While it is true that everyone needs some salt to function, Americans consume much more salt than they need for the body's balance of fluids. 80% of our total intake comes from salt added to processed foods by manufacturers and salt that restaurant food preparers add.  Generally, you should not have more than about a teaspoon of table salt, or 2300 milligrams of sodium a day.   If you have high blood pressure, diabetes or have been told by your doctor to watch your sodium intake, you should have 1500 mg or less. The 'sodium' on a food label is listed in 'mg' and refers to the amount per serving so always check the serving size.  Marketing slogans want us to believe that the 'sea salt'  used in their product is a safe and healthy way to get a good flavor.   Not true.  The sodium content is only slightly reduced.  One tsp table salt: 6 grams = 2400 mg sodium.   One tsp sea salt: 5 grams = 2000 mg sodium.  One tsp Diamond Crystal kosher salt: 2.8 grams = 1120 mg sodium.  Sodium balance is critical for optimal health of your heart, kidneys, ateries and brain.

We know that eating fish can be healthy, in spite of all the warnings about mercury and other contaminants. Below is a study that showed that not only was the type of fish important to your health but ALSO the way it was prepared.
Baked or broiled fish led to a 30% decrease in heart disease whereas FRIED increased the risk of heart failure.
Be careful the next time you go into a fast food restaurant and skip the burgers to “eat healthy”.
  
 
Healthy Fish Linked to Lower Heart Risks
(Ivanhoe Newswire) -- Postmenopausal women who frequently consume baked or broiled fish may have a lower risk of developing heart failure, according to a new study. However, those who consume a lot of fried fish have a higher risk for heart trouble.