Washington State University researchers have found a way to make food taste salty but with less of the sodium chloride tied to poor health.
Washington State University researchers have found a way to make food taste salty but with less of the sodium chloride tied to poor health.
“It’s a stealth approach, not like buying the ‘reduced salt’ option, which people generally don’t like,” said Carolyn Ross, a Food Science professor at WSU. “If we can stair-step people down, then we increase health while still making food that people want to eat.”
In a paper published in the Journal of Food Science, Ross and colleagues looked at salt blends that use less sodium chloride and include other salts like calcium chloride and potassium chloride. Both of those salts have no adverse health effects on people, Ross said. Potassium can actually help reduce blood pressure. Unfortunately, they aren’t very tasty.
“Potassium chloride, especially, tastes really bitter and people really don’t like it,” Ross said.
Read more at Washington State University
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