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A salt substitute. A salt substitute, also known as low-sodium salt, is a low-sodium alternative to edible salt (table salt) marketed to reduce the risk of high blood pressure and cardiovascular disease associated with a high intake of sodium chloride [1] while maintaining a similar taste.
Nine out of 10 Americans need to lower their sodium intake, and many more want to eat less prepared foods, so it's clear that eating healthy is a number-one priority for many people and is more ...
The goal of a salt substitute is to replace the concerning component of salt (sodium) with another mineral so that it still looks and tastes like salt but can offer a way to reduce risk and cut ...
Socks, buttons, and significant others: many things in life are (thankfully) replaceable. And as it turns out, the same can be true in the world of cooking, especially with high-sodium ingredients.
Low– or no–sodium products, and corresponding versions of products otherwise high in sodium, can be found in stores as well as online. Salt substitutes such as potassium chloride may be used to provide a similar taste to salt while reducing sodium intake, and flavor additives such as monosodium glutamate can help reduce sodium intake by ...
On a consumer level, salt substitutes, which usually substitute a portion of sodium chloride content with potassium chloride, can be used to increase the potassium to sodium consumption ratio. [40] This change has been shown to blunt the effects of excess salt intake on hypertension and cardiovascular disease.
Opting for low-sodium foods, defined as 140 mg of sodium or less per serving, can help keep your salt intake at bay. Even choosing items labeled "reduced sodium" or "no salt added" can make a ...
A low sodium diet reduces the intake of sodium by the careful selection of food. The use of a salt substitute can provide a taste offsetting the perceived blandness of low-salt food; potassium chloride is widely used for this purpose.
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