DEAR DR. GOTT: Wow. After years of good advice, you really blew it today. In your article on water-softener salt, you mentioned 1 teaspoon of salt contains 230 milligrams of sodium. Boy, are you way off. According to my sources, 1 teaspoon is equal to 2,000 milligrams or more! As you know, this is a huge issue in our society, and I’m sure you will set this right as you always do. Sign me a loyal reader, CPR instructor and home-care nurse that frequently copies your articles for home-care patient teaching.

DEAR DR. GOTT: In a recent article, you wrote that 1 teaspoon of salt contains 230 milligrams of sodium. The salt that I purchase at Wal-Mart contains 590 milligrams of sodium in 1/4 teaspoon. Morton’s Lite Salt has 290 milligrams of sodium in 1/4 teaspoon. Could you please tell me what salt has only 230 milligrams per teaspoon? My husband is on Aldactone owing to cirrhosis, and we had to stop using the Morton Lite Salt because of the potassium content.

DEAR DR. GOTT: I hope that this was a misprint in today’s Ventura County Star. You said 1 teaspoon of salt had 230 milligrams of sodium. There are actually 590 milligrams of sodium in 1/4 teaspoon of salt. Also, you felt that water softeners were not a hazard to a low-salt diet. This is not the case in my community. My husband has Meniere’s disease, and when he stopped drinking softened tap water, his symptoms were greatly improved.

DEAR DR. GOTT: Your estimate of the amount of sodium (230 milligrams) in a teaspoon of salt is low by a factor of 10.

DEAR READERS: Whew, have I been caught! My original column should have stated 2,300 milligrams, as several of you pointed out, not 230. Somewhere along the way, a zero was dropped, and I owe everyone an apology for the misprint.

While many products and additives may state they are “low salt,” it is extremely important to read labels to ensure this element is not taken in excess. For example, a can of soup is commonly very high in sodium to begin with, and the can may contain 2-1/2 servings, which can be deceiving. In the matter of cirrhosis, kidney disease and congestive heart failure, sodium can lead to a serious buildup of excess fluid.

A healthful, nutritious diet is important for everyone, whether dealing with a medical condition or not. And the best resource is a personal physician who knows your full medical history and can advise accordingly.
While we all like to think we are perfect, I am the first to admit I do make mistakes (and typographical errors). I thank those readers who brought this issue to my attention. I’ll make every effort to do better. Stay tuned, but keep those corrections coming.

Readers who would like additional information on dietary supplements should send for my Health Report “Vitamins and Minerals.” Address your request to Newsletter, P.O. Box 167, Wickliffe, OH 44092-0167. Include a self-addressed stamped No. 10 envelope and a $2 check or money order, and be sure to mention the title or print an order form off my website at www.AskDrGottMD.com.

I’m widowed, live alone and elderly. Many days I don’t have the energy to prepare meals for myself from scratch or the ingredients are not in the house. So, I buy something already made.

Is this becoming a universal problem that people preparing deli food are ignoring? With salt in everything, are we raising a generation of young children doomed for high blood pressure in the future? Most all adults already have it and are on daily medication to control it. Salt can always be added but can’t be taken away if already cooked in food.

DEAR READER:
First of all, salt is a preservative and makes food taste good. That’s why it is added to so many products, primarily those purchased at a delicatessen. Prepared foods, canned vegetables and soups often have extremely high sodium contents. To add to that, many containers hold two or more servings.

Read labels when you grocery shop and explore different parts of your local store.

Avoid the deli counter. Instead, purchase fresh fish or lean cuts of beef you can cut into portions and freeze for future use once you get home. Check the frozen vegetable section and select your favorites by the bag. In that way you can take the proper amount out for a meal and seal the bag shut until another day. Steam those vegetables while your meat is broiling.

Look for notations of low sodium on packaging. They do exist, but you have to become a savvy shopper. Consider Lean Cuisine, Healthy Choice, or other low-salt, low fat frozen dinner brands. Then when you are at home without proper ingredients and are too tired to prepare a meal, you can reach for a healthful package from the freezer.

Take one weekend a month when you have spare time to make up a few casseroles or soups to tuck into your freezer. Invite a friend over to help you and perhaps stay for a meal.

Read ingredient labels on fast foods. If you don’t like what you read, put the product back on the shelf. Pass up deli products and purchase a piece of fresh chicken to broil.

Remove the salt shaker from your table and cooking area. Experiment with other spices for a taste treat such as Mrs. Dash.

If you really feel you cannot deal with preparing your own foods, ask your physician for a referral to Meals on Wheels. You can have nourishing food delivered directly to your home on a regular basis. Dietary restrictions are respected and you can request low-to-no sodium dishes. If you don’t have access to such an organization, check with your local senior center to see what is available. You’re not in this alone. Many others share your concerns and you owe it to yourself to eat well.

Because you mentioned children doomed for high blood pressure, I am sending you a copy of my Health Report “Hypertension”. Other readers who would like a copy should send a self-addressed, stamped, number 10 envelope and $2 to Newsletter, PO Box 167, Wickliffe, OH 44092. Be sure to mention the title.

I was always told to use iodized salt to prevent goiters. Is this true?

DEAR READER:
Goiters are rarely caused by too little iodine intake. They are simply swelling of the thyroid gland. They can occur when the thyroid is under-or over-active or even when it is functioning normally.

Iodine is necessary in the diet to ensure the thyroid can function properly, but in today’s society, deficiency is incredibly rare. Continue to use iodized salt if you like, but remember salt can cause water retention and can cause or worsen high blood pressure. Use it in moderation.

DEAR DR. GOTT: Would you please discuss double vision?

DEAR READER:
Certainly.

There are two major types of diplopia (double vision): monocular (one eye) and binocular (both eyes). As a general rule diplopia is a symptom rather than a condition. It is harmless but can greatly interfere with daily activities. It is always important to see an ophthalmologist if you have double vision since this may be the beginning sign of a more serious condition such as cataracts, lens dislocation, and more that could require further testing and treatment.

When seeing a doctor about diplopia it is necessary to tell him or her if it is constant, intermittent, near or far, which or both eyes, and if the second image is horizontal, vertical or in front of the primary image. These responses can help the physician pinpoint the route of the problem and recommend appropriate treatment.

To give you related information, I am sending you a copy of my Health Report “Medical Specialists”. Other readers who would like a copy should send a self-addressed, stamped number 10 envelope and $2 to Newsletter, PO Box 167, Wickliffe, OH 44092. Be sure to mention the title.

DEAR READER:
In a word, none. The only real difference is in the taste and texture, but both have identical nutritional values. Iodized table salt is generally derived from rock salt mined from mineral deposits and is fine grained. On the other hand, sea salt is harvested from sea water through evaporation and is available in both fine and coarse grains. Its flavor is more subtle and often preferred because it contains no iodine or additives.

All people require iodine for normal thyroid function. Fish, dairy products and many processed foods contain adequate amounts, therefore all households on well-balanced diets can switch to sea salt without concern of inadequate iodine intake. In fact, it is rare that an individual consumes too little iodine and it is more likely that too much is ingested.

The general recommended intake of sodium (in any form) is between 1500 and 2300 mg daily for healthy adults. Excessive sodium can lead to hypertension, obesity, fluid retention and a host of other serious medical conditions. Salt makes food taste good, yet it isn’t good when consumed in excess. We’ve all seen people reach for a salt shaker when dinner arrives at the table, without even tasting food. They haven’t any idea if the food is over-salted to begin with or extremely spicy and not requiring any seasoning. The answer is to eliminate salt from foods prepared at home and to remove the salt shaker from the dinner table. It goes without saying that snacks are often high in sodium content and should be avoided as well.

To give you related information, I am sending you a copy of my Health Report “Hypertension”. Other readers who would like a copy should send a self-addressed, stamped, number 10 envelope and $2 to Newsletter, PO Box 167, Wickliffe, OH 44092. Be sure to mention the title.