Food Media



Food Media 47


jounipesonen | Jun 3, 2012 10:23 PM

There's an article in NYT now telling that our thoughts about the benefits and costs re salt are not what we have been led to believe

I'm ready to keep an open mind on this but what bothers me from the outset is there seems to be a rather bad possible confusion between 'salt' and 'sodium.'

I have understood that Sodium is the gangster and that one may consume 'salt' in the form of KCl - MgCl etc. with more 'freedom.'

(I myself use a Jozo-brand salt with 70% less Sodium)

So - does KCl provide the benefits of 'salt' implied in the article? Is it indeed NaCl specifically with the problems?

Anyone familiar with this?

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