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Opting for low-sodium foods, defined as 140 mg of sodium or less per serving, can help keep your salt intake at bay. Even choosing items labeled "reduced sodium" or "no salt added" can make a ...
Sodium is the primary positively charged ion outside of the cell and cannot cross from the interstitial space into the cell. This is because charged sodium ions attract around them up to 25 water molecules, thereby creating a large polar structure too large to pass through the cell membrane: "channels" or "pumps" are required.
However, overly rapid correction of hypernatremia is potentially very dangerous. The body (in particular the brain) adapts to the higher sodium concentration. Rapidly lowering the sodium concentration with free water, once this adaptation has occurred, causes water to flow into brain cells and causes them to swell.
The fractional excretion of sodium (FE Na) is the percentage of the sodium filtered by the kidney which is excreted in the urine. It is measured in terms of plasma and urine sodium , rather than by the interpretation of urinary sodium concentration alone, as urinary sodium concentrations can vary with water reabsorption .
"Excess sodium intake causes your body to retain water, putting an extra burden on your heart, kidneys, and blood vessels," says Deborah A. Renza, managing editor and contributor to the American ...
Foods that contain 400 milligrams of sodium or more in a serving are considered high in sodium and should be avoided. Low-sodium foods contain less than 140 milligrams of sodium per serving.
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Sodium is a chemical element; it has symbol Na (from Neo-Latin natrium) and atomic number 11. It is a soft, silvery-white, highly reactive metal. Sodium is an alkali metal, being in group 1 of the periodic table. Its only stable isotope is 23 Na. The free metal does not occur in nature and must be prepared from compounds.