NoSaltOriginal Sodium-Free Salt Alternative, 11 oz

First let me say, I really like salty foods. Now that I am older, hypertension is starting to show up when they take my blood pressure while I am at the doctor's office. Of course, the recommendation was to limit my intake of salt, specifically sodium. Now sodium is an essential electrolyte which made me want to learn how much was my intake and how much should I lower my intake too.Making a long story short, I also stumbled across learning from the US RDA that I was fairly deficient in potassium, another essential electrolyte, by about 50% while my sodium intake was 3-5 times greater than the US RDA. Coincidentally, while not only being far off balance in my intake of these 2 essential electrolytes, but while sodium can increase hypertension, potassium can decrease it. No wonder my hypertension was getting so out of control... my dietary intake of these essential electrolytes were seriously off balance.One of my initial steps to reverse that situation was to convert to "No Salt". First let me say, my main effort to overcome my potassium deficiency is to strive to get my potassium levels up through learning to eat foods that are high in potassium, not by salting more and more with potassium chloride. This review is about this potassium chloride product, which is one form of a salt product, and how it helped me eliminate sodium chloride (regular table salt) and has nothing to do with increasing or decreasing my overall salt intake.When I first started to use "No Salt" to replace regular table salt, I had to use a little at a time at first because I could really taste the metal (potassium) and I wasn't surprised by that because I suspect I am a "supertaster" (feel free to look up that term, it's a real thing). After reading that many other countries use potassium chloride as their table salt while the U.S. uses sodium chloride as our table salt, I was hoping it was only a matter of time that I would get used to "No Salt" which is based on potassium chloride. To my utter delight, that has happened. It took about 2 months and persistence is key, but now I no longer notice the a metal taste from the potassium! (In the beginning I used to make the mistake of substituting equal amounts of "No Salt" to what I would normally use with regular table salt and I was overwhelming the food with the metal taste of the potassium. Don't make this mistake :-) )If you are like me and need to lower (not eliminate) your sodium intake, I highly recommend "No Salt" and start out slowly. If you don't taste any metal taste, then start salting it to what you like. If you are like me, then just ease into it and eventually, you will not notice any metal tastes in your food. Being patient and waiting the 2 months (hopefully less) is well worth it to achieve the substitution from table (sodium chloride) salt to "No Salt" (potassium chloride salt).I use this all the time now when salting regardless of what I am salting, from cooking such as in boiling water for making pastas and such to directly salting the food I am about to eat.

Look, if you’re unaware, sugary products are bad for you. Same said for salty.Remedy? Equal replacement sugars and No Salt.Sure, No Salt is far more expensive but your health improves by using it instead of table salt. Salt & sugar are health hazards. Research it for yourself.

I like that it tastes so much like salt. It is potassium based. I had to give up salt due to medical problems. This has been a life saver. But I will say be careful. It is very strong and caused some mouth sores. You don't have to use much. It is stronger flavor than regular salt.

I have been buying the no salt from my mom for a while. It is a wonderful low sodium alternative. However, now she’s been put on low potassium so we can’t use it! If her medicine ever allows her to be on a potassium again, will be back on no salt! I even use it at my house now you cannot tell the difference in the salt except in the baking. You do not want to use it when you’re baking.

Compared three brands side by side. When sticking your finger in a pile and tasting, they all have a slight metallic taste, and therefore are noticably not what I'm used to. When adding to food during the cooking process, they all are a perfectly fine and almost identical replacement for regular table salt. When used as a finishing salt, they're ok flavorwise, but they all are very fine-grained. This situation is where you'd want to use your ration of sodium in the form of kosher or perhaps Himalayan pink.

NoSalt brand KCl remains the standard. K is needed by the body in a ratio of 2:1 with Na, at least. So, for one gram of sodium, two grams of potassium are needed to balance it. NoSalt is ideal for this purpose. Blood pressure is reduced and excess water weight is shed. I can't recommend this brand highly enough since no other gives as much for the money. Potassium Chloride is not the only kind of K available on the market, but it is the easiest to acquire and the most versatile. Those companies who partner with Amazon are reliable and trustworthy. I have only good things to say. As for the flavor, KCl is what it is, potassium salt, it does not taste like sodium nor does any other brand, they're literally all the same; don't let others fool you--the only difference is in their heads. KCl is KCl and NoSalt brand is the best.

The item arrived empty...Unfortunately it's an item not eligible for return..

I is necessary that I reduce the amount of salt in my diet due to heart problems. I found that the alternative that I purchased tasted like salt upon the first taste, but the taste changed. I am told that I must cook with it in order to get the best results.