If your doctor asks you to reduce salt intake to 50% and everything you eat you make yourself, the equation is simple - use this product.

If you get most of your salt intake from restaurant and processed foods... this will only make a minor improvement.

The thing about these salt substitutes is that more studies are needed, just because there's few of them. The evidence is very promising though, and people switching to these substitutes has been shown to distinctly lower blood pressure, and appears to make a difference for all-cause mortality.

Experts and industry leaders are looking into incorporating added potassium salt into their foods, so it's probably only a matter of time before virtually everything that everyone eats will have lower sodium and higher potassium.

https://www.ahajournals.org/doi/10.1161/HYPERTENSIONAHA.123.21343

Sorry for awakening an old thread, but in case anyone reads it ….

I just read some articles (sorry, no link) that puts some numbers on this. It claimed:

• typical American gets 70% of their sodium intake from restaurant meals
• typical American gets 11% of their sodium from adding salt
• US RDA of potassium is about 10 bananas, so almost no one gets it
• somehow I thought Chipotle had less sodium than other fast food, but one burrito is over the recommended limit of sodium

So by far the best way to reduce sodium is to eat out less frequently. Reducing or substituting salt won’t make much difference, especially for those of us who don’t typically add salt

Potassium appears to counteract sodium’s bad effects, but it’s difficult to get enough. Eating bananas or avocados won’t do it. Salt substitutes won’t do it

There were also warnings that

• too much potassium in salt substitute leaves a metallic taste
• potassium can conflict with some high blood pressure medication