10 replies to this topic

[Bubble2Bubble]

My Doctor said
"Bubski if you dont change your lifestyle soon, your gona have a Heartattack !!"

OK OK Doc
So my Doc recomended a salt substitute like Mrs Dash and I like it alot, but I wonder what other salt substitutes are out there on the market ?

Bubski

[weescot]

My Doctor said
"Bubski if you dont change your lifestyle soon, your gona have a Heartattack !!"

OK OK Doc
So my Doc recomended a salt substitute like Mrs Dash and I like it alot, but I wonder what other salt substitutes are out there on the market ?

Bubski

Not sure if this product is available in US:

http://www.losalt.com/

I don't add salt at all to my food through choice - you soon get used to it and food will begin to taste better "au natural".

[cat fish]

Bubski,
If you are willing to do a wee bit of work, there is a nice substitute that is also calcium-rich. It's called "Gomasio" (from Japanese cooking). The ingredients are sesame seeds + salt. For each tsp salt, you use anywhere from 8-16 tsp sesame seeds. So it's a 8-1 ratio, up to a 16-1 ratio. You get a wonderful nutty taste from the seeds with just a smidgeon of salt. The work you have to do is this:

• You have to lightly toast the seeds in a frying pan on the stove for a few minutes. (you can get the seeds at any grocery store, sometimes in the health food section)
• You have to have some kind of mortar and pestle (or even the back of a spoon, but that's more work) to grind the roasted seeds/salt together to smash 'em up

I have made this for decades. Easy and de-lish and you can make enough for a long time at once. It's also available commercially, but I've never bought it in a store. I too watch my salt intake and have been able to keep off Rx even though there is a family predisposition. Good for you for asking this question. You are already on the right path!

Here's a link that walks you through making gomasio. The recipe uses a 12-1 ratio (12 t sesame/1 t salt). I'd start with a 9-1 ratio.
cat fish

[DandyDon]

Not sure if this product is available in US:

http://www.losalt.com/

I don't add salt at all to my food through choice - you soon get used to it and food will begin to taste better "au natural".

That seems to be 1/3 Sodium Chloride 2/3 Potassium Cloride.

I use Morton Lite: 1/2 Sodium Chloride 1/2 Potassium Cloride.

On dive trips, I use regular salt and hope to increase my blood volume a bit as a hedge....

[pmarie]

what other salt substitutes are out there on the market

I'm not positive about this, but Parsley is supposed to be an herb substitute for Salt. I know I have used Basil in the place of sugar, and I have used Parsley, but I typically do not use any salt, except with pasta!!

[scubagoddess]

Lime juice is a good substitute as well. I have used it quite a bit while cooking and just before serving.

[dustbowl diver]

There are some really good suggestions here. I would ask, what is difference in Kosher or Sea Salt versus the iodized stuff??

[cmt489]

There are some really good suggestions here. I would ask, what is difference in Kosher or Sea Salt versus the iodized stuff??

My understanding is that there is no difference in the sodium levels of any kind of salt - just in the flavour. Iodized salt is further processed and has iodine artificially added to it. The other salts do not. Personally, I will not use regular table salt and only use either Maldon sea salt flakes or non0iodized natural sea salt for putting in water, etc.

Unfortunately, Bubski, being a salt-aholic, I can't recommend any good salt substitutes. Luckily for me, I have low, not high, blood pressure...

[DandyDon]

I have observed people on low-salt diets have problems with changes to hotter climes, like visiting my farm while I still worked it, and on dive trips - heat exhaustion and nausea.

There are some really good suggestions here. I would ask, what is difference in Kosher or Sea Salt versus the iodized stuff??

My understanding is that there is no difference in the sodium levels of any kind of salt - just in the flavour. Iodized salt is further processed and has iodine artificially added to it. The other salts do not. Personally, I will not use regular table salt and only use either Maldon sea salt flakes or non0iodized natural sea salt for putting in water, etc.

Unfortunately, Bubski, being a salt-aholic, I can't recommend any good salt substitutes. Luckily for me, I have low, not high, blood pressure...

Really interesting comments here. Found this...

From Wikipedia, the free encyclopedia

Kosher salt (or more correctly, koshering salt), is a term that describes one of the most commonly used varieties of edible salt in commercial kitchens today. Kosher salt has a much larger grain size than regular table salt, and a more open granular structure. Like common table salt, kosher salt consists of the chemical compound sodium chloride. Unlike common table salt, Kosher salt typically contains no additives (for example, iodine), although kosher salt produced by Morton contains sodium ferrocyanide as a free-flow agent. The term kosher salt is restricted to North America; in other parts of the world, it is called (coarse) cooking salt.

Kosher salt gets its name not because it follows the guidelines for kosher foods as written in the Torah (nearly all salt is kosher, including ordinary table salt), but rather because of its use in making meats kosher, by helping to extract the blood from the meat. Because kosher salt grains are larger than regular table salt grains, when meats are coated in kosher salt the salt does not dissolve readily; the salt remains on the surface of the meat longer, allowing fluids to leach out of the meat.

From Wikipedia, the free encyclopedia

Sea salt, obtained by evaporating seawater, is used in cooking and cosmetics. Historically called bay salt[1], its mineral content gives it a different taste[2] from table salt, which is pure sodium chloride, usually refined from mined rock salt (halite) or from sea salt. Areas that produce specialized sea salt include the Cayman Islands; France; Ireland; Colombia; Sicily; Apulia in Italy; and Hawaii[3], Maine, Utah, the San Francisco Bay, and Cape Cod in the United States. Generally more expensive than table salt, it is commonly used in gourmet cooking and premium potato chips.

Iodizing salt in the US today is probly unneeded with typical food intakes, but it's common still for other reasons - we're used to buying it.

From Wikipedia, the free encyclopedia

Iodised salt (AmE: iodized salt), table salt mixed with a minute amount of potassium iodide, sodium iodide or iodate, is used to help reduce the chance of iodine deficiency in humans. Iodine deficiency commonly leads to thyroid gland problems, specifically endemic goiter. Endemic goiter is a disease characterized by a swelling of the thyroid gland, usually resulting in a bulbous protrusion on the neck. While only tiny quantities of iodine are required in a diet to prevent goiter, the United States Food and Drug Administration recommends[1] 150 microgrammes of iodine per day for both men and women, and there are many places around the world where natural levels of iodine in the soil are low and the iodine is not taken up by vegetables.

Today, iodized salt is more common in the United States, Australia and New Zealand than in Britain.

[dustbowl diver]

Thanks for the info cmt489 and Dandy Don!!!!

[Bubble2Bubble]

Weescot

"au natural"

Thats the plan I am heading for. Alot of this is habits I have acquired over time , for instance I was serving myself a perfect healthy piece of baked fish the other day and I felt like I had to automatically reach for the SS when a slice of lemon as SG suggested would have been a far better choice. Over the last two years I have completely cut-out any processed foods which if you ever read the list of ingredients are loaded with salts and chemicals etc.. Now the body needs a certain amount of salt, its a vital mineral that the body needs in small amounts and maybe more in hotter weather.
cat fish

"Gomasio"

The way you describe that sounds just Yummie and I have put the sesame seeds on top of my next grocery list, I think I can grind them in a flax seed grinder I got from WW a few years ago?
cmt489
I over emphasized my doctors warnings but I am concerned about the size of your ears and if your tongue wont retract back inside your mouth it could cause a problem with using your 2 stage


Bubski

Edited by Bubble2Bubble, 23 February 2008 - 07:33 AM.