More Salt, Not Less?

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It’s Q&A Day at 10almonds!

Have a question or a request? We love to hear from you!

In cases where we’ve already covered something, we might link to what we wrote before, but will always be happy to revisit any of our topics again in the future too—there’s always more to say!

As ever: if the question/request can be answered briefly, we’ll do it here in our Q&A Thursday edition. If not, we’ll make a main feature of it shortly afterwards!

So, no question/request too big or small

❝I’m curious about the salt part – learning about LMNT and what they say about us needing more salt than what’s recommended by the government, would you mind looking into that? From a personal experience, I definitely noticed a massive positive difference during my 3-5 day water fasts when I added salt to my water compared to when I just drank water. So I’m curious what the actual range for salt intake is that we should be aiming for.❞

That’s a fascinating question, and we’ll have to tackle it in several parts:

When fasting

3–5 days is a long time to take only water; we’re sure you know most people fast from food for much less time than that. Nevertheless, when fasting, the body needs more water than usual—because of the increase in metabolism due to freeing up bodily resources for cellular maintenance. Water is necessary when replacing cells (most of which are mostly water, by mass), and for ferrying nutrients around the body—as well as escorting unwanted substances out of the body.

Normally, the body’s natural osmoregulatory process handles this, balancing water with salts of various kinds, to maintain homeostasis.

However, it can only do that if it has the requisite parts (e.g. water and salts), and if you’re fasting from food, you’re not replenishing lost salts unless you supplement.

Normally, monitoring our salt intake can be a bit of a guessing game, but when fasting for an entire day, it’s clear how much salt we consumed in our food that day: zero

So, taking the recommended amount of sodium, which varies but is usually in the 1200–1500mg range (low end if over aged 70+; high end if aged under 50), becomes sensible.

More detail: How Much Sodium You Need Per Day

See also, on a related note:

When To Take Electrolytes (And When We Shouldn’t!)

When not fasting

Our readers here are probably not “the average person” (since we have a very health-conscious subscriber-base), but the average person in N. America consumes about 9g of salt per day, which is several multiples of the maximum recommended safe amount.

The WHO recommends no more than 5g per day, and the AHA recommends no more than 2.3g per day, and that we should aim for 1.5g per day (this is, you’ll note, consistent with the previous “1200–1500mg range”).

Read more: Massive efforts needed to reduce salt intake and protect lives

Questionable claims

We can’t speak for LMNT (and indeed, had to look them up to discover they are an electrolytes supplement brand), but we can say that sometimes there are articles about such things as “The doctor who says we should eat more salt, not less”, and that’s usually about Dr. James DiNicolantonio, a doctor of pharmacy, who wrote a book that, because of this question today, we’ve now also reviewed:

The Salt Fix: Why the Experts Got It All Wrong—and How Eating More Might Save Your Life – by Dr. James DiNicolantonio

Spoiler, our review was not favorable.

The body knows

Our kidneys (unless they are diseased or missing) do a full-time job of getting rid of excess things from our blood, and dumping them into one’s urine.

That includes excess sugar (which is how diabetes was originally diagnosed) and excess salt. In both cases, they can only process so much, but they do their best.

Dr. DiNicolantino recognizes this in his book, but chalks it up to “if we do take too much salt, we’ll just pass it in urine, so no big deal”.

Unfortunately, this assumes that our kidneys have infinite operating capacity, and they’re good, but they’re not that good. They can only filter so much per hour (it’s about 1 liter of fluids). Remember we have about 5 liters of blood, consume 2–3 liters of water per day, and depending on our diet, several more liters of water in food (easy to consume several more liters of water in food if one eats fruit, let alone soups and stews etc), and when things arrive in our body, the body gets to work on them right away, because it doesn’t know how much time it’s going to have to get it done, before the next intake comes.

It is reasonable to believe that if we needed 8–10g of salt per day, as Dr. DiNicolantonio claims, our kidneys would not start dumping once we hit much, much lower levels in our blood (lower even than the daily recommended intake, because not all of the salt in our body is in our blood, obviously).

See also: How Too Much Salt Can Lead To Organ Failure

Lastly, a note about high blood pressure

This is one where the “salt’s not the bad guy” crowd have at least something close to a point, because while salt is indeed still a bad guy (if taken above the recommended amounts, without good medical reason), when it comes to high blood pressure specifically, it’s not the worst bad guy, nor is it even in the top 5:

Hypertension: Factors Far More Relevant Than Salt

Thanks for writing in with such an interesting question!

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  • Turmeric: Raw Root, Powder, Tea, Or…?

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    It’s Q&A Day at 10almonds!

    Have a question or a request? We love to hear from you!

    In cases where we’ve already covered something, we might link to what we wrote before, but will always be happy to revisit any of our topics again in the future too—there’s always more to say!

    As ever: if the question/request can be answered briefly, we’ll do it here in our Q&A Thursday edition. If not, we’ll make a main feature of it shortly afterwards!

    So, no question/request too big or small 😎

    ❝Is turmeric infused water better or chewing half an inch of raw turmeric better? I am trying to work on my immunity as this year I have suffered the most with my allergies in the last 20 years. In case you can guide me, I will be thankful.❞

    Great question! First of all, a quick recap of the properties of turmeric (and its relevant active compound, curcumin)

    Let’s do a quick run-down:

    If you take curcumin with black pepper, it allows your body to use the curcumin around 2,000% better. This goes whether you’re cooking with both, or take them as a supplement (they’re commonly sold as a combo-capsule for this reason).

    Note: you mentioned an infusion or chewing the root, so perhaps you are not having black pepper with either of those. That’s fine, but try to have it near to black pepper (for example, perhaps while cooking a meal in which you use black pepper, so you take the turmeric and then you eat the meal).

    Extra note: in fact, that’s ideal, because curcumin is fat-soluble, so having it with (or near in time to) consuming fats (such as perhaps used in cooking) is a great way to do it.

    Curcumin vs allergies, specifically

    For any thinking “that wasn’t on the list”… It was hidden! It comes with curcumin’s anti-inflammatory and antioxidant powers.

    See for example:

    food vs supplement

    You didn’t ask this, but it’ll be helpful for understanding if we quickly cover this first.

    • Turmeric root is just that: a root, which contains abundant phytochemicals, and/but is not at all standardized in dosage
    • Curcumin extract, on the other hand, have been standardized, optimized, and are metabolized much more quickly

    …which latter can be a problem, because it’s been taken apart and used for scrap metabolites faster than the body could actually make use of the curcumin as-is.

    The black pepper hack fixes this, by the way, because of how it improves absorption.

    You may be thinking: isn’t this going to cause the same problem you were just talking about, and cause it to be metabolized too quickly? And the answer is: no! How piperine works is almost the opposite; it protects the curcumin in the turmeric from our digestive enzymes, and thus allows them to get absorbed without being broken down too quickly—thus increasing the bioavailability by slowing the process down.

    In short: food is best, but supplements are fine for anyone whose local supermarkets don’t sell turmeric root. Make sure to get it from a vendor who has transparency about their processes and has reputable certifications against heavy metal contamination though, because that’s especially common in cheap turmeric/curcumin supplements.

    The different ways of taking it

    There are a few more options than those you mentioned, so let’s quickly note:

    • Infusion: the chopped/grated root is steeped in hot water, and then we drink the hot water (sometimes called “turmeric tea”) and discard the solids
    • Suspension: the dried, powdered root is mixed in water, which we then drink in its entirety
    • Decoction: the finely chopped/grated root is steeped in hot water, and then we consume this in its entirety, which most people don’t find pleasant
    • Mastication only: chewing the root, spitting out the fibrous remnants
    • Solid ingestion: eating the root

    All of these will allow you to gain the benefits of curcumin (wherever that yellow-red pigment goes, so goes the curcumin), but only those which include consuming the solids will give you the full benefit (as otherwise, you are discarding a large amount of the curcumin with the solids that you discard).

    So, we can remove both of the methods that you mentioned (infusion and chewing, assuming you meant chewing only, and not eating).

    Things tend to lose potency with drying and grinding processes, not to mention long-term storage, so we can also remove suspension from the list.

    That leaves decoction and solid ingestion. Since solid ingestion is not comfortable for most people without cooking the root, that leaves decoction as the superior method unless you personally are happy to just eat raw turmeric root.

    However!

    Out of the two you presented, infusion can be improved if a) you make the infusion very strong, by grating the root before steeping, and letting it steep for a good while, and b) if practical, throw the grated root (after pouring the tea) into a dish where its flavor will be appropriate. If this seems strange, like throwing a waste product into your meal, then remember that that’s only a matter of convention: physically, what it is is cooked (boiling is cooking!) grated turmeric, nothing more nor less.

    At the end of the day though, the way that works best will be the way that you enjoy most (or if that’s not an option, dislike least), and thus will do more often.

    Want to know more?

    Check out:

    Turmeric (Curcumin) Dos and Don’ts With Dr. Kim

    Enjoy!

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  • Health Care AI, Intended To Save Money, Turns Out To Require a Lot of Expensive Humans

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    Preparing cancer patients for difficult decisions is an oncologist’s job. They don’t always remember to do it, however. At the University of Pennsylvania Health System, doctors are nudged to talk about a patient’s treatment and end-of-life preferences by an artificially intelligent algorithm that predicts the chances of death.

    But it’s far from being a set-it-and-forget-it tool. A routine tech checkup revealed the algorithm decayed during the covid-19 pandemic, getting 7 percentage points worse at predicting who would die, according to a 2022 study.

    There were likely real-life impacts. Ravi Parikh, an Emory University oncologist who was the study’s lead author, told KFF Health News the tool failed hundreds of times to prompt doctors to initiate that important discussion — possibly heading off unnecessary chemotherapy — with patients who needed it.

    He believes several algorithms designed to enhance medical care weakened during the pandemic, not just the one at Penn Medicine. “Many institutions are not routinely monitoring the performance” of their products, Parikh said.

    Algorithm glitches are one facet of a dilemma that computer scientists and doctors have long acknowledged but that is starting to puzzle hospital executives and researchers: Artificial intelligence systems require consistent monitoring and staffing to put in place and to keep them working well.

    In essence: You need people, and more machines, to make sure the new tools don’t mess up.

    “Everybody thinks that AI will help us with our access and capacity and improve care and so on,” said Nigam Shah, chief data scientist at Stanford Health Care. “All of that is nice and good, but if it increases the cost of care by 20%, is that viable?”

    Government officials worry hospitals lack the resources to put these technologies through their paces. “I have looked far and wide,” FDA Commissioner Robert Califf said at a recent agency panel on AI. “I do not believe there’s a single health system, in the United States, that’s capable of validating an AI algorithm that’s put into place in a clinical care system.”

    AI is already widespread in health care. Algorithms are used to predict patients’ risk of death or deterioration, to suggest diagnoses or triage patients, to record and summarize visits to save doctors work, and to approve insurance claims.

    If tech evangelists are right, the technology will become ubiquitous — and profitable. The investment firm Bessemer Venture Partners has identified some 20 health-focused AI startups on track to make $10 million in revenue each in a year. The FDA has approved nearly a thousand artificially intelligent products.

    Evaluating whether these products work is challenging. Evaluating whether they continue to work — or have developed the software equivalent of a blown gasket or leaky engine — is even trickier.

    Take a recent study at Yale Medicine evaluating six “early warning systems,” which alert clinicians when patients are likely to deteriorate rapidly. A supercomputer ran the data for several days, said Dana Edelson, a doctor at the University of Chicago and co-founder of a company that provided one algorithm for the study. The process was fruitful, showing huge differences in performance among the six products.

    It’s not easy for hospitals and providers to select the best algorithms for their needs. The average doctor doesn’t have a supercomputer sitting around, and there is no Consumer Reports for AI.

    “We have no standards,” said Jesse Ehrenfeld, immediate past president of the American Medical Association. “There is nothing I can point you to today that is a standard around how you evaluate, monitor, look at the performance of a model of an algorithm, AI-enabled or not, when it’s deployed.”

    Perhaps the most common AI product in doctors’ offices is called ambient documentation, a tech-enabled assistant that listens to and summarizes patient visits. Last year, investors at Rock Health tracked $353 million flowing into these documentation companies. But, Ehrenfeld said, “There is no standard right now for comparing the output of these tools.”

    And that’s a problem, when even small errors can be devastating. A team at Stanford University tried using large language models — the technology underlying popular AI tools like ChatGPT — to summarize patients’ medical history. They compared the results with what a physician would write.

    “Even in the best case, the models had a 35% error rate,” said Stanford’s Shah. In medicine, “when you’re writing a summary and you forget one word, like ‘fever’ — I mean, that’s a problem, right?”

    Sometimes the reasons algorithms fail are fairly logical. For example, changes to underlying data can erode their effectiveness, like when hospitals switch lab providers.

    Sometimes, however, the pitfalls yawn open for no apparent reason.

    Sandy Aronson, a tech executive at Mass General Brigham’s personalized medicine program in Boston, said that when his team tested one application meant to help genetic counselors locate relevant literature about DNA variants, the product suffered “nondeterminism” — that is, when asked the same question multiple times in a short period, it gave different results.

    Aronson is excited about the potential for large language models to summarize knowledge for overburdened genetic counselors, but “the technology needs to improve.”

    If metrics and standards are sparse and errors can crop up for strange reasons, what are institutions to do? Invest lots of resources. At Stanford, Shah said, it took eight to 10 months and 115 man-hours just to audit two models for fairness and reliability.

    Experts interviewed by KFF Health News floated the idea of artificial intelligence monitoring artificial intelligence, with some (human) data whiz monitoring both. All acknowledged that would require organizations to spend even more money — a tough ask given the realities of hospital budgets and the limited supply of AI tech specialists.

    “It’s great to have a vision where we’re melting icebergs in order to have a model monitoring their model,” Shah said. “But is that really what I wanted? How many more people are we going to need?”

    KFF Health News is a national newsroom that produces in-depth journalism about health issues and is one of the core operating programs at KFF—an independent source of health policy research, polling, and journalism. Learn more about KFF.

    Subscribe to KFF Health News’ free Morning Briefing.

    This article first appeared on KFF Health News and is republished here under a Creative Commons license.

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  • Superfood Broccoli Pesto

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    Cruciferous vegetables have many health benefits of their own (especially: a lot of anticancer benefits). But, it can be hard to include them in every day’s menu, so this is just one more way that’ll broaden your options! It’s delicious mixed into pasta, or served as a dip, or even on toast.

    You will need

    • 4 cups small broccoli florets
    • 1 cup fresh basil leaves
    • ½ cup pine nuts
    • ¼ bulb garlic
    • 3 tbsp extra virgin olive oil
    • 2 tbsp nutritional yeast
    • 1 tbsp lemon juice
    • 2 tsp black pepper, coarse ground
    • 1 tsp red pepper flakes
    • ½ tsp MSG or 1 tsp low-sodium salt

    Method

    (we suggest you read everything at least once before doing anything)

    1) Steam the broccoli for 3–5 minutes. Allow to cool.

    2) Blend the pine nuts, garlic, lemon juice, and nutritional yeast.

    3) Add the broccoli, basil, olive oil, black pepper, red pepper, and MSG or salt, and blend in the food processor again until well-combined.

    4) Serve:

    Enjoy!

    Want to learn more?

    For those interested in some of the science of what we have going on today:

    Take care!

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  • How To Avoid Age-Related Macular Degeneration

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    Avoiding Age-Related Macular Degeneration

    Eye problems can strike at any age, but as we get older, it becomes a lot more likely. In particular, age-related macular degeneration is, as the name suggests, an age-bound disease.

    Is there no escaping it, then?

    The risk factors for age-related macular degeneration are as follows:

    • Being over the age of 55 (can’t do much about this one)
    • Being over the age of 65 (risk climbs sharply now)
    • Having a genetic predisposition (can’t do much about this one)
    • Having high cholesterol (this one we can tackle)
    • Having cardiovascular disease (this one we can tackle)
    • Smoking (so, just don’t)

    Genes predispose; they don’t predetermine. Or to put it another way: genes load the gun, but lifestyle pulls the trigger.

    Preventative interventions against age-related macular degeneration

    Prevention is better than a cure in general, and this especially goes for things like age-related macular degeneration, because the most common form of it has no known cure.

    So first, look after your heart (because your heart feeds your eyes).

    See also: The Mediterranean Diet

    Next, eat to feed your eyes specifically. There’s a lot of research to show that lutein helps avoid age-related diseases in the eyes and the rest of the brain, too:

    See also: Brain Food? The Eyes Have It

    Do supplements help?

    They can! There was a multiple-part landmark study by the National Eye Institute, a formula was developed that reduced the 5-year risk of intermediate disease progressing to late disease by 25–30%. It also reduced the risk of vision loss by 19%.

    You can read about both parts of the study here:

    Age-Related Eye Disease Studies (AREDS/AREDS2): major findings

    As you can see, an improvement was made between the initial study and the second one, by replacing beta-carotene with lutein and zeaxanthin.

    The AREDS2 formula contains:

    • 500 mg vitamin C
    • 180 mg vitamin E
    • 80 mg zinc
    • 10 mg lutein
    • 2 mg copper

    You can learn more about these supplements, and where to get them, here on the NEI’s corner of the official NIH website:

    AREDS 2 Supplements for Age-Related Macular Degeneration

    Take care of yourself!

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  • Fix Tight Hamstrings In Just 3 Steps

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    There’s a better way to increase your flexibility than just stretching and stretching and hoping for the best. Here’s a 3-step method that will transform your flexibility:

    As easy as 1-2-3

    Only one part actually involves stretching:

    Step 1: reciprocal inhibition

    • Concept: when one muscle contracts, the opposing muscle relaxes—which is what we need.
    • Goal: engage hip flexors to encourage hamstring relaxation.
    • Method:
      • Kneeling hamstring stretch position with one leg forward.
      • Support with yoga blocks or a chair; use a cushion for comfort.
      • Maintain a slight arch in the lower back and hinge forward slightly.
      • Attempt to lift the foot off the floor, even if it doesn’t move.
      • Hold for around 10 seconds.

    Step 2: engaging more muscle fibers

    • Concept: our muscles contain a lot of fibers, and often not all of them come along for the ride when we do something (exercising, stretching, etc), and those fibers that weren’t engaged will hold back the whole process.
    • Goal: activate more fibers in the hamstring for a deeper stretch.
    • Method:
      • Same kneeling position, slight back arch, and forward hinge.
      • Drive the heel into the floor as if trying to dent it.
      • Apply significant effort but hold for only 10 seconds.
      • A small bend in the knee is acceptable.

    Step 3: manipulating the nervous system

    • Concept: the nervous system often limits flexibility due to safety signals (causing sensations of discomfort to tell us to stop a lot sooner than we really need to).
    • Goal: passive stretching to reduce nervous system resistance.
    • Method:
      • Avoid muscle engagement or movement—stay completely relaxed.
      • Focus on calmness, with slow, steady breaths.
      • Avoid signs of tension (e.g. clenched fists, short/sharp breathing). While your nervous system is trying to communicate to you that you are in danger, you need to communicate to your nervous system that this is fine actually, so in order to reassure your nervous system you need to avoid signs that will tip it off that you’re worried too.
      • Don’t overstretch; prioritize a relaxed, safe feeling.

    For more on all of this, plus visual demonstrations, enjoy:

    Click Here If The Embedded Video Doesn’t Load Automatically!

    Want to learn more?

    You might also like:

    Tight Hamstrings? Here’s A Test To Know If It’s Actually Your Sciatic Nerve

    Take care!

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  • Winter Wellness – by Rachel de Thample

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    Winter is often the season of comfort foods and, in much of the Western world, there’s a holiday season slide of forgotten diets and instead sugar, alcohol, pastry, and the like.

    What de Thample does here is an antidote to all that, without sacrificing happiness and celebration.

    Before the recipes get started, she has a chapter on “food as medicine“, and to our immense surprise, proceeds to detail, accurately, many categories such as

    • Foods for immune health
    • Foods against inflammation
    • Foods for gut health
    • Foods against aging
    • Foods for energy levels
    • Foods against anxiety
    • Foods for hormonal balance

    …and so forth, with lists of ingredients that fit into each category.

    Then in the rest of the book, she lays out beautiful recipes for wonderful dishes (and drinks) that use those ingredients, without unhealthy additions.

    The recipes are, by the way, what could best be categorized as “fancy”. However, they are fancy in the sense that they will be impressive for entertaining, and (again, to our great surprise) they don’t actually call for particularly expensive/rare ingredients, nor for arcane methods and special equipment.Instead, everything’s astonishingly accessible to put together and easy to execute.

    Bottom line: if you’d like to indulge this winter, but would like to do so healthily, this is an excellent way to do so.

    Click here to check out Winter Wellness, and level-up your seasonal health and happiness!

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