I do wish you had included a volumetric comparison: if a recipe calls for a teaspoon of diamond crystal kosher salt, how much LoSalt is equivalent? Anybody know? Otherwise, a great video (and yes, talk to your doctor, and pray they know a thing or two! see MD and evidence-based medicine professor Aaron Carroll's (2018) Bad Food Bible, chapter 4, for a good overview of what is known about the relationships between sodium, hypertension, and all-cause mortality: "people with hypertension could harm themselves more by eating too little salt than by having too much." [don't take this quote out of context, please!!! - see the book: too much is bad; too little is maybe even worse; aim for a middle ground!!!] . Case in point: my 82-yr old mother, hypertensive and on bp meds put herself in episodes of severe hypotension (very low blood pressure, to the point of generalized weakness and near-fainting): doctor advised no more LoSalt, which seem to have stopped such episodes.
I just weight them for you. 1 tsp of Diamond Crystal Kosher salt is 2.9g. 1 tsp of LoSalt is 5.7g. If you are measuring by volume, use about half the amount of LoSalt. 1 tsp DCK = 1/2 LoSalt (roughly).
@@helenrennie people with kidney problems, hypertension diabettes should avoid salt. People who work out hard and use the jazzcuzi, sauna, steam room need some sodium especially if they drink a lot of water too. Construction workers who work in the hot summer with the temperature over 90 degrees may need some added sodium/salt especially if they drink a lot of water (1 gallon or more a day)!
@@aaronsilver-pell411 your body needs both sodium and chloride to function, for a neural impulse to propogate from one place to another you need both sodium and potassium, if you don't absorb enough of these ions you would get cramps easily. Of course as the original comment said, both too little or too much is bad for you, but if you take in too much, within a reasonable amount, your body has a way to deal with it( by excreting it in urine and sweats) but if you don't have enough sodium or any ions for that matter there is no way your body can fix it.
My brother cooked for our mom during her final year and became a master chef of low sodium cooking. He learned to use yeast additives to offset the lack of sodium chloride's flavor enhancement. He also used MSG judiciously to boost flavor since it is lower in sodium.
"I was totally wrong." Some of the most wonderful words one can ever hear from a teacher, or anyone else for that matter. It means that they have open and active minds and are more committed to the truth than they are to their own egos. Well done! I have loved your videos for some time but now you go to the top of my list of cooking teachers.
#realcomment Ack! I am SO glad you and Cross Ocean added these comments, as it excludes me from "experiments" Thanks as always Helen, great video, you're building a nice community here too!
thank you for this warning! I take candesartan for chronic migraines (even though I already have chronic hypotension) and I have to eat a significant amount of salt (NaCl) in my diet to keep my blood pressure normal. If I tried this product I would probably get sick haha
Absolutely fascinating! Both my uncle and aunt have been salt/sodium deficient and because it leads to confusion, various people thought they were suddenly senile!
Amazing! Thank you for your experiments and research into using potassium chloride as a salt substitute in cooking, and thank you for the important disclaimer you added at 8:09 about associated risks for certain health conditions. I am so surprised that Food Lab did not cover this-- I double checked my copy and you're right-- it's not there! I learn something new from your channel each time I tune in!
Years ago, I was diagnosed with high blood pressure. I immediately went on a low salt diet which meant I had to cook almost everything from scratch. For 3 years, I really missed salt and could not find any flavor combination that satisfied me. I broke down and started using potassium chloride and never looked back. I checked with my doctor and he even encouraged it. My daughter can taste a slight bitterness but I can't. I still cook from scratch because I prefer it that way.
About 15 years ago, I went looking for a salt substitute and I found Potassium Chloride in a product called Also Salt. I don't believe it was mixed though, it was just the (KCl) so it did had an odd taste on some foods. The funny thing I remember most was, I couldn't buy it in a 'sample' size. I had to order a box of six shakers... there was so much of it we couldn't use it all in years... I think we still have it floating around in our pantry storage. Lo Salt sounds like a better product though, so I will have to try that one.
I notice this metallic taste with table salt that has added Iodine. Seeing as LoSalt uses table salt that has added Iodine I wonder if this is where the metallic taste comes from? I had high blood pressure, converted to Celtic salt and removed all processed foods from my diet and now my blood pressure is normal. I truly think removing processed food is the key, more-so than changing to a different or substitute salt product. Just my uneducated opinion, YMMV.
@@helenrennie You seem to have purchased the no iodine version. Good to know the Iodine isn't the cause of the metallic taste then. From the LoSalt web page FAQ: In the UK and most other countries, only the Original LoSalt is available (The LoSalt with the blue and white packaging). This has NO iodine in it. In the Middle Eastern, Bulgarian and African markets, LoSalt is only available in an iodised form. This has yellow and white packaging. However, in the USA and Netherlands, both iodised and original non-iodised salts are available.
Wether iodine is added to salt is often related to the local water supply, if the water is short of iodine they would usually add iodine to the salt. For example where I live (Taiwan) used to require all salt sold for food to add iodine to it as our water lacks iodine
No, it’s a baaad example. She did not mention multiple medical conditions and people on certain meds that absolutely must NOT take this stuff. It’s a killer for them. Plus taste is horrible
Potassium chloride definitely doesn't taste as good as sodium chloride. It is as salty, but it has a weird metallic/bitter taste. I use a lot of it in my cooking, but i can definitely tell the difference. I eat it for health reasons, not for taste. You will notice the taste difference more abruptly if you try pure potassium chloride rather than stuff like lo salt which is a mixture with sodium chloride.
#realcomment I so deeply appreciate that there's somebody tackling cooking with a more scientific mind. It is, after all, just applied chemistry. Tasty, tasty chemistry. Thank you so much Helen for continuing to provide these thought-provoking and informative videos.
Thank you! I've been using Lo Salt for many years, but this is very helpful for determining when and how to use it. I like the idea of adding the Potassium Chloride to balance out the Sodium Chloride for my high blood pressure
MgCl. Magnesium ftw, given our farming practices make it so that our food is depleted of Mg. It has similar importance to Calcium, not just for bones but brain and mental health
Helen, I respect someone who can take full responsibility for being wrong. I am restricting my sodium, so did a lot of research on the 'net to find a substitute that gave me the salty taste and was palatable. I settled on potassium chloride and have been using it for a year. I too, heard the thing about it being bitter. I have not tasted the bitter. I use straight potassium chloride , with no sodium added. The product is No Salt and I find it on the shelf at WalMart. Regards, Clark
I agree with your assessment of potassium chloride's flavor. On its own, it's a little metallic. I haven't yet tried the sodium/potassium blend yet, but I think I'll give it a try. Incidentally, my research indicates that, with enough whole food plants in our diet, we don't need any added salt. We LIKE it, but we don't need it.
Yes. Metallic is what I remember when my mom went on a sodium free kick back in the '80s. That's why I never use it. Also, I don't like using anything that I should have to have a discussion with a doctor about. But then again, I generally try to avoid doctors. Lol
Decades ago, potassium chloride began being touted as a salt substitute for people needing to restrict their sodium intake and it was easy to find in grocery stores. I have not seen it lately, but my grocery store is pretty bad. As always, an excellent video!
Unfortunately not everyone should use a sodium-replacement salt. If you have kidney disease, or are taking certain blood pressure medications, a large increase in potassium could be harmful. Please check with your doctor before using a sodium-replacement salt.
One of my great-aunts was put on a low-sodium diet and she very quickly ended up with hyponatremia. She was totally disoriented and had Alzheimer-like symptoms. After a week on salt, she was back to normal. My uncle exchanged table salt for potassium chloride and slowly ended up with hyperkalemia, which a routine exam luckily caught. He was actually in grave danger. Another of my great-aunts ate copious amounts of ham and never backed off the sodium, and she died at 101 after only 4 day of decline. So little is really known about all sorts of medical recommendations, especially salt, in part because there has been surprisingly little research, and in part because genetic profiles are not understood well enough to be included in the analysis.
The bitterness is countered by Thaumatin. It is an additive in low salt. And sodium deficiency isn't a problem when you are healthy. Even if you never add salt yourself you get enough sodium. Basically sodium deficiency (only) occurs as a side effect of medication or illness that influence your kidneys.
If the taste of Sodium Chloride and Potassium Chloride are similar, it must be the Chloride that is providing the taste. That means that you need to use 25% more Potassium Chloride to get the same amount of Chloride - because Potassium is a slightly heavier element. And given the proportions in LoSalt, you need one-sixth more of LoSalt than ordinary salt.
Endurance athletes need to supplement their electrolytes as a rule. For Cl, Mg and Na this is simple enough (supplement tabs). Unfortunately, K is the one that the effective dose is dangerously close to the dangerous dose. The solution is KCl as a salt substitute. I have a pretty decent idea where and where I can't use it, but I don't find that I need to use NaCl with it. I sprinkle it in my water when I'm out on a ride and make a point of using it when I get home. I would suggest that it's use alone actually gives a saltier flavor. But, for me, this is good, because I'm very aware of when I'm getting my intake and when I'm not. I have also found that MSG is helpful. I find that I can use roughly half the amount of MSG as I would NaCl and get the same or better flavor. This also cuts the amount of Na consumption. As a result my blood pressure is reliably 105/52ish (yes, I'm aware this is on the cusp of the danger zone for "pulse pressure" but that doesn't pertain to endurance athletes). I would like to think that my use of both of these tricks is helping those I'm cooking for as well.
What I'm currently doing with my broccoli is lightly sprinkling Knorr Aromat seasoning on it after I cook it and then tossing it slightly to get it evenly coated. It's got monosodium glutamate in it (shock, horror, lol, it's safe) i.e. umami which blocks the natural bitterness of the broccoli. It's still sodium, but sprinkling it on at the end uses much less, and the umami makes the broccoli just all round nicer than just salting the water. FYI apparently monopotassium glutamate is also umami, but it has much the same metallic bitterness that potassium chloride has. That's why everyone uses MSG. Aromat is an optimised mixture of salt and MSG, too much MSG tastes off.
@@BooBaddyBig the lack of inosinic acid and/or glycine is something I'm still trying to figure out how to solve. I mainly use my own mix for seasoning chicken, which is naturally rich in inosinic acid, so then it doesn't pose a problem. still figuring out if there are synthetic/pure sources for E631 on the market
I couldn't find potash salt for sale in local supermarkets. I wonder if it might not be allowed in Europe. Pharmacies charge through the nose for simple salt supplements. One reason to back off salt for me is to protect the cooking vessel where I store and reheat food. This alternative salt contains about the same amount of the nasty chloride-.
I knew about potassium chloride through a Dutch food professor (Martijn Katan em.). I bought it, didn’t do any scientific experiments, but to me it tastes a bit less salty (I am a vegetarian, so maybe that influences my experience). Apart from that: the cheapest potassium chloride is ten times more expensive than the cheapest sodium chloride. Because of the high price I use it not as much as I would otherwise. For cooking potatoes, yes. For making a brine, no, way to expensive.
#realcomment This is the first video that talks in depth at all about KCl. Glad you made it, thank you! Also, your Bitterness hypothesis makes a lot of sense biochemically and piqued my interest. I’m going to go dive into some scientific literature to see what else could be going on!
#realcomment Great Video! I control the amount of salt I eat by limiting (eliminating, in most cases) its use while the food is cooking, but just before eating, I apply an excellent quality Finishing Salt (like Maldon -- not some of the junk salt that is labeled as "Quality"). That way, I can enjoy its exquisite Taste benefits without the worry of too much salt in my diet. Thank you!
I don’t know if you’ll ever read this but I want to give you a very sincere thank you. I recently bought potassium chloride as a salt substitute. I wasn’t able to find any hard data anywhere. Thank you so very much
Morton's sells a 1:1 NaCl to KCl which can be used to safely ferment vegetables as the same amount of NaCL! I also find adding MSG to the lite salt helps round out anything that tastes a little "off" but maybe I've gotten used to it
I don't add ANY salt to broccoli! To me, it tastes sweet. I also don't add salt to asparagus or green beans, so maybe I am odd. ADD: I do add salt to asparagus when I roast it.
My earliest experience with potassium chloride is when I "oversalt" something the metalic taste is more prominent. Perhaps those using the potassium chloride thought you needed to use more of it than sodium chloride so they would overuse it.
Great video. So only for Green vegetables bitterness comes if Pottassium chloride is added. In that case for all Non vegetarian foods and Root vegetable foods ( like potato), we can use Potassium chloride with sodium chloride is it not. Also for green vegetables, to deal tgat bitter taste, can we add a little sugar to counter that bitter taste? Pl reply. Thanks n regards
I remember reading it is more about the sodium-potassium ratio. Would you recommend adding more lo-salt than regular salt to take care of the bitterness from vegetables?
Just found your channel. I feel SO lucky! Thank you for the amazing content I've already seen. I will letting everyone know. Keep up the great work. In times like these, your channel is just what I (and so many others) need. Thanks again.
Thank you so much for this video. Would appreciate your comments on baking with a low salt substitute or using less salt. My husband was just diagnosed with heart disease and I am lost at the moment trying to figure how to feed him without losing the joy of flavorful eating.
I am guessing you can just use the lo-salt in baking substituting it for table salt 1:1. if a baking recipe calls for Kosher salt, use have as much by volume (1 tsp Kosher salt = 1/2 tsp lo-salt)
So interesting! I have always felt I am a super taster. VERY sensitive to bitter! And oddly, My friends look at me like I have two heads when I tell them.... “ewwwww, this chicken has been refrigerated before being served”. I cannot stand the taste of chicken after it has been refrigerated. They don’t seem to be able to tell the difference! Amazes me! Lol.
This is fascinating! First, that you admitted to being wrong - where does that happen anymore? Then, explaining your research and findings so carefully. And then emphasizing the need to discuss this with your doctor if you have health issues, which my husband does. I'm sold! Subscribed and excited to learn more from you! Thank you! (Wish I lived near Boston. Might have to vacation there someday to take a class.)
it may of been noticed more because mushrooms already have high potassium and broccoli as a medium amount of potassium, so the potassium may of be out swaying the sodium,
Hi Helen - this is valuable information, thank you. As for your experience with broccoli, I like to quickly toss my broccoli in melted butter and lemon zest. I wonder if lemon zest, or perhaps orange zest, might counteract the bitterness you perceived in your broccoli test dish?
I don't consume a huge amount of salt because of high blood pressure and I am fine with that. But I do miss it in stocks and soups. I think I will try a combination of LoSalt and sodium chloride to boost flavor without the large amount of sodium these foods seem to need.
It’s called no salt. Which is good, taste like salt. Recommended intake of potassium is 4700mg a day, salt is around 1000mg a day. Most of us have the intake of these reversed.
According to my renal specialist, 200 mg of sodium is acceptable. I try for 1500 mg, but that is really hard! Most days I manage, but I miss bratwurst, sauerkraut, and many other foods. Mostly, I miss salt and read labels so carefully that grocery shopping has become a long term ordeal.☹️☹️
Low sodium salt is low sodium instead of all potassium not just for flavor as implied by Cook's Illustrated, but potassium chloride by itself can be pretty dangerous, but is ok when combined with sodium chloride. Potassium is pretty good for you, but by itself can throw off electrolyte balance quickly.
So, I can easily taste bitterness. Bitterness used to be the way in which animals knew something isn't safe to eat. But, humans gained the ability to eat foods that create some bitterness and I forget the details about this. In the case of broccoli I almost prefer it without salt because of that flavor that's inherent to broccoli. I have come to like that taste. Consequently I can put a little in a bowl with a little bit of water, throw in the microwave and heat for a couple minutes and presto instant cooked broccoli. No, it's not as good as sauteed broccoli, but I still find it enjoyable and when I don't feel like cooking it's a simple thing to do.
I was wondering about Monosodium Glutamate (MSG). I know it not really a salt substitute and it is shunned in the U.S. but I have been reading up on it and purchased some from the Asiana Market. I have read many rave reviews about it and want to know how you feel about it. Do you ever cook with it?
MSG is about as safe to use as salt. I highly recommend it, it can do wonders with enhancing the flavor of foods, especially vegan dishes. It's good in just about anything savory, but I particularly like to use it in meals where the main protein is something like beans or tofu. Very rarely, some people have a reaction to it, but if you've eat any kind of snack food like cheetos, doritos, funions, etc. or even tomato sauces without a reaction, then you'll be fine
My first thought when you mentioned broccoli and mushrooms: Both of these foods are naturally high in potassium. Perhaps adding potassium to them is making the potassium higher than what we would like to taste..??
It is said that if we take too much KCl will stop heart beating! Is this something to be concerned? I meant NaCl could do harm to our body too but I take it everyday. I don't think I want to overdose NaCl since it is too salty.
Hi Helen! From what country are you? I am just curious where can I get Losalt for my husband who has recently been diagnosed with hypertension. Thank you- Rachel, Philippines
Potassium is naturally a little radioactive, as a natural essential element in our biochemistry, it contributes over half the radioactivity emitted within the human body. As a beta particle emitter, it also has a secondary radioactive potential, when beta particles collide with atoms, they emit secondary radiation, a form of gamma ray called Bremsstrahlung. In reality, this is not associated with any risk, even the most long-lived people have internal potassium radioactivity in their bodies throughout their lives. Not only humans, but all living things, especially plants, which can live for thousands of years. There is a little evidence that natural radioactivity actually destroys cancers (as well as being the cause of some cancers), and specific radioactive treatments are used to destroy tumours that cannot be surgically removed.
New subscriber, loving your channel! Would you provide a snapshot of the cover of the version of Cook's Illustrated, or otherwise narrow down the version you've referenced - there's a lot of different Cook's Illustrated cookbooks! :)
It wasn't a book. It was their online publication. I am not sure if this is behind a pay wall, but here is the link www.cooksillustrated.com/how_tos/5826-salt-substitutes
Hey, Helen! Could you take a look at the famous 'The salt fix' book? An insight of a very reasonable and down to earth influencer like you would help us a lot.
Helen, I like your lessons and the short and sweet ways you present them, and I have subscribed to your channel. But, on this subject about potassium chloride, I would advise to "take it with some (real) salt ". Chemistry balance in the body is not something we should casually play around with just considering taste alone. Potassium /Sodium balance or substitution should come from analysis and advice of a knowledgeable medical doctor specific to the individual.
You should try going salt-free. That is no salt added to anything you eat. I had to. My dad developed kidney failure so part of his treatment was diet. Boy, it's a restricted diet. But we did it. One day salt next none. You miss it but soon I would say a week not so much. Had to include more herbs and spices. Plus raw vegetables yummy without salt. Soon you can taste natural salty favours. For example eggs are salty. We eat too much salt anyway
I have never used salt or pepper on any food, i simply can't taste the différance, except you drop the salt shaker. Potatoes with or without salt tastes equally, stake with or without salt and pepper, no différance! I may be the opposite of a super-taster. :-)
Try "Benson's Table Tasty" salt substitute. It is the best one I've ever tried, and it has no potassium chloride. Check out the reviews on Amazon if you get a chance. You can't get it in the supermarket though, only online. Also, it's a bit pricey, but well worth it.. 🤗
Absolutely! My son is in liver failure; he can have only very minimal sodium. I knew about KCl but unfortunately Potassium is also tricky with liver failure, particularly if kidneys are also involved. So I finally found Benson's Table Tasty, and I've kept him supplied with that in the nursing home, for about 3 years now. He loves it! Yeah, it's really pricey. But I haven't found any other non-K salt sub. The taste isn't exactly like NaCl, but it also includes some other tasty spices (not hot ones) that make it quite satisfying as a substitute.
#realcomment ; Sorry, Helen, but potassium CAN BE very dangerous for heart patients, diabetics, people with chronic kidney disease and many seniors. There are some people who require extra potassium recommended by their physician. But potassium is a natural mineral found in nearly most fruits and vegetables including herbs. Because potassium is found in nearly everything, it makes it extremely difficult for people who have potassium restricted diets. Potassium is being used by SOME food producers in the FERTILIZERS of fresh produce, further complicating things for people who are trying to eat "freshly" prepared produce. Potassium is also added to many prepared foods, snacks and baked items. I really enjoy and appreciate your channel. I must restrict, sodium, potassium, phosporus and protein. This can boring if I allow it to be, so I enjoy learning new creative ways to make healthy foods more interesting. Your video about vegan butter is really intriguing, and your video about shallot oil and scallion oil is really creative! I made some crispy shallots yesterday and saved the oil to braise some fish, but never considered salad dressing ! I loved your tutorials about celeriac and butternut squash ! Your recipes don't require salt, or butter or tons of cheese to be delicious ! Many people on restricted diets get frustrated and wind up going in and out of the hospital because they cannot stick to their regime. Tons of recipes out there, too many ingredients, too much time, you prove it doesn't have to be a chore. That is why recipes like yours make a huge difference in people's lives. So thank you so very much for your easy, creative, and delicious treasure chest !
I do wish you had included a volumetric comparison: if a recipe calls for a teaspoon of diamond crystal kosher salt, how much LoSalt is equivalent? Anybody know? Otherwise, a great video (and yes, talk to your doctor, and pray they know a thing or two! see MD and evidence-based medicine professor Aaron Carroll's (2018) Bad Food Bible, chapter 4, for a good overview of what is known about the relationships between sodium, hypertension, and all-cause mortality: "people with hypertension could harm themselves more by eating too little salt than by having too much." [don't take this quote out of context, please!!! - see the book: too much is bad; too little is maybe even worse; aim for a middle ground!!!] . Case in point: my 82-yr old mother, hypertensive and on bp meds put herself in episodes of severe hypotension (very low blood pressure, to the point of generalized weakness and near-fainting): doctor advised no more LoSalt, which seem to have stopped such episodes.
I just weight them for you. 1 tsp of Diamond Crystal Kosher salt is 2.9g. 1 tsp of LoSalt is 5.7g. If you are measuring by volume, use about half the amount of LoSalt. 1 tsp DCK = 1/2 LoSalt (roughly).
@@helenrennie When I don't use salt and I can taste the real quality of the food!
@@helenrennie people with kidney problems, hypertension diabettes should avoid salt. People who work out hard and use the jazzcuzi, sauna, steam room need some sodium especially if they drink a lot of water too. Construction workers who work in the hot summer with the temperature over 90 degrees may need some added sodium/salt especially if they drink a lot of water (1 gallon or more a day)!
true, but is it the sodium or the chloride that the body needs? my bet is on the chloride.
@@aaronsilver-pell411 your body needs both sodium and chloride to function, for a neural impulse to propogate from one place to another you need both sodium and potassium, if you don't absorb enough of these ions you would get cramps easily. Of course as the original comment said, both too little or too much is bad for you, but if you take in too much, within a reasonable amount, your body has a way to deal with it( by excreting it in urine and sweats) but if you don't have enough sodium or any ions for that matter there is no way your body can fix it.
My brother cooked for our mom during her final year and became a master chef of low sodium cooking. He learned to use yeast additives to offset the lack of sodium chloride's flavor enhancement. He also used MSG judiciously to boost flavor since it is lower in sodium.
The fact that Helen can admit she's wrong and even make an entire video about it just shows what a wise person she is. Been watching for a while !
"I was totally wrong." Some of the most wonderful words one can ever hear from a teacher, or anyone else for that matter. It means that they have open and active minds and are more committed to the truth than they are to their own egos. Well done! I have loved your videos for some time but now you go to the top of my list of cooking teachers.
People taking certain medications should avoid this sort of KCl product: angiotensin converting enzyme inhibitors (lisinopril, enalapril, benazapril, etc), angiotensin receptor blockers (losartan, valsartan, irbesartan, candesartan, etc), spironolactone, eplerenone, prescription potassium chloride, etc.
#realcomment Ack! I am SO glad you and Cross Ocean added these comments, as it excludes me from "experiments" Thanks as always Helen, great video, you're building a nice community here too!
100%correct!!! Thank you! Also people with kidney disease must not take
So, best to always consult your doctor first.
thank you for this warning! I take candesartan for chronic migraines (even though I already have chronic hypotension) and I have to eat a significant amount of salt (NaCl) in my diet to keep my blood pressure normal. If I tried this product I would probably get sick haha
You are one of the clearest communicators I have ever seen! And I spend hours listening to smart speakers. Bravo!!
It's always awesome to see people learning. Also love seeing that you looked at other sources! Subscribed
Absolutely fascinating! Both my uncle and aunt have been salt/sodium deficient and because it leads to confusion, various people thought they were suddenly senile!
Amazing! Thank you for your experiments and research into using potassium chloride as a salt substitute in cooking, and thank you for the important disclaimer you added at 8:09 about associated risks for certain health conditions. I am so surprised that Food Lab did not cover this-- I double checked my copy and you're right-- it's not there! I learn something new from your channel each time I tune in!
She had done no research. Potassium chloride had been sold in grocery stores for years! I saw them in 2004
Years ago, I was diagnosed with high blood pressure. I immediately went on a low salt diet which meant I had to cook almost everything from scratch. For 3 years, I really missed salt and could not find any flavor combination that satisfied me. I broke down and started using potassium chloride and never looked back. I checked with my doctor and he even encouraged it. My daughter can taste a slight bitterness but I can't. I still cook from scratch because I prefer it that way.
I love this channel so much, even the comments are a step above regular youtube.
About 15 years ago, I went looking for a salt substitute and I found Potassium Chloride in a product called Also Salt. I don't believe it was mixed though, it was just the (KCl) so it did had an odd taste on some foods. The funny thing I remember most was, I couldn't buy it in a 'sample' size. I had to order a box of six shakers... there was so much of it we couldn't use it all in years... I think we still have it floating around in our pantry storage. Lo Salt sounds like a better product though, so I will have to try that one.
I notice this metallic taste with table salt that has added Iodine. Seeing as LoSalt uses table salt that has added Iodine I wonder if this is where the metallic taste comes from? I had high blood pressure, converted to Celtic salt and removed all processed foods from my diet and now my blood pressure is normal. I truly think removing processed food is the key, more-so than changing to a different or substitute salt product. Just my uneducated opinion, YMMV.
Just checked LoSalt ingredients -- no iodine. I agree with you about the metalic taste iodine gives table salt.
@@helenrennie You seem to have purchased the no iodine version. Good to know the Iodine isn't the cause of the metallic taste then. From the LoSalt web page FAQ: In the UK and most other countries, only the Original LoSalt is available (The LoSalt with the blue and white packaging). This has NO iodine in it. In the Middle Eastern, Bulgarian and African markets, LoSalt is only available in an iodised form. This has yellow and white packaging. However, in the USA and Netherlands, both iodised and original non-iodised salts are available.
The bodies needs iodine tho
Wether iodine is added to salt is often related to the local water supply, if the water is short of iodine they would usually add iodine to the salt. For example where I live (Taiwan) used to require all salt sold for food to add iodine to it as our water lacks iodine
Greatly appreciative your complete and exploratory videos, and this is a good example.
No, it’s a baaad example. She did not mention multiple medical conditions and people on certain meds that absolutely must NOT take this stuff. It’s a killer for them.
Plus taste is horrible
Potassium chloride definitely doesn't taste as good as sodium chloride. It is as salty, but it has a weird metallic/bitter taste. I use a lot of it in my cooking, but i can definitely tell the difference. I eat it for health reasons, not for taste.
You will notice the taste difference more abruptly if you try pure potassium chloride rather than stuff like lo salt which is a mixture with sodium chloride.
#realcomment I so deeply appreciate that there's somebody tackling cooking with a more scientific mind. It is, after all, just applied chemistry. Tasty, tasty chemistry. Thank you so much Helen for continuing to provide these thought-provoking and informative videos.
Thank you! I've been using Lo Salt for many years, but this is very helpful for determining when and how to use it. I like the idea of adding the Potassium Chloride to balance out the Sodium Chloride for my high blood pressure
I experience stomach ulcers if I use too high a concentration of potassium chloride. I think it is important to dilute it.
Love your experiments, Helen! I'll give it a try.
I've tried Potassium Cloride and found it bitter Perhaps a blend would taste better Thanks for the info and research 🤓
The only salt I use on my broccoli is what's in the butter that I use on it with fresh squeezed lemon juice
MgCl. Magnesium ftw, given our farming practices make it so that our food is depleted of Mg. It has similar importance to Calcium, not just for bones but brain and mental health
Helen, I respect someone who can take full responsibility for being wrong.
I am restricting my sodium, so did a lot of research on the 'net to find a substitute that
gave me the salty taste and was palatable. I settled on potassium chloride and have been
using it for a year. I too, heard the thing about it being bitter. I have not tasted the bitter.
I use straight potassium chloride , with no sodium added.
The product is No Salt and I find it on the shelf at WalMart.
Regards,
Clark
I have used No Salt (which is getting harder to find) for several years. I also take Valsartan 320 my. daily and have no problems
I agree with your assessment of potassium chloride's flavor. On its own, it's a little metallic. I haven't yet tried the sodium/potassium blend yet, but I think I'll give it a try. Incidentally, my research indicates that, with enough whole food plants in our diet, we don't need any added salt. We LIKE it, but we don't need it.
Yes. Metallic is what I remember when my mom went on a sodium free kick back in the '80s. That's why I never use it. Also, I don't like using anything that I should have to have a discussion with a doctor about. But then again, I generally try to avoid doctors. Lol
Decades ago, potassium chloride began being touted as a salt substitute for people needing to restrict their sodium intake and it was easy to find in grocery stores. I have not seen it lately, but my grocery store is pretty bad. As always, an excellent video!
That is because it's easy to overdose on potassium
you can its called "no salt" is pure potasium salt.. 1/4 tspoon = 690 mg of potasium chloride
BTW, 👍👍👍 , for your integrity and information! A rare gem on TH-cam.
Unfortunately not everyone should use a sodium-replacement salt. If you have kidney disease, or are taking certain blood pressure medications, a large increase in potassium could be harmful. Please check with your doctor before using a sodium-replacement salt.
One of my great-aunts was put on a low-sodium diet and she very quickly ended up with hyponatremia. She was totally disoriented and had Alzheimer-like symptoms. After a week on salt, she was back to normal. My uncle exchanged table salt for potassium chloride and slowly ended up with hyperkalemia, which a routine exam luckily caught. He was actually in grave danger. Another of my great-aunts ate copious amounts of ham and never backed off the sodium, and she died at 101 after only 4 day of decline. So little is really known about all sorts of medical recommendations, especially salt, in part because there has been surprisingly little research, and in part because genetic profiles are not understood well enough to be included in the analysis.
That’s so interesting, I am trying to cut back and will keep this in mind.
Morton's salt substitute has half sodium and half potassium
PM
I think the 50/50 Sodium chloride and potassium chloride is the most balanced.
The bitterness is countered by Thaumatin. It is an additive in low salt.
And sodium deficiency isn't a problem when you are healthy. Even if you never add salt yourself you get enough sodium. Basically sodium deficiency (only) occurs as a side effect of medication or illness that influence your kidneys.
If the taste of Sodium Chloride and Potassium Chloride are similar, it must be the Chloride that is providing the taste. That means that you need to use 25% more Potassium Chloride to get the same amount of Chloride - because Potassium is a slightly heavier element. And given the proportions in LoSalt, you need one-sixth more of LoSalt than ordinary salt.
Endurance athletes need to supplement their electrolytes as a rule. For Cl, Mg and Na this is simple enough (supplement tabs). Unfortunately, K is the one that the effective dose is dangerously close to the dangerous dose. The solution is KCl as a salt substitute. I have a pretty decent idea where and where I can't use it, but I don't find that I need to use NaCl with it. I sprinkle it in my water when I'm out on a ride and make a point of using it when I get home. I would suggest that it's use alone actually gives a saltier flavor. But, for me, this is good, because I'm very aware of when I'm getting my intake and when I'm not.
I have also found that MSG is helpful. I find that I can use roughly half the amount of MSG as I would NaCl and get the same or better flavor. This also cuts the amount of Na consumption.
As a result my blood pressure is reliably 105/52ish (yes, I'm aware this is on the cusp of the danger zone for "pulse pressure" but that doesn't pertain to endurance athletes). I would like to think that my use of both of these tricks is helping those I'm cooking for as well.
What I'm currently doing with my broccoli is lightly sprinkling Knorr Aromat seasoning on it after I cook it and then tossing it slightly to get it evenly coated. It's got monosodium glutamate in it (shock, horror, lol, it's safe) i.e. umami which blocks the natural bitterness of the broccoli. It's still sodium, but sprinkling it on at the end uses much less, and the umami makes the broccoli just all round nicer than just salting the water.
FYI apparently monopotassium glutamate is also umami, but it has much the same metallic bitterness that potassium chloride has. That's why everyone uses MSG. Aromat is an optimised mixture of salt and MSG, too much MSG tastes off.
aromat is some nice stuff but it's way cheaper to mix salt, msg and onion/garlic powder yourself (at least here in belgium, aromat is 2euros for 88g
@@Lara-dr8is Aromat possibly has stronger umami because it also has other ingredients like yeast extract; but that mix sounds very good too.
@@BooBaddyBig the lack of inosinic acid and/or glycine is something I'm still trying to figure out how to solve. I mainly use my own mix for seasoning chicken, which is naturally rich in inosinic acid, so then it doesn't pose a problem. still figuring out if there are synthetic/pure sources for E631 on the market
I couldn't find potash salt for sale in local supermarkets. I wonder if it might not be allowed in Europe. Pharmacies charge through the nose for simple salt supplements.
One reason to back off salt for me is to protect the cooking vessel where I store and reheat food. This alternative salt contains about the same amount of the nasty chloride-.
I knew about potassium chloride through a Dutch food professor (Martijn Katan em.). I bought it, didn’t do any scientific experiments, but to me it tastes a bit less salty (I am a vegetarian, so maybe that influences my experience). Apart from that: the cheapest potassium chloride is ten times more expensive than the cheapest sodium chloride. Because of the high price I use it not as much as I would otherwise. For cooking potatoes, yes. For making a brine, no, way to expensive.
When I've tried potassium chloride I've also noticed the slightly metallic flavor.
What about brocoli with no salt at all? It would be good to know if it was more bitter or not.
#realcomment This is the first video that talks in depth at all about KCl. Glad you made it, thank you! Also, your Bitterness hypothesis makes a lot of sense biochemically and piqued my interest. I’m going to go dive into some scientific literature to see what else could be going on!
#realcomment Great Video! I control the amount of salt I eat by limiting (eliminating, in most cases) its use while the food is cooking, but just before eating, I apply an excellent quality Finishing Salt (like Maldon -- not some of the junk salt that is labeled as "Quality"). That way, I can enjoy its exquisite Taste benefits without the worry of too much salt in my diet. Thank you!
I don’t know if you’ll ever read this but I want to give you a very sincere thank you. I recently bought potassium chloride as a salt substitute. I wasn’t able to find any hard data anywhere. Thank you so very much
Morton's sells a 1:1 NaCl to KCl which can be used to safely ferment vegetables as the same amount of NaCL! I also find adding MSG to the lite salt helps round out anything that tastes a little "off" but maybe I've gotten used to it
I use potassium chloride/potassium iodide and sodium chloride mix from Morton.
I don't add ANY salt to broccoli! To me, it tastes sweet. I also don't add salt to asparagus or green beans, so maybe I am odd.
ADD: I do add salt to asparagus when I roast it.
My earliest experience with potassium chloride is when I "oversalt" something the metalic taste is more prominent. Perhaps those using the potassium chloride thought you needed to use more of it than sodium chloride so they would overuse it.
Great video. So only for Green vegetables bitterness comes if Pottassium chloride is added. In that case for all Non vegetarian foods and Root vegetable foods ( like potato), we can use Potassium chloride with sodium chloride is it not. Also for green vegetables, to deal tgat bitter taste, can we add a little sugar to counter that bitter taste? Pl reply. Thanks n regards
I'm glad you were wrong because it made you serve us some of your thorough research. Thanks for this.
I remember reading it is more about the sodium-potassium ratio. Would you recommend adding more lo-salt than regular salt to take care of the bitterness from vegetables?
This is THE ONLY no-bullshit channel on the TH-cam cooking section. Fabulous
Just found your channel. I feel SO lucky! Thank you for the amazing content I've already seen. I will letting everyone know. Keep up the great work. In times like these, your channel is just what I (and so many others) need. Thanks again.
Wow!😄. Science from a cooking channel. Bravo! 👏
Thank you so much for this video. Would appreciate your comments on baking with a low salt substitute or using less salt. My husband was just diagnosed with heart disease and I am lost at the moment trying to figure how to feed him without losing the joy of flavorful eating.
I am guessing you can just use the lo-salt in baking substituting it for table salt 1:1. if a baking recipe calls for Kosher salt, use have as much by volume (1 tsp Kosher salt = 1/2 tsp lo-salt)
Enjoyed your presentation, as always..😊🌵
So interesting! I have always felt I am a super taster. VERY sensitive to bitter! And oddly, My friends look at me like I have two heads when I tell them.... “ewwwww, this chicken has been refrigerated before being served”. I cannot stand the taste of chicken after it has been refrigerated. They don’t seem to be able to tell the difference! Amazes me! Lol.
Can you show us a vegetable stock recipe (with roasted veggies?) that is low salt and also tasty?
This is fascinating! First, that you admitted to being wrong - where does that happen anymore? Then, explaining your research and findings so carefully. And then emphasizing the need to discuss this with your doctor if you have health issues, which my husband does. I'm sold! Subscribed and excited to learn more from you! Thank you! (Wish I lived near Boston. Might have to vacation there someday to take a class.)
it may of been noticed more because mushrooms already have high potassium and broccoli as a medium amount of potassium, so the potassium may of be out swaying the sodium,
Hi Helen - this is valuable information, thank you. As for your experience with broccoli, I like to quickly toss my broccoli in melted butter and lemon zest. I wonder if lemon zest, or perhaps orange zest, might counteract the bitterness you perceived in your broccoli test dish?
I don't consume a huge amount of salt because of high blood pressure and I am fine with that. But I do miss it in stocks and soups. I think I will try a combination of LoSalt and sodium chloride to boost flavor without the large amount of sodium these foods seem to need.
It’s called no salt. Which is good, taste like salt. Recommended intake of potassium is 4700mg a day, salt is around 1000mg a day. Most of us have the intake of these reversed.
According to my renal specialist, 200 mg of sodium is acceptable. I try for 1500 mg, but that is really hard! Most days I manage, but I miss bratwurst, sauerkraut, and many other foods. Mostly, I miss salt and read labels so carefully that grocery shopping has become a long term ordeal.☹️☹️
Low sodium salt is low sodium instead of all potassium not just for flavor as implied by Cook's Illustrated, but potassium chloride by itself can be pretty dangerous, but is ok when combined with sodium chloride. Potassium is pretty good for you, but by itself can throw off electrolyte balance quickly.
Salt is bad for me, potassium is too. Lemon juice is a reasonable substitute on green veg.
Why is potassium bad for you?
6:00 ohhhh so that's why when I put salt in coffee it's less bitter!
I have never seen that brand here (in the Philippines). We like to use MSG, it is only 12% sodium and 100% umami goodness. 😎
Are you refering to magic sarap?
@@neilneilguiang8409 My wife uses Magic Sarap. I just buy bottles of MSG.
Try straight KCl. You will find it quite medicinal in flavor.
What does this mean, it taste like robotussin?
I swell when i add the NO SALT can anyone help me out as to what could be causing this? i get really bad swelling in my legs and foot
I wonder how much microplastic is in Lo Salt.
So, I can easily taste bitterness. Bitterness used to be the way in which animals knew something isn't safe to eat. But, humans gained the ability to eat foods that create some bitterness and I forget the details about this.
In the case of broccoli I almost prefer it without salt because of that flavor that's inherent to broccoli. I have come to like that taste. Consequently I can put a little in a bowl with a little bit of water, throw in the microwave and heat for a couple minutes and presto instant cooked broccoli. No, it's not as good as sauteed broccoli, but I still find it enjoyable and when I don't feel like cooking it's a simple thing to do.
I was wondering about Monosodium Glutamate (MSG). I know it not really a salt substitute and it is shunned in the U.S. but I have been reading up on it and purchased some from the Asiana Market. I have read many rave reviews about it and want to know how you feel about it. Do you ever cook with it?
It’s a known trigger for headaches though so beware
MSG is about as safe to use as salt. I highly recommend it, it can do wonders with enhancing the flavor of foods, especially vegan dishes. It's good in just about anything savory, but I particularly like to use it in meals where the main protein is something like beans or tofu. Very rarely, some people have a reaction to it, but if you've eat any kind of snack food like cheetos, doritos, funions, etc. or even tomato sauces without a reaction, then you'll be fine
@@Littlebit31 white
My first thought when you mentioned broccoli and mushrooms:
Both of these foods are naturally high in potassium. Perhaps adding potassium to them is making the potassium higher than what we would like to taste..??
Question: what is sea salt comprised of?
sodium chloride plus whatever minerals that particular sea water had. each sea salt will have a slightly different composition.
It is said that if we take too much KCl will stop heart beating! Is this something to be concerned? I meant NaCl could do harm to our body too but I take it everyday. I don't think I want to overdose NaCl since it is too salty.
Have you tasted pure Potassium Chloride? Blech!
For most folks, "Please pass the salt" means one thing only.
there also other potassium salt which potassium iodide
I heard that Potassium Chloride also has tiny amounts of radiation. It's not enough to cause much of an effect unless your eating it for years.
Not a chemist, but we should not be surprised that potassium chloride tastes metallic.
What about smoked.salmon with lo salt? Sounds like an interesting experiment.
Yes, that would be interesting. If you give it a shot, let me know how it turns out.
Hi Helen! From what country are you? I am just curious where can I get Losalt for my husband who has recently been diagnosed with hypertension. Thank you- Rachel, Philippines
I am located in the US. Talk to your doctor. Maybe he'll know the right product in the Philippines.
Very informative
Potassium is naturally a little radioactive, as a natural essential element in our biochemistry, it contributes over half the radioactivity emitted within the human body. As a beta particle emitter, it also has a secondary radioactive potential, when beta particles collide with atoms, they emit secondary radiation, a form of gamma ray called Bremsstrahlung. In reality, this is not associated with any risk, even the most long-lived people have internal potassium radioactivity in their bodies throughout their lives. Not only humans, but all living things, especially plants, which can live for thousands of years. There is a little evidence that natural radioactivity actually destroys cancers (as well as being the cause of some cancers), and specific radioactive treatments are used to destroy tumours that cannot be surgically removed.
New subscriber, loving your channel! Would you provide a snapshot of the cover of the version of Cook's Illustrated, or otherwise narrow down the version you've referenced - there's a lot of different Cook's Illustrated cookbooks! :)
It wasn't a book. It was their online publication. I am not sure if this is behind a pay wall, but here is the link www.cooksillustrated.com/how_tos/5826-salt-substitutes
@@helenrennie Thank you very much - I was able to access the article, greatly appreciated!
Hey, Helen! Could you take a look at the famous 'The salt fix' book? An insight of a very reasonable and down to earth influencer like you would help us a lot.
High potassium levels can also be toxic. Be careful and do proper research before taking substitutes
Everything in moderation
Thank you for sharing! :)
Potassium chloride as a popular salt substitute in the 1970's
Acelfame potassium (sweetner) too
Helen, I like your lessons and the short and sweet ways you present them, and I have subscribed to your channel.
But, on this subject about potassium chloride, I would advise to "take it with some (real) salt ". Chemistry balance in the body is not something we should casually play around with just considering taste alone.
Potassium /Sodium balance or substitution should come from analysis and advice of a knowledgeable medical doctor specific to the individual.
ohhh my god, I came for the food videos and stay for the lovely accent.
I'll admit, I have a girlcrush for her beautiful combination of nationality, ethnicity, and profession!
Very strong Russian accent
You should try going salt-free. That is no salt added to anything you eat. I had to. My dad developed kidney failure so part of his treatment was diet. Boy, it's a restricted diet. But we did it. One day salt next none. You miss it but soon I would say a week not so much. Had to include more herbs and spices. Plus raw vegetables yummy without salt. Soon you can taste natural salty favours. For example eggs are salty. We eat too much salt anyway
Bitterness help prevent disease and cancer
I have never used salt or pepper on any food, i simply can't taste the différance, except you drop the salt shaker. Potatoes with or without salt tastes equally, stake with or without salt and pepper, no différance! I may be the opposite of a super-taster. :-)
Try "Benson's Table Tasty" salt substitute. It is the best one I've ever tried, and it has no potassium chloride. Check out the reviews on Amazon if you get a chance. You can't get it in the supermarket though, only online. Also, it's a bit pricey, but well worth it.. 🤗
Absolutely! My son is in liver failure; he can have only very minimal sodium. I knew about KCl but unfortunately Potassium is also tricky with liver failure, particularly if kidneys are also involved. So I finally found Benson's Table Tasty, and I've kept him supplied with that in the nursing home, for about 3 years now. He loves it! Yeah, it's really pricey. But I haven't found any other non-K salt sub. The taste isn't exactly like NaCl, but it also includes some other tasty spices (not hot ones) that make it quite satisfying as a substitute.
@@revoakes8984
❤❤
In the Roman Empire lead acetate was used as an artificial sweetener.
Very sweet.
Huh... never considered this before. If we have sugar substitutes, I guess there's really no reason we can't have edible salt substitutes.
ok, I know I'm a super taster and so that's probably why I use a lot of salt on things like broccoli
this salt is bitter. definitely is. I always sens it, but as I really like bitterness, it doesn't matter a lot.
Great video!
#realcomment ;
Sorry, Helen, but potassium CAN BE very dangerous for heart patients, diabetics, people with chronic kidney disease and many seniors. There are some people who require extra potassium recommended by their physician. But potassium is a natural mineral found in nearly most fruits and vegetables including herbs. Because potassium is found in nearly everything, it makes it extremely difficult for people who have potassium restricted diets. Potassium is being used by SOME food producers in the FERTILIZERS of fresh produce, further complicating things for people who are trying to eat "freshly" prepared produce. Potassium is also added to many prepared foods, snacks and baked items.
I really enjoy and appreciate your channel. I must restrict, sodium, potassium, phosporus and protein. This can boring if I allow it to be, so I enjoy learning new creative ways to make healthy foods more interesting. Your video about vegan butter is really intriguing, and your video about shallot oil and scallion oil is really creative! I made some crispy shallots yesterday and saved the oil to braise some fish, but never considered salad dressing ! I loved your tutorials about celeriac and butternut squash ! Your recipes don't require salt, or butter or tons of cheese to be delicious ! Many people on restricted diets get frustrated and wind up going in and out of the hospital because they cannot stick to their regime. Tons of recipes out there, too many ingredients, too much time, you prove it doesn't have to be a chore. That is why recipes like yours make a huge difference in people's lives.
So thank you so very much for your easy, creative, and delicious treasure chest !
#realcomment Love the experiments Helen! Thanks for the video!