Salt's historical role in food preservation led to the development of fermented foods; now, excessive sodium chloride in processed foods is linked to various diseases.
Excessive salt can cause high blood pressure, heart attacks, stroke, and increase risks of cancer, Meniere's disease, osteoporosis, and obesity.
Salt lobbyists and gut microbes are suggested factors contributing to the transformation of salt from a prized substance to a predictor of diseases.
Sodium pulls water into blood vessels, raising blood pressure and the risk of heart issues; sensitivity to salt's effects varies among individuals.
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