Re:The Sugar Conspiracy
by goda90 on Thursday April 07, 2016 @02:04PM
(#11449257)
On the other hand, what evidence supports the need to avoid "mildly spoiled food"? We could do with a bit of healthy skepticism over the seriousness of spoiling, expiration dates, defects, refrigeration, or molds and bacteria in our food. We'd probably save more food and maybe cut back on excessive sugar and salt intake(common preservatives) if we had a better understanding of what can and can't be eaten raw, rotten, and less than perfect.
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The conception that salt is bad for us is, I think, ludicrous. Most of us are not eating even a smidgeon of the amount of salt that our ancestors would have eaten, when nearly all meats and fish not eaten immediately after slaughter were preserved literally caked in salt or brines.
Re:The Sugar Conspiracy
by maxerickson on Thursday April 07, 2016 @02:27PM
(#11449422)
The connection to hypertension is pretty conclusive, at least for some portion of the population. Here's one article about it:
http://www.gbhealthwatch.com/Trait-Salt-Sensitivity.php
Late life heart disease probably hasn't been a major factor in our evolution, but it's easy to sketch out how a lifetime of dietary choices that encouraged high blood pressure would have some impact in the last years.