Sodium Diet Question

Hello everyone! This is my first post. I'm a long time vertigo sufferer (five years, fairly consistent.) I don't have some of the typical Meniere's symptoms, but since its been so long since I came down with vertigo, my doctor wants me to try the treatments for Meniere's, as an attempt to get my symptoms more under control. This idea sounds kinda fishy to me, but lowering the salt in my diet and trying a few supplements and medicines seems harmless enough. I'm willing to give it a try. He also wants me to stick my head in an MRI again. (Typical doctor. Can't make a diagnosis these days without some kinda machine that goes "Ping!")

So, this low sodium thing... today is my first day measuring my sodium. I didn't have a very high level in my diet before, I used myfitnesspal to analyze my typical intake, and it was around 3000 mg. I've got it way down today. Should be about 1500 after I finish dinner.

Two questions: What should I expect as my body gets used to living with less salt. Is there a detox period, like when you get off caffeine and you get a headache?

For those of you who use sodium management to control your symptoms: How long did it take before you new that this was going to work? My doctor didn't give me any sense of how long I should do this before deciding if continuing is worth it.

Thanks for your help.

 

Thanks for taking the time to reply, Vicky and John.

I'd like some feedback from someone who has had success with using a low sodium diet. Specifically, how did they feel as they made the switch and how long it took before they knew that it was successful.

John - I'm not sure that most of the herbs and supplements I take are relevant because I have a case which is at least partially migraine related. But you may be interested to investigate the herbal supplement, pycnongenol. I didn't see it on your list. I have not tried it yet, but I just saw an expert in vertigo disorders and he says its promising as a treatment. It should be coming in the mail any day, but it is said to take up to three months to work. The literature says that it works by increasing the blood flow to the ear, which could trigger real healing, not just symptom relief.

 

Thanks Bumblebea. I've had a pretty big reaction these first few days. I lost 5 lbs in 48 hours. My vertigo/migraine thing seems better, but now I feel light headed. (Interesting that the people on this board are among the few I can reasonably expect to know the difference between vertigo and light headed.)

I found it really easy to get my sodium WAY down and harder to go moderate. If I eat the recipes I found for low sodium stuff, I'm way low, and if I where to eat my old recipes, I'd end up high. I only ate 1000 mg a day for two days, which is a big change for me.

Honestly, I think the difference that I'm feeling is most likely placebo affect. I so want something to move me towards wellness. Oh, well. I'll take what I can get.

 

I take it Zotjen, that the under 1000 thing has worked for you. My doc recommended 1800. The new theory being that a nice even salt intake is more important than a low salt intake. But if you read between the lines, they are still just guessing. I might try going under 1000 once I feel stable here. I think it would be easy to do since a cook a lot anyways. The only problem I've had so far is with bread. It turns out that even fancy whole grain breads are high in sodium. It's because salt is added to work as a balancing mechanism on the yeast.

 

I have a secret weapon for holidays. I'm a vegetarian! People are just relieved when I tell them that I'm bringing my own dish. I usually bring enough to share, but not a Huge dish. People are curious and will want to try bite, but in a meat focused family like mine, they are filling up on other stuff, so i just bring enough for everyone to have a 1/3 serving.

The key I've found is to make my food look and feel like an appetizing addition to what's already being served. That way I don't get pity for being "left out." I also ask the host to keep a few of the sides as something I can eat. So tomorrow, I'll have them hold out some greenbeens before they cover them with salty, bacony goo.

If you're a meat eater, I imagine you could bring special gravey and stuffing. Just make it a different flavor than what's being served so it looks like an addition instead of a subtitute.

For dessert, I'm making my own pie - pumpkin with coconut milk custard instead of milk and a fancy-brand spelt crust that I found at whole foods. Don't tell, but I hope no-one else eats this. I want leftovers.

Of course, I'm speaking from the perspective of someone who is attending, not hosting, a big family meal. There are different ways of working different arrangements, I'm sure.