In the body, the ratio of sodium (in the extracellular fluid) to the potassium (in intracellular fluid) is about 2 : 3. The ratio in unprocessed food, no salt added, is much lower, and when salt is added during processing it is much higher. Fruits and vegetables are relatively low in sodium and rich in potassium. Animal foods are rich in sodium. Unproven suggestions have been made for the benefits of controlling the sodium-potassium ratio in the diet.
Subjects: Medicine and Health.