Salty foods are making people sick
Christopher Damman highlights that high levels of salt can harm the microbiome by poisoning beneficial microbes. Salt has been used historically for food preservation due to its ability to inhibit unwanted microbial growth while promoting desired bacterial growth, crucial in the development of fermented foods. Excessive salt intake, common in modern diets, is linked to various health issues including high blood pressure, heart attacks, strokes, stomach and colon cancer, Ménière’s disease, osteoporosis, and obesity. Sodium influences blood pressure by regulating water within blood vessels, and recent research suggests it also affects blood pressure by altering the gut microbiome, leading to decreased healthy microbes and metabolites that reduce inflammation and maintain relaxed blood vessels. High sodium diets are associated with metabolic disorders, obesity, and can increase cravings, potentially due to its interaction with the gut microbiome and the release of the gut hormone GLP-1. Efforts to reduce salt intake include national salt reduction initiatives and industry guidance for reduced salt in processed foods. Limiting consumption of highly processed foods and focusing on low-sodium, high-potassium, and high-fiber foods can support a healthy microbiome.
