tag:blogger.com,1999:blog-2600659484694637338.post7430123100056937986..comments2024-03-29T00:56:36.070+00:00Comments on The Low Carb Diabetic: Leaving The Salt In Cooking And On The TableLowcarb team memberhttp://www.blogger.com/profile/07961199165290289611noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2600659484694637338.post-83238919778068787672016-02-07T16:19:41.015+00:002016-02-07T16:19:41.015+00:00AFAICR only about 1/4 - 1/3 of hypertension is sod...AFAICR only about 1/4 - 1/3 of hypertension is sodium related. Increasing potassium does more for more people, possibly one reason for fruitandvegetables being healthy (CAUTION! check with any meds especially BP meds before increasing potassium).<br /><br />By far the biggest factor in hypertension is increased insulin so as Linda correctly points out replacing salt with sugar may be a bit toxic.<br />chris cnoreply@blogger.comtag:blogger.com,1999:blog-2600659484694637338.post-11963668363612530042016-02-05T04:20:53.832+00:002016-02-05T04:20:53.832+00:00It may be that restricting salt leads to consuming...It may be that restricting salt leads to consuming more sugar, just as restricting fat does. After all, a person wants something that tastes good!Lindahttps://www.blogger.com/profile/09763547174099448920noreply@blogger.com