Salt substitutes present a healthy alternative for reducing salt intake, decreasing the risk of hypertension without increasing low blood pressure episodes, according to a new study. Switching out regular salt for a salt substitute can lower the incidence of high blood pressure in the elderly wit
  • moody@lemmings.world
    72·
    10 months ago

    The foods wouldn’t be saltier. Potassium chloride tastes similar to sodium chloride. It even seems saltier. Odds are you wouldn’t notice the difference using their substitute over straight salt.

    • TWeaK@lemm.eeEnglish
      48·
      10 months ago

      Fair enough, I’m still highly skeptical of this study. I haven’t read the full paper, but if they’re replacing salt weight for weight I don’t think it’s much good replacing it with 2/3 NaCl.

      Really, we need to ween people off added salt altogether. We don’t need any extra salt, food has enough of it already, and having it in processed food is more about marketing and exploiting addiction than anything else.

      • moody@lemmings.world
        5·
        10 months ago

        That’s fair. I also don’t know the extent of their use of the substitute, whether it was a total replacement or just basic at-home cooking, or even a replacement for added salt.

        Depending on the proportion replaced, 1/3 could be a pretty big change. But I agree that it would be more effective to reduce it at the source.