The Mayo Clinic website answers BPS
5 Review this question in its article, "Sodium: Are You Getting Too Much?" Cooking accounts for five percent of your salt intake. Table salt accounts for six percent. The natural salt in food accounts for 12 percent. And a whopping 77 percent comes from processed foods. All too often, harried consumers buy these foods as they rush home from work.
Doctors advise patients with hypertension, diabetes, and chronic kidney disease to lower their salt intake. If you have any of these conditions you may have bought a salt substitute. There are three problems with these faux seasonings.
Salt substitutes have a metallic taste. I have high blood pressure and, in an effort to cut back on salt, tried a substitute. Though I can't remember the name I can remember the awful taste. My scrambled eggs tasted rotten and other foods had a bitter aftertaste, so I threw the product away. You may have had a similar reaction to these products.
Salt substitutes may contain salt. I rarely salt food when I am fixing it, and when I do, I use Salt Sense, which is real iodized salt. Processing makes this product different. Because the salt crystals are larger and fluffier than ordinary table salt, you use 33 percent less when you measure it. Instead of salt I season food with citrus juice, citrus zest, and herbs.
Doctors advise patients with hypertension, diabetes, and chronic kidney disease to lower their salt intake. If you have any of these conditions you may have bought a salt substitute. There are three problems with these faux seasonings.
Salt substitutes have a metallic taste. I have high blood pressure and, in an effort to cut back on salt, tried a substitute. Though I can't remember the name I can remember the awful taste. My scrambled eggs tasted rotten and other foods had a bitter aftertaste, so I threw the product away. You may have had a similar reaction to these products.
Salt substitutes may contain salt. I rarely salt food when I am fixing it, and when I do, I use Salt Sense, which is real iodized salt. Processing makes this product different. Because the salt crystals are larger and fluffier than ordinary table salt, you use 33 percent less when you measure it. Instead of salt I season food with citrus juice, citrus zest, and herbs.
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