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Old 01-19-2014, 05:53 AM   #61
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This is a good thread on sodium.
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Old 01-19-2014, 07:36 AM   #62
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Yes, I agree. I wish I had understood the important role in sodium when I was in induction. Wonder if we should repost it in the main forum for the newbies?
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Old 01-20-2014, 07:56 AM   #63
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Thanks for all the good info here!

I have found that keeping my salt intake up difficult but extremely important.
I believe that when I am low in sodium I get very bad leg cramps at night.

One thing that I do, that may help some of you, is to add sea salt to my water.

Also I put small pink Himalayan salt rocks in one of my old sugar-free mint containers.
Through out the day I pop one of then in my mouth instead of mints.
You would be surprised how pleasant they are.
Even my thirteen year old DD loves to suck on them now.
I think it is important to use the Himalayan salt rocks because they are not as high in sodium and therefore easer to eat.
The added minerals in the Himalayan salt rocks are an added bonus.
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Old 01-26-2014, 08:50 AM   #64
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same here annabel. someone recommended the pink salt to me too, so I invested in it. I dissolve a bit in water and keep by my bedsize. I like you idea of popping some crystals during the day. I am going to try that. Thanks for the tip.
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Old 01-26-2014, 08:51 AM   #65
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Same here Annabel. Someone recommended the pink salt to me too (maybe you on another thread). I dissolve a bit in water and keep by my bedside at night. I small slurp seems to stop any cramping, which is more rare and usually minor these days. I like you idea of popping some crystals during the day. I am going to try that. Thanks for the tip.
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Old 01-26-2014, 05:24 PM   #66
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What a great thread!

I'm hoping out-of-whack electrolytes is my problem. I've realized my symptoms (also symptoms of two billion other things) could be from low electrolytes. No legs cramping or anything that would have been a red flag to me.

I'd digging through my books for more info. I love salt & use sea salt every day but it may not be enough. I just bought two chickens & will be making stock from the bones soon. That should help.

I thought I was the only one who thinks of Himalayan Pink salt as rock candy!
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Old 01-28-2014, 07:44 AM   #67
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Yes, I agree. I wish I had understood the important role in sodium when I was in induction. Wonder if we should repost it in the main forum for the newbies?

Yes!
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Old 01-28-2014, 08:35 AM   #68
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Interesting stuff! i am going to do some more research and track my levels. i currently use "Lite" Salt for the added pottasium, but I wonder if perhaps I have been shortchanging myself in the sodium dept
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Old 01-28-2014, 02:50 PM   #69
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I got lab results today & my sodium in in range but barely. Everything else was fine. I won't be making stock for a week or so & every single brand of bouillon I found - even at the health food store - contains MSG or sugar or both.

I need to do some research on how to get more sodium in my diet. I add sea salt to my food liberally already.
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Old 01-29-2014, 12:07 AM   #70
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I have started paying attention to the amount of sodium I consume, and it is not even half of what is recommended. It kind of surprised me, as I thought I was already eating more than enough sodium. I am now going to have to either add sea salt to my water daily, or consume even more bone broth. I can't make enough, so I am at the same point as you are, Deb!

BTW, I also eat seaweed, so that should add a little too...
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Old 01-29-2014, 07:26 AM   #71
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Salting my water has been the best way for me to really get enough sodium.
My salted water reads like tomato juice because it is so salty.

I too have have had a very difficult time finding good broth.
Most have sugar and/or don't taste very good.

I have a can of Swanson's beef broth sitting on my kitchen counter right now.
It is 100% "natural" with no fat and no MSG.
It does have 1 carb and 1 sugar (must be from the carrots and onion) per cup.
It has carrot juice concentrate…….that doesn't sound good.
It also says it has 800mg of salt.

It's been sitting there for a while.
I guess I am not convince it is going to taste very good.
I will crack it open today and let you all know what I think.

Can't believe after all these years of avoiding high salt foods I am desperately trying to get enough!!
It amazes me how Low Carbing has such a huge effect on the inter workings of our bodies!
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Old 01-29-2014, 04:02 PM   #72
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I've got some pickles & I guess they might help some but I can't think of anything else high in salt in my fridge.

I'm not even sure how much salt to put in homemade broth. I am sure I do not put enough in. And I know I can't make enough.

Anabel Lee, how much salt do you put in your water? I will probably have to resort to that, too.

I read something about salt tablets when doing a search but also wondered about the quality of that kind of thing. I would rather get my sodium from food and salt.
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Old 01-29-2014, 04:04 PM   #73
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Originally Posted by Mimosa23 View Post
I have started paying attention to the amount of sodium I consume, and it is not even half of what is recommended. It kind of surprised me, as I thought I was already eating more than enough sodium. I am now going to have to either add sea salt to my water daily, or consume even more bone broth. I can't make enough, so I am at the same point as you are, Deb!

BTW, I also eat seaweed, so that should add a little too...
I have no idea how to track & count my sodium intake but it is a good idea.

Is seaweed good? How do you eat it?
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Old 01-29-2014, 04:38 PM   #74
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Well Deb, I have worked up to about 1/8 teaspoon in a glass of water, about 2 times a day. I think it is a good idea to work up to that amount. It takes some getting used to.

I love seaweed!
I get small packages from Trader Joe's.
Eat them as a snack kinda like chips.
Good sorce of iodine.
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Old 01-29-2014, 11:26 PM   #75
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I get seaweed flakes from my local organic shop. I sprinkle it over salads, on my sardines, salmon, mackerel and tuna.... Sometimes in my bone broth. It gives a slight fishy tea like flavour. I really like it.
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Old 01-30-2014, 05:08 PM   #76
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Thanks!

I am going to look for seaweed at my health food store. I read it is pretty high in sodium does it taste salty?

Heather, I am going to bite the bullet & start adding sodium to my drinking water. It doesn't sound very good but we'll see.

Have you noticed any changes in how you feel since increasing sodium?
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Old 01-30-2014, 05:11 PM   #77
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How much salt do you put in broth when you make it? I figure most recipes try to keep it low.

On my own I just shake the shaker a few seconds and call it good. lol...

I have not found any good, detailed tips on how to add sodium. That would be helpful.
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Old 01-30-2014, 05:44 PM   #78
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Quote:
Originally Posted by DiamondDeb View Post
Thanks!

I am going to look for seaweed at my health food store. I read it is pretty high in sodium does it taste salty?

Heather, I am going to bite the bullet & start adding sodium to my drinking water. It doesn't sound very good but we'll see.

Have you noticed any changes in how you feel since increasing sodium?
The seaweed that I get taste less salty than chips.
Not very salty to me.

I add the salt to stop horrible iner thigh leg cramp that attack me in the wee hours of the morning.
I think it helps but every once in a while I will get one, even though I am adding salt to my water.
I believe that the amount of coffee I drink is also related to my leg cramps, because of it's diarrhetic effects.
So I must regulate that as well.

One other thing I have noticed is that when I am dehydrated, and there for not getting enough salt in my diet, my heart pounds unusually hard when I run up the stairs.
When I am well hydrated and had my water with salt that does not happen.

Just start out with just a little and then work up to more.
Really it is not that bad.
I always put in in mineral water with ice.
I don't think I could get it down with room temperature tap water.
I have known people to add salt to ice tea.
I am going to try that.

One other thing.
To really up my sodium I must use sea salt.
It is much higher in sodium than the pink rocks.
And since I have been using sea salt I absolutely can not tolerate the regular table salt….you know the one with the little girl and the big umbrella.
Hopes this helps.

Oh and by the way the can of beef broth still sits unopened on my counter.
I guess I just prefer to salt my water.
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Old 01-31-2014, 12:18 AM   #79
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Thanks!

I am going to look for seaweed at my health food store. I read it is pretty high in sodium does it taste salty?

Heather, I am going to bite the bullet & start adding sodium to my drinking water. It doesn't sound very good but we'll see.

Have you noticed any changes in how you feel since increasing sodium?
The seaweed flakes that I have contain quite a bit of sodium, but they aren't really salty in flavour.

Heather, like Deb I'm now adding sea salt to my water. I add about three pinches to my bottle and sip it. It tastes 'soft' and not so much salty. Just a little salty, but nice.

I have noticed more energy and calmness since consciously upping sodium.

Quote:
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How much salt do you put in broth when you make it? I figure most recipes try to keep it low.

On my own I just shake the shaker a few seconds and call it good. lol...

I have not found any good, detailed tips on how to add sodium. That would be helpful.
I add about 2 teaspoons when I am making my broth. I add it near the end of the cooking time. Then, when I heat up some of the big batch I made, I add a good pinch to my cup as well. It's salty but not overly so. But I like salt a lot!

I grew up in a household where salt was not used in cooking, as my mother thought it was unhealthy. We (everyone except my mother that is) always put salt on our foods even before tasting it. It used to drive my mother crazy! She still comments about our salt use when we come visit my parents. I've stopped explaining.
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Old 01-31-2014, 02:51 AM   #80
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Has anyone had problems with retaining water while increasing their salt take?
I retain water like crazy. My body seems to be built for it, or something.
But, I've been in ketosis despite my Wednesday slip up (according to ketostix anyway), and I've been feeling fatigued, so I'm wondering if this will help.

For reference, I generally have a rasher of smoked back bacon for breakfast, with an egg with old bay seasoning (has celery salt) sprinkled on. I put extra salt on my lunch, and more old bay seasoning on my dinner. So I'm not drinking broth, but I'm not exactly skimping on salt either. Thoughts?
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Old 01-31-2014, 03:04 AM   #81
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kwerp, I seem to be retaining LESS water this way... TOM is here, and I usually swell up like a balloon, and I discovered that this time it's not as bad. I can tell by how my rings fit.

What is in old bay seasoning? I keep hearing about this...
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Old 01-31-2014, 03:08 AM   #82
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I'll give it a go then! Maybe I'll avoid the scale for a few days so I don't freak out. I have liked how my rings aren't as tight since I started NK.

Old bay is awesome.
From wiki: Old Bay Seasoning - Wikipedia, the free encyclopedia

"The seasoning mix includes mustard, paprika, celery salt, bay leaf, black pepper, crushed red pepper flakes, mace, cloves, allspice, nutmeg, cardamom, and ginger.[5] It is regionally popular, specifically in Maryland, the Southern States, and parts of the Gulf Coast. Due to the strong presence of the United States Navy in Maryland and Virginia, it is a common fixture in galleys onboard Navy ships. It is chiefly used to season crab and shrimp."

It goes really good on eggs I think. Or salads. Hell, anything not bolted down I think.
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Old 01-31-2014, 03:13 AM   #83
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Sounds really good! I may have to check out if we have it in my supermarket here... We've generally got tons of US and UK foods, because of the troops still stationed around here.

I certainly like all of the ingredients in there, and I like that it's not got creepy ingredients like MSG and other unpronounceables in it!
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Old 01-31-2014, 08:14 AM   #84
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I'll give it a go then! Maybe I'll avoid the scale for a few days so I don't freak out. I have liked how my rings aren't as tight since I started NK.

Old bay is awesome.
From wiki: Old Bay Seasoning - Wikipedia, the free encyclopedia

"The seasoning mix includes mustard, paprika, celery salt, bay leaf, black pepper, crushed red pepper flakes, mace, cloves, allspice, nutmeg, cardamom, and ginger.[5] It is regionally popular, specifically in Maryland, the Southern States, and parts of the Gulf Coast. Due to the strong presence of the United States Navy in Maryland and Virginia, it is a common fixture in galleys onboard Navy ships. It is chiefly used to season crab and shrimp."

It goes really good on eggs I think. Or salads. Hell, anything not bolted down I think.
Oh my goodness!
I used to use the Old Bay Seasoning all the time and have forgotten about it.
I kinda assumed that Seasonings like this contains sugar so I put them out of my mind.
Thank you very much for suggesting it. I am going to get some and spice up my eggs!

I am struggling to retain water.
Before I started eating very low carb I was retaining lots of fluid.
It was uncomfortable and I do believe it is related to the higher blood pressure that I had at the time.
VLC has fixed that for me but almost to the other extreme.
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Old 02-01-2014, 12:22 PM   #85
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I bought a package of organic kelp. The only ingredient is "low temperature dried kelp."

Main Coast Sea Vegetables, Wild Atlantic Kombu. It has 312 mg sodium & 784 mg potassium per 1/3 cup (7g). It appeared to be the highest natural source of sodium they had.

Just opened it... These are big pieces cut from long leaves - like you see waving under the water sometimes. It is considered whole leaf kelp. Has a very salty taste, good, a little chewy, not crisp. The leaves have a whitish look from the sodium. Rather like shabby chic furniture with an antiqued finish. lol...

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Old 02-01-2014, 12:26 PM   #86
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I also cut back on my water intake.
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Old 02-01-2014, 12:49 PM   #87
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I have been putting more salt on food than ever before. Not intentionally to up the sodium but just because I feel it NEEDS it more. Weird. Dunno what is going on with my taste buds. When I was a kid, I salted everything liberally but had gotten out of that practice.


Love the Old Bay (great on potatoes. Oh, well) but always put it in tuna salad and crab cakes.
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Old 02-01-2014, 02:09 PM   #88
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What a great thread.

I've been feeling miserable because I lost 6lb over my first three weeks, then menstruated a week ago and gained 2lb that I haven't yet lost. I've been getting headaches and fluttery chest feelings, with what could be called muscle cramps in my neck.

I love Himalayan Rock Salt. I've just popped a crystal! Thank you so much for the idea. I wouldn't have thought of it.

I used to put a teaspoon of HRS in a 70cl bottle of water. It makes the water taste thicker and, yes, smooth is a good description but delicious too. It tastes especially good after a workout. I'd stopped taking it but hadn't realised the implications. I agree it would be so much easier if our bodies would just tell us to go and lick the salt cellar (not the salt seller. I'd get arrested).

Thanks again!
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Old 02-03-2014, 11:06 AM   #89
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Interesting stuff! i am going to do some more research and track my levels. i currently use "Lite" Salt for the added pottasium, but I wonder if perhaps I have been shortchanging myself in the sodium dept
I used to use lite salt, but don't anymore. My challeng is salt/sodium more than potassium. I get my potassium from tablets and my salt from what I put on food, what I drink in salted water (always on my night table) and sometime salt tablets. I've ordered salt tablets but discovered it is less expensive just to make my own capsules.
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Old 02-03-2014, 01:12 PM   #90
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I fear my sodium is too high. I'm gonna have to go back to the Lite Salt.
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