Potassium Chloride

megacy

I started using potassium chloride as a salt substitute a while ago, does anyone else do this? I haven't noticed any side effects, but was wondering if anyone has tried this and what they do or don't like about it.

dmpizza

Bump Curious?

UpEarly

My husband's grandmother used it in place of salt to help with her high blood pressure It's all she kept in the house, so any time we ate dinner there, potassium chloride was the only option. It tasted OK when it first touched my tongue, but the aftertaste was always unbearably bitter to me. Almost metallic maybe?

I probably didn't eat it enough to really have side effects, but I know it caused her a lot of digestive discomfort. She said it was worth it for the salty taste though. :-)

She used this brand: http://www.nusalt.com

digitalsteel

I like citric acid sometimes as a substitute for salt. It's not salty, but it makes some food tastier than salt does in my opinion.

AnneGenevieveS

not sure how much potassium is in that? let your doctor know. You don't want to over dose on electrolyte and give yourself an arrythmia!

I'm sure if they are selling it as a salt substitute, it can't be too much (hopefully)

So how does it taste??

I don't have blood pressure or kidney problems, and I exercise so I just eat salt and don't worry about it.

I know the patients who have to take potassium say it is disgusting and most of the kids and babies who drink the liquid puke afterwards. ha ha

Shannonigans84

I just bought some lite salt today because I don't get enough potassium. I had some in my cauliflower mash and it seemed ok, I guess I won't really know until I use it more. If you eat a lot of potassium rich foods and use that often, it's probably not good.

megacy

I'm using it for 2 reasons. First, for the potassium. I never get enough and was reading about the relationship between sodium and potassium, so shoot for doubling the amount of potassium against the sodium. Second, as a flavor enhancer, like you'd use salt. I've never had issues with high blood pressure, but I do have several members of my immediate family on medication for high blood pressure, so I started looking for something besides salt. Which makes that citric acid interesting. Really? Do you use it like you would salt?
As for the taste, it is strong. But to me, salt is too. I've not been a regular user of salt, so taste it easily. I tend to hide it in things. I don't think I could use it plain, say on popcorn, or another single ingredient dish.

digitalsteel

I'm using it for 2 reasons. First, for the potassium. I never get enough and was reading about the relationship between sodium and potassium, so shoot for doubling the amount of potassium against the sodium. Second, as a flavor enhancer, like you'd use salt. I've never had issues with high blood pressure, but I do have several members of my immediate family on medication for high blood pressure, so I started looking for something besides salt. Which makes that citric acid interesting. Really? Do you use it like you would salt?
As for the taste, it is strong. But to me, salt is too. I've not been a regular user of salt, so taste it easily. I tend to hide it in things. I don't think I could use it plain, say on popcorn, or another single ingredient dish.

I do, though it doesn't work in every circumstance. In cooking it is known as sour salt, and some even sell it under this label. Check out some ideas here: http://www.ehow.com/how_5627012_cook-sour-salt.html

megacy

I do, though it doesn't work in every circumstance. In cooking it is known as sour salt, and some even sell it under this label. Check out some ideas here: http://www.ehow.com/how_5627012_cook-sour-salt.html
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Thanks digitalsteel!