Why is it that I can add salt, liberally, to the food I prepare but can’t have any sodium in processed foods without suffering a headache and pounding in my head? I’m guessing that these symptoms are indicative of my blood pressure rising, ( I’m not on any medication, although my doctor says that I have borderline hypertension). I assume that it has something to do with the processing? As an example, I have issues with canned fish. Even though the sodium content is relatively small and its “wild caught” and all that good stuff. What gives?
In: Biology
Wild take here, carbohydrates. Majority of studies about sodium and hypertension relation were done on diets including fair amount of carbohydrates. When Im on keto, my blood pressure goes down almost magically, but I love those carbs :/
Eventhough its known “fact” that high salt intake is tied to high blood pressure, it effects ppl differently and isnt the main contributor to CVD(that would go to cholesterol).
Deeper I dig into science behind nutrion, more confused I get…
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