Researchers at Washington State University have come up with a solution to curb salt intake among Americans. They have discovered a way to make food less salty by not altering its appetizing taste.
Salty foods consist high amounts of sodium chloride, an ingredient which is also quite perilous for health. The team developed salt blends that use less sodium chloride and included other salts like calcium chloride and potassium chloride. Both these substitutes are healthier options in comparison, with potassium actually being useful to reduce blood pressure.
With the help of tasting panels and an electronic tongue, the team used several combinations of salt types and also experimented with their quantities as a replacement to sodium chloride. The tests especially checked for retention of taste. In the conclusion, a blend of approximately 96.4 percent sodium chloride with 1.6 percent potassium chloride and 2 percent calcium chloride made an ideal recipe and it also maintained the original taste.
According to the U.S. Office of Disease Prevention and Health Promotion, an average American’s salt intakes are much higher in comparison. By gradually reducing the quantity of salt in foods, they are aiming towards a greater cutback.