Potassium salt

Potassium salt is increasingly promoted as a healthier alternative to traditional table salt. This is because it contains less sodium and can therefore help to lower blood pressure. Yet replacing table salt with potassium salt is not without drawbacks. It tastes different and, in large quantities, may pose risks for people with increased sensitivity to potassium. In addition, hidden salt in processed food plays a bigger role in total salt consumption.

The WHO guideline on low-sodium salt substitutes states that the effectiveness of replacing table salt with potassium salt depends on regional eating habits. In countries where a lot of salt is added directly during cooking, such as China, it can be a worthwhile substitute. In Europe, where most salt comes from processed food, it may have less effect.

Rather than focusing only on salt substitutes, it is also important to pay attention to the quality of the salt you use. MARSEL® sea salt, a pure and sustainably harvested table salt, contains natural minerals and is not chemically refined. Thanks to its different grain sizes and packaging options, it is suitable both for household use and for applications in the food industry.

A healthier life thanks to salt substitutes in the kitchen? If only it was that simple

The WHO published a new guideline on low-sodium salt substitutes and recommends replacing classic table salt with potassium chloride. But anyone who reads the guideline carefully will see that the WHO strongly emphasises that this recommendation should not be followed blindly.
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Potassium salt

A healthier life thanks to salt substitutes in the kitchen? If only it was that simple