How to Replace Salt Intake with Healthy Ingredients and Discover 27 Free Medical Benefits, Researchers Showed

By Kyle J. Norton
Too much salt intake has been proven to be a major cause of hypertension, leading to increased risk factor of heart disease and stroke.

Some researchers also found that too much salt intake also are associated higher probability of developing kidney diseases and stomach cancer as well as increasing risk of immune dysfunction.

According to statistic, from 2011 to 2012, the average daily sodium intake among U.S. adults was 3,592 mg far more than the max of 2300 mg recommended by FDA.

In the study lead by Dr. Binger KJ to compare the components and taste of the two nori sauces (NSs) prepared separately of those of soy and fish sauces, found that the NSs are rich in total nitrogen compounds (1.5 g N/100 ml on average) and potassium (880 mg/100 g), and have a unique free amino acid composition (e.g., taurine 617 mg/100 g)(1).

Furthermore, both preparation expressed a significantly inhibitory activity of angiotensin-converting enzyme(1). 

Moreover, arsenic was detected at a 0.8 mg/100 g level in total, but inorganic arsenic was not detected (<0.05 mg/100 g) and not regarded as a problem.

Allergy-causing substances contained in wheat, soy beans, and crustaceans were not detected (<0.1 mg/100 g) with NSs(1).

After taking into account of co and con founders, researchers also indicated that nori sauce has a high potential as a novel nutritional source for humans(1).

The information findings suggested that seeweed fermented by soy sauce may be a good replacement of salt daily without affecting the taste of high salt intake individual as well as reducing risk of hypertension.

Here are health benefits of Kale( Seaweed) and Soy Sauce

I. Kale Health Benefits
A. Health benefits according to studies
1. Vitamin K1 (Phylloquinone)
Vitamin K1 is commonly used to treat warfarin toxicity, and an antidote for coumatetralyl. In the research of the absorption and plasma disappearance of vitamin K were investigated by uniformly labelling phylloquinone in kale with carbon-13 found that Modelling results demonstrated a mean (n 6) bioavailability of phylloquinone from kale to be 4.7%. Plasma and tissue half-times for phylloquinone were found to be 8.8 and 215 h, respectively, according to “Vitamin K absorption and kinetics in human subjects after consumption of 13C-labelled phylloquinone from kale” by Novotny JA, Kurilich AC, Britz SJ, Baer DJ, Clevidence BA.(a)

2. Beta-carotene, lutein, and retinol 
In the investigation of plasma appearance of labeled beta-carotene, lutein, and retinol in humans after consumption of kale found that A positive relationship was observed between baseline plasma retinol levels and [13C]retinol plasma response. It is possible that this relationship was mediated either through some aspect of beta-carotene absorption or via the common pathways of metabolism for postdose and endogenous retinoid, according to “Plasma appearance of labeled beta-carotene, lutein, and retinol in humans after consumption of isotopically labeled kale” by Novotny JA, Kurilich AC, Britz SJ, Clevidence BA.(b)

3. Hepatic lutein concentrations
In the evaluation of the chemopreventive potential of water extracts of the Brassica vegetables cabbage and kale found that despite the absence of inhibitory effects of cabbage and kale aqueous extracts on placental glutathione S-transferase-positive preneoplastic lesions (PNL)., these Brassica vegetables presented protection against DNA damage, an effect possibly related to increased hepatic lutein concentrations. However, it must be pointed out that the cause-effect relationship between lutein levels and protection is hypothetical and remains to be demonstrated, according to “Water extracts of cabbage and kale inhibit ex vivo H(2)O(2)-induced DNA damage but not rat hepatocarcinogenesis” by Horst MA, Ong TP, Jordão AA Jr, Vannucchi H, Moreno FS, Lajolo FM.(c)

4. Ulcerative colitis 
In the examination of PEO, an essential oil containing >95% natural PEITC, a phenethylisothiocyanate (PEITC) produced by Brassica food plants found that PEO might be a promising candidate to develop as a treatment for ulcerative colitis patients. The disease attenuation by PEO is likely associated with suppression of activation of STAT1 transcription and inhibition of pro-inflammatory cytokines, according to “Dietary phenethylisothiocyanate attenuates bowel inflammation in mice’ by Dey M, Kuhn P, Ribnicky D, Premkumar V, Reuhl K, Raskin I.(d)

5. Arthritis and associated disorders
In the observation of 3,3′-Diindolylmethane (DIM), a natural compound formed during the autolysis of glucobrassicin present in Brassica food plants found that in vitro and in vivo studies confirmed the inhibition of RANKL by DIM. DIM has shown anti-arthritis activity in animal models via inhibiting the expression of RANKL, and thus may offer potential treatments for arthritis and associated disorders, according to “3,3′-Diindolylmethane attenuates experimental arthritis and osteoclastogenesis” by Dong L, Xia S, Gao F, Zhang D, Chen J, Zhang J.(e)

B. Health benefits according to concentration
1. Vitamin K
Vitamin K not only plays an important role in protecting our skin from aging, it is also needed for the proper clotting of blood, thus decreasing the risk of excessive bleeding, in a study of “Delayed vitamin K deficiency as a cause of bleeding: still a concern in the 21st century!” by Kasatkar P, Shetty S, Ghosh K., posted in PubMed, researchers found that Laboratory tests confirmed acquired bleeding diathesis due to vitamin K deficiency, which was corrected after adequate vitamin K supplementation. VKDB is not an uncommon phenomenon and should be considered in the differential diagnosis of a child with bleeding diathesis.

2. Vitamin A
Vitamin A is not only important in preventing types I diabetes, according to “A close relationship between type 1 diabetes and vitamin A-deficiency and matrix metalloproteinase and hyaluronidase activities in skin tissues” by Takahashi N, Takasu S.(I) but also may be associated with compromised bone health, according to “Vitamins and bone health: beyond calcium and vitamin D” by Ahmadieh H, Arabi A.(II)

3. Vitamin C
a. Asthma
Vitamin C is one of the key antioxidant vitamins which is abundant in the extracellular fluid lining the lung and low vitamin C intake has been associated with pulmonary dysfunction, such as asthma, according to the study of “Vitamin C supplementation for asthma” by Kaur B, Rowe BH, Arnold E.(III)

b. DNA Damage 
Ascorbic acid (AA), known as vitamin C, has important antioxidant vitamin has exerted the activity in preventing (imazalil)IMA-induced cause of DNA damage, according to the stuyd of “The protective role of ascorbic acid on imazalil-induced genetic damage assessed by the cytogenetic tests’ by Türkez H, Aydin E.(IV)

4. Manganese
Manganese beside plays an vital role for the proper and normal growth of human bone structure (accodring to the study of “Bone formation within alumina tubes: effect of calcium, manganese, and chromium dopants” by Pabbruwe MB, Standard OC, Sorrell CC, Howlett CR., posted in PubMed (http://www.ncbi.nlm.nih.gov/pubmed/15109850)), it also helps to reduce the risk of cancer, (according to the study of “The effects of 3, 4 or 5 amino salicylic acids on manganese-induced neuronaldeath: ER stress and mitochondrial complexes” by Yoon H, Lee GH, Kim DS, Kim KW, Kim HR, Chae HJ., posted in PubMed (http://www.ncbi.nlm.nih.gov/pubmed/21477646 researchers indicated that the salicylate analogues and the antioxidants did not mediate ER stress in this model. The salicylate analogues reduced reactive oxygen species (ROS) and reversed the deficient mitochondrial membrane potential that was induced by Mn. Taken together, the 3, 4, 5 ASA worked in a similar way, regulating the Mn-induced mitochondrial dysfunction and protecting cells.

5. Dietary fiber
Daily intake of right amount of fibers can prvent and treata. Diabetes, as Increased consumption of vegetables, whole grains, and soluble and insoluble fiber is associated with improved glucose metabolism in both diabetic and nondiabetic individuals. Improvements in insulin sensitivity and glucose homeostasis were more evident in participants following a plant-based diet compared with other commonly used diets, according to the study of “Efficacy of high-fiber diets in the management of type 2 diabetes mellitus” by Wolfram T, Ismail-Beigi F.(V)

6. Etc

C. Other health benefits
1. Free radicals
Since kale is a highly nutritious vegetable with powerful antioxidant properties, it enhances the immune system in guarding our body
a) Against the forming of free radical, cell damage caused by oxidation, irregular cell growth causes of tumors and cancer, according to the study of “Efficacy of antioxidant vitamins and selenium supplement in prostate cancer prevention: a meta-analysis of randomized controlled trials” by Jiang L, Yang KH, Tian JH, Guan QL, Yao N, Cao N, Mi DH, Wu J, Ma B, Yang SH., posted in PubMed(1)
b) Against the risk of inflammation and infection caused by foreign invasion, according to “IX. Immune System” posted in Antioxidants(2)

2. Bone density
Magnesium enhances the digestive system in absorbing calcium, by maintaining the proper ratio between them, according to the study of “Associations of calcium and magnesium in serum and hair with bone mineral density in premenopausal women” by Song CH, Barrett-Connor E, Chung JH, Kim SH, Kim KS., posted in PubMed(3)

3. Skin health
Vitamin C and K in kale decrease the risk of bleeding (Vitamin C and K) and protects the loss skin under layer (vitamin K) due to aging. Vitamin A maintains normal skin health by switching on genes and differentiating (immature skin cells) into mature epidermal cells and vitamin E and C protest skin from aging, according to the study of “Main approaches for delivering antioxidant vitamins through the skin to prevent skin ageing” by Gašperlin M, Gosenca M., posted in PubMed(4)

4. Vision health
Vitamin A protects against mascular degeneration caused by free radical, promotes good vision, according to the study of “The intake of carotenoids in an older Australian population: The Blue Mountains Eye Study” by Manzi F, Flood V, Webb K, Mitchell P., posted in PubMed(5).

II. Soy Sauces
Soy sauce is a seasoning produced by fermenting soybeans and filamentous fungus, along with water and salt after a period of sometime, it yields a moromi or thick mash of cereal to obtain soy sauce by pressing it to liquid form. Tamari is made by collecting the liquid which was pressed and the liquid drained drains from miso after a certain time of fermentation. 

Nutrients
1. Sodium
2. protein
3. Fat
4. Niacin (Vitamin B3)
5. Iron
6. Manganese
7. Magnesium
7. Phosphorus
8. Riboflavin
9. Vitamin B6
10. Isoflavones
11. Etc

Health benefits
A. Health benefits according to studies
1. Cardiovascular health
In the investigation of dietary proteins and their effect in heart diseases found that a direct cholesterol lowering effect of proteins has not been shown. Despite earlier research indicating that soy protein has cardioprotective effects as compared to other proteins, these observations have not been confirmed by randomized placebo-controlled trials. However, most experts recommend the consumption of foods rich in plant proteins as alternatives to meat and dairy products rich in saturated fat and containing cholesterol, according to “Dietary proteins and atherosclerosis” by Darioli R.(a)

2. Perennial allergic rhinitis (PAR)
In the study of isolated a halophilic lactic acid bacterium, Tetragenococcus halophilus Th221, from soy sauce moromi and the its effect on serum total immunoglobulin E, found that The change in serum total immunoglobulin E improved significantly at the end of the trial compared with the beginning in this group (p < 0.05). The safety of Th221 treatment was confirmed by laboratory tests and inspection of the general condition of each subject and concluded that Th221 can be expected to safely improve the symptoms of PAR, according to “Clinical efficacy of halophilic lactic acid bacterium Tetragenococcus halophilus Th221 from soy saucemoromi for perennial allergic rhinitis” by Nishimura I, Igarashi T, Enomoto T, Dake Y, Okuno Y, Obata A.(b)

3. Anti-allergic activities 
In the assessment of oral supplementation of Shoyu polysaccharides (SPS) and its effective intervention for patients with perennial allergic rhinitis found that evaluation of the medication’s effectiveness after 4 weeks treatment showed significant differences between the SPS- and placebo-treated groups (p<0.05). In conclusion, SPS of soy sauceimproved the quality of life for patients with perennial allergic rhinitis, and soy sauce would be useful in an anti-allergic therapy utilizing everyday foods, according to “Quality of life improvement with soy sauceingredients, Shoyu polysaccharides, in perennial allergic rhinitis: a double-blind placebo-controlled clinical study” by Kobayashi M, Matsushita H, Shioya I, Nagai M, Tsukiyama R, Saito M, Sugita T, Sugimura T, Yamamoto K.(c)

4. Breast cancer
In the analyzing of Shoyu and on the gastric mucosa of the rat found that the animals given shoyu were smaller than the controls; 15 intact rats receiving the sauce were healthy at 33 months compared with 7 controls. Only 9 of 50 operated rats lived 33 months. Breast tumors developed in 10 control rats but in none given shoyu. The distribution of other tumors was the same,… and concluded that Shoyu did not appear to be a carcinogen in the rat; its prolonged use impaired neither health nor longevity. Long-term use was associated with gastric mucus loss and nuclear changes in a few rats, occasionally with a mild gastritis. according to “Long-term effect of shoyu (Japanese soy sauce) on the gastric mucosa of the rat” by MacDonald WC, Dueck JW.(4)

5. Hypolipidemic effect
In the observation of Soy sauce (Shoyu), a traditional Japanese fermented seasoning and its effect on cholesterol level found that in a 4-week randomized, double-blind, placebo-controlled parallel group study, hyperlipidemic men (TG >150 mg/dl) were treated with 600 mg of SPS (n=15) or placebo (n=15) daily. After 4 weeks, serum TG levels in the SPS-treated group were significantly (P<0.05) lower than the baseline (0 week). In conclusion, SPS of soy sauce reduce lipid absorption, and soy sauce is a potentially promising seasoning for the treatment of hyperlipidemia through food, according to “Hypolipidemic effect of Shoyu polysaccharides from soy sauce in animals and humans” by Kobayashi M, Magishi N, Matsushita H, Hashimoto T, Fujimoto M, Suzuki M, Tsuji K, Saito M, Inoue E, Yoshikawa Y, Matsuura T.(e)

B. Health benefits according to concentration
1. Tryptophan
Tryptophan is one of the 10 essential amino acids which the body uses to synthesize the proteins for brain cells need, thus enhancing the nerve cells in information transmitting between themselves and cells in the parts of the body that reduces the risk of anxiety and depression, according to the study of “The effects of tryptophan depletion on neural responses to emotional words in remitted depression” by Roiser JP, Levy J, Fromm SJ, Nugent AC, Talagala SL, Hasler G, Henn FA, Sahakian BJ, Drevets WC.(1)

2. Manganese
Manganese beside plays an vital role for the proper and normal growth of human bone structure (accodring to the study of “Bone formation within alumina tubes: effect of calcium, manganese, and chromium dopants” by Pabbruwe MB, Standard OC, Sorrell CC, Howlett CR., posted in PubMed (http://www.ncbi.nlm.nih.gov/pubmed/15109850)), it also helps to reduce the risk of cancer, (according to the study of “The effects of 3, 4 or 5 amino salicylic acids on manganese-induced neuronaldeath: ER stress and mitochondrial complexes” by Yoon H, Lee GH, Kim DS, Kim KW, Kim HR, Chae HJ., posted in PubMed (http://www.ncbi.nlm.nih.gov/pubmed/21477646 researchers indicated that the salicylate analogues and the antioxidants did not mediate ER stress in this model. The salicylate analogues reduced reactive oxygen species (ROS) and reversed the deficient mitochondrial membrane potential that was induced by Mn. Taken together, the 3, 4, 5 ASA worked in a similar way, regulating the Mn-induced mitochondrial dysfunction and protecting cells.

3. Protein
Protein beside is important building block of bones, muscles, cartilage, skin, and blood, it also enhances the nervous system in information transmitting between cells and cells of the other parts of the body, thus reducing the risk of nervous tension, (according to the study of “The planar polarity protein Scribble1 is essential for neuronal plasticity and brain function” by Moreau MM, Piguel N, Papouin T, Koehl M, Durand CM, Rubio ME, Loll F, Richard EM, Mazzocco C, Racca C, Oliet SH, Abrous DN, Montcouquiol M, Sans N, posted in PubMed (http://www.ncbi.nlm.nih.gov/pubmed/20660256)

4. Niacin or vitamin B3
Niacin or vitamin B3 beside is important in production of energy in metabolism of carbohydrate, it also essential for DNA repairing, according to the study of `Niacin deficiency delays DNA excision repair and increases spontaneous and nitrosourea-induced chromosomal instability in rat bone marrow`by Kostecki LM, Thomas M, Linford G, Lizotte M, Toxopeus L, Bartleman AP, Kirkland JB., posted in PubMed (http://www.ncbi.nlm.nih.gov/pubmed/17618655), production of steroid hormones in the adrenal gland, improving blood circulation and lowering the bad cholesterol (LDL) levels., according to the study of `Lowering LDLcholesterol with margarine containing plant stanol/sterol esters: is it still relevant in 2011?`by Doggrell SA., posted in PubMed (http://www.ncbi.nlm.nih.gov/pubmed/21296266)

C. Other health benefits 
Since soy sauce contains high amount of sodium, a trace mineral is classified as a cause of heart diseases and stroke if eating in high amount. In fact with correct amount, soy sauce not only helps to replace the daily intake of sodium but also enhances health benefits
1. Cholesterol
Certain studies found that certain types of soy sauce (popular in Chinese cookery) have been shown to reduce the levels of bad cholesterol (LDL) because of the existence of large amounts of the isoflavones, so choose your soy sauce wisely, according to the study of `Soy isoflavones lower serum total and LDL cholesterol in humans: a meta-analysis of 11 randomized controlled trials`by Taku K, Umegaki K, Sato Y, Taki Y, Endoh K, Watanabe S., posted in PubMed (http://www.ncbi.nlm.nih.gov/pubmed/17413118)

2. Isoflavones
Isoflavones is one of the weak estrogen that can compete with estrogen for the same receptor sites, as it decreasing the health risks of excess estrogen, promoting healthy menstrual cycle and reducing the risk of cancers caused by high levels of strong estrogen., according to the study of `Red clover and soy isoflavones-an in vitro safety assessment`by Reiter E, Gerster P, Jungbauer A., posted in PubMed (http://www.ncbi.nlm.nih.gov/pubmed/21801124), researchers wrote that
Isoflavones and plant extracts significantly reduced the proliferation activity of the treated cancer cell lines.

3. Riboflavin
Riboflavin or vitamin B2 besides is important for the production of energy in the metabolism of fats, carbohydrates, and proteins due to its coenzymes, flavin adenine dinucleotide and Flavin mononucleotide properties, it also is the best of natural element for treating migraines and muscle pain reliever used together with magnesium, according to the study of `Effectiveness of high-dose riboflavin in migraine prophylaxis. A randomized controlled trial`by Schoenen J, Jacquy J, Lenaerts M., posted in PubMed (http://www.ncbi.nlm.nih.gov/pubmed/9484373)

4. Magnesium
Magnesium beside helps to maintain the right ratio with calcium, thus aiding the digestive system in absorption of calcium, according to the study of `Associations of calcium and magnesium in serum and hair with bone mineral density in premenopausal women`by Song CH, Barrett-Connor E, Chung JH, Kim SH, Kim KS., posted in PubMed (http://www.ncbi.nlm.nih.gov/pubmed/17848724) it also reduces the risk of irregular heart beat and impairs glucose tolerance, according to the study of `Dietary magnesium deficiency induces heart rhythm changes, impairs glucose tolerance, and decreases serum cholesterol in post menopausal women`by Nielsen FH, Milne DB, Klevay LM, Gallagher S, Johnson L., posted in PubMed (http://www.ncbi.nlm.nih.gov/pubmed/17536123)

Sources
(1) Characterization of fermented seaweed sauce prepared from nori (Pyropia yezoensis) by Uchida M1, Kurushima H2, Ishihara K3, Murata Y3, Touhata K3, Ishida N3, Niwa K4, Araki T5.(PubMed)

Sources of Kale

(a) http://www.ncbi.nlm.nih.gov/pubmed/20420753
(b) http://www.ncbi.nlm.nih.gov/pubmed/15897604
(c) http://www.ncbi.nlm.nih.gov/pubmed/20401431
(d) http://www.ncbi.nlm.nih.gov/pubmed/20423518
(e) http://www.ncbi.nlm.nih.gov/pubmed/19854159

(I) http://www.ncbi.nlm.nih.gov/pubmed/19160185
(II) http://www.ncbi.nlm.nih.gov/pubmed/21967159
(III) http://www.ncbi.nlm.nih.gov/pubmed/19160185
(IV) http://www.ncbi.nlm.nih.gov/pubmed/21986888
(V) http://www.ncbi.nlm.nih.gov/pubmed/20713332

(1) http://www.ncbi.nlm.nih.gov/pubmed/20661819
(2) http://the-anti-aging-guide.blogspot.com/2011/04/ix-immune-system.html
(3) http://www.ncbi.nlm.nih.gov/pubmed/17848724
(4) http://www.ncbi.nlm.nih.gov/pubmed/21599565
(5) http://www.ncbi.nlm.nih.gov/pubmed/12020387

Sources of Soy sauce

(a) http://www.ncbi.nlm.nih.gov/pubmed/22139566
(b) http://www.ncbi.nlm.nih.gov/pubmed/19240374
(c) http://www.ncbi.nlm.nih.gov/pubmed/15492861
(d) http://www.ncbi.nlm.nih.gov/pubmed?term=Shoyu%20and%20breast%20cancer
(e) http://www.ncbi.nlm.nih.gov/pubmed/18813866
(1) http://www.ncbi.nlm.nih.gov/pubmed/19539268