Too much versus too little SODIUM (Na)

Natural sodium occurs mainly in water and in foods of animal or plant origin and is directly linked to its content in the soil. For this reason there is no salt-free diet, only a strictly low-sodium diet (under 1 g of sodium a day, very hard to achieve) or a largely low-sodium diet (under 4 g of sodium a day).

Sodium influences water retention in the body, contributes to the solubility of calcium and other foods in the blood, contributes to the proper functioning of the nervous and muscular systems, takes part in regulating the acid-base balance and plays a role in preventing sunstroke.

A lack of sodium can occur with a poor diet, vomiting, diarrhoea, heavy sweating and prolonged use of diuretics.

An excess of sodium is far more common and is usually dietary in nature. Eating salt leads to an increased consumption of water, but the kidneys can only excrete 6-7 g of salt a day; the rest stays in the body. People who take in a lot of salt sweat more heavily and can hardly bear a lack of water and heat. Excess salt destroys enzymes and vitamins, prevents the excretion of uric acid and holds water in the tissues, and with it toxic waste products. Obesity, gout and diabetes are also caused by excess salt.

Foods of animal origin have a higher sodium content than those of plant origin. Meat, eggs, milk and dairy products contain more salt than carrots, radishes, cabbage, potatoes, squashes, beans, peas and spinach. Fruits contain small amounts of salt and are recommended in a low-sodium diet.