Health & nutrition - the Cookery Doctor

Read what the Daily Mail WEEKEND had
to say about Solo Sea Salt™ in its
edition of 29th November 1997:

Q. My husband has been diagnosed with high blood pressure and been told to reduce his salt intake drastically. I have bought low-sodium salt substitutes but he complains that these make the food taste bitter. Can you advise me?

A. The link between high salt intake and hyper-tension is now generally accepted. Sodium is a mineral that occurs naturally in many foods, not just salt, and we all need it in a balanced diet but only in very small amounts. Cardiologists say that no more than 3-5g sodium chloride a day is desirable. Approximately 40 per cent of the sodium we eat comes from the salt we cook with or add to dishes at the table, while a further 40 per cent comes from processed and convenience foods which have salt added to them for preservation or taste enhancement.

This last category is very problematic for people on low-sodium regimes because labelling often does not make clear how much sodium a particular food contains. The fewer processed foods a sodium-sensitive person eats, the better.

Many consumers have had negative taste experiences with salt substitutes tasting bitter or not salty, making it difficult to get used to it.

A new salt alternative, SOLO® Low Sodium Sea Salt is, however, now available in major supermarkets and health shops, from the The Low Sodium Sea Salt Company Ltd. in Bromley. It claims that 60% of the Sodium content has been replaced by the essential minerals Potassium and Magnesium. It has a great taste and test have shown that you can use it in exactly the same amounts as unmodified sea salt with the same taste effect.

PLEASE NOTE: Persons receiving treatment for Hyperkalemia or any kidney disorder should consult their GP before using any product containing potassium, including SOLO®.