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Message: <blockquote data-quote="Brunneria" data-source="post: 971826" data-attributes="member: 41816">Going low carb tends to reduce the amount of salt we eat.  Voleck and Phinney say that reduction can be compensated for by adding 2 g of salt back in.  They suggest salt on food, or broth.They also quote studies showing that there is no proven negative effect of up to 6 g of salt a day - and no proven benefit of reducing salt intake to the current guideline levels - unless the individual has particular issues with salt intake.So if someone used to eat (for example) 4 g on a 'normal' diet, then going low carb would (typically) drop them to 2 g, so adding 2 g back in is advisable.  Some may need more, or less, since we are all different.They have an entire chapter on salt intake, benefits, myths and so on, in The Art Of Low Carb Living so you will appreciate that i am paraphrasing.My personal experience is that adding in their recommended amount (usually in the form of a cup of broth) prevents me from feeling wobbly and listless - and in hot weather i add more to avoid cramps and muscle weakness.I suspect that @Southportgp is picking his battles one at a time, with low carb being a far higher priority than introducing salt controversy into the mix.</blockquote>

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