To get a double dose of health benefits at the dinner table, fill your salt shaker with salt substitutes that contain potassium chloride instead of sodium chloride (table salt).
“These products reduce our intake of sodium [too high for most Americans] and they increase our intake of potassium [too low for almost all of us], says Harvard professor and nutrition researcher Dr. Walter Willett who is also a member of the Post Editorial Advisory Board. Switching to salt substitutes “will help nudge our blood pressure downward and decrease our risk of cardiovascular disease,” he says.
The exception to this rule is people with kidney problems or diagnosed kidney disease. Patients with kidney failure, for example, don’t excrete potassium normally and should consult their physician before using these products, Willett adds.
Potassium chloride has a metallic taste, so do some experimenting before you serve foods with salt substitutes to determine just how much salt can be replaced in a recipe.