The Insane Benefits of Water-Only Fasting: Dr. Alan Goldhamer | Rich Roll Podcast
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Channel: Rich Roll
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Keywords: rich roll, rich roll podcast, self-improvement podcasts, education podcasts, health podcasts, wellness podcasts, fitness podcasts, spirituality podcasts, mindfulness podcasts, mindset podcast, vegan podcasts, plant-based nutrition, 40 Day Water Fast, Dr. Alan Goldhamer, The Pleasure Trap, The Uncomfortable Truth About Our Food Choices, TrueNorth in ‘What the Health’ Documentary, Advice for Trying Out Fasting, Advice for Making a Change in Lifestyle
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Length: 113min 35sec (6815 seconds)
Published: Mon Aug 24 2020
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I can do without oil and sugar but if I go salt free, I feel absolutely awful. I don't go wild with the salt shaker but I add soy sauce to everything. I've never had a problem with my blood pressure, even when I was 365+ lbs, but I did have my first vegan blood test last month and my cholesterol was low, which I've read is not good in conjunction with high sodium intake. I try to keep it as low as I can but I ultimately don't worry about it that much. Feels like it's going to be a problem for me one way or another so meh.
I use salt a bit differently. I tell clients (keep in mind I focus on helping the obese) to salt their veggies/greens/salads but not on the stuff that has calories.
The idea is to up their low calorie density intake and lower their overall calories. If I can get people to shove down 5 celery sticks without adding a single calorie, I'm all for it.
on the other end of the scale. I need to gain weight, so I need to add salt to make food more palatable. I often start on big serving of rice and kale, without salt but sprinkle some on near the end to finish it.
As always the pendulum swings both ways IMHO, here's a quote from Dr. McDougall:
Here's a quote from the documentary film What the Health:
It doesn't hurt to quote Dr. Greger as well since this is like totally awesome stuff:
FWIW here are some relevant studies, just quoting from the last one and it should be dated 2 Sept 2020:
*A High Salt Diet Modulates the Gut Microbiota and Short Chain Fatty Acids Production in a Salt-Sensitive Hypertension Rat Model
The Gut Microbiome, Inflammation, and Salt-Sensitive Hypertension
Modest Sodium Reduction Increases Circulating Short-Chain Fatty Acids in Untreated Hypertensives
Impact of Gut Microbiome on Hypertensive Patients With Low-Salt Intake: Shika Study Results
Let's find out how we're rubbing salt into the wound, shall we?
If you're spending quite a bit of time on Dr. McDougall's official forums, you should be able to recall that some WFPB doctors are sending their own patients to True North if they weren't able to solve the problems on their own:
And then here's a quote from VegSource / Jeff Nelson:
In other words, those patients might be considered relatively "hopeless" cases and they better adhered to SOS-Free in addition to WFPB. And then it's critically important to be compliant with a dire situation like this:
In other words, Alan Goldhamer, D.C. and his staff should have treated plenty of hypertensive patients over the decades and they better stay away from salt as if their lives depended on it.
How about the others with a more hopeful prognosis? As long as they're removing all kinda processed junk from the food diary, especially the salty champion called chicken as mentioned above, maybe it ain't such a big deal to follow what Dr. McDougall recommended:
Different strokes (no pun intended) for different folks, that's the motto.
People literally need some salt in their diet. This is easily researchable.