The Salt Show: Sodium vs. Hypertension
The episode begins with a hot location intro... literally! The July temperature was 117 as host David Jackson stands atop 60 million tons of reflectively white sodium chloride at Bristol Dry Lake in the Mojave Desert. Emphasizing the importance of reducing salt in our cooking and eliminating 'hidden' sodium from our diets overall, "The Salt Show" consists of two exemplary, in-kitchen recipes, no salt chicken chili verde and low sodium orange sesame chicken. David also visits Uig Lodge & Smokehouse in the Outer Hebrides in Scotland to learn all about the pros and cons of salt-cured smoked salmon. Dr. Philip Shaver, founder of Desert Cardiology at Eisenhower Medical Center is interviewed on why a low sodium diet helps combat hypertension and improves heart health, while resident dietician Elizabeth Kelse illustrates where, how and why - from a food perspective - we should shed sodium from our meals. Finally, David swaps his chef's knife for hiking boots during the "Earn What You Eat" segment in order to trek the arid Kelso Sand Dunes in the Mojave Desert and illustrate the importance of maintaining an active lifestyle as we age.