Re your article Diet 2000 (WDDTY vol 10 no 9): it is always interesting to see what the latest research comes up with. However, I think it needs to be remembered that researchers tend to work in a singleminded manner, which may not take into account many other factors.
I am thinking particularly of your mention of salt. This restates the commonly held view that too little salt is also harmful, that we need some salt. We don't. We don't need added inorganic sodium at all. What we need is organic sodium from vegetables, beans, grains, etc. All minerals are much better for us in the organic form, but this is far more important with sodium than with any other mineral.
People living in societies where salt is never used become very ill if given only a small amount.
All Gerson patients know the importance of excluding salt completely. In our culture, almost everyone is sodiumised to a greater or lesser degree where the cells are storing so much sodium that normal mineral metabolism and detoxification become inefficient or impossible.
In the case of hypertension, sodiumisation is likely to be so excessive that merely giving up salt is quite inadequate to effect an improvement without several other methods additionally employed. Similarly, with heart disease, the whole diet must be looked at. The consumption of organic sodium helps to restore sodium/ potassium balance whereas inorganic sodium leads to potassium deficiency and wide ranging malfunctions. Helen Jarvis, Ilkeson.....