It's easy to get answers about health and nutrition! Just send your question by email to firstname.lastname@example.org and Dr. Harlan will respond to selected questions of general interest. Answers will be posted in the Ask Dr. Gourmet newsletter (sign up now!) and archived in the Ask Dr. Gourmet section of the website.
Following a Low Sodium Diet Can Be Delicious!
With The Dr. Gourmet Low Sodium Diet, you'll find that reducing your salt intake doesn't have to mean bland, boring food.
Using The Dr. Gourmet Low Sodium Diet, you'll receive six weeks of healthy menus that are full of flavor. This book includes:
I have diabetes and high blood pressure and am looking for a salt substitute. I bought NoSalt, but the label said people with diabetes or high blood pressure should not use that. What are others without the high potassium level?
I don't much like salt substitutes, to be honest. We have tested a few and they just aren't all that great. You are correct that most are made of some variation on potassium salts, and this can pose a problem for some folks who have health issues where they need to limit potassium. Worse yet, most salt substitutes leave a funny metallic aftertaste in the mouth.
I much prefer that folks learn about sodium and salt so they can manage their sodium intake without using substitutes. Depending on your specific issues, limiting sodium to between 1,500 and 2,000 milligrams is what most doctors recommend. By keeping track of your sodium intake you can still enjoy your food and not have to worry about using replacements for salt. The good news is that there is good evidence that over time your taste buds will learn to need less sodium in your food for foods to taste salty enough to you.
It's important to know how to read food labels and there's more about salt here:
You can find more information on low sodium diets in our section on Eating Healthy on Low Sodium (Salt) Diets.
Every recipe on the Dr. Gourmet website has information on the amount of sodium in each dish.
Thanks for writing,
Timothy S. Harlan, MD, FACP