I failed to mentioned the other week when I donated blood that my blood pressure measured 110/59, which is on the very low side of “average” for my age (23). While I could not care less what is considered “average”, “low”, and “high”, because of my dietary, exercise, and health choices, I find this measurement interesting because my the food I eat is laced with salt.
- Freshly iodized sea salt.
- Himalayan salt.
- Hawaiian salt.
- Australian salt.
You name it, I’m throwing it on my food, in my coffee, even in my fat/protein shakes. So much so that I frequently get the concerned “that’s not healthy” look, and occasionally get a “wtf is wrong with this guy” look (the same goes for pepper).
Yet, the numbers speak for themselves.
Meanwhile, on the standard american diet back in high school, I vividly remember my blood pressure being 166/9x. So high that I was not allowed to participate in football until it went down (and was verified so by a medical doctor).
Ironically, as much salt as I used then, I use even more now on a more consistent basis (on purpose, non withstanding the extra salt in the processed food I ate then, and do not eat now, which is difficult to even take a WAG at).
Obviously, my blood pressure is dramatically lower now than it was then.
So what’s the deal?
Well, here’s what Mark says on the subject.
As for me, my n=1 experience very clearly states salt has little to nothing to do with blood pressure for me — because I am going to assume that at the very most, my total salt intake in high school was 10-20% higher than it is, even now, with an abundance of purposefully added salt to my foods (and more likely, it is about even, and in reality, it is still sky high compared to most people).
In fact, I would be more interested in knowing if an iodine deficiency has an impact on blood pressure. Other than loving salt, iodine being the primary reason I suck down freshly iodized salt (such content of the salt fading over time, as I understand it), so often, and in such amounts.
And where are we meant to get iodine from? From the blood of animals, that none of us are eating any longer, all of the meat we purchase being bled dry long before it reaches your mouth.
In conclusion, don’t be a fag. Eat right, including quality salts that haven’t been sitting in your pantry since the Bush administration.
— Anthony Dream Johnson