In a recent issue of JAMA Internal Medicine, there was a study of 2,642 subjects who were followed for 10 years to assess the association between dietary sodium and mortality, cardiovascular disease, and heart failure in older adults.

The subjects were divided into three groups depending on how much salt they ingested on a daily basis: those that ingested less than 1,500 mg (around one-half teaspoon of salt); those that had 1,500 to 2,300 mg (from one-half to less than one teaspoon); and those getting greater than 2,300 mg (more than one teaspoon of salt).

The researchers found that sodium intake was not associated with a rise in 10-year mortality or an increase in cardiovascular disease and heart failure rate.

We’ve all heard that we need to lower our salt intake. That message is wrong. Salt is the second major constituent in the body next to water. But we do not have stores of salt in our bodies; either we ingest an adequate amount on a daily basis, or we become salt-deficient.

I test the salt level of every patient, and my research is clear: More than 80 percent are deficient.

Inadequate salt intake triggers the kidneys and adrenal glands to increase the release of hormones that cause the body to retain sodium. These increased hormones also cause a rise in blood pressure.

What can you do? Use the right kind of salt — unrefined salt with its full complement of more than 80 minerals. (Refined salt has none.)

I suggest at least one teaspoon of unrefined salt per day.

More information can be found in my book, Salt Your Way To Health.