Salt-free diet for weight loss: benefits and harms

A popular and simple method of combating excess weight is a salt-free diet. Let's consider the indications for its use, nutritional features, contraindications, menu and recipes.

Salt or sodium chloride is a microelement that is essential for every living organism. It performs the following functions:

• It is part of bones, intercellular fluid, soft tissues and lymph.
• Participates in metabolic processes and water-salt balance.
• Chloride ion is the main component for the production of hydrochloric acid, which enters the gastric juice.

Despite its rather simple chemical formula, there are many types of NaCl. Let's look at the most popular types of salt used to improve the taste of food:

1. Rock salt - consists of large crystals, contains many impurities. It is produced by industrial purification of the mineral halite.
2. Evaporated (extra) – rock salt after chemical purification and heat treatment. It has small grains, so it is excellent for eating and cooking.
3. Sea water is a natural product, obtained by evaporating sea water. Contains many minerals and microelements, without foreign impurities.
4. Iodized salt is table salt with added potassium iodate. Recommended for the treatment and prevention of iodine deficiency in the body.

An adult contains approximately 250 g of sodium chloride. The body should receive 5-7 g of salt daily. When there is a deficiency, the following symptoms are observed:

• Gradual destruction of bone and muscle tissue (the body replenishes the lack of microelements from these structures).
• Disorders of the digestive and cardiovascular systems.
• Headaches, general weakness, nausea.

But very often we abuse salt. This is due to the fact that it is included in many products, so it is quite difficult to monitor the consumption of this microelement. Overdose is dangerous due to the following consequences:

• Blood viscosity increases.
• Stones form in the liver and kidneys.
• Edema.

Most often, a salt-free diet is used for therapeutic purposes for strict medical reasons. But in some cases, this diet is used for weight loss. Temporary refusal of salt reduces the load on the kidneys, liver, heart and blood vessels. Eliminates swelling, improves digestion and metabolism, promotes weight loss. The diet should not last longer than 14 days, since a deficiency of sodium chloride leads to a violation of the water-salt balance in the body and other serious complications.

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Indications

Diet table No. 7 or salt-free diet has the following indications for implementation:

• Chronic nephritis.
• Renal failure.
• Heart failure with edema.
• Myocardiosclerosis.
• Hypertension.
• Ascites (accumulation of fluid in the abdominal cavity).
• Dysfunction of the pancreas.
• Obesity.
• Chronic inflammation of the intestinal mucosa.
• Chronic/acute gastritis with high acidity.
• Peptic ulcer of the stomach and duodenum.
• Allergic inflammation of the mucous membrane of the nasopharynx and eyes.
• Articular rheumatism.
• Dyshidrosis with increased sweating of the hands and feet.

The diet for the above indications should be prescribed by the attending physician and monitored using laboratory and instrumental studies. Salt-free nutrition is carried out in a strictly allotted period of time. Thanks to this, favorable conditions are created for the normal functioning of the kidneys and other internal organs. The diet has an anti-allergic effect and improves urination.

Salt-free diet for hypertension

Hypertension is a cardiovascular disease with persistent high blood pressure. Arterial hypertension can occur due to hereditary factors, stress, bad habits, obesity, various diseases of the body, medications and excessive salt consumption.

Diet for hypertension is a mandatory component of treatment. Patients are prescribed an anti-cholesterol and salt-free diet, the main goal of which is to reduce blood pressure. Without diet control, the disease will progress, causing serious complications from the cardiovascular and nervous systems, kidneys.

Salt-free diet for arterial hypertension:

• Corrects metabolic disorders.
• Improves the functioning of the heart muscle.
• Normalizes blood clotting.
• Increases the elasticity of blood vessels.
• Increases the synthesis of neuroregulatory hormones: serotonin, dopamine.

NaCl retains fluid in the body, which manifests itself in swelling of the tissues surrounding the capillaries. The effect of increased pressure on the arteries increases the blood output from the heart cavities. The diet is based on limiting the consumption of sodium chloride and cholesterol. When composing a diet, you should adhere to the following rules:

1. Minimize daily salt intake. The optimal dose is 3-4 g per day. To improve the taste of food, it is recommended to use various spices: dill, parsley, garlic, lemon juice, basil, thyme, etc.
2. Products rich in animal fats are prohibited. Bad cholesterol provokes high blood pressure. To restore capillary patency, you should give up any food that disrupts lipid metabolism. The list of contraindications includes: egg yolks, fatty meats, whole milk and cream, offal, solid vegetable oils.
3. Avoid drinking alcohol, nicotine, and caffeinated beverages. Stimulants increase the heart rate and cause overexcitation of the upper parts of the brain. Increased stress on the cardiovascular system causes an increase in blood pressure.
4. When consuming carbohydrates, give preference to complex ones. Saccharides are the main source of energy in the body. Simple carbohydrates (sweets, confectionery, jam) provoke a sharp increase in blood glucose levels and the release of large doses of insulin. Excess glucose is transformed into fatty tissue, which is fraught with metabolic syndrome and obesity. While complex saccharides are slowly absorbed, do not cause metabolic disorders and sharp jumps in blood sugar.
5. The diet of a hypertensive patient should include foods rich in potassium and magnesium. These microelements accelerate the removal of excess fluid from tissues, have a relaxing effect on arteries, prevent the accumulation of atherosclerotic plaques on the walls of capillaries and reduce spasms of smooth muscles.

Blood pressure lowering products:

• Unsalted seafood: fish, seaweed, scallops, oysters and others.
• Low-fat dairy products: cottage cheese, cheese, kefir, yogurt, whey.
• Vegetables: pumpkin, zucchini, eggplant, cabbage, beets, avocado, leafy greens.
• Fruits, berries, dried fruits: grapefruit, prunes, dried apricots, lemon, rose hips, cranberries, black currants, grapes, apples, citrus fruits.
• Whole grain products: rye bread, buckwheat, brown rice, oats, pasta made from coarse wheat varieties.
• Unrefined vegetable oils.

When preparing food, use gentle methods: baking, stewing, steaming, boiling. A fractional diet is also recommended, that is, 5-6 times a day. Particular attention should be paid to the ratio of the main components of food: 15% proteins, 30% fats, 60% complex carbohydrates. The daily water intake is calculated as 35-50 ml / kg of body weight, that is, you need to drink at least 1.5-2 liters of water per day.

Hypertensive patients with excess body weight are recommended to give preference to vegetarian food. In case of moderate and severe hypertension, in addition to diet, it is very important to follow all doctor's prescriptions, including taking medications.

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Salt-free diet for kidney disease

In case of kidney diseases, all patients are prescribed diet table No. 7. The therapeutic diet provides for limiting the consumption of salt and other extractive substances that irritate the kidneys. Due to this, an anti-inflammatory effect occurs and the removal of under-oxidized metabolic products from the body is improved.

The main indications for a salt-free diet in renal pathologies:

• Acute diffuse glomerulonephritis during the recovery period.
• Chronic nephritis in remission.
• Nephritis with severe renal failure.
• Glomerulonephritis.
• Amyloidosis.
• Tuberculosis of the kidneys.
• Nephrotic syndrome.
• Terminal renal failure in hemodialysis patients.
• Hyperuricemia.

Diet No. 7 creates favorable conditions for the kidneys to function when they are inflammatory. Gentle nutrition improves metabolic processes in the tissues of the kidneys and other organs, has an anti-allergic effect, and stimulates urination.

Types of diet No. 7:

• 7a – chronic nephritis with severe renal failure. The most gentle salt-free and low-protein diet. To improve the taste of food, it is recommended to use fresh herbs and lemon. As the patient recovers, he or she is transferred to diet 7b. During treatment, salt, meat and fish dishes, legumes, and other substances and drinks that irritate the kidneys are completely excluded.
• 7b – prescribed for chronic kidney diseases with pronounced azotemia. Indicated for patients on the 15-20th day of treatment. The diet removes nitrogenous waste and under-oxidized protein metabolism products from the body, prevents the accumulation of harmful substances in the blood, reduces arterial hypertension, increases urination, and has an anti-inflammatory effect.
• 7c – chronic kidney diseases with nephrotic syndrome: glomerulonephritis, amyloidosis, renal tuberculosis, nephropathy of pregnancy. Therapeutic nutrition is aimed at reducing hypercholesterolemia, edema, proteinuria, replenishes the protein level. This diet provides for an increased content of proteins and lipotropic factors with a sharp restriction of NaCl, simple carbohydrates and extractive substances.
• 7g – terminal renal failure in patients with permanent hemodialysis. Recommended chemical composition of the diet: proteins 60 g, fats 110 g, carbohydrates 450 g. Consumption of table salt – no more than 2 g per day, water – up to 1 l per day. The diet should limit foods rich in potassium and vegetable protein.
• 7p – terminal renal failure, hyperuricemia. Protein should be 75% of plant origin. Fractional meals, all products are served boiled or baked.

Allowed products:

• Bread and flour products (from bran, without yeast and salt).
• Soups with cereals, vegetables, pasta.
• Lean meat, poultry, fish (limited during the first two weeks of treatment).
• Eggs (no more than 2 per day), milk and dairy products.
• Vegetables and greens, fruits and berries.
• Cereals and pasta.
• Herbal teas, rosehip and blackcurrant decoction, fruit and berry juices.

Prohibited products:

• White and black bread, sweet pastries.
• Pickled, canned and any other salted products.
• Meat and fish broths.
• Fatty meats, fish, poultry.
• Canned goods, sauces, snack pates.
• Legumes, onions, mushrooms, garlic, sorrel.
• Alcoholic and carbonated drinks.

During treatment, it is recommended to limit salt intake and slightly reduce protein, fats and carbohydrates remain unchanged. Fractional meals and gentle cooking are also recommended (fried food is contraindicated). The chemical composition and energy value of the diet: proteins 70g, fats 80-90g, carbohydrates 300g, caloric content 2000-2400 kcal.

Salt-free diet for edema

Edema is an excess accumulation of fluid in the organs and tissues of the body. About 2/3 of the fluid is in the cells, and 1/3 in the intercellular space. Edema occurs when fluid passes from the cells into the intercellular space. The painful condition occurs with kidney disease, cardiovascular pathologies, due to overeating salty foods and other reasons. In any case, edema signals a malfunction in the body and requires treatment.

A salt-free diet is one of the effective methods of combating edema. The essence of the diet is to refuse products that retain water in the body, primarily salt. Excess sodium chloride retains water, disrupts metabolic processes and increases blood pressure.

Nutritional features:

1. The diet must be carried out in consultation with the attending physician, since a limited diet can cause severe weakness. This poses a particular risk for people with renal and hepatic insufficiency.
2. To improve the taste of food, salt substitutes, natural herbs and other spices are used.
3. In case of severe swelling, fasting days are recommended in combination with drug treatment.
4. During the diet, it is better to avoid diuretics, as their use can lead to dehydration and disruption of the water-salt balance.

When treating edema, it is very important to choose natural products that are easily digestible and rich in beneficial micro and macro elements.

Recommended products:

• Lean meats, fish, poultry.
• Dairy and fermented milk products: cheese, cottage cheese, kefir, yogurt, sour cream.
• Cereals and pasta made from durum wheat.
• Cereal bread (without yeast).
• Vegetables and fruits rich in potassium.
• Freshly squeezed juices and decoctions with a diuretic effect.

Prohibited products:

• Fatty, spicy, fried.
• Canned, salted and pickled foods.
• Canned fish and pates.
• Sausage products.
• Sauces.
• Cheeses.
• Confectionery.
• Sweet pastries made from wheat flour.
• Snacks and foods with artificial additives.

You should also limit your daily intake of NaCl to 1 g and liquid to 1.5 l. In addition to diet, you should minimize stress and nervous experiences, stay in shape, and get enough sleep.

A salt-free diet for edema requires the body to be prepared for the diet and to exit it. You cannot suddenly completely give up salt and quickly return to your usual diet. Before starting treatment, it is recommended to gradually reduce the amount of salt, and at the end of the diet, slowly introduce it into the menu.

If you do not follow these rules, the increased amount of sodium chloride will become a strong stress for the body. First of all, it will negatively affect the urinary system and the work of the heart. Edema will appear again, blood clots may form and blood pressure will increase.

Salt-free diet for urolithiasis

Urolithiasis (UCD) is a pathological condition in which solid formations, called calculi, form in the bladder and renal pelvis. Most often, this anomaly occurs against the background of metabolic disorders in the body. An obligatory component of treatment is diet therapy.

The diet is based on limiting the consumption of products that contribute to the formation of sediment and stones. If the disease occurs against the background of pathologies of the cardiovascular system, then fluid restriction is indicated. Before drawing up a diet plan, the patient is prescribed tests to determine the composition of stones: blood and urine tests for salt transport, general urine analysis, and a study of the structure and mineral composition of stones.

Urolithiasis has several types. Depending on the nature of the solid formations and their chemical composition, a therapeutic diet is formulated. Let's consider the main types of stones and salt-free diet for their treatment:

1. Oxalates (arise from oxalic acid salts).

During treatment, you should limit your consumption of salt and foods that provoke the formation of calcium oxalate crystals:

• Spinach, Sorrel, Rhubarb and other foods with vitamin C.
• Fig.
• Chocolate, cocoa.
• Potatoes, tomatoes.
• Black currant.
• Onions, carrots, peppers.
• Fatty meats, poultry, fish and broths made from them.
• Sweet pastries.
• Canned and smoked foods.
• Strong tea, kvass, cocoa.

The basis of the diet should be fruits that remove oxalic acid: grapes, pears, plums, apples. A temporary unloading on fruits allows you to restore normal health by alkalizing urine and reducing the amount of oxalates.

The diet should be based on the following products:

• Yesterday's white and rye bread.
• Fermented milk and dairy products (in moderation).
• Eggs without yolks.
• Vegetable and cereal soups.
• Porridge and pasta.
• Fruit and berry juices.
• Decoctions of coltsfoot, birch leaves, violet roots.

The caloric content of the diet should not exceed 3500 kcal. The amount of liquid is up to 2 liters per day. Cold and hot dishes are contraindicated.

2. Urate (salt precipitate that forms in an acidic environment).

The diet is aimed at restoring purine metabolism, shifting urine reaction to the alkaline side and reducing the intensity of uric acid salt synthesis. Salt, proteins and fats should enter the body in moderate quantities. The amount of liquid is 1.5-2 liters per day, the caloric content is 3000 kcal.

Prohibited products:

• Fatty varieties of fish, meat, poultry.
• Meat, mushroom and fish broths.
• Offal.
• Legumes.
• Spinach and sorrel.
• Alcoholic drinks, coffee, cocoa.
• Salt, canned goods, pickled products.

Patients are shown 3-5 meals a day. Cooking of products and food temperature are not regulated. Additional intake of vitamin C and B1 is also recommended.

Recommended dishes:

• Dairy products.
• Lean meat and fish.
• Vegetable and cereal soups.
• White and black bread.
• Honey.
• Pasta, porridge.
• Eggs.
• Sweet fruits.
• Vegetables, lettuce.
• Fruit and berry juices.

With urates, all types of dairy products, vegetables and fruits, cereals are useful. The diet should be similar to vegetarian.

3. Phosphates (formed in the alkaline environment of the body).

Stones are formed due to the violation of the proportions of calcium and phosphorus in urine. Since urine has an alkaline reaction, phosphates do not dissolve in it. A salt-free diet is aimed at reducing foods with a high calcium content and increasing the acidic environment of urine. Plant, dairy and flour foods are prohibited.

Contraindicated products:

• Sour varieties of berries and vegetables.
• Milk and dairy products.
• Alcoholic and carbonated drinks, coffee.
• Hot spices, salt.

The treatment menu should include:

• Brussels sprouts.
• Red currant and lingonberry.
• Pumpkin.
• Peas.
• Apples.
• Beef liver.
• Carrot.
• Egg yolks.
• Butter.
• Fermented milk products.

A salt-free diet for urolithiasis stops the formation of new stones. A properly composed diet is balanced and maximally safe for the kidneys, since all irritating factors are excluded.

General information salt-free diet

Sodium chloride performs an important function in the human body. The substance is part of the lymph, cells and blood. Deficiency, as well as excess of salt, poses a risk of developing various health problems.

The main goal of a salt-free diet is to normalize the level of NaCl in the body, prevent and treat edema, pathologies of the cardiovascular, renal and hepatic systems.

The essence of the diet is based on adherence to the following nutritional principles:

• You can add salt to a finished dish, but not during the cooking process.
• Fractional meals with the last meal no later than 19:00.
• As an alternative to NaCl, you should use various spices: herbs, onions, garlic, greens.
• Fried foods, smoked foods and marinades are contraindicated.
• The minimum duration of the diet is 4 days, the maximum is 15 days.

In the case of a strict salt-free diet, the patient's condition must be monitored by the attending physician. This is due to the risk of various complications.

Salt-free diet during pregnancy

Excess weight, severe swelling and the risk of gestosis are the main indications for a salt-free diet during pregnancy. In the early stages of pregnancy, many women are drawn to salty foods. This desire is associated with increased production of progesterone, which stimulates the muscles of the uterus and promotes successful implantation of the embryo.

Progesterone also affects the walls of blood vessels, which manifests itself in low blood pressure, nausea and dizziness. Excessive consumption of chloride helps to neutralize these symptoms. At the same time, the spice retains fluid in the body, causing swelling, not only external (swollen fingers, feet), but also internal (a sharp increase in body weight).

A diet with a limited NaCl content can be prescribed both in the early stages and in the third trimester of pregnancy.

Features of the diet:

• Avoid salty, spicy, fried, fatty and smoked foods.
• Limit flour and confectionery products.
• Eliminate sausages, canned goods and preserved foods.
• The basis of the diet should be lean meats and fish, fresh vegetables and fruits, natural vegetable oils, dairy products, and cereals.
• Prepare dishes by boiling, steaming, baking, stewing.
• In case of severe swelling, the amount of fluid should be limited.

The duration of the diet should not exceed 14 days. Salt-free diet is carried out only on medical prescription.

Salt-free diet during breastfeeding

During lactation, the body experiences double the load. Proper nutrition with minimal salt intake is one of the methods to improve breastfeeding and overall well-being. Excessive use of spices causes fluid retention in the body, which negatively affects lactation. Limiting salt is necessary to improve milk production and normalize fluid flow in the body's cells.

Features of the diet:

• Fatty, fried and spicy foods are contraindicated.
• A young mother should drink clean water and herbal teas, which have a general strengthening and tonic effect.
• Add more vegetables and fruits to your diet.
• The menu should include dairy products, cereals, and pasta made from durum wheat.
• Minimize your consumption of sweets, baked goods, coffee, and carbonated drinks.

It should also be taken into account that sodium chloride is dangerous for inflammatory processes in the genitourinary system and pelvic organs, which often occur after childbirth. A salt-free diet helps prevent chronic diseases that worsen during lactation and bring your figure back to normal.

Benefits

A salt-free diet, like any other diet, can be beneficial or harmful to the body. Features of therapeutic nutrition:

• There are no strict dietary restrictions.
• Minimizes the load on the liver, kidneys, and cardiovascular system.
• Improves metabolic processes in the body.
• Improves digestion processes.
• Eliminates puffiness.
• Promotes weight loss.
• Normalizes the diet through frequent meals.

If you follow all the recommendations regarding a salt-free diet, the body is freed from excess salt, blood pressure, kidney function and the urinary system are normalized. The musculoskeletal system is relieved, swelling on the face and throughout the body goes away. Removing excess fluid promotes fat burning and weight loss.

Another advantage of a salt-free diet is its cosmetic effect. It helps get rid of cellulite. After removing excess fluid, the pressure on fat cells decreases. Due to this, cell membranes become less dense. This diet is also useful for pregnant women, as it reduces the load on the kidneys and heart, preventing preeclampsia and eclampsia.

As for harm and disadvantages, with a long-term salt-free diet or a complete refusal of NaCl, there is a risk of water-salt balance disorders, in which the body replenishes the deficiency of sodium chloride from the bones, weakening them. It should also be taken into account that the diet has a number of contraindications and restrictions for implementation.

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What can and what can not?

The basis of a salt-free diet should be a vegetarian diet, which can be diversified with the following products:

• Lean meats, fish and poultry.
• Seafood, offal, eggs.
• Low-fat dairy and fermented milk products.
• Vegetables (except potatoes), greens, leafy salads.
• Fruits (except grapes, bananas) and berries.
• Cereals with a low glycemic index.
• Unsalted bread, baked goods made from rye flour.
• Durum wheat pasta.
• Green tea, weak coffee without sugar, vegetable and fruit juices, decoctions.
• Refined vegetable oils, unsalted butter.

It is better to eat vegetables and fruits fresh. Frozen and canned products may contain salt and other artificial ingredients. When choosing cheese, choose lightly salted varieties.

To enrich the taste of dishes, you can use onions, garlic, celery, dried vegetables and other seasonings, but without sodium chloride. Limiting the use of pure salt allows you to feel the real taste of food.

Like any diet, a salt-free diet implies a number of dietary restrictions. Not only pure salt is prohibited, but also the following products:

• Fatty meat, fish, poultry.
• Full-fat dairy products.
• Semi-finished products, canned goods, sausages.
• Pickled and salted products, canned goods.
• Sweet pastries.
• Confectionery.
• Vegetables and fruits with high sugar and starch content.
• Carbonated and alcoholic drinks.
• Strong tea and coffee.

If the diet is prescribed to patients with kidney or cardiovascular diseases, then meat, mushroom and fish broths, legumes, radish, spinach, sorrel, mustard are prohibited, as well as a complete refusal of salt. For patients with normal health, it is possible to consume the minimum daily salt intake.

Contraindications

Despite all the benefits of a salt-free diet, the diet has a number of contraindications that should be taken into account:

• Increased physical activity – during active sports, up to 30 g of salt is excreted from the body with sweat per day. To replenish the losses, during the diet, you should drink mineral water with sodium chloride and add a little salt to your food, but do not exceed the daily norm of the spice.
• Pregnancy and lactation – during this period, the diet can only be carried out for medical reasons (kidney disease, cardiovascular pathologies, edema). This warning is due to the fact that during pregnancy, the female body uses up a large amount of NaCl. A sharp and unreasonable restriction of this mineral intake can cause health complications for both the woman and the child.
• Hot climate – salt-free diet is not recommended during extreme heat. The diet is best followed in the autumn-spring period, when the body does not sweat so actively and loses microelements.

The diet is prescribed with special caution to patients with heart, kidney and thyroid diseases. Restrictions on salt-free nutrition apply to children, adolescents and the elderly.

But if there are no contraindications, then you should switch to a diet after consulting with your doctor. In this case, a salt-free diet can be followed no more than 2-3 times a year and no more than 10-14 days.

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Possible risks

Completely eliminating salt for a long period of time causes a number of changes in the body. Let's look at the main risks associated with a salt-free diet:

• Metabolic disorders.
• Nausea.
• Lack of appetite.
• Digestive disorders.
• General malaise.
• A sharp drop in blood pressure.
• Muscle weakness.

According to statistics, the risk of developing sodium chloride deficiency is extremely low. This is due to the fact that a complete refusal of this substance is simply impossible. Salt is part of many products, so it enters the body in any case, albeit in minimal quantities. If you follow all dietary recommendations, the risk of complications is minimal.

What are the dangers of a salt-free diet?

One of the dangers of a diet with a limited NaCl content is a deterioration in general health, a sharp decrease in blood pressure, weakness, lethargy and dizziness.

A strict salt-free diet should last no more than 3-5 days. This time is enough to normalize the body's electrolyte balance and relieve swelling. A longer absence of sodium chloride causes loss of appetite, decreased muscle tone, and digestive disorders.

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Complications

In most cases, a salt-free diet does not cause life-threatening complications. But unjustified elimination of salt from the diet can cause problems such as:

• Increased levels of bad cholesterol and triglycerides (lipoproteins and low-density fats).
• Risk of developing insulin resistance, diabetes mellitus and endocrine pathologies.
• Exacerbation of chronic diseases.
• Long-term sodium chloride restriction in patients with type 2 diabetes is life-threatening.
• If a diet is prescribed for women during the premenopausal period, then hormonal changes should be taken into account, which disrupt the salt balance in the body.

All patients are at risk of developing hyponatremia, as sodium enters the body in small quantities. Hyponatremia manifests itself with the following symptoms: loss of appetite, nausea, headaches, behavioral changes, and irritability. In rare cases, muscle weakness, cramps, urinary incontinence, and impaired consciousness occur.

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Exit from a salt-free diet

One of the important points of any diet, including a salt-free one, is the correct exit from it. Let's consider how to correctly finish the diet and consolidate its results:

1. After the end of the limited diet, you should properly prepare your body for a more expanded diet. The first 3-5 days, you need to diversify your usual menu with previously prohibited products, but do not exceed the daily salt intake.
2. Pay attention to the caloric content of the diet. If the salt-free diet was aimed at losing weight, then after its completion you can increase the caloric content by no more than 30%.
3. Continue eating what you ate during the diet. Gradually replace the products you are tired of with similar ones.
4. The basis of the new diet should be vegetables, fruits, greens, lean meats, fish and poultry. Choose products that contain many vitamins and microelements. Forget about sausages, cakes and smoked meats.
5. Choose a balanced and healthy diet. You need to eat often, but in small portions. Do not overeat. The last meal should be 3-4 hours before the planned night's rest.

The exit from the salt-free diet should last at least 10 days. During this time, it is necessary to establish a regime that would ensure complete and proper nutrition in the future.

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Reviews and results

Numerous reviews and positive results confirm the effectiveness of a diet with a limited sodium chloride content in kidney diseases, edema, cardiovascular pathologies and excess body weight.

The salt-free diet is designed to improve the health of the body and metabolic processes. Limiting table salt and carbohydrate-rich foods has a desensitizing effect on the body. A fairly wide selection of products and cooking options have a beneficial effect on the digestive system and overall well-being. In addition, the diet helps to develop and consolidate the habit of proper, balanced nutrition for the rest of your life.

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