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Sodium
Sodium works in tandem with potassium and chlorine to regulate the amount of fluid inside and around the body's cells and to maintain the proper acid/alkali balance of the body. It is also important in maintaining osmotic pressure in and around cells; for the transmission of nerve impulses, and for proper muscle function. Sodium cannot be stored or manufactured in the body, and so must be present in the food we eat each day. However, since it is so abundant in so many foods (especially processed and fast foods), most people consume many times their RDI (US: RDA) for sodium each day.
Sodium deficiency is extremely rare. Jockeys and boxers who experience extreme fluid loss during "wasting" in saunas; or people who experience prolonged vomiting, diarrhoea, or profuse sweating are most at risk. These people will also experience a dramatic loss of potassium. Sodium deficiency brought on by extreme sweating may cause muscle cramps, headache, weakness, inability to concentrate, dehydration and acidosis.
Excessive sodium intake can cause edema (fluid retention) and "salt-sensitive" hypertension. If left untreated, high-blood pressure, kidney disease, and heart failure. Everyone should have their blood pressure checked at least once every two years, to determine whether they should restrict their salt intake.
The sodium level of food (especially processed foods) is not always directly due to its salt content. Sodium is also added to food in the form of sodium bicarbonate (baking powder/self-raising flour), MSG (mono-sodium glutamate), sodium sorbate, sodium benzoate, sodium sulphite, sodium bisulphite, sodium metabisulphite, sodium nitrite, sodium nitrate, sodium aceytate, sodium diacetate, sodium erythorbate, sodium lactate, sodium acid citrate, sodium citrate, sodium dihydrogen citrate, sodium tartare, sodium phosphate dibasic, DL-sodium hydrogen malate, DL-sodium malate, sodium fumarate, sodium alginate, sodium acid pyrophosphate, sodium metaphosphate-insoluable, sodium polyphosphate-glassy, sodium pyrophosphate, sodium tripolyphosphate, sodium carboxymethylcellulose, sodium caseinate, dioctyl sodium sulphosuccinate, sodium carbonate, sodium sulphate, sodium aluminosilicate, disodium guanylate, and sodium inosinate; to name just a few. To cut down on the amount of sodium in your diet: reduce or omit the use of salt in cooking, do not put salt on the table, avoid excessive consumption of processed or fast foods, and choose "salt-free", "low-salt", "salt-reduced", or "no added salt" products.
Content & Updated by Reps Mags (MNU)