Could someone explain what’s going on with salt claiming that it has 30% or more less salt? I’m also seeing that normal salt has magnesium and “lite” salt has potassium. Is there any significance between those two and how it relates to salt being “lite” or not? Thanks!
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Regular table salt is sodium-chloride. High sodium levels can contribute to high blood pressure and other health issues, and many processed or prepared foods are much higher in sodium than they should be for a healthy diet. However, without salt, many foods taste very bland, especially when you are used to eating high sodium versions.
“Lite” salt is a mix of sodium-chloride and potassium-chloride. Potassium-chloride still provides some of the flavor benefits of salt, though not as much as sodium-chloride. It is meant to be used to slightly reduce sodium intake while keeping your food tasty. You can use the same measurements in your recipes, but end up with less sodium.
As you reduce sodium in your diet, you taste adjusts. Over time you can still enjoy tasty food with much lower sodium, but if you go directly from high sodium to low/no sodium products, you will definitely notice it. Gradually reducing sodium is more palletable.
In most cases you could probably just use less regular salt instead, but “lite” salt is a convenience.
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