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A salt substitute. A salt substitute, also known as low-sodium salt, is a low-sodium alternative to edible salt (table salt) marketed to reduce the risk of high blood pressure and cardiovascular disease associated with a high intake of sodium chloride [1] while maintaining a similar taste.
Salt has a sneaky way of hiding in tons of foods, especially processed foods and restaurant meals. So, if your New Year's resolution involves a touch less sodium, start by cooking at home.
If you don't have a kitchen scale or don't feel like weighing your salt, a good rule of thumb is to substitute half the amount of table salt with kosher salt. Conversely, if the recipe calls for ...
There can certainly be too much of a good thing, however. ... Some turn to sodium-free salt substitutes like No Salt or Nu-Salt, but Bragagnini cautions against using them without consulting your ...
The use of a salt substitute can provide a taste offsetting the perceived blandness of low-salt food; potassium chloride is widely used for this purpose. The World Health Organization (WHO) recommends daily potassium intake of not less than 3,510 mg. [ 18 ] Government interventions such as food product reformulation and food procurement policy ...
For the new analysis, researchers focused on 157 women and 454 men who had healthy blood pressure levels and were given food either with the usual amount of salt or with a salt substitute.