▲ 146 ▼ Cutting Salt, Not Flavor: Salt Substitutes Prove Effective in New Study (scitechdaily.com) submitted 2 years ago by Bebo@literature.cafe to c/science@lemmy.world 40 comments fedilink hide all child comments This study sought to assess the effects of a salt substitute (62.5% NaCl, 25% KCl, and 12.5% flavorings) on incidence of hypertension and hypotension among older adults with normal blood pressure. https://www.sciencedirect.com/science/article/abs/pii/S0735109723082633?via%3Dihub
[+] FunkPhenomenon@lemmy.zip 4 points 2 years ago* (last edited 2 years ago) (2 children) [removed by mod] permalink fedilink source hideshow 2 child comments replies: [–] johannesvanderwhales@lemmy.world 3 points 2 years ago Because insufficient salt makes foods taste bad. permalink fedilink source parent [–] theworstshepard@lemmynsfw.com 2 points 2 years ago It'd impact on the flavour, I guess? permalink fedilink source parent
[–] johannesvanderwhales@lemmy.world 3 points 2 years ago Because insufficient salt makes foods taste bad. permalink fedilink source parent
[–] theworstshepard@lemmynsfw.com 2 points 2 years ago It'd impact on the flavour, I guess? permalink fedilink source parent