The effect of other salts, including mineral salts, on health
Any form of salt, that is sodium and chloride, is going to make the blood pressure more difficult to control. Do not be deceived into thinking that sea salt, rock salt, garlic salt are any different from common salt just because they are more expensive.
Potassium salt
However, potassium salts have been shown to have the opposite effect to sodium salts and may have a beneficial effect on blood pressure. Pure potassium salt substitutes that contain mainly potassium chloride, have been shown to be quite effective in lowering blood pressure. This can be used very sparingly and some people feel that it does replace their need for salt. However, some people find these salts distasteful and do not like using them.
Mixtures of sodium and potassium chloride are now available e.g. Lo Salt, Pan Salt which are more acceptable. There are several mineral salts available in the UK, the most widely used one is LoSalt which contains approximately 70% potassium chloride and 30% sodium chloride. If you have kidney disease or diabetes, you should not use a mineral salt without first seeking medical advice .
Allow time to adjust to new foods
These changes to the diet are initially difficult as the food, particularly if large amounts of salt are usually added to your food, will taste bland. You need to persist for at least two or three weeks, before you become accustomed to the new taste. During this time the salt taste receptors in the mouth become much more sensitive to salt and after two or three weeks, you will detect a salty taste in anything which you previosly ate. Indeed, you will find that if you use fresh ingredients, you can now taste the natural foods. Once the salt taste receptors have adjusted, you will find that high salt foods will taste unpleasant. Exactly the same applies to fatty foods.
Taste-test study
A study from Ireleand demonstrated that lasagne produced with reduced salt levels and salt substitutes scored higher for taste than the ‘normal’ salt version. The lower salt lasagne had nearly 30% less salt than the normal lasagne, without affecting the overall taste and saltiness of the finished product
Click here for the study in the Journal of Foodservice