In short, yes: There is such a thing as drinking too much water.<ul><li>Kidneys can excrete up to 28 liters of fluid in a day, but only one liter an hour. Drinking more than this can lead to water intoxication and electrolyte imbalances.</li><li>Doing so can dilute the sodium in their bodies, resulting in a condition called hyponatremia (this happens mostly to athletes).</li></ul>

Is it possible to drink too much water?

<ul><li>If you're wondering how much water you should drink each day, you're not alone, as the varying advice can get confusing. </li><li>Staying properly hydrated means taking in roughly 30 to 50 ounces of water, and doing so periodically throughout the day. </li><li>Hydration includes water from drinks, but also from water-rich or 'wet' snacks like fruit and vegetables.</li></ul>

How much water you should drink per day

It is possible to drink too much water, MDs say, but how much water is too much? Here's how to tell if you're drinking too much water, the risks, and how to treat it.

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Hydration Is Essential, but Can You Drink Too Much Water?

Having something sweet when we are feeling low, like a piece from a box of dark chocolates instantly uplifts our mood. Apart from the nutritious benefits of eating food, there are many psychological, physiological and motivational effects on us, both positive and negative.
Example: Carbonated beverages, like a can of diet coke, can evoke aggressive reactions, especially in people who have a history of aggression or violence.

Chocolate Uplifts Our Mood

An elaborate, three part study to check the relationship between the spiciness of food to the aggression that is exhibited afterwards revealed that we are in fact what we eat, and are bound to be agitated or irritated after eating hot and spicy foods.

Food Makes Us Who We Are

Our Gastrointestinal tract has billions of bacteria, and the food we consume alters our gut health, changing the balance of good and bad bacteria. Our mood regulators, which control our aggression, cognition, mood, sleep and anxiety are actually located in our gut.Eating sugary treats produces feel-good and feel-happy hormones like dopamine and serotonin, proving that food is directly associated with emotions, comfort, pain, motivation and concentration.

Our Second Brain: The Gut

We should consume foods that elevate our mood and promote good bacteria in our stomach. Yogurt, kimchi, fresh veggies and fruits are foods that you can use to lighten your mood and body.If there is a need to be fighting fit, like before a debate starts, consuming spicy stuff is a good idea, especially when confronting an aggressive opponent!

The Right Food Choices

Research shows that there is a direct correlation between spicy foods and aggression.

Weirdly True: We Are What We Eat

One of the oldest foods in the world, salt is not as much a flavour in itself as it is an enhancer, bringing out the flavors in all kinds of foods. It makes noodles, watermelon, meat, and all other kinds of food taste richer and generally better.
Humans crave salt as it has the chemicals we need to survive in the ionic compound composed of sodium and chlorine.

Salt: The Flavour Potentiator

Health

Salt is harvested from ocean water, and now increasingly from salt mines, like the Himalayan Pink Salt mine called Khewra in Pakistan. Salt is mined much like coal, with explosives and excavations.
All salt is essentially sodium chloride, and it originates from the oceans and seas, even when it is harvested from caves. Salt is a mineral and if no anti-caking agents are added to it, is sometimes labeled as organic, which is not accurate as it isn’t an organically grown substance.

All About Salt

Drying the ocean or sea water is a universal way of extracting sea salt, though the french method of retaining some moisture gives it a softer consistency. 
Sea salt is also harvested from ponds and is generally from the bottom depths known as oeillets. The french method prefers harvesting from the surface, with some variants having larger crystals.

Sea Salt

A dried variant of sea-salt, hawaiian salt is dried using lava beds, giving it a brick-like (red Hawaiian salt) or darker (black Hawaiian Salt) color.
Charcoal is also added to normal sea salt to produce the same effect, and a similar color does not guarantee a similar process of extraction.

Hawaiian Salt

The standard cubic crystal salt is known as table salt, with the small and even crystals making it flow from the container easily.
This popular salt may have added anti-caking agents like silicon dioxide or dextrose so that the salt is not clumpy. Iodine is generally added to table salt, and according to medical science, is an important nutrient.

Table Salt

A non-iodine salt, Kosher salt is of a larger and fluffier shape, which makes it stick to the food it is sprinkled on and detonate it’s flavour. The large crystals of this salt are used to ‘kosher’ meat according to Jewish laws, hence the name.
Many varieties of kosher salt contain a bit of anti-caking agents like yellow prussiate soda, or sodium ferrocyanide (I would skip that!)

Kosher Salt

This salt is mined from Pakistan and is pinkish in color, and is marketed in an exotic manner, adding to its appeal. The natural pink color glows, and all other properties remain the same as sea-salt.

Himalayan Pink Salt

<ul>
<li>Flake Salt: Pyramid-shaped crystals make this salt brittle and crunchy.</li>
<li>Slab Salt: Slabs of Himalayan pink salt are used to serve food, as they retain the heat well. These salt trays are usually the mined slabs of pink salt.</li>
<li>Rock Salt: This salt has uses in ice-cream making and in retaining dry ice, due to its rocky, chunky shape. It is also used to melt ice on the roads.</li>
<li>Pickling Salt: A fine salt with smaller crystals, this variety is free from anti-caking agents and iodine.</li>
<li>Kala Namak: Also known as black salt, this indian variety of salt has traces of copper and caramel, and tastes a bit like overcooked boiled eggs, or even rotten eggs.</li>
<li>Infused/Seasoned Salts: Various smoked and seasoned salts are in the market providing infusions, flavours and colors like saffron, garlic, vanilla, various kinds of herbs. They are able to blend well, as salt is a preservative in itself.</li>
</ul>

Different Kinds Of Salt

Everything you need to know about the vast and varied world of edible salt, including the differences between all the types of salt you'll see on the market.

A Guide to Salt, the World’s Most Popular Food

While most food fads are due to them having a particular quality, like health benefits, this hasn't been the case with Pink Salt.The sudden rise of Pink Salt has nothing to do with the wellness advantages but with timing and marketing.

No Special Powers

As a lesson for marketers, the popularity of pink salt has been due to various dynamics in food, media, and health.Pink salt might be pretty, but it wouldn’t have reached its current popularity without a significant boost from trendy notions of wellness. Some point out the pink color, which makes it attractive to consumers.

Aesthetically Pleasing Pink

"We’ve been told we’re not supposed to eat salt, but we need to, and we’re biologically compelled to, and flavor doesn’t work without it. So we had to find some way to understand this tension between the existential terror of eating it and the physiological reality of needing it. What we did was we said, ‘Uh, natural salt, pink salt, whatever—that’s safe.’”

<div data-text="What you learned...">Himalayan salt’s status as an outsider in American and European traditions seems key to its success.</div>Because pink salt is marketed as healthy and Eastern, it joins condiments like turmeric and matcha as ingredients that have long become fetishized—and sometimes appropriated—for their mystical foreignness and near-magical medicinal properties.&nbsp;

'Mystical' Origins

Even if you lack high-end gourmet tendencies, if you're interested in food at all, you've probably encountered pink Himalayan salt periodically since 2009. That's when Trader Joe's started carrying it prepackaged in a grinder, according to Erin Baker, a representative for the grocery chain.

How Pink Salt Took Over Millennial Kitchens

The recommended salt intake for adults is no more than 2,300 milligrams a day, ideally under 1,500 milligrams, according to the American Heart Association. Americans end up consuming nearly 50 percent more than that on average, a habit that comes with health risks.

<ul><li>Your body is depleted of sodium when we sweat, which then makes us need to consume more;</li><li>You're&nbsp;dehydrated;&nbsp;</li><li>You’re stressed;</li><li>You’re not getting enough sleep;&nbsp;</li><li>Salt lights up the pleasure center in your brain and releases a hormone called dopamine, which makes you feel happy;</li><li>Humans have an innate drive to seek salt because it is necessary for survival and historically a rare mineral to find;</li><li>You may have an underlying health issue.</li></ul>

Common reasons to crave salty foods

Excessive salt consumption has been linked to diabetes, kidney disorders, high blood pressure and heart disease, so&nbsp;you want to be mindful of how much you are eating. If you feel like you may be consuming too much salt, you may want to attempt to reduce how much sodium you ingest.

We crave salt just out of habit or conditioning.So if you catch yourself yearning for salty foods:<ul><li>Choose whole foods that are higher in a natural sodium content: celery, leafy greens, carrots or seaweed.</li><li>Use&nbsp;herbs and spices instead of salt;</li></ul>

 Excessive salt consumption often is just a habit

Salty foods rev up our taste buds, and many of us are more apt to reach for the salt shaker than to pass up the opportunity. But do you find yourself craving salt daily, perhaps more than seems normal? Ever wonder why this might be the case?