Thoughts on Lite Salt?

professorhuggins

Was thinking about changing to lite salt for some of my cooking to decrease sodium intake and increase potassium intake. I tend to be over on sodium, especially when cooking vegetarian cuisine. Normally I don't worry about it, because I tend to sweat a lot when I run and go to boot camp, but I was thinking that the extra potassium would be a good thing. Anyone know anything about lite salt?

kr1stadee

It's very salty tasting, so you need very little. We call it Half Salt here. As long as you have no kidney issues, go right ahead, see if it floats your boat!

Prek2005

I use No Salt Sodium -Free Alternative on most of food such as vegetables and meats. It does have a slight aftertaste, but you will get use to it.

kellyskitties

Lite salt is usually a potassium salt or combination.

Try sea salts - and try reducing your use of regular salts and increasing other herbs/spices.

I've found lots of folks comment on the "taste" of their food once they get used to how less salty food tastes.

I would be concerned if you are highly active though, you might need the salt when you are out in the heat.

Is there a reason you are wanting to cut it? Medical? Swelling?

wibutterflymagic

Do you have a true health concern that would create the need for the low sodium salts? How about just reducing the amount of salt you use? Cook with more herbs and spices.

greatwestescape

Most of your sodium intake doesnt come from salt...

Switch to lower sodium foods & sauces. It's the bbq sauces, salad dressings, breads, anything breaded and pasta that have high sodium. Cut out those and use sea salt in home cooking...

_noob_

chloride anion is the percieved salty taste in salted foods not the sodium anyway.