Both hedonic value and salt are very important (combined ?) factors here. Salt will manipulate the microbiome and (thus) HPA axis in ways we are not (yet) aware of. It is afterall a 'preservative'. For me, my diets always work better with (near) zero salt. Mc Dougalls also has always put a lot of emphasis on it. I'm still experimenting i…
Both hedonic value and salt are very important (combined ?) factors here. Salt will manipulate the microbiome and (thus) HPA axis in ways we are not (yet) aware of. It is afterall a 'preservative'. For me, my diets always work better with (near) zero salt. Mc Dougalls also has always put a lot of emphasis on it. I'm still experimenting if 'fake' salt (KaCl) with Potassium instead of Sodium (NaCl) helps but I have no definitive answer yet. It seems to help somewhat with blood pressure, but not with dieting. Does the body/microbiome respond to the Cl anion or the metal anion ? The typical taste of salt (and so the hedonic value ?) comes from the Cl anion and that is also the anion that yields the preservative power. For people that worry they will not get enough electrolytes in when going zero salt: use sodium citrate (or something, just not Cl).
Yea the salt->HPA axis thing is pretty much what I think Kempner was after. Funny, I was just listening to a podcast about stress/HPA axis, I'd never heard the term before.
If I ever do a Kempner type trial again, I would have to do without the sauce (and therefore salt) and include fruit & maybe fruit juice. That will also lower overall protein from 8% or so to 4%.
Both hedonic value and salt are very important (combined ?) factors here. Salt will manipulate the microbiome and (thus) HPA axis in ways we are not (yet) aware of. It is afterall a 'preservative'. For me, my diets always work better with (near) zero salt. Mc Dougalls also has always put a lot of emphasis on it. I'm still experimenting if 'fake' salt (KaCl) with Potassium instead of Sodium (NaCl) helps but I have no definitive answer yet. It seems to help somewhat with blood pressure, but not with dieting. Does the body/microbiome respond to the Cl anion or the metal anion ? The typical taste of salt (and so the hedonic value ?) comes from the Cl anion and that is also the anion that yields the preservative power. For people that worry they will not get enough electrolytes in when going zero salt: use sodium citrate (or something, just not Cl).
Yea the salt->HPA axis thing is pretty much what I think Kempner was after. Funny, I was just listening to a podcast about stress/HPA axis, I'd never heard the term before.
If I ever do a Kempner type trial again, I would have to do without the sauce (and therefore salt) and include fruit & maybe fruit juice. That will also lower overall protein from 8% or so to 4%.