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Salt has long been demonized as a health risk, but what if the real problem isn’t salt itself, but how are we consuming it?

Rigorous studies showed that when salt consumption is reduced, blood pressure is just as likely to rise (~15%) as it is to decline (~18%). The other 70% of subjects had no change in their blood pressure when salt was reduced in their diets (1). Moreover, most recent research shows that significant reduction in dietary salt increased death events from cardiovascular disease, the very thing these regulations hoped to prevent.

Alcohol does many things to the human body and a hangover is a physiological reaction to initiated processes: blood vessels expand, your stomach is irritated, your pancreas and intestines are stimulated, and your liver works hard to clear the oxidized alcohol from your system. The good news? Electrolytes can help.

A new field of research called Nutritional Psychiatry focuses on how the food you digest affects your thoughts and mental health. A study from last year revealed some of the top foods that are thought to help with depressive thoughts and behaviors.

Food allergies and sensitivities are rampant in the American populace. And food allergies in children actually increased by 50% between 1997 and 2011. This has led researchers to a greater understanding of true nutrition, and how it can be unique to each person.

The American Heart Association, the American College of Cardiology, and nine other groups have redefined what is considered high blood pressure: 130 over 80 instead of the former 140 over 90. The former figure has been standard for 14 years. (Normal blood pressure remains less than 120 over 80.)