Please NOTE: If you have kidney issues or take medication that can affect your potassium levels (e.g. beta-blockers), potassium salt may not be right for you, please talk to your doctor before introducing it.
Actually the biggest risk re elevated potassium when using potassium chloride and BP meds are with ACE-Inhibitors or ARBs (angiotensin receptor blockers). I recommend the Morton Lite salt (50/50) and suggest nevertheless trying to go light on adding salt, to allow adjust the palate. Works like a charm and cuts both blood pressure and hyperkalemia risk.
As a Renal RD, I'd recommend adding a disclaimer that this would NOT be appropriate for anyone with late stage kidney disease (mainly ESRD). Aside from that, great info, I've always recommended this for otherwise healthy pts.
Dr. Sean Hashmi has a lot of good info on kidney disease. While adding potassium chloride might not be good, have you seen success with eliminating animal protein or other interventions in the fight against CKD?
I am 39 and I had hypertension for the last 5 or 6 years. In the last three weeks I decreased my salt intake by almost half and since then my BP is completely normal and I am off my medication.
On the other hand I'm 63, eat huge amounts of salt, and my BP is consistently on the low side of normal. Not everyone has the same reaction to salt intake.
@@650tonyd I'm sure if you look hard enough you could find a heroin doctor that says heroin is good. People love to hear good news about their bad habits.
Mama’s boy here, too. Starting caring for her 20 years ago. She turned 102 a couple of months ago. She had had a heart attack when I started caring for her. Offered her choices from my now 47 year vegan diet. After a year she no longer desired any meat and a few years later stopped all fish after reducing over time. “I just don’t like them anymore.” So take note, you are now in it for the long run. Looking forward to more sodium analysis. Mom does run slightly low in her bloodwork. I give her coconut water to help with that.
Potassium chloride is what I use to ferment my own kimchi, sauerkraut, dill pickles, hot chili salt, pickled okra, and corn relish. It works perfectly and tastes exactly like salt. So my family and I eat delicious home-fermented foods without any increase in our sodium levels.
Thanks! It never occured to me to use KCl instead of NaCl for fermentation, although I use it to season ragouts, soups, sauces etc. The 2 salts taste similar, not identical, to me, so I wondered if it's because I mainly use it in things served hot? I'll know in a few days.
After a major heart attack six years ago I suffer from a level of heart failure. My heart was already enlarged after going through three massive rounds of chemo and more chemo in preparation of a bone marrow transplant. My BNP was over 700 after the heart attack. I gave up salt and don't eat processed or restaurant food. My BNP is now 253 after giving up the salt. My natural sodium intake is between 200 mg and 300 mg a day for the last six years. My latest echo showed my enlarged heart is now normal sized with the only lingering problem is a slight thickening of the left side wall. My doctor is amazed.
Your Left Ventricular Hypertrophy (enlarged heart) is a symptom of un-treated Primary Aldosteronism. Your restricting Na as you have done will help but at 200 - 300mg that is still perhaps too low.
@@paulkabrna345 do not diagnose anyone on the internet.. Cuz that's a very very very unscientific thing to do.. Or maybe try using "could be" insteof "is"..
@@scienceislove2014 my comment is a reflection of 45 years of dealing with Primary Aldosteronism. It's not diagnosis but a means of pointing in another direction.
Salt is terrible for you and if you eat processed foods you should limit your intake as much as possible. Just cos you need some salt doesn't mean that its healthy
@@Lb-ri5wr that's exactly what it means. Our body needs salt, it's essential and healthy for us in the proper quantities. Overdoing it is unhealthy, simple as that.
2 года назад
@@mikev4755, why should I? Most doctors don’t know sh*t about nutrition. As for the “toxic” effects of micronutrients, the question is at what dose does sodium start to cause deleterious effects on the body and what is the minimum (and maximum) dose required for optimal health (long term).
Impressive results! as a registered dietitian I often discuss salt intake with my cvd-patients and recommend a brand of mineral salt we have here in Sweden where they've replaced 50% of the sodium with potassium and magnesium. It's such an easy change for many of my patients. now I have some good statistics of the benefits to present as well! I can recommend the alternativets with magnesium since it too can help improve heart pressure. thank you!
The brand in Sweden is Seltin Mineralsalt and thats the only readily available option here. Even if I knew where you live, I have no idea what brands you can get a hold of in the stores there. Look for any salt that is 50% sodium and the rest a mix of potassium, magnesium and iodine - that's what I recommend.
I have hypertension and years ago before being diagnosed I tried potassium chloride. There’s definitely a different taste. I’ve never been much for adding salt to food once it’s cooked, but cooking with salt is a must, it’s the best flavor modifier known. I do appreciate the information provided by the study, using a combination of potassium and sodium is something I’m going to try
Essentially nailed it! The only issue is that many people find pure potassium chloride, doesn’t taste favorable, metallic aftertaste for many. The 50-50 versions like Morton Lite Salt work phenomenally well for taste and effect and we use it in our house… and, just like you, I have made sure it’s what’s available in my mothers home 👍🏽 #FellowMamasBoyDoc
@@rejoyce318 pure potassium chloride is yuck - many describing a metallic aftertaste. It needs to be blended 50/50 with regular salt (sodium chloride) which then results in taste tests often giving it higher scores than pure sodium salts.
There’s a brand called NoSalt that’s pretty easy to find at my local grocery stores. My mom would always buy it when I was a kid and I thought it was a weird health thing. Turns out it was a smarter choice than I thought
I’m 74 and because my BP was 137/90 or higher I was prescribed Lisinopril/HCTZ. About a year ago I switched to Morton Lite Salt, subsequently I’ve had to decrease my blood pressure medication by 75% as I was getting dizzy whenever I stood up. My BP was as low as 91/51.
I was taking lisinopril for my BP. I then I started eating zero processed foods, and don't add any salt to anything. My BP was going down and one day I measure it and it was 99/some low number I can't remember. My first reaction was that the 99 was my diastolic and my blood pressure was going out of control. Took me a while to realize that wasn't the case. I'm currently off my medication but monitor my BP everyday.
I watched this video a couple weeks ago and have been trying since then a mixed Na/K salt, so I came back to provide a feedback! I found the downside to it (there had to be one!). It's taste. It's a little bitter compared to normal salt, so this might be a problem to those more demanding taste buds! Not a huge deal, but there's an aftertaste. Obrigado por mais um excelente video, Gil!
Younger people taste bitter more which is why a lot of vegetables are "yucky" to them. Personally even as and old person I can definitely taste the bitter aftertaste of straight up KCl, but a 50/50 NaCl/KCl mix tastes exactly like NaCL to me even when I taste it directly (not on food). Younger people are more likely to still taste the bitterness. I suspect that's why the study used 75/25 NaCl/KCl; many people wouldn't notice the KCL at all at that level. Still, some people are bitter supertasters and might detect the aftertaste even on food at that level. Maybe it could be a cue to reduce your overall salt intake; reduce the salt mixture until the bitter isn't detectable. Since this will sensitize your palate to saltiness you might eventually able achieve a salty flavor without bitterness.
It would be awesome to see a video on histamine intolerance issues with diet and what literature exist out there about managing/fixing it. A lot of people (myself included) struggle with this issue.
Me too. And the typical solution on reducing histamine-rich foods is not a good solution. And also, the link with oxalates & flavonoids makes the things much worse.
Nutritional yeast is a great hack. Lots of benefits. It also tastes a bit like Parmesan cheese. It may look expensive, but you don't need much per serving so a package lasts a long time.
I've been using Original No Salt which contains potassium chloride, potassium bitartrate, adipic acid, silicon dioxide, mineral oil, and fumaric acid. I find that it tastes like salt and works quite well for everything I use it on. My taste sensitivity to regular salt has gone way up since switching to potassium salt, so apparently it doesn't stimulate the taste buds the same way sodium salt does. But I have some concerns about the additives -- namely the mineral oil, which may have negative cardiovascular effects, and the fumaric acid. The fumaric acid is a confusing topic because the papers I looked weren't always clear about the differences between fumaric acid and fumaric acid esters. So it wasn't entirely clear if fumaric acid has the same potential to damage the heart, kidneys, and liver and fumaric acid esters. Even if it does, it's not clear if the presumably small amount of mineral oil and/or fumaric acid in this product would have any effect at all. Gil, would you please do a video about this? If this is too small a topic to do a dedicated video on, maybe you could do a video or a series of videos on common food additives that people might have concerns about.
I hope the following question gets answered because I believe it is important. I take lisinopril and eating too much potassium can cause some serious problems. For example, I need to not eat more than one or two bananas in a day. Potassium chloride would add potassium, correct? It seems like a good idea, but is it with some caveats?
I am really interested in your upcoming video about too little salt. I have decreased my salt dramatically over the last year and have seen enormous improvement in my BP. I asked my Dr.s about minimum salt because I don't eat processed foods or eat out. All salt I eat is added purposefully. One general practitioner told me minimum 500 mg per day. My neurologist told me to keep it between 600-1000 mg per day. I would like to see the science behind this, as it is VERY easy for me to go to ZERO per day, and I have seen vegans on youtube who claim they do this and they are healthy. Currently I stay around 600 mg per day. It is true that once you drop the amount of salt, even a little salt tastes really salty!! Thanks for your videos!!!!!!!!
@@NutritionMadeSimple Agreed! I should have said "sodium" as this is what is counted when added to my foods, and taking into account the natural amount of sodium in each food source. :) I have to stop using those two words interchangeably! Old habits are hard to break!!!
Here in Spain most supermarkets sell Potassium salt. I usually buy mine for around €1. It's a no brainer. It's cheap, last for ages and the benefits are amazing. Use it in a less processed and healthier eating routine and the results are amazing.
@@ricardo33086 Hi The salt that I am using at the moment is Mercadonas own brand Hacendado. It is listed as Salt with 60% less sodium than common salt. The main ingredient is Potassium Chloride followed by Sodium Chloride and an anticaking agent. The total salt is listed as 39.3g per 100g of product. The container contains 250g of Product. I have also used Alcampos own brand Potassium salt with reduced sodium in the past. Kind regards David 🙂
@@ricardo33086 no salt and nu salt are the 2 popular brands that sell at the supermarket. they costs about 1 cent per gram. so it's cheap and affordable.
For anybody living in Switzerland: The old classic Herbamare is mostly potassium chloride. Some added herbs though, which made me not like it as a kid. Haven't tried it recently.
Thanks for the info. I'll have to try this. In Finland we have sometihng call Pansuola (Pan salt?) It has the following... Sodium chloride 57%, Potassium chloride 28%, Magnesium sulfate 12%, Lysine hydrochloride 2%, Anticaking agent 1%, Potassium iodide 0,0036%
Hey Gil, I wanted to mention that I started using potassium chloride as a salt substitute after watching your videos but I started to run into a problem. My blood pressure started to rise. I have history of stroke so my cardiologist put me a beta blocker because I have high blood pressure. I tried a lot of other blood pressure medications but the only I found, that had minimal side effects was Bystolic. When I looked online I discovered that it was the potassium chloride interacting with the Bystolic that was causing the sudden, sharp rise in my BP. So I stopped using the potassium chloride and everything is back to normal. Just so you know, my BP went from about 120/70 to 170/117. So maybe you need to warn people that potassium chloride is not the greatest salt substitute for everybody and for people like me, who have a history of stroke, it could potentially be lethal.
I am concerned about iodine. I am vegan and it is hard to come by naturally. So I bought the Morten's lite 50/50 blend. Wow, I teaspoon is 50% of daily potassium and 100% iodine and half the sodium. Hell yeah! Thanks for bringing this to my attention. I am giving my dad , who had a stroke a couple of years ago, a jar of it tomorrow. I love your channel🍄 And I am sending him this video!
One of my favourite food RU-vidrs - Helen Rennie - has a video on how Potassium Chloride affects the taste of certain foods. Well worth a watch if you're big on cooking and would like to try incorporating alternative salt products into your diet.
I am eating hummus right now with 35% potassium chloride (a sodium-reduced salt sold in Swedish stores). I don't notice any difference. For dishes where I know the exact amount of salt I use I just swap. Except for pesto (disgusting) I haven't noticed any difference.
This is the best nutrition channel Ive come across and Ive been watching stuff on nutrition for more than a decade now. That being said, he seems to be filmed by a flip phone camera. Investing in a good quality camera and lighting would go a long way in matching the quality of the content with quality of production. Sound is ok, which is the most important.
Potassium is good. But it tastes metallic to a modest degree, as personally experienced. A salt free diet does sensitize salt perception and dramatically increases appreciation of other flavors masked by sodium chloride.
Sodium needs vary within the frame of your dietary amount of carb intake. A high carb diet causes you to retain more water, and sodium will need to be reduced, as opposed to a low-carb diet, in which you have to increase your electrolyte intake.
Thank you this may be a lifesaver for me!!! I have high blood pressure I love salt!!!!! I've never cared that much about sugar (it said that people either have a sweet tongue or umami tongue) I love all things pickled, salty, vinegar and I just eat too much salt I know that so I'm going out today and I'm going to buy some of that potassium chloride and switch that in my diet!!!!!!
I tried potassium chloride a few years ago and didn't like it. It's salty all right, but a different kind of salty, with a metallic bitterness (at least according to MY taste buds). But it IS better for me so I think I'll try half and half. Thanks!
Just asked the Pharmacist if they have Potassium Chloride for nutrional purpose. He said no, that they have it for chemical use (whatever that means) and in the pure form one would need in a prescription! He also said it would be dangerous to eat it in pure form as substitute to salt! Gil, can you please clarify if Potassium Chloride in this study is beneficial in mixed content with regular salt/herbs or, in other words, are there risks associated using it purely as substitute to salt?
Refreshing change from other health videos! You actually cite scientific studies! Also I think those channels have alot of bots claiming success stories just to promote credibility and then but their products/sponsors.
My husband, an interventional cardiologist, was a big fan of potassium chloride and the 50/50 lite salt. Unfortunately, it has a strong metallic whang to me. Fortunately for me, I neuro-adjusted to no salt, along with my plant based diet.
I started having swollen feet usually after meals but for some reason the swelling continued even for a couple of days and a sudden increase in spider veins around ankle areas. Finally diagnosed with having venous insuffeciency in both lower legs. I wanted to try reducing my salt intake before starting to use my prescription. Please note I usually fast and when I break my fast. I overdosed salt (like 2 teaspoons full at first meal). When I switched to a 50/50 formula (sodium/potassium), no more swollen ankles. And as I was searching for if potassium salt was harmful, I came across this video and glad I did. If your going to maske a switch from regular salt to “light salt”, just make sure to find one with iodine in it if most of your daily iodine comes from your table salt. Most lite salts do not have it.
Unfortunately, Potassium Chloride does taste worse than regular table salt. There is a video titled "What salt tastes the best? Li, Na, K, Rb, Cs and more" if you want more opinions. They gave unsalted chips a ranking of 5, adding table salt got a ranking of 7 and adding Potassium Chloride instead got a score of 3. In other words, they felt the Potassium Chloride chips tasted worse than unsalted
Actually a mix of potassium and sodium tastes better than either, in a blind tests. Too much of the Lithium leads to health problems, it was a salt substitute in the past. The test in the video you mention, was sloppy and unblinded.
@@jimayers4397 - I've tried a 50/50 mix and didn't like it. Instead, I eat foods with lots of potassium like sweet potatoes etc. Foods high in potassium taste good. Potassium salt, not so much
@yogiyoda: Your comment glaringly manifests your ignorance of the fact that [potato] chips are a high-potassium food, the adding of potassium-rather than sodium-to which cannot but exacerbate the instinctive perception of-and revulsion over-potassium/sodium imbalance.
I have low blood pressure and am hypoglycemic. I also breakout in hives from gluten. I only weigh 98lbs and am 5’2” and am 62 and I cook most of my food from scratch, including salad dressings etc. I do buy GF bread b/c it’s too hard to bake. So I salt my food and use only sea salt, pink Himalayan mostly. I look at salt as the vital nutrient it is and use the best quality and wide variety as I can find. I need a little extra salt to keep my blood pressure up 😅 but because I limit processed foods in my diet I can control my salt intake.
If you are taking a diuretic, you may need to be careful about salt substitutes containing potassium. Some diuretics can cause potassium to get too high and high potassium is very dangerous as it affects the electrical conductivity of the heart
Before I switched to the Mediterranean diet two years ago, I was on the ketogenic diet. To prevent leg cramps and nausea, my dietitian recommend drinking electrolyte beverages. Electrolyte powders (LMNT, BioSteel) are very expensive. I looked at the elements and minerals in these products. I recognized that it was the same ingredients in Morton’s Lite Salt. Since then, I’ve been making my own electrolyte beverage by adding water and lemon. It worked for the leg cramps, but it also reduced my blood pressure (although losing 85 pounds helped with that too.) My previous BP was 165/102. Last night, it was 111/60. Heart rate of 57. Morton’s Lite Salt.
Himalayan Pink Salt is quite good and healthy for the human body. I urge people to salt according to their taste. Some will need more of it than others. Salt is NOT our enemy, and the body requires it. I recommend avoiding table salt and stick with Himalayan Pink Salt, Redmond's Salt, or Celtic Sea Salt.
Worth mentioning that the RDA is 4700mg of K. If you measure your intake of electrolytes per day you will see how hard it is to make your RDA, yet Na remains relatively high in your diet. The other aspect to this is that plasma tests of potassium are not entirely reliable. You can be in range, however, extracellular K is leaking out to maintain plasma levels.
I get a lot of potassium with little calories from zucchini. The question I wonder though, is that since zucchini contains a lot of water, doesn't the water tend to have a diuretic effect and make some of the potassium be excreted by the kidneys?
if you add 1 teaspoon of potassium chloride into your food daily, then you should be ok. 1 teaspoon of potassium chloride contains about 3000mg of potassium. the other 2000m of potassium you can get from food.
I find that making sure I have sweet veggies/fruit like tomatoes, carrots, sweet potato, banana to each meal makes my meals more enjoyable without the added salt.
Adding potassium chloride is a great idea. But in natural UNREFINED sea salt such as Celtic®sea salt or Baja Gold®sea salt, you get 80 additional trace elements, including magnesium, all of which are needed. I use mostly Baja Gold and then add in some potassium chloride, and a small amount of magnesium chloride, and a small amount of epsom salt (magnesium sulfate) For hydration, I put about a teaspoon of this mix in a quart of water along with about 1/8 teaspoon of McCormick®powdered Umami, this tastes like soup, and it's better than most commercial electrolyte powders. We shouldn't be eating the typical refined table salt, or refined sea salt for that matter. The refining process removes the essential trace elements.
I sometimes buy no salt added soup and mix it with regular soup to get the sodium percentage down. Some soups are "reduced sodium" but that limits my choices.
I've been using No Salt (ingredients listed; Potassium Chloride, Potassium Bitartrate, Adipic Acid, Silicon Dioxide, Mineral Oil and Fumaric Acid.) And to get my Iodine I'm adding a pinch of Maine Coast Wild Atlantic Seaweed Dulse. But I'm not using the Potassium Chloride No Salt to satisfy my taste buds. I lowered my sodium intake years ago. I'm using about a half teaspoon of No Salt to get more Potassium in my Diet and potentially help mitigate any excess sodium I might get from Canned Beans, although I'm in the process of switching to only Dry Beans and cooking them every other day.
Great video! Potassium-containing salt substitutes are a convenient way for dietary requirements. I wouldn't discard sodium completely considering that the hypertensive effects of sodium negate with proper potassium intake. The blood pressure increase in sensitive patients is caused by a sodium-induced homocysteine increase, yet this increase normalized to that of non-sensitive patients with potassium supplementation (Wan Z, 2017). Wan Z et al, Clin Exp Hypertens. 2017; doi: 10.1080/10641963.2017.1334793
What I have heard is 6 gm of NaCl gives you approximately 2.3 gm of Na which is the upper limit of salt intake recommended by AHA. So, one can consume 6 gm of salt (NacL) per day. One meta study also showed that salt (NaCl) intake gives a bell shaped curve where life span is longer at 9-10 gm (bottom part of curve). OTH, 6 gm (lower) and 15 gm (higher) of NaCl per day causes increased mortality. Therefore, AHA recommendation for salt is nod ideal for longevity. Of course, one has to take into account high BP and other serious comorbidities.
1st part absolutely true. second part probably an artifact of some studies that use an unreliable measurement method. been meaning to make a video going over it for a while gotta find the time to finalize... :)
@@NutritionMadeSimple Thank you, Sir! Please tell if higher salt intake is bad if one has lower BP all the time. My BP is always around 105/65. I tend to eat more salt.
Same here , no limits on salt for me too ,and for me ,keto carnivore and IF . Works great and no BP issues .A lot of people that usually eat the so-called high sodium diet are also eating high carbohydrate , sugar and processed foods and they always blame salt and say it is the problem lol I prefer to stick to the proper human diet and it works great. 🤷♂️
I find potassium chloride has a bitter aftertaste that is quite noticeable in some things but not in others. To reduce the aftertaste a little, I created my own mix. I add 20% by weight of potassium citrate, and 20% sodium chloride. That’s baker’s percentage, so I’ll mix 100 grams of potassium chloride, 20 grams of potassium citrate, and 20 grams of sodium chloride. It’s perfect for soups and on fish, and It’s almost indistinguishable from regular salt in my mixed beans recipe. It’s ok on most vegetables, but I don’t recommend it for baking bread. It’s awful in bread, so I stick with sodium chloride, limit my consumption of the bread, and eat lots of whole fruits and vegetables to offset the sodium.
I've had "no salt" (KCl) in my cupboard for ages to make my own electrolyte beverages for sports, but now that I know this I'm going to dilute our NaCl with it and see if my husband and kids notice! I'm going to try 50/50 & see. Also sending my whole family this video 😊 Thanks so much!
Oh, I just realized my KCl isnt iodized!! Not sure if other potassium salts are, but that's definitely something to be aware of! Eat seaweed and supplement iodine as needed, folks!!
@@Tinky1rs was just reading this. We buy our bread from a local bakery so I will ask next time I go in. I supplement with a potassium iodide drop every few days to be on the safe side since I'm breastfeeding, but also considering putting a couple KI drops in our plant milks henceforth. I just need to make sure I titrate to the right concentration for my kids since exceeding iodine RDA would not be good! Thanks for the tip :)
How do you make your electrolyte drink? I normally do half a teaspoon of magnesium and a quarter teaspoon of potassium, a quarter teaspoon of sodium and some flavor
Great video as always - very interesting stuff here. I do think that any discussion about salt should include iodine, given the rising occurrence of thyroid issues as people swap to "more natural" salts that don't have iodine. I'd imagine there are brands of potassium chloride salts that both contain and don't contain iodine and people should choose wisely.
@@wintersonnet I found a Morton brand "Lite Salt" which is a 50/50 blend and contains Iodide. I understand you might not be able to get it but it was on Amazon. Good luck!
@@StudioWestLessons Iodine is a nutrient that many people are deficient in. This concern was greatly improved when we began adding iodine to salt...and now has gotten worse as many people have switched to "more natural" salts that do not contain it. It can be especially important for those who eat little or no dairy, since iodine can be found in those products. Anyways, salt can be a very helpful source of iodine if you need it...so it's not the case that everyone wants iodized salts...but on a population level it would be beneficial overall, from what I understand.
Wow, many thanks for this info! I have high blood pressure and I would like to get it under control without taking meds. I have changed my diet recently but not my salt intake. Interestingly, a friend of ours visited a few weeks back and was a bit shocked at how much salt I was putting into the dinner I was making, but I thought, Huh, it's not salty what I make! Now, I know that we have become used to the salt. Many, many thanks!!
Lowering sodium intake for for older people may be a good idea, but I think it should be pointed out that low sodium is more of a risk factor for death than high sodium. If you work out and sweat a lot be careful of low sodium.
Well , I hardly work out. I have actually heard of people with low sodium in their blood that died after high workout intensity. I think they called it "hydro intoxication". Yea, so I remember this.
I haven't added salt to my food since I started cooking for myself (except for the bread I bake). I find restaurant meals so salty that I rarely go out to eat. There is still plenty of salt in anything processed.
Hi doctor : how about a caveat about people at high risk of high potassium such as people with chronic kidney disease , people taking ACE inhibitors such as lisinopril , ARB such as valsartan or spironolactone etc ?
Have you seen Oryx Desert Salt on shelf in Whole Foods? It is from an underground salt lake in the Kalahari Desert in Southern Africa, from a remote, pristine uninhabitable area. It is a renewable sustainable source, and is free from any pollution or contamination. Still contains vital trace elements and minerals and is not processed or refined. Naturally organic and delicious. Oryx Desert Salt grinders have a ceramic mechanism so is 20x and more refillable and doesn't grind plastic into your food.
Also nice for folks who want to make their own electrolyte drink or supplement, NuSalt might be a new thing in the last 2 years, but it's 100% potassium chloride, add some magnesium of your choice and table salt if you want extra sodium from working out or a vegetarian diet.
Thank you so much for sharing your scientific knowledge. May I ask your opinion on bile salts to be added for people who have has gallbladder removed? Since I have had mine removed I have gained 20 lbs and can’t seem to get my energy back.
You're great at dissecting studies - maybe the best .... but there are a ton of data that dispute to just eat less salt or substitute potassium and every thing will be OK. You are better than the simplification of this video.
Ive been eating Morton lite salt for over year. 50/50 Sodium Chloride and Potassium Chloride. It taste just like 100% sodium chloride to me. My BP is now back in the normal range. I get it at walmart. It's less than $3.
I really like salt, I like it a lot so I put a tablespoon of potassium chloride in a couple ounces of water each morning and drink that like a shot then chase it with water. If you are thirsty drink water it's almost as if we were designed to drink it...
Thanks Gil! I will be passing this and your other video on potassium rich foods on to my father who has high blood pressure. I on the other hand have had low blood pressure readings each time I've gone to the doctors (for unrelated reasons) and this is even after eating and exercising before hand. I've never worried about it cos I haven't been diagnosed with hypotension but I still can't wait to hear your thoughts on the topic.
I use Lo Salt which is 2/3 potassium chloride and this taste the same to me whereas 100% potassium chloride doesn't taste as good with a sort of soapy after-taste. One tip is never to add salt as you're cooking but only add it at the table as you'll end up with less salt for the same taste. I think this could be because it will be on the surface of the food so will hit your taste buds first.
I have "low blood pressure" whenever I see the doctor but I love salty food, I put salt on everything, and love sprinking MSG on bacon. What's wrong with me? Am I deficient in something? Should I be substituting?
Thank you very much for your knowledge you share with us all am so very appreciated. I use a salt called suolo which is 50% less sodium and and as minerals of potassium and magnesium i have only just discovered this salt and i put a a little on my finger and i drink lemon water right after it i feel great but i think you should use plain water with a youch of salt on your tongue do this first thing when you wake up and last thing at night night and also take lemon with a little water before every meal i love sharing with you all but the salt on the tongue with a drink of water will definitely bring your blood pressure down the potassium goes right into your cells and the sodium outside the cells happy healthy bodies everyone lots of love. Godbless you all ❤❤ ❤ xxx
To me and many others pure KCl (potassium salt) tends to taste a bit bitter-salty, as opposed to the pure saltiness of NaCl (normal salt). Not necessarily when sprinkled on top of a finished meal, but when used in actual cooking, especially of foods that tend to have a bitter-ish aftertaste themselves (some veggies, etc.). So I mix it about 1:1:1 with pink himalayan salt and iodised table salt. Nobody can taste the difference if there is less than 50% KCl in the mix.
Take it with a grain of salt, and you’re a mama‘s boy! So phenomenally awesome. I love it and I really like this video and I’m glad you did it thank you so much have an honorable day
I've been using No Salt from Walmart for our only salt for my children's entire lives. This is normal for them. It tastes different, but I prefer it, because I'm used to it, but our bodies can handle a sodium overload for decades. A potassium overload can kill you pretty quickly, and many BP meds, as well as renal dysfunction, can affect potassium levels.
My diet is essentially fruit, a lot of it, roughly 3kg a day for the past year with the addition of veggies salads (lentils/chick peas, beans, tofu with fresh leafy greens, tomatoes etc) with 0 salt and 0 oils/fat. Before that I was essentially fruitarian for 6 years. I train a lot, people tell me I will have salt deficiency. Is that possible with so many fruits and unprocessed whole food salads?
How about you add a potassium rich food (eg, no salt added tomato sauce; mashed potatoes) to a salty food (eg, rollmops; canned sardines)? Does it make it any better healthwise?
The chloride part in the potassium chloride is not entirely uncontroversial. There is a study going on to research the effects of replacing potassium chloride with potassium carbonate or citrate for kidney patients.
I really appreciate all of your videos! However, as a person with hyperkalemic periodic paralysis, switching out salt for potassium chloride would be a bad - probably dangerous - idea. That really stinks, as I was looking forward to the possibility of having a salt substitute (because I seem to take in far more than I should on a consistent basis, as hard as I try).
I use a salt substitute call, _No Salt_ It's readily available in local supermarkets and Walmart. Potassium chloride and Potassium bitartrate (cream of tartar, which is also used in baking)
I went on the Esselstyn diet about 5 years ago and part of that is restricting sodium to the AHA recommended 1,500mg or less per day. Furthermore Esselstyn suggests not using table salt at all, but doing so along with a whole food plant based diet without packaged food can yield sodium levels of 200-300mg per day from just whole plants. As such, my BP dropped quite a bit to the point I didn't require medication for it anymore - continuing on that medication made me lightheaded. I will say giving up salt in food was one of the hardest things for me personally, as I'm much more of a savory food lover than a sweet food lover. As such, I had to deal with food that that tasted extremely bland, and it took me the better part of a year to get used to it. What seemed to do the trick was to add a combination of heat, acid, and umami. So some cayenne pepper for heat, vinegar for acid, and umami I got from tomato paste, and perhaps nutritional yeast (although not sure if that is technically umami or something else). Those combined for me to boost a food's flavor in a similar way that salt does. I have no idea why, but Esselstyn doesn't seem to approve of potassium chloride as a substitute. Maybe he thinks this will keep people "addicted" to salty tasting food and he wants to remove that addiction? I have no idea. It's one of the weird rules that he never backs up with actual science and why I no longer follow his diet, although I still eat a WFBP diet. But since I got used to not having regular salt, or potassium chloride, I no longer need either to increase flavor in the food I eat, so I don't feel a need to add it back in...
