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Written by CBC News Online staff
EDMONTON - Conventional wisdom says we should drink eight glasses of water a day. A new nutrition report turns the advice on its head, saying our taste for salt is a greater problem.
In what is billed as the definitive report on human hydration, panelists at the Institute of Medicine in Washington and Health Canada concluded common sense and human instinct are all it takes to keep the body's fluid levels topped up.
The independent institute sets nutrition recommendations. The nutrition, pediatrics and geriatrics experts concluded the average woman requires about 2.7 litres of fluid a day and men need 3.7 litres.
The fluid doesn't all have to come in form of water. Milk, juice and soup all add up, and even a cold beer or caffeinated coffee count.
The belief that beer or coffee draw fluid from the body is mostly a myth, according to University of Alberta physiology Prof. Susan Jacobs-Kaufman.
"It has very, very little if any diuretic effect," said Jacobs-Kaufman.
"Overall, you're still gaining fluid for it to go back out of the kidney ultimately."
People should let their thirst guide them, the panel concluded. Drink more when physically active or in the heat.
While Canadians don't have to worry about downing glass after glass of water, table salt is a problem. The report says North Americans consume far too much salt, mostly from processed foods. It suggests we should cut salt consumption in half, and then some.
Right now, North Americans consume about 4,000 milligrams of salt a day, about two heaping teaspoons. The old guideline suggested 2,400 milligrams, and the new one cuts it to 1,500 mg a day.
To put the levels in perspective, one bowl of chicken noodle soup contains 900 milligrams of salt 60 per cent of the recommended daily limit.
Too much salt causes blood pressure to rise. Lower blood pressure lowers the risk of suffering heart attacks, strokes and kidney disease.
The 1,500-mg salt level is for healthy, younger adults. Because blood pressure raises with age, the report says people over 50 should strive for 1,300 mg and the recommended limit for those over 70 is 1,200 mg.
To that end, the panel also recommended Americans should eat much more potassium, which helps lower blood pressure and reduces the risk of kidney stones and bone loss. Bananas, spinach, cantaloupe and other fruits and vegetables contain potassium.
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When the time had come and they¹d finally been able to consider leaving London, every member of the family had been allowed to set priorities. The boys decided on a dog, climbing trees, water, places to dig and separate bedrooms. The last was certainly understandable. In the narrow London terraced house, the boys had been stacked in one room, much like 747s over Heathrow and the inevitable smell and mess had been overwhelming.
He had wanted outbuildings: a garage, a tool shed, and a stable block. She suspected he had little, if any idea what he¹d do with any of them when he had them, but it didn¹t matter.
She dreamed too. Condemned to life in a house full of men, and now enjoying the further company of a male Labrador and its detritus; she¹d long ago given up any hope of decorating, much less stencilling, dragging, colour washing or stippling. After all it was a full time job just hoovering, cooking and doing the laundry...
The glossy magazines, a warming repository of dreams, lay well read, stacked in every nook and cranny and sacrosanct. She¹d set her heart on something solid, indestructible and enduring in the new house. She wanted an Aga and a new kitchen.
It was to be the centre of the home; warm and comforting, a true constant in a home full of dog hair, welly boots, wet clothes and wet males.
They had looked amused and condescending. What an eccentric choice! Surely a cooker was just cooker. Quietly, he mused about the oddity of wanting something that weighed several tons and had no controls or lights. Agas did not even have a confusing timer; but it seemed harmless enough in the light of the copious file of clippings, fripperies and photos she kept in her hope chest.
They were lucky. After two years of camping in a cramped but idyllic cottage on the edge of an enormous farming and hunting estate, and two years of relentless searching, admiring, despairing and pining for Agas, she found it.
The Aga wasn¹t perfect, mind you. It was old, very old, and settled in the corner of the tired kitchen.
It looked more like a pile of discarded heavy machinery than a cooker. More seriously, it was in quite an offensive light baby blue. But it was an Aga, it was operational, and it was in the kitchen. Eventually, the house was theirs.
He smiled. That was her sorted. In a discussion about house hunting with an old family friend, there had been talk of distant relative who had insisted on having an Aga on her yacht. On reflection, it seemed such a good idea for a yacht. Great ballast, always hot, no naked flame and ever reliable. In the deep heat of that first summer, a sultry June with insects buzzing lazily in and out of the gaping windows, it had meant a temperature of well over eighty degrees in the kitchen of the new, dream home in the late Victorian cottage.
In contrast, the first winter had been hard. The house, a farm-house with some fairly hideous 50s additions, nestled in a little frost pocket without double glazing or a particularly efficient boiler. The line from the enormous and leaking ancient oil tank to the Aga had frozen on a number of inconvenient occasions and the resulting learning curve had been a steep one.
Fully operational, and an expensive new oil tank later, the Aga had been full of quirks. It quickly produced yards of crisp oven chips but could odourlessly reduce a pound of sausages to tiny blackened squibs if neglected. It was often a day or two before the charcoal remains were discovered, looking like a row of miniature Egyptian mummies. Experience dictated the purchase of a timer.
Cakes were difficult too, sometimes overcooked one side and liquid the other. It was all a matter of experience, she bravely told herself. It had been a disappointment too, when she discovered the colour, by now quite offensive, couldn¹t be altered.
However, if not fully deserving of its sobriquet of ³the Volvo of the kitchen¹ it was splendid as a red wine warmer and tea towel dryer, and like the Swedish Scout motto, ³Var redo² (always ready), though always ready to do quite what was sometimes a problem.
( to be cont¹d next week)
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