If You Just Can’t Fathom Going No Salt, Why Not Try LoSalt?



***This is a sponsored post. I received a sample of LoSalt for the purpose of review. Now that we’ve got that out of the way…***

Chances are you or someone you know well has been told at one time or another to watch your/their sodium intake. Sometimes it’s because of high blood pressure, other times because of swelling due to water retention, and then there’s just your general health to be considered. But salt is not only something we need in certain amounts but it’s in an awful lot of things we eat. Especially if what we eat is highly processed–salt is an excellent preservative.

Chemically, table salt is sodium chloride, and the sodium is what gets many into trouble. There are other types of salts, though, and LoSalt–a salt substitute launched in the UK in 1984–using a combination of 1/3 sodium chloride and 2/3 potassium chloride. Now, potassium is another one of those minerals our bodies need, but it’s not something you want to load up on either. Still, if your doctor is concerned about your blood pressure, LoSalt might be a good option if you just crave that salt-enhanced flavor in your food.

The might comes in when you look at the rest of the picture. Folks with any sort of kidney issues should be careful with potassium intake, as it may be harder for your body to process the potassium, leading to other health problems just as serious as the ones you might try to avoid by using a salt-substitute in the first place. Also, talk to your doctor or dietitian about these sorts of changes, or ask your pharmacist if there’s a chance extra potassium could interfere with any other meds you’re taking.

As always, be safe and do your own research with credible sources.

Todd and I had no qualms about trying out the sample of LoSalt we received last month, using it in place of table salt on occasion. The flavor-enhancing properties seemed just the same as your average iodized table salt and there was nothing unpleasant about it’s texture and no aftertaste like you get with sugar substitutes. Still, we do prefer Kosher salt for cooking, and seldom have a need for table salt after the fact, so it’s not become our go-to seasoning just yet.

Of course, if you’re still worried about your salt intake of whatever stripe, there are other ways to enhance the flavor of your food. Experimenting with fresh and dried herbs can add flavor without salt and a bit of lemon juice can boost the flavor of a soup or steamed vegetables.

However you choose to add flavor to your meals, always remember moderation in everything… even moderation.