone condition characterized by decrease in the bone density leading to increased bone fragility.
Kidney stone formation: Much calcium is eliminated through the urine with increased sodium chloride intake. Elevated urinary excretion of calcium increases a patient's risk to calcium stone formation. Thus, patients with a strong personal and family history of kidney stone formation should avoid excesses in the amount of sodium chloride in their diet. With decreased salt intake, excesses in calcium urinary excretion can be prevented.
Stimulative effects: Salt stimulates the Sympathetic Nervous System and adrenal glands and creates stress arousal. That's why it comes under the category of stress food.
Effect on Kidneys: Excess salt puts a heavy burden on kidneys because they have to work harder to remove the excess salt. Hence they may gradually weaken. Kidneys can't remove more than 4-5 gm of salt per day. Remaining salt not able to be excreted gives rise to undesirable ailments in the body.
High blood pressure: Excessive salt causes water retention in the body and increases the blood volume and cardiac output resulting into high blood pressure. Considerable fall in B.P. is observed with reduction in dietary salt intake in Hypertension. Frozen, processed and food from restaurants are the main sources of sodium in the diet. As sodium levels rise and the body retains more fluid, blood pressure and the risk for a heart attack or stroke go up. Since high blood pressure can exist without ever causing symptoms, it is important to have it checked often. This way, modifications to sodium intake can be made before blood pressure gets dangerously high. A low-salt diet characterized by a minimal intake of 2,300 mg, or roughly around 1 tsp. of salt per day, is generally recommended in patients having essential hypertension.
Increase in weight: Excess salt in the body increases the weight of the body because of the following reason. Kidneys eliminate excess salt from the body by filtering out the sodium that makes up part of the salt compound. In case kidneys work less efficiently either because they have gone weak or because of lowered blood supply to them (because of weak heart), the kidneys excrete sodium less efficiently and more sodium is retained in the body. Since the kidneys are geared to maintain a fixed proportion of sodium to water in the blood, excess salt in the body means excess water too and hence excess weight of the body.
Worsening of Oedema: Salt makes oedema worse and should be avoided in all oedematous states whether due to liver, kidney or endocrine diseases.
Hardening of arteries: Table salt is not completely soluble in water and tends to harden the arteries by its excessive use. For good health, that salt is required which is entirely soluble in water. High temperatures used for making table salt and elements like potassium chloride and sulphate and other chlorides tend to inhibit the dissolving of salt in water.
Salt increases uric acid: Excess of salt interferes with the elimination of certain wastes of the system like uric acid and therefore contributes indirectly to various diseases like gout etc.
Bronchial and Lung problems: Deficiency of organic sodium in table salt results in bronchial and lung problems because organic sodium is required for the elimination of CO2 from the system.
Changes in Urination: Hypernatremia is the medical term for a high level of sodium in the blood. It can occur in response to not having enough water in the body, which can happen when there is excessive water loss from exercising in extreme heat, prolonged diarrhea or vomiting, or when not drinking enough water. The changes in urination that happen are dependent upon the cause of sodium buildup. If due to dehydration or water loss, urine output will decrease and the urine will be dark yellow. If a high sodium level is due to kidney disease, urination will be more frequent and it will be clear.
Fluid Retention: If sodium levels start to get too high, the kidneys will usually excrete the excess amount. However, if salt intake is too high for the kidneys to keep up with or if the kidneys are not functioning correctly, sodium levels can build. This in turn causes the body to retain fluid, which can lead to edema or swelling. Every case is different; some individuals are more sensitive to salt and develop symptoms with very little intake, while others can eat more with no problems.
Thirst: One of the first signs of a very high level of sodium is thirst in patients who are conscious. Very high levels can affect the brain and lead to difficulty coordinating muscle movements, weakness and in severe cases, the patient may go into a coma. If hypernatremia continues untreated, it can become fatal.
The following side effects may occur in people using sodium chloride (salt) as a medicine and in medicinal amounts.
All medicines may cause side effects, but many people have no, or minor, side effects. No COMMON side effects have been reported with Sodium Chloride. Seek medical attention right away if any of these SEVERE side effects occur when using Sodium Chloride:
Severe allergic reactions (rash; hives; itching; difficulty breathing; tightness in the chest; swelling of the mouth, face, lips, or tongue); nausea; stomach pain; swelling in the hands, ankles, feet, or legs; vomiting. (People cannot be allergic to regular table salt (Sodium Chloride (NaCl)), which are both essential elements for us to live and maintain normal electrolyte balance. We all need to eat "some" salt (just not too much of it, since it can raise your blood pressure).)
Stop using sodium chloride and call your doctor at once if you have a serious side effect such as:
nausea, vomiting, diarrhea
stomach pain
fever
swelling in your hands, ankles, or feet
reduced saliva or dry eyes
headache
confusion
tiredness or drowsiness
dizziness
increased sweating
increased thirst
increased urination
vein irritation
mild burning or irritation
muscle weakness or cramps
restlessness or irritability
Less serious side effects are more likely, and you may have none at all.
This is not a complete list of all side effects that may occur. If you have questions about side effects, contact your health care provider. Call your doctor for medical advice about side effects.
This is rare because our dietary intake is so high, but levels of sodium in the body can become too low as a result of prolonged illness. Sodium levels can also become low due to dehydration or excessive or persistent sweating, which may occur during very hot weather or affect marathon runners, athletes in triathlons, or people with certain forms of kidney disease, such as acute kidney failure.
Symptoms of a deficiency of sodium include headache, nausea and vomiting, muscle cramps, drowsiness, fainting, fatigue and possibly coma.
The short answer is: yes. Salt is safe to eat during pregnancy ... in moderation. In the past, doctors thought that salty foods contributed to water retention, bloating and even preeclampsia.
But now, most doctors agree that a moderate amount of sodium can actually help to ensure regulate adequate fluid levels. So go ahead and eat lightly salty foods and salt to taste at the dinner table. Cutting back on salt could actually be detrimental to you and your baby!
In short, there's no reason to stop eating salt just because you're pregnant—unless of course, your doctor tells you to cut back for health reasons. Generally, the only women who should avoid salt during pregnancy are ones who have medical conditions such as hypertension or congestive heart failure.
Testimony:
I ate a lot of fast food my first pregnancy and my son was born 10 weeks early due to severe pre-eclampsia. I felt sick the whole time and I was always week. This pregnancy I am eating a lot healthier limiting my fast food intake and I feel 100% healthier this time with much more energy to play with my son. I think limiting my salt intake is helping a lot with my blood pressure and my overall health by not eating fast food. I was told there is no known cause for pre-eclampsia but I feel what I am doing now my reduce my risk of it happening again.
Convenience foods, ready meals and canned foods, as well as eating out frequently, all contribute to a higher sodium intake, so read labels carefully to compare foods and opt for those lower in salt. Some labels provide both the salt and the sodium content within the product. This can be confusing, as the two are not interchangeable - 1g of salt contains 0.4g sodium (remember salt is made up of sodium AND chloride).
If you're checking labels, here's a guide based on 100g/ml of product:
A lot of salt = 1.25g salt (or 0.5g sodium) - would be labelled as red on a traffic light labelling system
A little salt = 0.25g salt (0.1g sodium) - would be labelled as green on a traffic light labelling system
Anything in-between these figures indicates a moderate amount of salt
More ways to reduce salt intake:
Use fresh or dried herbs and spices to flavour vegetables
Avoid adding salt to your food when eating
Use soy sauce sparingly: one teaspoon contains about 0.36gof sodium (equivalent to 0.9g salt)
Buy fresh or frozen vegetables, or those canned without salt
Rinse canned foods, such as beans, to remove excess salt
Choose breakfast cereals that are lower in sodium
Buy low or reduced sodium versions, or those with no salt added
More than 90 per cent of sodium occurs as salt.
More than three quarters of salt intake is derived from processed foods, just under 15 per cent from natural sources, about 10 per cent is added during cooking or when eating, and 1 per cent comes from tap water.
Cereal products including breakfast cereals, bread, cakes and biscuits provide about a third of the salt in our diet.
Meat and meat products (such as ham) provide just over a quarter of the salt in our diet.
In addition to sodium chloride, there is a wide variety of other forms of sodium in our diet, many of which are used as additives in food processing, usually to add flavour, texture or as a preservative. For example, monosodium glutamate is commonly used as a flavour enhancer.
Once of the most widely used salts, table salt goes through a refining process that removes traces of other naturally occurring minerals. Chemical additives such as sodium silicoaluminate, calcium phosphate, or magnesium carbonate are sometimes blended in to prevent clumping. Table salt and iodized salt are preferred in baking for their fine-grained texture and accuracy of measure.
A form of table salt, iodized salt is fortified with iodine that was lost during processing. Iodized salt was the first "functional food", fortified in the early 1920s in response to a Midwest-focused epidemic of gioter (hyperthyroidism) that was caused by iodine deficiencies.
This inexpensive coarse salt is evaporated from a brine, usually under specific conditions. It contains no additives or added iodine. Kosher salt is popular among chefs because its coarse texture makes it easy to pinch up between you fingers and sprinkle onto foods. Measure for measure, 1 teaspoon of kosher salt contains less salt than the same amount of table or iodized salt.
Sea salt is another type of salt that has iodine. It is available in both fine and coarse grains. The difference between sea salt and regular table salt is that the iodine in the sea salt occurs naturally. There are hundreds of different brands of sea salt and all are made in much the same way and derived from evaporated sea water. Sea salt is harvested by channeling sea water into large bins made of pure clay. The water is allowed to evaporate leaving just the salt crystals. This type of salt tends to include several naturally present trace minerals, such as iodine, magnesium, and potassium, which give sea salt a fresher, lighter flavor than standard table salt. There are other trace minerals in sea salt as well. Sea salt has a delicate flavor and makes a good all purpose table salt. Expensive varieties, such as sel gris, Esprit du Sel, and Fleur de Sel from France are usually gray in color and slightly moist. These are best used where their tremendous flavor and presence is pronounced, such as on a boiled potato or a slice of tomato. You can also get pink, brown, and black sea salts from India.
Sold in large crystals, rock salt has a grayish hue because it is unrefined. Rock salt makes a great bed for serving oysters and clams. Or combine it with ice to make ice cream in hand-cranked ice cream makers.
Italian sea salt is produced off the coast of Sicily. It is Interesting to note that the Italian sea salt has less sodium chloride than table salt.
The salt is gathered in the same way as regular sea salt. Its delicate flavor lends itself best to use as a finishing salt, to be added once a dish is complete. It is wonderful in salads, on sliced sun ripe tomatoes with a little olive oil, or sprinkled on to meat just before serving.
This is the expensive type. It is harvested via a 2,000 year-old method of solar evaporation from the waters of the Celtic Sea marshes in Brittany, France. The salt is harvested as it has been for centuries, with wooden rakes. Traditionally no metal is supposed to come in contact with the salt to maintain the purest and most delicate flavor. Its flavor is described as mellow with a salty, yet slightly sweet taste. Even more expensive and rare is fleur de sel, from the salt marshes in Guerande, which is said to form only when the wind blows from the east.
Grey sea salt is a salt that is collected in the same way as Celtic sea salt and from the same area. It is a purplish gray color. This color comes from the inclusion of clay that is found in the salt flats where the salt is collected.
Grey salt is one of the best quality finishing salts available. It is wonderful on salads, sprinkled on flavored butters, or used on vegetables.
Literally “flower of the sea” Fleur de Sel salt is made up of salt crystals that form naturally on the surface of the salt evaporation ponds. These crystals must be harvested under specific conditions. Most Fleur de Sel comes from Guerande, France. The flavor is unusual and delicate. It is a finishing salt used in salads, vegetables and grilled meats as well as to top some desserts such as caramels.
Black salt has a sulfuric flavor and is used primarily in Indian cooking. The flavor is reminiscent of eggs and is sometimes used by vegans to add an eggy taste to salads and tofu dishes. In traditional Indian dishes it is used in fruit salads, chutneys, and raitas.
Black salt is not a sea derived salt but is mined from the earth. It should not be used as an all purpose salt because of the flavor.
Less refined and grayish in color, this is the chunky crystal salt used in ice cream machines. This type is generally not used as an edible flavoring mixed into foods, but in cooking methods such as to bake potatoes or to encrust or embed meat, seafood or poultry for baking. Rock salt makes an impressive bed for oysters on the half shell. When using rock salt for cooking, be sure it is food-grade. Some rock salt sold for ice cream machines is not suitable for cooking.
Hawaiian Red salt is colored with natural iron oxide which imparts a subtle flavor to this salt. It is a finishing salt that is perfect for grilled meats. The iron oxide caused the salt to be any color from red to pink, depending on the amount of the mineral in the salt.
Smoked sea salt is exactly that. It is sea salt that has been smoked in various ways to add an additional layer of flavor.
Although Himalayan Pink salt is harvested from the foothills of the Himalaya Mountains it is technically a sea salt. It is a marine fossil salt formed thousand of years ago. It carries numerous trace minerals and is a delicious and beautiful finishing salt.
These are not the only types of salts available but they are some of the most popular among chefs and gourmets.
The following reviews have been selected:
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25 of 25 people found the following review helpful:
5.0
out of 5 stars Salt
tablets necessary,
April 7, 2009
By
E. Lewis (Purchase, NY United States)
It is very difficult to obtain NACL tablets nowadays, as most
pharmacies do not stock them. In my case the tablets are necessary in
maintaining high enough blood pressure. The tablets needed are pure
NACL, without potassium in them. For people with orthostatic
hypotension, they are very helpful.
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8 of 8 people found the following review helpful:
5.0
out of 5 stars If you have POTS,
this really works!,
June 12, 2010
By
Rosellen Rhoades "Mutti"
(Brownsburg, IN USA)
If you have POTS, this is a life saver. My daughter was diagnosed
with POTS (Postural Orthostatic Tachycardia Syndrome) back in
February and none of the medication they put her on seemed to work.
Through reading lots of blogs about POTS, I found that salt tablets
really do seem to work so we gave it a try. My daughter takes one in
the am and one in the pm. Doctor says its like taking a teaspoon of
salt for each pill. Pharmacies and grocery stores do not carry these.
Glad to find it on line...
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2 of 2 people found the following review helpful:
5.0
out of 5 stars ...
salty,
April 12, 2010
By
K. Matheny (CO, USA)
I have never been one of those people that needs a lot of salt on my
food. I don't avoid salt particularly, but when I switched to a
restrictive diet due to food sensitivities, I quit eating out, and
started eating either home-made or organic foods, which have much
less sodium in them than their traditional counterparts. As a result,
I found myself eating about 50% of the daily recommended value of
sodium a day . Which was ok (but not great) as long as I didn't
exercise or drink too much water. Once I started to drink water
regularly (about 2 cups a day as opposed to none before) I began
getting water poisoning (the early stages, where I felt queasy).
Once I figured out that I needed to eat more sodium, I had to eat
little salt packets whenever I exerted myself (neither dignified nor
delicious). It took me 3 months to finally realize that I wasn't
going to find any pills anywhere else, so I purchased these. They are
exactly what they say they are, Salt (NACL) and nothing else. each
pill is about 16% of your daily recommended value of sodium in the US
(2300mg) so you can use these to sumplement your diet without worying
about getting too much.
They are also really easy to swallow, but when I am feeling queasy
(from low sodium) these upset my stomach a little more. So I either
suck on them, or eat a little salt first. If you have problems
keeping most pills down, you might consider some buffered pills.
Personally, I wanted to have salt without any additives because I
tend to be sensitive to pretty benign things.
All in all, exactlly what I was looking for.
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5.0
out of 5 stars Hard-to-get
salt pills for mother,
November 11, 2011
By
Jane Lebow "jennywren" (New
York, NY)
My mother has had extremely low blood pressure. Her doctor prescribed
sodium chloride pills, some time ago, but the only ones I could find
locally had other ingredients. These pills are just what my mother
needed. She needs five pills a day, so being able to order a lot of
them was just the thing.
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1 of 1 people found the following review helpful:
5.0
out of 5 stars Difficult
to find at bricks & mortar stores.,
April 8, 2011
By
danarama
My mother suffers from Syndrome of Insufficient Anti-Diuretic
Hormone, and must take two 1 gram salt tablets a day in order to
maintain a proper sodium level in her blood.
These tablets are difficult to find in stores. There is only one
pharmacy in our area that carries them, and it is a bit of a drive to
get there. Even then, they are not always in stock.
I appreciate being able to order [them online].
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