146
Cutting Salt, Not Flavor: Salt Substitutes Prove Effective in New Study (scitechdaily.com)
submitted 2 years ago by to c/science@lemmy.world
40 comments fedilink hide all child comments
 

This study sought to assess the effects of a salt substitute (62.5% NaCl, 25% KCl, and 12.5% flavorings) on incidence of hypertension and hypotension among older adults with normal blood pressure.

https://www.sciencedirect.com/science/article/abs/pii/S0735109723082633?via%3Dihub

you are viewing a single comment's thread
view the rest of the comments
[–] 22 points 2 years ago (2 children)

This works because those are also electrolytes that most people are likely to be low in. The human body needs salt and we don't actually have a problem with too much salt these days. Most canned food has gone lite salt and heavy sugar to cover up the lack of salt.

Does the fediverse have any communities for keto or low carb/high protein?

  • permalink
  • fedilink
  • source
  • hideshow 4 child comments
    •
  • [–] 5 points 2 years ago (1 child)

    Sugar is used to cover up excess salt not instead of salt. They are counter flavors that tend to cancel each other.

    Sugar and salt can both extend shelf life as well so increasing both can increases shelf life without changing the flavor much.

    They also both make you thirsty so soda manufacturers tend to increase both in sych to keep the taste about the same but make the soda far less thirst quenching.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 2 child comments
    •
  • [+] -7 points 2 years ago* (last edited 2 years ago) (2 children)

    Salt isn't a flavor, it's a flavor enhancer.

    I respond to every single one of these that pop up because we are still working on corporate backed bad science. Salt is not bad for you, neither is fat. Sugar is always bad for you and the amount of it you need for it to stop food from going bad is almost hilarious. What canned foods use is a combination of things, one of them being the actual canning process, the combination of boiling to kill as much as possible and then vacuum sealing it means that as long as there is no break in the seal the food is good basically til the end of time.

    Y'all motherfuckers need some Alton Brown. Regular table salt does not really have its own flavor or spice, it enhances the flavor of whatever it's combined with, for example when you eat just salt, what you taste is your own saliva and probably your tongue, cheeks, etc.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 4 child comments
    •
  • [–] 8 points 2 years ago (1 child)

    @rdyoung @Hugin
    Which corporations funded the bad salt science you failed to provide any reference to? I can find oodles of peer reviewed science that says excess salt contributes to coronary disease and strokes.

    Which corporations funded the bad fat science you failed to provide any reference to? I can find oodles of peer reviewed science that says excess fat contributes to coronary disease, obesity and cancer.

    Bye bye nonsense and disinformation.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 2 child comments
    •
  • [–] 1 point 2 years ago

    In some individuals, it doesn't affect every person the same. There are people who are completely immune to salt, including in ridiculous amounts.

    Of course the average will still show an increase in blood pressure, but it's like a percentage was affected by salt and another group was not, it's a bimodal distribution

  • permalink
  • fedilink
  • source
  • parent
  • [–] 1 point 2 years ago

    Salty sweet sour bitter umami. Those are the 5 flavors. Everything else is smell.

    As far as salt being bad for you the poison is in the dosage. To little is bad and so is to much.

  • permalink
  • fedilink
  • source
  • parent