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Sodium

Sodium alginate from seaweed could help with weight loss

Posted February 7, 2014

New research out of Denmark has affirmed the weight-loss potential of the dietary supplement sodium alginate, a seaweed-based fiber compound that has previously been shown to aid in the burning of excess fat. Scientists from the University of Copenhagen’s Department of Nutrition, Exercise and Sports found that, when taken daily before meals, sodium alginate may be effective at helping some overweight people shed the extra pounds and achieve their weight-loss goals.

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New Role Found for Sodium in the Brain

Posted August 26, 2013

Researchers at McGill University have found that sodium – the main chemical component in table salt – is a unique “on/off” switch for a major neurotransmitter receptor in the brain. This receptor, known as the kainate receptor, is fundamental for normal brain function and is implicated in numerous diseases, such as epilepsy and neuropathic pain.

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Food scientists strive for sodium reduction

Posted May 14, 2013

The Dietary Guidelines for Americans regarding sodium have evolved over the years from “avoid too much sodium” to “reduce daily sodium intake to less than 2,300 mg and further reduce intake to 1,500 mg among people who are 51 and older and those of any age who are African American or have hypertension, diabetes, or chronic kidney disease.” (USDA/HHS. 1980: USDA/HHS, 2010) Over time, food scientists have developed a number of ingredients and techniques to improve foods made with low or reduced sodium.

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Study: Reducing Sodium in US May Save Hundreds of Thousands of Lives

Posted February 12, 2013

Less sodium in the U.S. diet could save 280,000 to 500,000 lives over 10 years, according to new research in the American Heart Association journal Hypertension. Using computer simulations and models researchers projected the effects of small (about 5 percent of a teaspoon of salt per person per day), steady annual reductions of sodium consumption in the U.S. diet, reducing sodium consumption by 40 percent to about 2,200 mg/day over 10 years.

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More fiber may reduce breast cancer risk: Meta-analysis

Posted April 30, 2012

Higher intakes of soluble fiber, but not other types of fiber, may reduce the risk of breast cancer, suggest findings from a meta-analysis from Imperial College, London and the University of Leeds.

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