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Low-carb flu - how was it for you?
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<blockquote data-quote="Bluetit1802" data-source="post: 1521136" data-attributes="member: 94045"><p>I just went back to what I did before salt became an enemy. I sprinkle it on my food, especially sliced tomato. A tomato is not a tomato without a sprinkling of salt. I started doing this after learning on here about the need to have more salt on a low carb diet, and because I was having night cramps in my calves. The night cramps disappeared completely. My blood pressure has never been an issue (rarely over 120/70, usually less) I did read up about salt and blood pressure. It seems some of us are salt sensitive and some of us aren't. The salt sensitive folk may see a rise in BP if they take too much. Obviously I am not sensitive to it.</p></blockquote><p></p>
[QUOTE="Bluetit1802, post: 1521136, member: 94045"] I just went back to what I did before salt became an enemy. I sprinkle it on my food, especially sliced tomato. A tomato is not a tomato without a sprinkling of salt. I started doing this after learning on here about the need to have more salt on a low carb diet, and because I was having night cramps in my calves. The night cramps disappeared completely. My blood pressure has never been an issue (rarely over 120/70, usually less) I did read up about salt and blood pressure. It seems some of us are salt sensitive and some of us aren't. The salt sensitive folk may see a rise in BP if they take too much. Obviously I am not sensitive to it. [/QUOTE]
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