MSG contains two-thirds less sodium than salt, so adding a little can bump up the flavor in lower-sodium foods, says Taylor Wallace, PhD, an adjunct professor of food and nutrition studies at George Mason University.Īccording to the Food and Drug Administration, the glutamate in MSG is chemically indistinguishable from the glutamate found naturally in foods. Called the fifth taste, umami is a complex, deep savory flavor that’s imparted by glutamate it enhances salt perception. MSG (monosodium glutamate) combines sodium with glutamate, an amino acid, a building block of protein found in many foods, such as mushrooms, tomatoes, and Parmesan cheese. But when sprinkled on popcorn, they noted a slightly bitter taste. In rice and eggs, the testers had a hard time telling the difference between the light and regular salt. Our testers consistently said that this salt substitute tasted and looked the most like the real thing, although the saltiness is slightly less intense. We tried: Morton Lite Salt 50% Less (1,160 mg of sodium per teaspoon). Talk to your doctor before you make the switch. Taking certain medicines, including potassium-sparing diuretics and ACE inhibitors, may also raise your risk. If you have kidney disease, using these products in excess may lead to dangerously high potassium levels. But these can still contain a considerable amount of sodium, so you still need to watch how much you use, Zumpano says. In fact, a review in the journal Heart found that using a low-sodium salt substitute reduced blood pressure levels in people with and without high blood pressure.
Potassium is a mineral that doesn’t raise-and may even help lower-blood pressure. These products mix regular salt (sodium chloride) with potassium chloride to slash the sodium content by as much as half.
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