Here’s Why Preppers Should Store Salt

It’s time to end the war on salt. A long time ago, french doctors claimed to see a correlation between salt and hypertension then worries continued to escalate and in the 1970s a scientist, Dahl, backed up those claims again with a small study.

In 1977, based on Dahl’s work, the U.S. Senate’s Select Committee on Nutrition and Human Needs recommended that Americans cut their salt intake by 50 to 85 percent.

Intersalt, a large study published in 1988, compared sodium intake with blood pressure in subjects from 52 international research centers and found no relationship between sodium intake and the prevalence of hypertension. In fact, the population that ate the most salt, about 14 grams a day, had a lower median blood pressure than the population that ate the least, about 7.2 grams a day.

https://www.scientificamerican.com/article/its-time-to-end-the-war-on-salt/

The fact is, individuals vary when it comes to their salt needs. Every single individual will need a specific amount of salt. Some more, some less. But it’s largely based on the individual, regardless of any underlying health concerns.

In general, all of the studies done with salt relating to hypertension have not been an accurate account of how individuals process salt.

People need salt

Your body uses salt to balance fluids in the blood and maintain healthy blood pressure, it’s also essential for nerve and muscle function.

Too much salt = bad

Too little salt = bad

Conclusion: moderation!

Just like with EVERYTHING in our diets, moderation is recommended.

However, everyone needs salt so our bodies function properly.

Salt intake will increase in summer months and/or when you’re exerting yourself and sweating out your salt. When you sweat out the salt, you need to replenish it. I usually recommend a good electrolyte tablet or chew.

Here’s how you can make your own electrolyte mix:

• 4 cups water
• 3 tablespoons honey or sugar
• 1 teaspoon salt
• Juice from a lemon, lime or orange or coconut – optional

Heat everything together over low heat and once everything is mixed, let cool and consume.

If you’re truly concerned about salt intake, or your doctor has recommended lowering your salt intake, then have a mix of salty and not-so-salty foods.

For instance, store 1 can with full sodium and another can with low or no sodium.

Salt isn’t just good for eating, though. Salt is used in many preservation methods.

Salt helps to dry food and kills microbes. Which means it’s a great answer to help with preservation techniques such as for meats and brines. You’ll smoke the meat while adding salt to it, they work together in tandem for solid preservation.

Best ways to use salt:

• For taste, on food or in baking
• Curing, meats, fish, vegetables
• Brining, for pickling, cheeses, vegetables and fruits

Salt should be stored away from moisture. If you need to, add a silica packet to it to keep it free of moisture.

Though salt doesn’t necessary need to be stored in any special way, I prefer to store salt in a mylar bag WITHOUT an oxygen absorber. You can add a silica packet (which reduces moisture), but not an oxygen absorber (which reduces oxygen).

There are lots of different kinds of salts, as well. Look into the varying types of salts and outside of regular table salt, have some variety. Many preppers are big fans of Himalayan salt because of its lower sodium content and increase in minerals.

Also, salt will be a great trading and bartering item. Salt is absolutely a commodity.

Store salt. Consume in moderation and when needed. Enjoy!