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Diets high in salt or sodium and low in potassium are par for the course for most Americans, in large part because of an increased reliance on processed and refined foods. The Third National Health and Nutrition Examination Survey (NHANES III) evaluated a representative sample of 16,562 Americans adults...
 
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According to a recent article published in the May 4, 2011 issue of Journal of the American Medical Association, and articles that appeared in the mass media in its wake, a higher sodium intake was associated with only a very modest increase in systolic blood pressure (BP) but a surprising...
 
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Growing scientific data is linking the consumption of more salt with an increased risk of memory loss, stroke, and senility. For example, the November 8, 2011 issue of Neurology reported the results of a study, which followed 23,752 older (mean age 64) people for 4 years. At baseline all the subjects had tested normal for ... More Salt = More Strokes, More Senility
 
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A new study found that regular consumption of bacon, hot dogs, sausages, bologna and other cured meats may more than double the risk of developing severe chronic obstructive pulmonary disease (COPD). Researchers looked at over 7,000 participants in the Third National Health and Nutrition Survey, age 45 years and...
 
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Stomach cancer was the top cancer killer of Americans for the first half of the 20th century. Its incidence started to decline rapidly in the 1940s due to the increased reliance on refrigerators rather than salting, pickling and smoking to preserve foods. Today stomach cancer still kills nearly 15,000...