Salt sensitivity? Yep, it is real; but is not just salt sensitivity – it is the salt sensitivity hypertension that is a real problem.

New research finds that one out of every five Caucasians in the U.S. carries a gene variant that can increase the risk for hypertension, possibly by interfering with normal regulation of sodium in the body. African Americans have an even higher likelihood (35 percent risk) of developing high blood pressure.

The American Heart Association recommends that anyone with high blood pressure or heart failure, at genetic risk, or over 50 years of age keep their salt intake under 1,500 mg daily. This means reading ingredient labels carefully and substituting lemon juice and herbs for table salt in cooking and seasoning foods. A few countries (Finland, Japan, and the U.K.) have lowered salt consumption – and improved the health of their citizens.

Research suggests that mineral intake (like potassium in fruits and vegetables) can also help lower blood pressure. “Earth mineral salts have more nutrients and are more healthful choices for human consumption than common table salt,” says integrative physician Elson M. Haas, MD. Mined rock salt (like pink Himalayan crystals) adds flavor and trace minerals in cooking, as does unrefined sea salt from unpolluted areas. [source: Taste for Life]