Salt & Sugar: Video Chat

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Here's yesterday's chat, the more robust version of this article. The odd opening came to Keith in a dream, and who are we to deny such a vision? I'm sure there will be more chat dreams/themes in the future. If you have further questios, ask away here.

Salt & Sugar: The Good, The Bad, and The Ugly

Silent killer or manna from Heaven? What’s the straight dope on the role of salt and sugar in your diet? These nutrients, so vital for sustaining life that historical lore could fill the History Channel for a month, are also the root of the world’s obesity epidemic. Next week, these two misunderstood nutrients will be the topic of my live video chat q & a with a longtime sidekick, or colleague if you will, Denis Faye.

Here’s a little teaser:

Most of us are aware of the evils of sugar. Modern food companies have been adding more and more of it into packaged foods to the point that they’ve created an imbalanced sweet tooth for many consumers. This has led to an overindulgence problem that is the spearhead of the obesity epidemic.

Sugar is a high-density food, meaning that it doesn’t give you a lot of bang for the buck in a nutritional sense because it has a lot of calories with few nutrients. In nature, where it exists only one part of a whole foods picture, it aids in transporting the other elements of those foods into your system efficiently, as well as providing energy on its own. The problem is that we’ve isolated and now put it into things where it serves no purpose than to fill you up and make you crave more of it.

Salt you’ve heard of too. Your doctor probably tells you to lighten up on it because overconsumption can lead to a myriad of diseases. It makes the news regularly, under the name of one of its ingredients, sodium (salt is sodium chloride), when we learn things like a single dinner entre at a food chain contains more sodium than the RDA states you need in a week.

Salt is nutrient dense as it’s a vital electrolyte with no calories. We can’t live without it. Because of this we tend to crave it, which food companies know so they chock food full of it in order to fuel our desire to buy more and more of their products.

If these stories sound similar it’s because they are, the net of which is to sell you more foods that cost little to make. These foods, both high in calories and low on nutrients, have the unique ability to make us both fat and malnourished at the same time. We’ve been swindled into terrible eating habits and, worse, created an epidemic addiction for two things that are clearly killing us. Yet...

These are two of the most important foods on the planet.

Try to perform at your highest level and you’ll quickly understand the marvels of sugar. Sugar turns to glucose in your blood and glycogen in you muscles and this fuels your body and brain far better than anything else. If you run out of sugar in a long athletic event your body will slow down and, at some point if you don’t stop, die. Used at the right time, sugar is the most powerful performance-enhancing substance known to man.

run out of sugar during a race and you'll quickly learn its merits

Salt is even more important and less understood. Most of us consume far too much of it but, oddly enough, the inverse is a big problem in healthy populations who can be too strict about limiting it. Salt is absolutely vital for life on any level but the more active you are the more you need. 500mg a day is enough for an average sedentary person but a cyclist racing on a 100-degree day can burn through 2,000mg in an hour! Those who eschew all salt find themselves at risk for hyponatremia, an electrolyte imbalance that will kill you swifter that a bite from a black mamba. There’s a good reason salt has been the catalyst of many wars throughout history.

gandhi used salt to thwart the british

Join us Thursday, October 25, and 2PST (5EST) and have your questions ready. Links will be posted on all of Beachbody’s social feeds and the chat page here.

Salt: The Empire Strikes Back

These are dark times in a galaxy of a food consumers worried about health. Last month, TSD reported that sodium recommendations were changing due to an outcry from the public. It was a new hope; government being spurred on by a public concern for personal safety. But empires aren’t afraid of little populist regimes and it appears Salt Vader has enlisted the dark side of the Force to change their minds.

“Salt is a pretty amazing compound,” Alton Brown, a Food Network star, gushes in a Cargill video called Salt 101. “So make sure you have plenty of salt in your kitchen at all times.”

The campaign by Cargill, which both produces and uses salt, promotes salt as “life enhancing” and suggests sprinkling it on foods as varied as chocolate cookies, fresh fruit, ice cream and even coffee. “You might be surprised,” Mr. Brown says, “by what foods are enhanced by its briny kiss.”

Unfortunately, there’s more than taste at stake when we analyze proper nutrition. There is no question that high salt consumption is leading to thousands of deaths (health experts estimate that deep cuts in salt consumption could save 150,000 lives a year in the US alone) and millions of people becoming ill. The issue is that a huge industry is dependant upon us consuming salt--a lot of salt. And these people make a lot of money and, hence, wield a lot of power and will do their darndest to keep it that way.

The article, The Hard Sell On Salt, from the NY Times, is long and goes into a lot of depth. I suggest you read it. For those who won’t here’s the Cliff Notes version:

Most processed foods aren’t really food. They’re just amalgamations of chemicals that bind together that are flavored in a way that some scientists have figured out will cause you to crave them. For example:

As a demonstration, Kellogg prepared some of its biggest sellers with most of the salt removed. The Cheez-It fell apart in surprising ways. The golden yellow hue faded. The crackers became sticky when chewed, and the mash packed onto the teeth. The taste was not merely bland but medicinal.

“I really get the bitter on that,” the company’s spokeswoman, J. Adaire Putnam, said with a wince as she watched Mr. Kepplinger struggle to swallow.

They moved on to Corn Flakes. Without salt the cereal tasted metallic. The Eggo waffles evoked stale straw. The butter flavor in the Keebler Light Buttery Crackers, which have no actual butter, simply disappeared.

The main addictive qualities of these foods come from salt, sugar, and fat; incidentally (or not) the three culprits of the obesity epidemic. There’s not much nutrition in these foods, which are fortified with a few “essential vitamins.” This may sound great on TV to kids but is done, essentially, to keep you from dying quickly. Real food has all the vitamins, minerals, macronutrients, micronutrients, and phytonutrients you need to be healthy and doesn’t need to be fortified with anything.

The bulk of processed food is generally corn but can be the by product of pretty much anything because it’s been processed so thoroughly it’s simply a binder that is now devoid of any nutritional use it once had. So when you eat processed foods you eat some sort of unnatural balance of salt, sugar, and fat that enhances some empty calories that are fortified with some random vitamins. Based on this so-called logic the processed food industry is arguing that forcing a reduction in salt would just lead to an increase in sugar or fat. Health should not come into play because it’s not what consumers care about.

“We were trying to balance the public health need with what we understood to be the public acceptability,” said William K. Hubbard, a top agency official at the time who now advises an industry-supported advocacy group. “Common sense tells you if you take it down too low (salt) and people don’t buy, you have not done something good.”

So the industry argument is that people want to eat junk that will kill them so we’re beholden to supply them with junk and it’s unfair to ask them to change for the good of society. That’s like not feeding your child vegetables because they’d rather eat candy and then saying it was okay that they died of diabetes because it’s what they wanted. Except it’s not like that; it’s like doing that and then demanding the other parents follow suit because candy is what their kids really want to eat.

In closing, one corporate spokesman who did not give a name but was dressed in some type of black cloaked Halloween costume stated in a deep, breathy voice:

We do not yet realize salt’s importance. We have only begun to discover its power. Join me, and I will complete your salt training. With our combined strength, we can end this destructive conflict and bring order to the galaxy.

Salt: How Much Or How Little?

The US government recently lowered its recommendation for sodium consumption, which has led to a lot of questions on our Beachbody diets. Salt, which is made up of sodium and chloride, is one of the least well understood nutrients we consume. It’s absolutely essential for life, so much so that wars have been fought over it. Yet over consumption of this prized mineral is one of the greatest health risks our society faces. The problem is that most of us haven’t a clue on how much we need and the government, which hands out a blanket standard for an entire population, isn’t helping. Fortunately it’s not all that complicated. So let’s take a look at how much salt we need daily, and how to avoid getting too much.

The above is a sneak peek of an article I’m writing on salt consumption. Today’s blog is primarily to reference a great article by Dr. Bill Misner, who unknowingly has been one of my mentors. Misner, now retired, is an outstanding age group athlete and formerly the nutrition expert at Hammer Nutrition. Many of his theories were once at odds with the nutritional musings of the national “experts”. Over time most of those experts were proven wrong. Misner’s once maverick ideas on nutrition, especially for endurance athletes, is now the standard most adhere to.

DOES A HIGH SODIUM DIET INHIBIT ENDURANCE PERFORMANCE AND HEALTH?
BY WILLIAM MISNER, PH.D.

As you’ll see Dr. Bill, as we call him, likes to throw numbers and science around. In the article I’ll interpret and deconstruct his commentary, along with a few others, but for this blog I’m going to over simplify.

Essentially, this problem with salt is this:

We don’t need very much of it at all to function daily if we’re sedentary, maybe 500mg a day at most. In fact, a recent study concluded that 70% of Americans were sedentary so even though we’ve chopped around a thousand milligrams off of the RDA we’re still high at 1,500mg/day.

Exercise, however, is a massive variable. The more we exercise the more salt we need. In fact, we can burn off 2,000mg of it in one hour of intense exercise in hot weather. So simple math shows us that the RDA should be between 500mg/day and perhaps 10,000 or more mg/day for someone doing an Ironman in July. Of course you only need that 10,000mg on the event day. Each day’s consumption should reflect activity to some degree.

As a society we eat far too much salt. In fact, the average sedentary person eats over 2,000mg/day and the average endurance athlete over 6,000mg/day to account for how much they sweat. Restaurants and convenience foods are the culprit as they are loaded with salt. Now here’s the rub:

“Limiting sodium is recommended since research supports that chronic consumption of more than 2300 milligrams per day may contribute to Congestive Heart Failure (CHF), Hypertension, Muscle Stiffness, Edema, Irritability, Osteoarthritis, Osteoporosis, Pre-Menstrual Syndrome (PMS), Liver disorders, Ulcers, and Cataracts.”

But athletes need to worry about hyponatremia, a life-threatening situation where sodium levels are diluted due to sweating and excessive water consumption. However, randomly consuming more sodium along with more water does not seem to be the best course of action. Instead, athletes who lessened both water and sodium intake to 24-28 ounces of water and 300-600mg of sodium/chloride, along with other electrolytes (calcium, magnesium, potassium) per hour while training and racing, along with lowering their overall daily sodium consumption, performed best. The bottom line was that athletes who lowered their overall salt intake and only increased it based on the needs of their daily training performed best.

The article doesn’t go into this but lowering your salt intake is easy if you eat natural foods, which contain almost no sodium. This is why wars were fought over salt before there was a processed food industry; we were always looking for more. But 500mg is only about a quarter teaspoon. If you’re someone who eats out a lot, or buys packaged foods, you should pay attention to the sodium content on the label. It is then vital that salt is added to your diet to account for exercise. 300-600mg/hr should be added in normal condition, and more in hot weather.