Whats sodium got to do with weight gain?

[Sabredy12 55]

Really curious about this as I've seen it mentioned on a few of the weight gain forums!! Everytime someone mentions a weight gain someone says watch ur sodium intake! Can someone explain why?? As after weeks do Water and Protein I love a bit of salt on my scrambled egg :(

[Comfy_Blue 285]

My understanding is that (excess) sodium makes you retain Water and overtime can give you high blood pressure. Retaining Water can make you look and feel bloated.

Prior to WLS, I believe that the recommended daily intake is supposed to be 2,000mg. I'm not sure what it is after WLS. I'm only 11 days out, but I've used a sprinkle of salt here and there in my food.

Before I was sleeved, I used to put salt on EVERYTHING (even chicken noodle Soup which is already super salty) and I would often put salt on things before even tasting them (like a naked burrito bowl from Chipotle with tons of salsa, cheese and sour cream really doesn't need a load of salt).

I think as long as you're not engaging in those types of behaviors and eating tons of processed food, you'll be okay. But of course, you should talk to your nutritionist because everybody is different.

Edited January 3, 2014 by Comfy_Blue

[Sabredy12 55]

Thank u, I was very confused as I have gained weight must rethink

[GotItDoneInHarlem 302]

Sodium comes in many forms, but table salt is #1! An increase in sodium causes you to retain Water.

[SandeeD 363]

Yup, even yogurt has salt and you have to count every bit of your salt intake. I went for my surgeon visit yesterday and I complained about Water retention (causing swollen ankles, pain in my legs and bruises on my thighs - possible PAD). The nurse said that I have to watch out for the sodium hidden in regular foods. She said my daily sodium intake shouldn't be higher than 2,300 grams a day (she'd prefer that I keep it at 1,800 grams). She also agreed that it's hard because a lot of the foods that the NUT encourages us to eat is also high in sodium (i.e. cottage cheese). So, with that said, I'm just trying to keep track by reading labels (which I do anyway) and keeping the added salt to a minimum.