Sodium? And how much

Answered on September 12, 2014
Created June 22, 2011 at 5:56 PM

Looking for ideas around the concept of sodium. Seems virtually impossible to avoid the stuff completly. It is even in some bottled water. I am not going to worry much about it but how much of a importance are we placing in this being in the Paleo Family



on June 22, 2011
at 07:06 PM

I asked something like this awhile ago, check the tags under sodium, but most people didn't watch it very closely.

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6 Answers


on July 13, 2011
at 10:10 AM

zero sodium would kill you. sodium is an essential nutrient. http://en.wikipedia.org/wiki/Sodium#Sodium_in_humans


on June 22, 2011
at 06:27 PM

If you are cooking your own food, and following the paleo (salt limited) methods when you cook, you will not go over your daily sodium levels. In fact, you may fall short. You for sure don't want to cut sodium out of your diet completely: Its necessary for your body to function.

You???ll also find that as time goes on, you will become much more able to taste salt in foods, which kinda sucks when you go to eat something you didn???t make and it just tastes like salt.


on June 22, 2011
at 06:18 PM

You do not need to worry about sodium if you are eating Paleo. In fact, use some salt to spice up your meals. You will never even come close to reaching the McSalt levels the non paleo people are eating.


on July 13, 2011
at 05:53 PM

I'm in agreement - salt is good for you. Hydration, pregnant mum's need for a healthy bebe, gargle if you have a sore mouth, etc. I think what happens is that people don't read labels or pay attention and can definitely ingest more than they should. Processed food contains salt. Vegetables, fruit, dairy, meat contain naturally occurring sodium - a cup of milk has about 100mg, 1/2c of cantaloupe has 14mg, etc. If you're cooking your own food you'll know what your intake is - if you go out for the bulk of your meals, it happens especially in the summer, you definitely run the risk of taking in unhealthy levels.

If there is an option for salted or unsalted items - I buy unsalted and amend it to my tastes. Almond butter, when I used to use butter, bloddy blah. I just recently started to add to my water for pre-and post workout. For my pre-workout snack I'll sprinkle on top of the almond butter/coconut/banana. I also don't use traditional table salt. Primarily I use very large flake sea salt that my butcher's introduced me to and I get from them - I keep in a pint Ball jar for pinching out, then for finishing Sel Gris, Fleur de Sel, and if I'm stuck Kosher. I also use acid to enhance flavour, so not just sodium alone.

I like salt - it's beneficial and makes my food tasty, so I'm going to continue because I feel good and that's all that matters :)



on July 06, 2011
at 07:29 PM

As long as you are lowish-carb you'll be just fine with any amount of sodium (within reason). But don't take my word for it, Mike Eades explains it better than me: http://www.proteinpower.com/drmike/saturated-fat/tips-tricks-for-starting-or-restarting-low-carb-pt-ii/


on July 13, 2011
at 01:40 PM

Sodium is good for you.

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