- Many Americans have high blood pressure, caused or aggravated by eating too much salt. Kicking the salt habit, however, is not easy and many people need a salt substitute to satisfy their tastebuds. Potassium chloride, a compound similar to salt, is used in many salt substitutes. These substitutes give you much-needed potassium and lots of salty flavor without the sodium. However, the Cleveland Clinic advises that you speak with your doctor before using any salt substitute, especially if you have kidney or cardiovascular problems.
- AlsoSalt is a salt substitute made of potassium chloride and the amino acid L-lysine. According to the Harvard School of Public Health, potassium chloride has a bitter aftertaste, which L-lysine covers up.
Dr. Timothy S. Harlan, the author of the Dr. Gourmet website, agrees that AlsoSalt does not have a bitter aftertaste. He recommends putting it on after cooking, because high temperatures make it taste different than regular salt. You will want to use it sparingly, because it costs about $5 for 2.5 ounces. - Morton Salt Substitute contains the ingredients potassium chloride, fumeric acid and calcium phosphates, which prevent caking. Fumeric acid is derived from corn, so do not use it if you are allergic to corn or gluten.
On the expotv website, which reviews products, Morton's Salt Substitute has an average rating of 4.5 stars out of five. A 3.12-ounce container costs about $6. - Nu-Salt contains potassium chloride, cream of tartar and silicon dioxide, which prevents caking and adds volume. If you are allergic to milk, soy, eggs, gluten or peanuts do not use this product, because of the natural flavors added to Nu-Salt.
While Nu-Salt is cheaper than the other salt substitutes ($2 for 2 ounces), a Slate website taste test rated it the worst tasting salt (salts, not salt substitutes were tested). Tasters thought it was clearly a salt imposter.
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