The Waterbury Democrat., 1943-07-29
Your Health
 By Dr. William Brady

Signed letters pertaining to per- sonal health and hygiene, not to
 disease. diagnosis of treatment.
 will be answered by pr. Brady if a stamped self f-addressed envelope
 Is enclosed. Letters should be brief
 and written in ink. No reply can
 be made to queries not conform
 ing to instructions. Address Dr.
 William Brady. National News
 paper Service. 320 West Madison
 Street. Chicago. ILL
 MORE SALT IN HOT WEATHER
 There is a popular belief that it is wise to consume less salt in hot weather, and the belief is based on the observation that very salty foods make one more thirsty and the more water one drinks the more freely ore will sweat, and that adds up to discomfort. The observation is faulty to begin with, and the truth is that more salt, rather than less, should be consumed during a heat wave or whenever one may be exposed to extreme heat, natural or artificial.
 The question of the amount Of salt one should take when exposed to heat should not be confused with the question of the amount of salt one should take day by day the year around, the ration of salt required to maintain normal nutrition, metabolism and health. Thus a daily half teaspoonful of salt as a condiment is the requirement of the average person-of course consider able salt is naturally present in such foods as meat, fish, fowl, eggs, milk, butter, cheese, aside from the salt that may be added in cooking such foods.
 Some persons habitually add too much salt to their food or over indulge in extremely salty foods. Habitual intake of too much salt in- variably causes retention of eXess of water in the cells and tissues, makes the body flabby, loggy, lazy, makes the individual constantly tired, dull, sa1loW. Furthermore, consumption of an excess of salt in any way impairs digestion and in terferes with the assimilation of not only the food materials which yield calories, but also the minerals and vitamins in food, and hence young and growing children partic- ularly must not be permitted to in- dulge in salty foods to excess
 Another common notion, I gather from correspondence is that the in- take of salt should be restricted if one has hypertension, high blood pressure, especially if there is evil dence of associated nephritis (chronic Bright's disease, chronic inflammation of the kidneys). There is no sound basis for this notion, so far as self-treatment goes. In some instances the physician may find it necessary to prohibit use of added salt for time, even to re- strict the patient to a salt-poor or 'salt-free' diet, but as this involves some risks it is best left entirely to the judgment of the physician.
 For ordinary well folk 1t Is enough to know that sweat consists of water and salt, practically noth- ing else. The more freely one sweats in any circumstance the more salt is lost from the body. To drink just water, then, does not re- store the normal balance of salt and water in the body. If one sweats profusely, whether from exposure to summer heat, Or from work ing in extreme artificial heat, or from strenuous physical exer- else, or from some kind of sweat bath, or from high fever, it is un- wise to take only water to quench thirst. To do so invites heat cramps, heat exhaustion, early fatigue, be- cause the deprivation of salt in the body permits a state of water in- toXication" to occur.
 With every glass of water taken to relieve thirst in such circum- stances one should take a good pinch of salt-say five grains to ten grains.