It’s been in the news for years. Too much salt is bad for our health. Most of us are in the habit of label-reading when we’re shopping for groceries. We consciously reduce our salt intake when cooking at home. We use salt substitutes or flavor-enhancers to give our food that zing and zip that once came from a generous sprinkle of salt.
For autoimmune disease patients, reducing our salt intake could make a difference in our autoimmune disease progression, symptoms, flares, and disease management. Interested in learning more about the impact of salt in our diets? Check out these resources:
High salt induces pathogenic Th17 cells and exacerbates autoimmune diseases, The Journal of Immunology, 2012, 188, 60.13
Copyright © 2012 by The American Association of Immunologists, Inc., Markus Kleinewietfeld,1,2Arndt Manzel,4Chuan Wu,5Jens Titze,4,6Vijay Kuchroo,5Ralf Linker,4Dominik Muller,3,4 and David Hafler1,2 (Retrieved from http://www.jimmunol.org/cgi/content/short/188/1_MeetingAbstracts/60.13?rss=1)