Salt of Our Lives

Too much salt intake has been associated with persons suffering from hypertension. It has been found that the greater the aggregate salt intake, the greater the occurrence of hypertension. Before refrigeration was introduced to preserve food, many cultures used salt as a preservative for foods. These foods include red meat, white meat, fish and plant foods. Many also have used smoke together with the salt for taste, but not usually for plant foods. Research has indicated that the Japanese population has higher than the statistical world average for stomach cancer, and the consumption of salted foods have been implicated. In fact, until the 2012 world census, Japan had the highest rate of stomach cancer. The Mayo Clinic informs that too many salty and smoked foods may be responsible for stomach cancer. The current work proposes that a major companion of salt, calcium sulfate may also be the male factor in salt responsible for diseases such as gastritis and stomach cancer. There also should be the presence of H. pylori virus for gastritis and stomach cancer to occur.