posted on Jan, 30 2020 @ 08:44 PM
We have three two pound boxes of pickling salt in stock, and a box of kosher salt too. Plus we usually have about four pounds of Sea salt we get from
the coop regularly. Salt may go hard, but it can't grow bacteria or fungus. I usually get the sea salt on a regular basis, about two pounds a month
or so. I have a problem where I pee out too much salt or I sweat it out. I have always had that problem but it used to regulate to keep it more
stable in the right range years ago than it does now so now I have to eat a little more on things or I lose power and my BP drops way too much when I
am standing or sleeping.
So, for me salt is essential more than it is for others. I know what sodium and chloride do in the body and am not afraid of salt at all, but my wife
does not have the genetics I have so I add any extra I need after we cook. I stay away from sodium enriched foods where chloride is not present, I
like the taste of the chloride more than the sodium.
I could boost up our reserves of sea salt, at a buck a pound, I could buy twenty pounds and put in another container of salt in stock I suppose,
simply because I need more than ninety five percent of people do.
Only about five percent of those who are restricting salt actually need to restrict salt, but remember sugars cause the kidneys to retain salt more so
if you eat a lot of sugar, you could get high levels. I have reactive hypoglycemia so do not like eating much sugars. I learned that overindulging
can lead to the shakes or a light head or spinning head. So, depending on your diet, salt could be a problem for many. And if you eat little salt,
then eat something salty, it can raise your blood pressure pretty high as the osmolytic action draws water out of your cells and floods your system.
So, beware of increasing salt or going wild on salty things if you usually do not eat much.