The Best Salt According to Science (NOT what you think!)

The healthiest salt you have probably in no way heard of! Science-backed, uncomplicated and effective, this hack can deliver final results right away with no effort or massive adjust to your food plan.

surplus of sodium (salt) amongst prime 3 causes of loss of life and ailment

why is sodium problematic?

The much more sodium, the extra drinking water our kidneys keep. This raises blood pressure, i.e. a lot more stress on the heart, elevating chance of CVD

moderating sodium is connected with significantly less CVD

substantial sodium might elevate threat of kidney disorder, osteoroposis and stomach most cancers

so just go easy on the salt?
eating salty food builds the practice, and reducing salt intensifies the flavor of salt and we start off preferring less salty foodstuff

is there anything that tends to make foods salty but doesn’t elevate blood pressure?

Turns out we have something even greater. Potassium chloride. Its salty and lowers blood pressure. Potassium assists the overall body excrete sodium and it can also loosen up blood vessels immediately

recent trial replaced people´s salt to be lower in sodium and bigger in potassium. the salt reduced in sodium decreased strokes and mortality and the salt only diminished sodium 25%

If salt had even considerably less sodium, influence could be even much better.

only swapping salt (even now salty) lowered complete death. in the US, individuals having the most sodium have better danger of dying bigger potassium involved with reduce mortality.

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References: content/334/7599/885.brief

Amazon links (I have no affiliation): of charge-Salt-Substitute/dp/B00XMZ0S9S/ref=sr_1_20

test out Kevin Bass´ video on the similar subject matter: at?v=NCz5AmvtiZc

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Disclaimer: The contents of this movie are for informational reasons only and are not supposed to be professional medical assistance, analysis, or treatment method, nor to exchange health-related care. The information and facts introduced herein is precise and conforms to the accessible scientific proof to the best of the author’s knowledge as of the time of posting. Normally search for the information of your medical doctor or other skilled health and fitness provider with any inquiries relating to any healthcare ailment. In no way disregard skilled healthcare assistance or delay trying to find it mainly because of facts contained in Diet Manufactured Basic!.

#NutritionMadeSimple #GilCarvalho

:00 #1 diet regime hack
:55 Surplus sodium, a danger component
2:42 Benefits of Potassium Chloride
5:14 Making an attempt potassium salt for myself
5:51 In which to come across it
7:02 How does it taste?
7:39 Can we go far too far?
8:35 Where most sodium comes from

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49 thoughts on “The Best Salt According to Science (NOT what you think!)

  • at 6:51 am

    So much about high BP, yet almost as many have low BP. A complete blind spot in allopathic medicine. On salt Herbal salt is a good solution. Celery and herbs basically.

  • at 7:10 am

    What is you blood preaure doc?

  • at 8:54 am

    I have hypertension and years ago before being diagnosed I tried potassium chloride. There’s definitely a different taste. I’ve never been much for adding salt to food once it’s cooked, but cooking with salt is a must, it’s the best flavor modifier known. I do appreciate the information provided by the study, using a combination of potassium and sodium is something I’m going to try

  • at 9:01 am

    Hi Gil, can you also make a video about Himalayan Salt? I've been eating A LOT of it and my blood pressure hasn't gone up.

  • at 10:03 am

    Cool jazz guitar outro…now I can take you more seriously…not that I wasn't before. Thank you and take care.

  • at 10:14 am

    Just asked the Pharmacist if they have Potassium Chloride for nutrional purpose. He said no, that they have it for chemical use (whatever that means) and in the pure form one would need in a prescription! He also said it would be dangerous to eat it in pure form as substitute to salt! Gil, can you please clarify if Potassium Chloride in this study is beneficial in mixed content with regular salt/herbs or, in other words, are there risks associated using it purely as substitute to salt?

  • at 12:41 pm

    That was very interesting. Many thanks for sharing. I don’t have HBP but am genetically predisposed to developing it, so I may try this as a long term preventative. I appreciate your thorough and objective interpretation of research. That is why now I only take what you and Norton Layne say seriously. He is as thorough and objective as you in looking at the totality of research, despite your totally different approaches to nutrition

  • at 2:14 pm

    I was curious so I went to Walmart. Their house brand Great Value No Salt Sodium Free Salt Alternative (11oz, $3.50) was the only salt alternative available and contains: potassium salt, potassium bitartrate, adipic acid, silicon dioxide, mineral oil and fulmaric acid. It tastes like table salt, with no detectable aftertaste and I'll use it when cooking.
    Gil, are any of these additives problematic from a health viewpoint? Thanks!

  • at 2:14 pm

    Ohh wow i was just thinking about this. I'm going to try to find salt replacement.

  • at 2:21 pm

    But what about insulin? the presence of insulin drawing the sodium out of your blood into the cells. Over time this could throw off the laws of osmolarity. Contrarily if a person needs to lose weight and they're fasting they may not want to avoid minerals. If the minerals in the intercellular fluid in your brain become too low you will have seizures and can die. There's no perfect advice it depends who you are. are you 85-year-old woman or a newborn baby the. ability for humans to buffer the minerals in their blood we can regulate by a factor of 10 in either direction. Meaning to affect your serum concentration in your blood of sodium you have to increase it 10 times or decrease it 10 times your body can buffer the minerals it needs however your body's ability to satisfy blood chemistry is a consideration over time but it's not really a micro consideration it's a macro consideration you wouldn't want for instance your body to satisfy your blood chemistry by stealing minerals from your bones.
    It's not a simple as good for you or bad for you minerals are necessary for life and they affect the chemistry of the intercellular fluid the electric conductivity the parts per million the pH etc all of these properties are affected by minerals if you don't have enough you will die and if you have too many you may not live as long but certainly you would not want to remove all minerals from your diet it would be bad for you.
    Personally when I do a hard 9 mile run I have a big glass of fasting salts about an hour and a half before full of potassium magnesium and sodium I stay away from calcium. I feel the increase in blood pressure helps and it certainly replaces the minerals I lose through perspiration. However I have a unique perspective on this matter because I have become mineral depleted in my past and I can tell you it is not a thing you want to experience if you work out definitely consume minerals!

  • at 2:28 pm

    i got the mortons 50% salt and instantly noticed a difference i also ate buckwheat for the first time beforehand EDIT: This salt makes me excited to eat again i weigh very little and this is a great thing (the salt potassium)

  • at 4:07 pm

    Mama’s boy here, too. Starting caring for her 20 years ago. She turned 102 a couple of months ago. She had had a heart attack when I started caring for her. Offered her choices from my now 47 year vegan diet. After a year she no longer desired any meat and a few years later stopped all fish after reducing over time. “I just don’t like them anymore.”

    So take note, you are now in it for the long run.

    Looking forward to more sodium analysis. Mom does run slightly low in her bloodwork. I give her coconut water to help with that.

  • at 4:08 pm

    Doc, that may be good advice for someone on the Standard American Diet as you say. However, people on a clean keto diet (who are in ketosis) lose electrolytes and have to supplement. I tend to cramp up in my legs during my swim workouts and the salt helps me not to cramp up as much. I supplement with table salt, potassium chloride and magnesium. Initially I was possibly taking too much potassium chloride because my serum potassium level was over 7 with 5.5 being the top end normal. High serum potassium levels are associated with a lot of negative effects and my doctor recommended that I stop taking potassium chloride. I tested 2 weeks later after stopping potassium chloride and my serum potassium was back to the normal range. One question that I've had that I have never researched the answer is – If taking potassium chloride raises serum potassium levels above normal, is this a bad thing? In other words, are high potassium levels bad because something is wrong with the body or are high serum potassium levels OK if it is solely due to eating potassium chloride. Do you know? I noticed that the study you referenced did not measure serum potassium levels. If potassium is so useful as a salt substitute, maybe they need to change the guidelines regarding serum potassium levels?

  • at 4:39 pm

    "Saxa So Low Reduced Sodium Salt" 50/50 sodium potassium, got it from tesco, £1.50 for 350g. Also it tastes identical to any other salt

  • at 5:00 pm

    Great video as always – very interesting stuff here. I do think that any discussion about salt should include iodine, given the rising occurrence of thyroid issues as people swap to "more natural" salts that don't have iodine. I'd imagine there are brands of potassium chloride salts that both contain and don't contain iodine and people should choose wisely.

  • at 8:20 pm

    I use Redmonds real salt and salt everything to taste. My BP avg is 107/64, so I am good?

  • at 1:08 am

    Aromasong Low Sodium Sea Salt is what I use. It's available in the US on Amazon. It has 68% less sodium than regular salt and it's the only one I've tried that tastes good. I've tried both NuSalt and NoSalt and could not stand either. For context, I grew up with salt as my only seasoning and never tried to change that.

  • at 1:20 am

    I love your videos it would be great if you could do one on the health effects of positive thinking.

  • at 2:36 am

    I'm surprised there was no mention of MSG.

  • at 2:45 am

    Do you think you could make a video about the health benefits/risks associated with drinking coffee, I think this would be interesting and useful to a lot of people!

  • at 3:30 am

    Totally garbage commentary.

  • at 6:35 am

    Natural salt mina in the Andes Atamacaca desert contain 25% potassium chloride 5%trace minerals and 70% sodium chloride. Taste good.

  • at 6:35 am

    Taking out all sodium would be counterproductive no? Isn't sodium and potassium both good in balance ? And what is the balance ?

  • at 8:48 am

    I find that making sure I have sweet veggies/fruit like tomatoes, carrots, sweet potato, banana to each meal makes my meals more enjoyable without the added salt.

  • at 9:36 am

    I am going to buy it right now ,.. I found it here in Germany on Ebay,….:): I never herd about this ,… is not very known,.. I think 🤔,.. thanks again great Video,….

  • at 11:22 am

    I love ur videos, please do one about mass gain. We, skinny, suffer in this world. Theres just content to weight loss.

  • at 11:39 am

    Hes mama's boy 😂🤣😂
    Very cool how U take care of her 😉

    Great vid, very good information 😎
    But, how about a higher consum of the alternative salt in longer terms? Does this have negative consequences?
    Sometimes something what seems good is in longjterm bad 🤷‍♀️

  • at 3:18 pm

    Do these options to replace sodium chloride include fortification with iodine?

    any comment on this?

  • at 3:36 pm

    One of my favourite food YouTubers – Helen Rennie – has a video on how Potassium Chloride affects the taste of certain foods. Well worth a watch if you're big on cooking and would like to try incorporating alternative salt products into your diet.

  • at 3:49 pm

    I am really interested in your upcoming video about too little salt. I have decreased my salt dramatically over the last year and have seen enormous improvement in my BP. I asked my Dr.s about minimum salt because I don't eat processed foods or eat out. All salt I eat is added purposefully. One general practitioner told me minimum 500 mg per day. My neurologist told me to keep it between 600-1000 mg per day. I would like to see the science behind this, as it is VERY easy for me to go to ZERO per day, and I have seen vegans on youtube who claim they do this and they are healthy. Currently I stay around 600 mg per day. It is true that once you drop the amount of salt, even a little salt tastes really salty!! Thanks for your videos!!!!!!!!

  • at 4:29 pm

    Once again, the man delivers!!! 😉

  • at 4:34 pm

    Cream of tartar is also high in potassium. I wonder if that also works!

  • at 3:29 am

    Do people who have very low blood pressure mostly, are they at greater risk to develop Parkinson? Would you mind covering in one of your videos about low blood pressure as well? My BP is always very low like my grandmother and mother. My grandmother suffered from Parkinson and I have often been scared about having low BP can lead to Parkinson. I do not think there is much science to it. But would be happy to know if there is anything said in that regards.

  • at 11:02 am

    Thanks for this. In the past months, I was actually, literally thinking about what to do to reduce my salt intake. This video came at the right time 🙂
    I am mainly whole food plant-based, sometimes I eat some junk vegan stuff as well when I don't have time. I knew salt is bad in general but I had no idea about Potassium Chloride. I have one question, is there something like too much Potassium?
    I read somewhere that too much potassium can cause irregular heartbeats and that could be dangerous. I am not having these symptoms but my husband sometimes has something like that. More like a fast heartbeat in the middle of the night. We went to several cardiologists but they could not find anything. We are in our 30s, working out, and again eating plant-based, so I don't really understand why this is happening …is it even remotely possible that potassium could be a factor? Plants have potassium.

  • at 12:48 pm

    So lowering sodium helps sick people with hypertension, therefore everyone should do so. Just like chemo helps sick people with cancer, therefore everyone should do so.???

  • at 1:37 pm

    Good tip! Though anecdotal my parents around the age of 70 have been using 50/50 potassium chloride for about 2 decades and both are in the high blood pressure range, probably still eat too much stuff that's got the real thing in it.

  • at 4:25 pm

    Can a person be healthy without using any salt ever?

  • at 11:54 pm

    not pink pakistani salt. that stuff is garbage. MORTON salt with iodine.

  • at 7:38 am

    Damn I actually did not expect that, thx for the substitute

  • at 1:05 pm

    Can you make a video about Salt in general?

  • at 1:16 pm

    Why don't we use it as a replacement for salt in food production?

  • at 2:36 pm

    And what if the other person already has a medical condition where they have too much potassium in the body? I will be in trouble if I swap salt for potassium chloride! 😐

  • at 2:01 am

    It would be awesome to see a video on histamine intolerance issues with diet and what literature exist out there about managing/fixing it. A lot of people (myself included) struggle with this issue.

  • at 11:30 pm

    I went on the Esselstyn diet about 5 years ago and part of that is restricting sodium to the AHA recommended 1,500mg or less per day. Furthermore Esselstyn suggests not using table salt at all, but doing so along with a whole food plant based diet without packaged food can yield sodium levels of 200-300mg per day from just whole plants. As such, my BP dropped quite a bit to the point I didn't require medication for it anymore – continuing on that medication made me lightheaded.

    I will say giving up salt in food was one of the hardest things for me personally, as I'm much more of a savory food lover than a sweet food lover. As such, I had to deal with food that that tasted extremely bland, and it took me the better part of a year to get used to it. What seemed to do the trick was to add a combination of heat, acid, and umami. So some cayenne pepper for heat, vinegar for acid, and umami I got from tomato paste, and perhaps nutritional yeast (although not sure if that is technically umami or something else). Those combined for me to boost a food's flavor in a similar way that salt does.

    I have no idea why, but Esselstyn doesn't seem to approve of potassium chloride as a substitute. Maybe he thinks this will keep people "addicted" to salty tasting food and he wants to remove that addiction? I have no idea. It's one of the weird rules that he never backs up with actual science and why I no longer follow his diet, although I still eat a WFBP diet. But since I got used to not having regular salt, or potassium chloride, I no longer need either to increase flavor in the food I eat, so I don't feel a need to add it back in…

  • at 3:09 pm

    Great video! Potassium-containing salt substitutes are a convenient way for dietary requirements.

    I wouldn't discard sodium completely considering that the hypertensive effects of sodium negate with proper potassium intake. The blood pressure increase in sensitive patients is caused by a sodium-induced homocysteine increase, yet this increase normalized to that of non-sensitive patients with potassium supplementation (Wan Z, 2017).

    Wan Z et al,
    Clin Exp Hypertens. 2017;
    doi: 10.1080/10641963.2017.1334793

  • at 3:23 pm

    I don't think salt in isolation was ever the problem tbh because there's studies that suggest that it won't increase blood pressure and that the govt recomandations are too low, but then there's these that you cited so i think bad ratio of sodium and potassium consumed is actually the problem, not sodium alone. And then there's also a thing called salt sensitivity so for some people yeah salt is bad, but most of us simply need more potassium rather. I'm probably too young to have these sorts of problems but i love salting my food with pink himalayan salt (i get this to avoid the microplastics in regular salt) and i'm decently active so for me at least salt dosen't really cause anything. And if you're wondering the best sources of potassium are: Pistachios, beans, lentils, avocado, potatoes, coriander seeds and beet tops. Lastly, i'm consuming avocadoes and pistachio often enough and i don't eat fast food often so it seems that that's enough.

  • at 3:30 pm

    so interesting. I just happened to be using the Morton lite with half salt and half potassium chloride I got qt walmart for a couple dollars. I have very very low blood pressure still in my 40s. and always ate way too much salt but I'm certain it will catch up with me so I should try to cut back.

  • at 4:28 pm

    …am confused! I have been taking sea salt as opposed to rock salt as is high in potassium which is good? My blood pressure is only slightly higher than where it should be and have noted that the Japanese are the world's highest consumers of salt in their diet yet most live to the ripe old age of 100 years old?

  • at 8:12 pm

    Issue is not salt, but the balance between potassium and salt.

Comments are closed.