To Salt or Not to Salt, That is the Question

For the last 2 months, esp. here in NYC, we have been hearing about public health officials and some politicians wanting to not just force food companies to reduce the salt in their processed foods but to also make it a violation for a restaurant to cook w/ salt.

Now let me make myself perfectly clear: decreasing salt in processed foods, in general, is a good idea. A better idea would be not to eat any processed foods but I digress

And let me say that I recommend that people use sea salt rather than table salt as sea salt also contains other important mineral salts such as magnesium, potassium which helps regulate our blood pressure and naturally contains other trace minerals such as iodine. Commercial table salt is a chemically made product, the only “salt” in it is sodium chloride (also holds true for kosher salt) contains no other trace minerals and may contain additives like aluminum silicate in order to keep it “powdery and porous” http://www.causeof.org/salt.htm#SeaSaltIodized

sea salt foam

The food companies have made a science of seducing our taste buds and our brains w/ the lore of sweet and salty especially with the huge swing towards low fat foods in the 1980’s & ‘90’s that the medical establishment told us to start eating in order to lower our cholesterol and prevent heart attacks and strokes.

And what happened: “The harder the experts try to save Americans, the fatter we get…..The anti-fat campaign definitely made an impact on the marketing of food, but as we gobbled up all the new low-fat products, we kept getting fatter. Eventually, in 2000, the experts revised the dietary guidelines and conceded that their anti-fat advice may have contributed to diabetes and obesity by unintentionally encouraging Americans to eat more calories.” http://www.nytimes.com/2010/02/23/science/23tier.html?hpw

So I have to wonder if this cutting down of salt will contribute to new problems such as iodine deficiencies, dehydration problems, too low blood pressure and adrenal fatigue.

Concentrated primarily in the thyroid gland, iodine is a important trace mineral that plays an important role in the body’s biological functions. In fact, the U.S. government in the 1920’s recommended that iodine be added to table salt. The ruling was a strategy to ensure that an iodine deficiency didn’t develop in the American diet. And it worked pretty well

Iodine deficiency is involved in hypothyroidism, fatigue, depression, cretinism, weight gain and possible connections to breast cancer, thymus, salivary gland and oral health.

Iodine is found naturally in a number of foods such as seafood, seaweed, egg yolks and milk and plants grown in iodine rich soil.

Clearly if you are eating the above foods…and I hope that your milk is organic and your eggs free ranging and the soil your veggies grow in is not nutrient deprived and your fish not farmed; then you have a good chance of getting enough iodine. Add to that that you are not eating commercial bread, made w/ bromides (an iodine agonist) instead of iodine

Frequently in the summer months, I’ll have patients complain about fatigue and dizziness and after some questions about sweating, exercise, and their cooking practices, I usually discover that they didn’t use any salt in their cooking. They are the exact opposite of people who not only use salt for cooking but then add salt to their food when it’s on the plate. So balance is the key here, hot weather, sweating a great deal are good reasons to add a little more salt.

And again I’m talking about adding sea salt instead of table salt to your food as the potassium and magnesium salts in sea salt help w/ blood pressure

One of the functions of the adrenal gland is to produce mineralocorticoids which help keep your blood pressure and blood volume normal by maintaining a proper balance of sodium, potassium and water in your body. And so I’ve found find that patients w/ chronic adrenal fatigue crave salt.

So again moderate use of iodized sea salt is a good thing..just a pinch…not more that a 1/8 of a teaspoon…not the 1-2 teaspoons that I see when I watch cooking shows (yes, I yell at the TV..lol)

Here’s some websites you may find useful:

http://www.drlwilson.com/Articles/salt.htm

http://www.causeof.org/salt.htm#SeaSaltIodized

http://articles.mercola.com/sites/articles/archive/2009/09/05/Most-Common-Cause-of-Fatigue-that-is-Missed-or-Misdiagnosed-by-Doctors–.aspx

http://www.saltworks.us/salt_info/si_Gourmet_Reference.asp

© -2010- Dr. Vittoria Repetto

added in 2011:

http://www.medscape.com/viewarticle/744014?src=mp&spon=18 Low Sodium and High Risk? Maybe It’s Not the Salt

Want more information on Dr. Vittoria Repetto and her NYC Applied Kinesiology/Chiropractic/ NKT practice at 230 W 13th St., NYC 10011; please go to www.drvittoriarepetto.com

And please check out the Patient Testimonials page on my web site.

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The Magic of Magnesium: A Mighty Mineral Essential to Health


Not only is the calcium carbonate in Tums reducing the absorption of Calcium because you need acid in order to absorb Calcuim but the lack of acid also affects your absorption of Vitamin B12 and Zinc.
http://ezinearticles.com/?Getting-Enough-Calcium-Into-Your-Bones?-Ten-Facts-You-Need-to-Know!&id=851711

And low gastric acid is thought to predispose your stomach H. Pylori and H. pylori colonization increses gastric ph ( from acidic to non-acidic or basic)

And the proton pump inhibtor and H2 blockers that they give for GERD cause the same effect
More on Health
Read the Article at HuffingtonPost

Your Genetics Are Not Your Destiny!

As many of you may know I use Metagenics nutritional products in my office; Metagenics is a functional medicine leader in the development of science-based products and programs that seeks to improve health by helping people achieve their genetic potential through nutrition or nutrigenomics.
Nutrigenomics is the study of the effects of foods, supplements and environmental factors have on how your genes express themselves. In other words, your genetics are not your destiny.
 
This week in the quarterly magazine NY Spirit, an article from Annemarie Colbin, health educator and founder of The Natural Gourmet Institute for Health and Culinary Arts in NYC wrote an article on how the genes work and the affect of food on them.
 
Enjoy!

The Musculoskeletal Aspects of Asthma

Like most of you, I’ve been watching the Olympics and as I watched, I remembered a previous Summer Olympics and watching the start of the Women’s Marathon. I noticed something in the body language of one of the front runners and said to my friends, “That runner has asthma; look at her neck.”  My friends chuckled and then the announcer talking about the runner I pointed out said that she suffered from asthma.

“How did you know?’ asked my surprised friends. Her SCM (sternocleidomastoid) muscle http://en.wikipedia.org/wiki/Sternocleidomastoid_muscle was very pronounced. Instead of using her primary muscles of inspiration, her diaphragm, the external intercostals and the sternocostalis; she was using an accessory one.  http://skeletalmuscularsystem.suite101.com/article.cfm/muscles_of_inspiration It was causing her rib cage to be higher in position on her torso and more barrel shaped: a classic visual for asthma patients

In  my Applied Kinesiology practice, I see a number of patients with breathing problems. To a person they all have problems using their diaphragm muscle properly, they use small muscles higher up in the chest and shoulders creating  a “barrel-shaped” chest. And many have problems w/ their intercostal muscles and the up of down movement of the ribs; their rib joints don’t move properly therefore not allowing the movement of the chest.

Tightness and/or weakness is also found in the Pectoralis major & minor, SCM, the Anterior & Middle Scalenes and the Serratus anterior as well as other accessory muscles, they tested to find out if they are inhibited or compensating.

breathing muscles

With applied kinesiology, I can use golgi tendon and muscle spindle reflexes to re-set the muscles and use neuro-lymphatic & neuro-vascular points to flush toxics out of the muscles. I restest the inhibited/weak muscles to get a neural lock in the brain’s muscle center.

I use neuro-lymphatic & neuro- vascular pts to help lymph and blood flow to the diaphragm and also give the patient breathing exercises to strengthen the diaphragm.

I also stimulate acu-points for the lung meridian and it’s brother/sister pair- the large intestine meridian which may indicate that the patient needs probiotics.

The cervical & thoracic spine are checked for subluxations/somatic dysfunction as the nerves from these areas  innervate the before mentioned muscles and the lung and are adjusted as needed.  The articulations of the rib joints to both the vertebrae and the sternum are also important to check.

Working on all these aspects causes the bio-mechanics of the chest to work better and breathing is freed up.

Of course causes of both bronchial and lung and general inflammation need to be found and worked on via nutrition and lifestyle changes; but that is another blog.

And by the way, though they usually do not need it, I always warn my patients to no matter how well their breathing feels, to always carry an inhaler, just in case.

 

©  2010-Dr. Vittoria Repetto

©  Revised 2015 -Dr. Vittoria Repetto

Want more information on Dr. Vittoria Repetto and her NYC Applied Kinesiology/Chiropractic practice at 230 W. 13th St., NYC 10011; please go to www.drvittoriarepetto.com

And please check out the Patient Testimonials at my web site.

 Want to be in the know on holistic information and postings? Follow me at https://www.facebook.com/wvillagechiropracticappliedkinesiologynkt/

Or join me at Twitter: www.twitter.com/DrVRepetto