DESPITE T+@HESE ORDERS. AND CATAWBA S CAROLINA BRAINING GOLDNER AND C CHARLOTTE DURING A TIME WHEN EVERYBODY IS TRYING TO S+@TRENGTHEN THEIR I+@MMUNE SYSTEM. A RECENT STUDY FOUND THAT TOO MUCH SALT IN YOUR SYSTEM COULD MAKE YOU A LITTLE BIT MORE VULNERABLE TO ILLNESSES FROM BACTERIA L+@IKE FOOD POISONING R EVEN VIRUSES LIKE COVID-19. IT'S BEEN KNOWN FOR YEARS THAT SODIUM CAUSES HEART AND BLOOD PRESSURE ISSUES.
BUT THIS NEW FINDING TO INCREASE HEALTHIER LIFESTYLES MAY HAVE PEOPLE RETHINKING WHAT THEY COOK AND HOW MUCH SALT THEY USE WHEN THEY EAT. SO WE'RE ASKING EXPERTS TODAY ABOUT THIS. JOINING US NOW IS DR.+@ MANNEY FROM NOVANT HEALTH'S HEART AND VASCULAR INSTITUTE. DOCTOR, THANKS FOR BEING WITH US TODAY. WE CERTAINLY APPRECIATE IT. LET'S GET RIGHT INTO THIS. HOW MUCH SALT CAN CAN YOU COOK WITH? HOW MUCH IS ENOUGH TO MAKE YOU MORE SUSCEPTIBLE TO COVID-19? YEAH, WELL STUDY HERE THAT+@ THE ARTICLE WAS REFERRING TO WAS OUT OF GERMANY AND THEY WERE LOOKING AT IMMUNE CELLS TO SEE HOW THEY WERE RESPONDING TO SALT INTAKE AND THEY LOOKED AT FOLKS WHO HAD HAD JUST ONE HIGH SALT MEAL AND THEY+@ ALSO LOOKED AT FOLKS WHO HAD HAD TWO WEEKS OF HIGH SALT INTAKE AND THEY LOOKED AT THE BLOOD CELLS.
WHAT THEY FOUND WAS THERE ARE DIFFERENT TYPES OF BLOOD CELLS +@AND WOULD BE HARD TO GET INTO ALL THE DETAILS. BUT THINK OF IT AS DIFFERENT KINDS OF LAW ENFORCEMENT AGENCIES, THE COUNT+@RY THEY'RE OPERATING WITH DIFFERENT SORT OF FUNCTIONS AND ONE THE BLOOD CELLS THAT THEY LOOKED AT THE FUNCTION OF THIS PARTICULAR BLOOD IS TO HEAT UP SOME OF THE BAD INVADING ORGANISMS OR BACTERIA AND ALSO SOMETIMES PRESENT THAT INFORMATION TO OTHER LARGER IMMUNE CEL+@LS OR POLICE FORCE WITHIN THE COUNTRY, IF YOU WILL. SORT OF+@ THE PARTICULAR CELL THAT THEY LOOKED AT. AND SO THE FUNCTIONALITY WAS AFF+@ECTED WHEN YOU HAD HIGHER SALT INTAKE.
EXACTLY WHAT AMOUNT OF SALT IN THIS IT IS A VERY SMALL STUDY +@ LOOKING AT ONLY 20 PEOPLE AND THEY LOOKED AT ABOUT FIVE TO SIX GRAMS OR A LITTLE BIT MORE AN THAT FOR INDIVIDUALS IN TERMS OF THE HIGHER SALT. SO THEY'RE LOOKING AT ANY KIND OF SPECIFI+@C OUTCOMES. HOWEVER, SO FAR FIVE TO SIX GRAMS IS THAT LIKE ONE SALT PACKET IS AT TWO SALT PACKETS. WHAT'S IT'S GOING TO BE HAR+@D BECAUSE OF THE LOT OF THE PROCESSED FOODS AND LET'S SAY IF YOU HAVE A FEW SLICE OF PIZZA IT'S PROBABLY GOING TO INCREASE IT TO MAYBE CLOSE TO ABOUT 10 GRAMS CONSIDERING THE+@ CURRENT SIZE OF THE PIZZA AND +@THE AMOUNT OF SALT THAT'S IN T .
SO WHAT ARE SOME SIMPLE CHANGES WE CAN MAKE IN OUR DIETS? I MEAN PUT AWAY THE SALT SHAKER I GUESS FOR STARTERS? WELL, I THINK ONE OF THAT I THAT'S ONE WAY+@ TO DO IT OBVIOUSLY B+@E COGNIZANT OF THE AMOUNT OF SALT THAT IS A PRESERVED FOOD AND COMPARING ONE VERSUS ANOTHER AND SEEING HOW MUCH SODIUM THERE IS AND THAT'S AN EASY WAY TO LOOK AND START AND START COUNTING THE AMOUNT OF SODIUM THERE IS A SIMPLE LOOK AT THE LAST 24 HOURS OF WHAT YOU'VE EATEN AND LOOKED.
