Blood Pressure + Salt: What you should know!

High blood pressure, also known as hypertension, is often called the “silent killer.” You might not have any symptoms at first, but it puts you at a higher risk of heart attack, stroke, kidney failure, and many other dangerous health conditions. My friends, it’s on the rise.

However, the good news is that you can manage your blood pressure by making better choices with the salt you use, and how much you use it. I’m going to share some easy tips for avoiding the bad salts, choosing the good salts, and supplementing them with flavor.

WHAT TO AVOID:

Obviously, step one is limiting the amount of salt in your diet. As you gaze upon the great wall of seasonings in the grocery store, you might think it’s all equally bad for you.

But what if I told you that the type or quality of salt you use, as minimal as it may be, could actually make or break whether it spikes your blood pressure? It’s 100% true, my friends.

If you’re using the kinds of salts I grew up with and that you probably have in your pantry right now, (Morton’s, Diamond Crystal, or iodized table salt) it’s important to know that these kinds of salts are heavily processed and refined.

They bleach it and remove all the other minerals, and all you’re left with is sodium chloride. The result is that your blood pressure spikes a lot more, and everything tastes so darn salty.

 

WHAT TO CHOOSE INSTEAD:

All you have to do (it's the easiest swap ever) is swap out processed, refined salts with unrefined salt.

The most popular unrefined salt may be pink salt, but the best one for my money is Light Grey Celtic Sea Salt from Brittany, France. It’s such a tasty, unrefined salt with up to 85-90 minerals that your body can absorb.

Whereas Himalayan pink salt, which is from the Pakistani mountain region, will have up to 60-70 minerals. These minerals not only make the salt taste better, but they don't spike your blood pressure. So when you're cooking with hypertension, obviously use less salt, but also use the right salt.

Just do me a favor, and don't think about using “low sodium” salts. They have 50-66% less sodium, but they just put other ingredients in there that are equally bad for you, such as potassium chloride.

Too much potassium can cause hyperkalemia, which can damage your heart and cause weakened pulse or muscle weakness. You're way better off using the unrefined salts, and remember: a little bit goes a long way.

SUPPLEMENT FLAVOR
WITH AN UMAMI BOMB:

Because you're limiting your salt intake, I recommend you look at other spices to supplement flavor. One great option to consider is mushroom powder.

When you're using less salt, the flavor is not going to be as pronounced. Something like this that says, “no salt added” will bring out the flavor, because mushrooms are umami bombs. What is umami? It's the Japanese word for deliciousness.

My recommendation is that you get something like this, which has tons of flavor, and combine it with a best-in-class unrefined salt. That’s how you win the high blood pressure game!