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View Full Version : The “Sodium - Anabolic”Connection!


ParadiseCup
03-23-2008, 04:14 AM
One of the most powerful anabolic stimuli
may be sitting right on your dinner table.

Bodybuilders are constantly fed conflicting information regarding nutritional
intake. This information, dished out mainly by the magazines, is primarily
manipulated to sell you supplements. Yes, the magazines do have a vested
interest in supplements. More space is devoted to marketing their
supplements, either through articles or ads (in many cases these are one in the
same), than is devoted to non-promotional productive training and nutritional
information. Sad but true. Unfortunately you have to learn to see through the
monetarily motivated bullshit.

The Sodium Dilemma

As a whole, bodybuilders who think they are serious about their diet, generally
cut out all extra sodium intake. Most are under the false notion that sodium
will make them fat, cause them to retain extra water (as if this were a bad
thing), cause high blood pressure or is just overall an unhealthy mineral. None
of which is true. First off, sodium does not cause hypertension. This is a
disease sodium can aggravate but not manifest. Secondly, sodium will not
make you fat in any way, shape, or form. Thirdly, sodium is an essential
nutrient your body can’t live without. Many functions in the body are
"sodium-dependant". They require the presence of sodium. Many amino acids
are transported by sodium carriers.

Just recently the results of a major 10 year study were released vindicating
sodium as the unhealthy mineral. In fact this study revealed that individuals
with higher sodium intake had a lower mortality rate. That's right. Those that
consumed a diet low in sodium actually died at an earlier age than those with
higher sodium intakes. That pretty much throws a serious monkey wrench into
the generally accepted thinking on sodium now doesn't it?

With these fallacies out of the way let's see how we can manipulate our
sodium intake to help increase muscular size and strength.

Sodium and Muscle Growth

Sodium is the primary positively charged ion in extra-cellular fluid. Sodium
regulates blood volume, acid-base balance, muscle and nerve function and
ATP-hydrolyzing activity in skeletal muscle. Potassium is the primary
positively charged ion in intracellular fluid. Potassium regulates intra-muscular
fluid levels, muscle and nerve function and ATP-hydrolyzing activity in skeletal
muscle.

As you can see, sodium and potassium perform very similar functions with the
major difference being in the intra and extra-cellular fluid regulation. Most
everyone is aware that sodium has an effect on subcutaneous (under the skin)
fluid retention. Potassium has its effect on fluid inside the muscle cell. What
most don’t realize is that these two minerals are constantly striving for
equilibrium. When one gets out of line with the other your system will strive to
adjust to the underlying situation.

When you cut your sodium intake, your body will quickly compensate by
holding more sodium in and releasing potassium out thereby decreasing fluid
inside the muscle cell. When you increase your sodium intake your body will
compensate by holding more potassium in (increasing intra-muscular fluid) and
increasing the excretion of sodium.

Sodium, potassium and the balance between the two can have a prominent
impact on muscle size and anabolism (increased cellular fluid inside the muscle
cell promotes an anabolic response in muscle tissue) as well as strength
through increase joint leverage. Also, elevated sodium and potassium levels
will tend to prevent soft tissue injuries so common in heavy training.

Sodium's Influence

Increases muscle size through an increase in muscle cell
fluid volume.

Increasing cellular fluid increases protein turnover and
overload stimulated lean tissue accrual.

Increased intra and extra-cellular fluid increases joint
leverage positively impacting strength for greater muscle
overload.

Increased intra and extra-cellular fluid decreases muscle
strains and helps protect soft and connective tissue from
injury.

Many critical amino acids are "sodium-dependant". This
means they actually have to attach to a sodium molecule
to enter the muscle cell.

Getting Enough

You can get enough potassium from a good multi-mineral supplement.
Bananas are also an excellent source and are highly recommended. Each bite
has about 100 milligrams of potassium. Sodium is another story. The typical
athlete that eats a disciplined diet low in fat is probably not benefiting from
proper sodium intake as he should. Forget the myth of avoiding table salt.
Don’t be afraid to use salt liberally. This is important. I know, over the years
the media has pounded the “avoid salt” routine down your throat but you must
understand, not only this is geared towards the “average person” - if you train
and eat like a bodybuilder, you are not an average person - it's opposite of
what recent science has shown to be healthy.

Remember, the low/no sodium approach will limit the rate at which you can
put on muscle from both a fluid balance standpoint and through hormonal
suppression effects.

For a serious anabolic jolt, simply increase your sodium intake by salting your food a little more. It doesn't take a ton of salt. Just get in the habit of salting your food at
every meal. Steadily increase the amount you use over a one month period.
You'll be bigger, stronger, and much less susceptible to progress halting
injuries. And guess what? It's cheap

DANISH DYNAMITE
03-31-2008, 12:20 AM
This is a very interesting topic. I have always used a lot of salt(but saltdeplete 2 days before the show), but im wondering, would this mean that if your really dry, that you could benefit from not saltdepleting, but maybe use a little potassium and salt, to fill out better?

SBT
03-31-2008, 01:49 AM
That is a very informative post!

Thank you :)

dvsness
03-31-2008, 03:36 AM
I get a decent amount of sodium from my foods naturally, but adding salt is a no-no for me, just because I hate the taste!

:puke:

ParadiseCup
05-02-2008, 02:27 PM
This is a very interesting topic. I have always used a lot of salt(but saltdeplete 2 days before the show), but im wondering, would this mean that if your really dry, that you could benefit from not saltdepleting, but maybe use a little potassium and salt, to fill out better?if your really dry with high sodium, than i wouldn't change it. imo, sodium is one of the main keys to filling out.
we see many competitors looking good 1 week out and then on the day of the show something happens. we hear of how they looked so much better over the next few days after or the previous few days prior to the show, i wonder why ?

ParadiseCup
05-02-2008, 02:28 PM
is there anyone else that has had experience with "higher" sodium levels ?

adding salt, soy sauce, bbq sauce, pickles, etc...

bree marsh
05-02-2008, 02:51 PM
if your really dry with high sodium, than i wouldn't change it. imo, sodium is one of the main keys to filling out.
we see many competitors looking good 1 week out and then on the day of the show something happens. we hear of how they looked so much better over the next few days after or the previous few days prior to the show, i wonder why ?

this could be due to water too! some competitors deplete water, look flat on stage, then look awesome the next two days cause they got that water in their muscles and filled out!

ParadiseCup
05-02-2008, 03:03 PM
this could be due to water too! some competitors deplete water, look flat on stage, then look awesome the next two days cause they got that water in their muscles and filled out!agreed, water and sodium go hand in hand as water always follows sodium because sodium is positively charged while water is negatively charged. The more sodium you excrete (or not take in), the more water leaves the body. When too much of the water leaves the body (muscles), it creates the "flat" look.

bree marsh
05-02-2008, 03:09 PM
agreed, water and sodium go hand in hand as water always follows sodium because sodium is positively charged while water is negatively charged. The more sodium you excrete (or not take in), the more water leaves the body. When too much of the water leaves the body (muscles), it creates the "flat" look.

YEP...i think many think they need to do crazy stuff the last week and just ruin everything they've worked so hard for for 12 weeks....speaking from experience! my philosophy is just eat the same foods, maybe decrease water a bit and don't salt your food....but don't sodium and water deplete cause you could mess yourself up....if you are not lean enough come showtime, there are no diet tricks that will help out....just be where you want to be a week out and relax up until the show! just my opinion!

Amber
05-02-2008, 03:48 PM
is there anyone else that has had experience with "higher" sodium levels ?

adding salt, soy sauce, bbq sauce, pickles, etc...

what? Can i have pickles? LOL

Erik
05-02-2008, 09:15 PM
Ironically I read and responded to this exact post on another board earlier today.

Cutting and pasting ....

For the most part a good article ( I don't think every single point is accurate, but I only skimmed it) and correct in the general recommendation to consume more sodium.

HOWEVER, too many people associate sodium with standard table salt and that's NOT what should be recommended. Sodium is good, traditional sodium chloride table salt is not. The sodium is not the problem, the chloride bond is.

MSG is also obviously not so good as it's a negative partitioning agent.

Sodium phosphate however is good. For one it's a strong intracellular buffer.

You typically find that in preservatives, dill pickles (what my recommendation usually is), salty condiments, etc.

If you're going to salt food, use sea salt (the real stuff). Non-iodized if possible since the iodine can be tricky with some people's body too.

In my competitors we don't cut sodium. We remove it as a variable entirely. It's high all the way through the diet and stays that way. It goes higher with the fat load, but other than that, it's not played with.

To think that we can control the timing of this whole sodium/water/aldosterone/ADH thing is a bit misleading in my opinion. The body is very in charge of its electrolyte balance. If cutting sodium worked so well, it'd work for everyone and it simply doesn't. The rate at which everything adjusts in the body differs from person to person. It's a gamble. Much better to harness the full POWER of sodium when it comes to peaking.

Saturday night - people eat, lots of salt, etc - next day? Full, hard, vascular, etc. Largely due to the sodium.

Erik
05-02-2008, 09:15 PM
what? Can i have pickles? LOL

Absolutely.

ParadiseCup
05-02-2008, 09:26 PM
what? Can i have pickles? LOLif your trainers say it's ok, then you can :)

Erik
05-02-2008, 09:29 PM
if your trainers say it's ok, then you can :)

Right right. That's the answer I should have posted. Oops.

Amber
05-02-2008, 09:43 PM
if your trainers say it's ok, then you can :)

haha! knew that was coming. but you know i would ask you first anyway :) :D:angel:


I was just messing around anyways lol, what if i put salt on choc cake? hehe

ParadiseCup
05-02-2008, 10:07 PM
what if i put salt on choc cake? heheMay 11th :)

Amber
05-02-2008, 10:14 PM
May 11th :)

damn :D hmm what about May 10th backstage? come on lets make a deal ;0) jk

ibarramedia
05-10-2008, 03:23 AM
Ironically I read and responded to this exact post on another board earlier today.

Cutting and pasting ....

For the most part a good article ( I don't think every single point is accurate, but I only skimmed it) and correct in the general recommendation to consume more sodium.

HOWEVER, too many people associate sodium with standard table salt and that's NOT what should be recommended. Sodium is good, traditional sodium chloride table salt is not. The sodium is not the problem, the chloride bond is.

MSG is also obviously not so good as it's a negative partitioning agent.

Sodium phosphate however is good. For one it's a strong intracellular buffer.

You typically find that in preservatives, dill pickles (what my recommendation usually is), salty condiments, etc.

If you're going to salt food, use sea salt (the real stuff). Non-iodized if possible since the iodine can be tricky with some people's body too.

In my competitors we don't cut sodium. We remove it as a variable entirely. It's high all the way through the diet and stays that way. It goes higher with the fat load, but other than that, it's not played with.

To think that we can control the timing of this whole sodium/water/aldosterone/ADH thing is a bit misleading in my opinion. The body is very in charge of its electrolyte balance. If cutting sodium worked so well, it'd work for everyone and it simply doesn't. The rate at which everything adjusts in the body differs from person to person. It's a gamble. Much better to harness the full POWER of sodium when it comes to peaking.

Saturday night - people eat, lots of salt, etc - next day? Full, hard, vascular, etc. Largely due to the sodium.


Great post differentiating between Sodium and Sodium Chloride (Table salt).
I had to lower my NACL intake due to increased blood pressure. I only eat food with whatever salt is in it. I stopped adding Salt and salt related products to my food. i even acquired a taste for salt free peanuts. All this goin on 7 years now and blood pressure is normal. I stopped getting nosebleeds too. :)