Our Debate on Salt vs. Sodium Chloride
Sodium would top the list of minerals that have gotten a bad rap. Various reports and articles criticize this mineral to an extent that people desperately try to take it off their diet completely. This could be dangerous. The body needs a significant amount of sodium to live, because sodium balances the water content inside and outside our cells.
Sodium deficiency can result in symptoms including heart palpitations, dehydration, low blood pressure, muscle cramps, and low libido. Bottom line, sodium is necessary for your body to stay healthy. Then, why do the reports speak about the dangers of this salt?
Sodium has been refined with chemicals and so, has lost some of its natural healing properties, like many other minerals. The process of washing and chemically treating natural salt crystal results in sodium chloride. The natural salt crystal contains nearly 100 elements. The refinement results in just two elements, namely, sodium and chloride. Sodium chloride is what we commonly know as ‘table salt’. It is the combination of these two elements that is dangerous.
Sodium when combined with potassium, calcium, magnesium, and other elements is beneficial to the human body. In other words, the closer sodium is, to its original form the better are the benefits. Additionally, some people are sensitive to high concentrations of sodium.
So, what is the best way of getting sufficient sodium? Table salt (sodium chloride) is a good option. But you should get to know the correct amounts of salt that can be used in the foods and drinks you consume. Many luncheon meats, snack foods, and carbonated beverages have elevated sodium content. The body normally requires about 500 milligrams of sodium. Just by eating a variety of wholesome foods including vegetables you can easily reach this limit.
Many people consume more sodium than their body can handle. The human body can afford to handle up to 3000 milligrams of sodium. Excess salt is generally excreted through the urine. If the body receives too much sodium, more than it can handle, it can make you ill.
The best salt that contains all the nutrients your body needs in addition to sodium is the sea salt. It is ideal if you can use sea salt.
Jean Helmet is one of the editors at a collection of nutritional web sites, We offer a free health book for subscribers to our websites newsletter.
The Health Benefits of Sodium Selenite
Before we discuss the Benefits of Sodium Selenite, we will briefly discus this nutrient.
Sodium Selenite (Selenium) is one of many antioxidants-substances that attack destructive cells in the body, an essential trace mineral, and a micronutrient. It works with Vitamin E to gather free radicals which are cells that have one unpaired electron. To stabilize itself it ‘steals’ an electron from a nearby stable cell. Free radicals can cause cell mutation, some cancers, and the effects of aging.
Benefits of Sodium Selenite
Selenium is used for the treatment of premature aging, cardiac-vascular disease, sexual dysfunction, and menopausal problems. Skin disorders are also treated with Sodium Selenite - Selenium which is a powerful chemo- preventative agent.
This means that it might fight some cancers. According to the American Medical Association journal, colorectal, lung, and prostate cancers were reduced by about 50% in humans over a ten year time frame. There are other important benefits for those taking Selenium (sodium selenite).
Further Benefits of Sodium Selenite
These benefits include improved immune system strength, which will enable the body to fight off diseases, a reduction in the occurrence of heart disease, and the maintenance of healthy blood vessels. It also is a strong cancer fighter. While it has many benefits there is reason to exercise some caution.
Precautions
Here is a note of precaution for you. The Selenium (Sodium Selenite) capsules contain les than one half of a milligram of sodium. It has been deemed acceptable for those individuals who are on salt restricted diets.
As with anything, it is possible to take too much and there are consequences if you do, even if it was done accidentally.
If too much sodium selenite is taken, it can result in something called selenosis. Symptoms of selenosis are arthritis, gastro-intestinal upsets, and hair loss. White blotchy nails, garlicky breath odor and fatigue. Other symptoms include dermatitis, irritability, and mild nerve damage. If any of these symptoms occur seek medical attention immediately.
Your best option regarding this nutrient is to do research. Look for information on its proper usage, how to take it, when to take it, and in what form it comes in. Learn the contraindications of this, or any medication or vitamin supplement that you are considering taking.
After you have completed the research, consult with your physician or health care provider. Supplements are, or can be very beneficial for most individuals; caution is in your best interest. We all want to be healthy, but let’s be safe while we pursue this.
Blood Pressure: High Sodium and Salt Intake
Sodium is one of the minerals, which your body needs to keep it functioning properly. While we all need some sodium, most of us eat far more than we need and could easily cut down without in any way damaging our health. Sodium intake is measured in units called millimoles (mmol). The average intake in the United Kingdom is about 150 mmol a day - about 10 times the amount that is essential for health.
The main source of sodium in most foods is sodium chloride, which is the chemical name for ordinary cooking or table salt. This is present not only in cooking salt and table salt, but also in usually unsuspected foods such as milk, cheese and bread and in virtually all tinned or ready prepared foods such as most breakfast cereals, sausages, burgers, pizzas and soups. Because salt is such a major source of sodium in our diet, doctors often refer interchangeably to low-salt or low-sodium diets - reduce the amount of salt in your diet and you automatically reduce the amount of sodium. A diet sufficiently low in sodium to reduce blood pressure by up to 5 mmHg, with sodium intake reduced to about half normal at 60-70 mmol a day, must virtually eliminate all these foods, as well as more obvious ones like kippers, bacon, olives, hummus, Marmite and snacks such as crisps and salted nuts. Sodium is also found in other substances used in cooking and food processing, such as carbonate of soda, sodium nitrate (a preservative), saccharin sodium (an artificial sweetener) and monosodium glutamate (used in Chinese food and many sauces).
High blood pressure does not exist at all, nor does average blood pressure rise with age in some tribes in Brazil and Papua New Guinea whose sodium intake is at the bare minimum essential for life (less than 15 mmol per day). This is about one tenth of the present average intake in the United Kingdom (about 150 mmol a day) or rural northern Japan with more than two and a half times the United Kingdom intake (400 mmol a day) both high blood pressure and stroke are extremely common.
So, in general, evidence points towards salt intake being an important cause of the general rise in blood pressure with age in nearly all societies. This evidence is not absolutely conclusive, because people who consume natural rather than medically prescribed low-sodium diets are extremely poor, often hungry and generally can expect to live less than 40 years even if they survive infancy.
There are good biological reasons why sodium intake might affect blood pressure, mainly through its effects on the kidneys. The idea that salt overload is the cause of primary high blood pressure, with susceptibility to sodium overload genetically determined, seems quite likely and is currently fashionable. On the other hand, the evidence is not consistent and there are still many experts who doubt the truth of this theory. Evidence that substantial salt restriction is and effective or practical treatment for high blood pressure is much less convincing.
Low Sodium Diets
Usually, low sodium diets are recommended for those who suffer from problem of high blood pressure. We all need salt in our food, and the common source of sodium is the table salt that we use. A low sodium diet limits the intake of salt to not more than two grams, which is half the average amount normally consumed. A low sodium diet can also be maintained by not adding salt in your food. We may not be aware, but many canned and precooked food also contain a certain amount of sodium, although they may not appear to be salty. Therefore, it is necessary to read labels that show the salt content present in the food before buying.
There are many ways to follow a low sodium diet. You can avoid adding salt to food on the table and eliminate fast foods and pre cooked foods — known to have very high levels of sodium. All kinds of sauce and ketchups, salted biscuits, chips, nuts and baking soda also contain high sodium that are harmful to health. Instead, you can try steam fish or chicken and lots of fresh salads.
There are substitutes available that help make a low sodium diet easier. You can substitute salt with herbs or spices and also with lemon juice. Adding paprika, wine and vinegar will also help as a substitute for salt.
To keep yourself informed about a low sodium diet, it is essential for you to talk to your doctor or dietician on a regular basis. Reading books that give you advise on diets can also help you maintain a low sodium diet.
Remember, high sodium levels lead to hypertension, high blood pressure, heart disease as well as kidney stones. Excess sodium also increases potassium levels in the body.
High Pressure Sodium Grow Lights
If you are new to hydroponic gardening, you might be feeling a little overwhelmed by all of the different kinds of grow lights that are available. Each light can be best suited for specific purposes, such as helping plants grow at different stages of maturity. Ones that you might have heard about are high pressure sodium grow lights. This type of grow light produces light when sodium becomes excited, and provides a good light by which to grow plants.
HPS grow lights are also gas-discharge lights. This means that your high-pressure sodium lights give off light by sending an electrical current through a plasma, or an ionized gas. HPS lights typically use the noble gas Xenon to get things started in terms of producing light because it doesn’t get in the way of the chemical reactions occurring in the arc tube.
A combination of mercury and sodium lies in an arc tube made out of a product called Alumina. Alumina is made out of aluminum oxide, which allows light to pass through it diffusely. This material is used for the tube because it withstands the substantial chemical activity caused by sodium arc at high pressure. Electrodes are attached to either end of the arc tube, and a/c voltage is used to power the device. The voltage flows to the electrodes, which excites the sodium, causing it to produce light. If the power switch is flipped to the on position, pure uncontrolled voltage would cause the bulb to explode. In order to stop this from happening, high pressure sodium lights are always used in conjunction with a ballast. A ballast is used to regulate the amount of current flowing through the arc. The stabilizing effect of the ballast on the current allows HPS lamps to operate in a steady rather than erratic manner.
HPS lights can last more than 20,000 hours. When they are ready to burn out, they start cycling. The lamp can be started at a low voltage and they heat up while operating. That heat increases the gas pressure in the arc tube, and it takes greater amounts of voltage to maintain the electric arc. As the bulb gets old, it takes more and more voltage to compensate for the high pressure of the gas, and eventually that amount of voltage will exceed what the ballast can supply safely, so the ballast shuts down the arc. This cools down the arc tube, which reduces the pressure of the gas inside the tube, and once it reaches a safe temperature the bulb will come back on again because the ballast will reactivate when the temperature is correct. So the grow light will go on and off several times. When this starts happening, you know that it will soon be time to replace those HPS lamps.
Preservatives Listed as Dog Food Ingredients
If you check the dog food ingredients listed on the label, you can find a good dog food that uses healthy preservatives. You may prefer to make your own dog food most of the time using your favorite home made dog food recipes, but even so, you are likely to use commercial dog food now and again. After all, you cook for your family, but if you’re like most people, you probably eat fast food now and again!
Unfortunately, not all commercial dogs foods are good for dogs, so you have to choose your food wisely. Good quality isn’t ensured by brand names or high prices. Fortunately, the list of dog food ingredients on the label can help you determine quality. Be sure to check the type of preservative used by the manufacturer. Commercial dog foods need preservatives, but only some of them are healthy for your dog.
Natural preservatives should be used in a healthy food. The presence of antioxidants like vitamin E and vitamin C on the list of dog food ingredients is a good sign. They are healthy preservatives. You don’t need to worry about feeding your dog vitamin E and vitamin C.
Chemical antioxidants like ethoxyquin, BHA (butylated hydroxyanisole), and BHT (butylated hydroxytoluene) should not be used. Both BHA and BHT are considered hazardous in the laboratory by OSHA (Occupation Safety and Health Administration); they are linked to several kinds of cancer.
Ethoxyquin is particularly dangerous. This chemical is used in making rubber. It is labeled a pesticide by the U.S. Department of Agriculture, and has been banned for use in foods intended to be eaten by humans. Unfortunately, it can still legally be used for preserving animal feeds. It’s quite inexpensive, so manufacturers of cheap dog foods often use it.
You don’t want to feed these chemicals to your dog! If you see them on the list of dog food ingredients, don’t purchase that dog food.
Paraben Preservatives and Cosmetics - Controversy and Alternatives
Increasing concern for the safety of ingredients in cosmetics has brought some widely used cosmetic preservatives by the family name ‘paraben’ to center stage. Paraben preservatives are listed under multiple names and are used to preserve the majority of cosmetics on the market today, not only to prevent the growth of bacteria and fungi but also to promote the abnormally long shelf-life of products. As with chemically preserved foods, paraben preserved cosmetics ensure that the cosmetic manufacturer can produce the product en masse and take comfort in a multi-year shelf life. Paraben preservatives have recently come into question with new studies that link the daily exposure of paraben preservatives to breast cancer and endocrine-disruption issues.
What Exactly are Paraben Preservatives?
Parabens are synthetic preservatives that have been in use since the 1920s as “broad-band” preservatives (anti-bacterial and anti-fungal) which means that they work within a formula to prevent the growth of multiple possible contaminants such as bacteria, yeast, mold and fungi. They can be found in approximately 75-90 percent of cosmetics such as make-up, lotion, deodorants and shampoos. According to A Consumers Dictionary of Cosmetic Ingredients, water is the only cosmetic ingredient used more frequently than paraben preservatives. (Winter, 2005) Paraben is the family name for the following permutations of the ingredient found on a common product ingredient label:
* Butylparaben
* Ethylparaben
* Methylparaben
* Propylparaben
* Benzyl-parahydroxybenzoic acid (p-hydroxybenzoic acid)
* Methyl-parahydroxybenzoic acid (p-hydroxybenzoic acid)
* Ethyl-parahydroxybenzoic acid (p-hydroxybenzoic acid)
* Propyl-parahydroxybenzoic acid (p-hydroxybenzoic acid)
* Butyl-parahydroxybenzoic acid (p-hydroxybenzoic acid)
* Parahydroxybenzoic acid (p-hydroxybenzoic acid)
* Parahydroxybenzoate (p-hydroxybenzoate)
The Paraben Controversy Linked to Breast Cancer Though paraben preservatives only account for a very small percentage of a product’s actual formula they are quite potent. A study published in the Journal of Applied Toxicology in 2004 expressed concern regarding the use of paraben preservatives. In the UK, researchers found traces of it in 19 out of 20 women with breast tumors. (Winter, 2005) Though the studies did not determine if the ingredient was the cause of the breast tumors, it did establish that pervasive use of this synthetic ingredient is biocumulative.
Possible Endocrine Disruptors Paraben preservatives have also been identified as endocrine disruptors. The endocrine system is instrumental in regulating the body’s hormones. Paraben preservatives are believed to mimic the female hormone estrogen when introduced into the body. According to recent research, more than 60 percent of topically applied chemicals via cosmetics, lotions, etc. are absorbed by the skin and dispersed throughout the body by the bloodstream. Once absorbed into the body, paraben preservatives mimic the hormone estrogen and can disrupt the body’s normal hormonal balance. In the Archives of Toxicology (2002) , Dr. S. Oishi of the Department of Toxicology, Tokyo Metropolitan Research Laboratory of Public Health, Japan, reported that exposure of newborn male mammals to butylparaben “adversely affects the secretion of testosterone and the function of the male reproductive system.”
This artificial provocation and inflation of estrogen in the endocrine system has been linked to breast cancer in some women as well as the abnormal hormonal development of children including the hormonal “feminization of boys” which may influence the suspected link in decreasing testosterone levels and sperm count in the male reproductive system. It has also been hypothesized to contribute to the early maturation of girls at increasingly younger ages.
Do All Cosmetic Companies Use Paraben Preservatives?
Not all cosmetic companies use paraben preservatives and many are phasing out their use now that enough questions have been raised about their overall long term safety. New cosmetic companies, more focused on offering natural and organic products, have made their “no paraben” policy a platform issue. This means there are a wide variety of paraben-free products which are mostly now available for purchase in health food stores and on the internet.
With the increasing popularity of the natural and organic body care market more companies are jumping on the proverbial “natural” band wagon. With this additional commercial interest and the lack of FDA regulation around the word “natural” one must never rely solely on a company’s marketing and advertising claims and always read the ingredient label to confirm that an ingredient is truly not being used in the formula.
Alternative Preservative Systems
There are good reasons why paraben preservatives are the defacto cosmetic preservative. They are cheap and effective. However, safer and more natural alternatives are available. With formulas that contain certain organic (living) ingredients and/or water as an ingredient, a more aggressive non-paraben preservative must be used to ensure the stability of the formula. In general, the next best option is a synthetic preservative called Phenoxyethanol which has a synthetic chemical composition inspired by a natural anti-bacterial/anti-microbial chemical found in the sage plant. It’s easier to use a natural preservative in formulas that are basically inert (like most powder mineral cosmetics) or have an oil base and no water (like lipstick or liners). In products such as these, a plant extract or essential oil with anti-microbial and anti-oxidant properties such as grapefruit seed extract, grape seed extract or tocopherol (vitamin E) is used as an effective preservative system. In any case, the manufacturer should perform proper stability testing to ensure that the product’s preservative system lasts.
Resources for the Risk Adverse
Much research and observation still needs to be done to ultimately determine the true long term safety and consequences of the wide spread use of paraben preservatives as a daily part of our skin regimen and subsequent absorption diet. The current studies questioning paraben preservatives fundamental safety and the current lack of FDA testing or regulation regarding cosmetics establish a good case for avoiding these questionable ingredients all together. An excellent resource to determine the overall safety of almost any personal care product is the Environmental Working Group’s (EWG) Cosmetic Database. This database culls world-wide collective scientific ingredient and cosmetic studies as well as governmental toxicity databases from around the world (examples US, EU, Japan, Korea) and gives a toxicity ranking based on this collective data. The online interface is easy to work with. One simply types in the name of a product/brand or an ingredient and the database will return all the relevant information about that query and its safety. The EWG’s database is a work in progress and is always being refined for further detail and clarity.
Conclusions
More comprehensive studies are needed to conclusively determine the true scope of the damaging effects of prolonged exposure to paraben preservatives by way of the cosmetic ingredients we use every day. A serious effort to reassess the safety of these products must be undertaken by a non-biased group of researchers. To date, among the studies that have been done world-wide, paraben preservatives have been linked to breast cancer and have been labelled as a possible endocrine disruptor that might have specific damaging consequences for young children and those with ongoing exposure. Luckily, we have more options than ever before and can take ourselves out of the equation entirely by educating ourselves and opting for products that use different preservative systems and fewer questionable ingredients in general.
Parabens vs. Natural Cosmetic Preservatives
By now you have probably heard about parabens. Though there are many toxic ingredients we should be aware of in cosmetics, parabens have been put in the spotlight. This is in large part due to their link with breast cancer. Because of the awareness these synthetic preservatives have brought, many consumers are looking for products with more natural cosmetic preservatives.
Most of us would be hard pressed to find our bathroom shelves completely free from products containing parabens. They show up on the labels of cosmetics under a variety of names including; alkyl parahydroxybenzoate, butylparaben, methylparaben, ethylparaben, propylparaben, isobutylparabens.
If a product is water based it is susceptible to bacterial/microbial growth, which of course is not a good thing. To prevent this contamination from occurring many cosmetics manufacturers use parabens. Effective at preservation, it may come at a steep price.
Parabens are believed to mimic estrogen in our bodies, increasing our risk for certain cancers, impaired fertility and birth defects. Recent studies have shown parabens in the tumors of breast cancer patients and because they boost estrogen, which stimulates cell division, researchers believe this causes the tumor to grow more rapidly.
Parabens are a controversial subject. Some cosmetics manufacturers claim that a certain percentage is safe and their devoted customers may be comfortable with this. But you have to figure, if the average adult woman were to use three products containing parabens at least once per day every day those exposures start to add up over the course of a lifetime. Parabens are found in the products we use on our children too. Still comfortable?
The bottom line is that we do not yet know enough about parabens and their risk to our health, but what we do know is not good. There are safe, effective cosmetic preservatives. Parabens are not the only, and certainly not the best, option.
Food Additives and Preservatives
Anything that doesn’t occur naturally in a particular food is considered an additive. Many of these substances occur naturally in one food but become additives when used in the manufacture of another food. You might find sodium propionate in the list of ingredients in a loaf of bread, but if you buy Swiss cheese, you’ll be eating ten times as much sodium propionate. It won’t be listed on the label, because it is a natural component of the cheese.
Why are additives put in food?
They have a variety of functions. Additives are used to replace nutrients lost in processing (for example, all white flour must have thiamine, riboflavin, niacin and folate put in to replace what is lost when the wheat germ is removed), or to add nutrients (i.e., vitamins in breakfast cereals). Some additives are used as preservatives to retard spoilage, such as BHA and BHT, or antioxidants that keep fat from turning rancid. Others are used to improve the texture or consistency by making the product thicker, smoother, or more free-flowing, or to keep ingredients from separating. Flavorings and colorings are considered additives, whether they are the relatively benign spices, salt and pepper, or the ominous-sounding “artificial flavors”, dyes and bleaches.
Should you try to avoid additives?
Not unless you have identified a specific allergy or sensitivity. Many people believe they are sensitive to MSG, and you can avoid it if you wish. Most additives are used in such small amounts that they have no significance in your diet unless you consume huge quantities of a single food.
You should be more concerned about what’s taken out of your food than what’s added in. “Enriched” means vitamins, minerals, other nutrients and fiber were been removed during processing, and what is added back may be only a small part of what was taken away. When fiber is removed, you are the loser. Extracted oils give you lots of calories and little of the nutrients that were in the original plants.
If your diet consists primarily of fruits, vegetables, whole grains and beans, you don’t give food processors the chance to remove the good parts that nature provides and you won’t need to worry about what’s added behind your back.
Fresh Cut Flower Preservative Packets
What’s up with those little cellophane packets of powder that come with flowers? They contain a floral preservative that is a food, hydration agent and antibacterial treatment. Used properly, floral preservatives will greatly increase the vase life of your fresh cut flowers.
Food: The food the preservative provides is a sugar. Plants produce sugar through photosynthesis from water, carbon dioxide and sunlight. When a flower is cut from the plant, photosynthesis is no longer an option for the production of sugar. The sugar is needed to continue development of the flower bud into a flower. With this sugar, the flower will perform better in terms of size, color and vase life.
Hydration: While cut flowers will not photosynthesize, they will transpire. That is, water still is taken up by the stems and released into the air through the stomata. A turgid flower is a hydrated flower. A wilted flower is one where the cells do not have their full amount of water. The outside ring of the stem of the flower, just under the bark, is made up of tiny tubes or vessels. This group of vessels or vasculature is responsible for transporting water from the roots, or vase in this situation, to the leaves and flowers. Water sticks to it self and in general will tend to be drawn up the stem by the continual evaporation of water through the pores in the flower and leaves. However, when a flower has been dehydrated through the normal course of post harvest and shipping, the chemistry needs a jumpstart. When the pH of a solution is more acidic, the molecules are more hydrophilic… or they tend to stick together more. So, a good preservative includes an agent to lower the pH of the solution, which encourages hydration. This is normally a mild acid such as citric acid.
Control Bacteria: The water in the vase or container can quickly become a bacteria soup. All it takes is a few stray pieces of plant tissue and some latent bacteria. Add some sugar from the preservative and you’ve got a recipe for cloudy, smelly water. The problem is not just an aesthetic one. Bacteria in the water will form plugs in the stem of the flower, blocking the water from flowing through the stem of the flower. A good floral preservative contains an antibacterial agent to stop all of this from happening.
Here’s an ugly secret about these packets. Most packets are 5 gram packets which make one pint of solution. Most average vases hold at least one quart of water. If you do not follow the instructions for mixing the vase solution, and end up making a solution that is too weak, you may be providing enough sugar to grow bacteria while not providing enough antibacterial agents to stop the growth. This is a case where clear water with no preservative would be better than an improperly mixed solution. As soon as you notice that the water in your vase has started to become cloudy, it’s time to dump the water, rinse the stems, give them a clean cut and put them back in the cleaned vase with fresh water. This alone will double the life of your flowers.
Unfortunately, some flower distributors believe that the consumer’s initial perception is all that matters. They believe that the most important factor when choosing a preservative packet to distribute with their flowers is the price. They will not spend the extra three to five cents to provide the 10gram packet that should be provided. Instead, they believe that the consumer will be satisfied with any packet because they do not know any better. That shortsighted view means that consumer’s overall perception of flowers is that they do not last as long as they should, and the water gets dirty and smelly very quickly. In the long-run, these consumers may turn to alternate gift ideas other than flowers, and this hurts the floral industry as a whole.
As a consumer, you should insist upon the proper preservative. It’s worth the investment if you need to purchase an extra packet or two when you purchase your flowers. You can double the life of your flowers!
Karen Marinelli is a Floral Industry Professional with nineteen years of experience in the academic, retail and wholesale sectors of the industry. She believes the common goal should be to sell more flowers to more people, more often.