Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Salt substitutes

Anybody recommend one, if there are any? Something that actually tastes like salt without the sodium.
Thanks

Start weaning yourself off of the notion that food tastes good.

"Negative ghost rider, the pattern is full" !

I use Lawrys seasoned salt.Still some salt in it, but less. I also use Cavender's Greek seasoning, a blend of salt, pepper and other spices.

Cavender's has 241 mg of sodium in a 1/4 tsp serving size.

Not really. Lemon or lime juice can help you cut back on it in some dishes.

Substitute spice for salt. Fresh cracked black pepper, paprika, cayenne, and crushed red pepper are your friend.

I like spike, although they make a salt free I prefer the red bottle with salt. It has 160 mg. per 1/4 teaspoon. It's the bomb on garden veggies especially on fresh tomatoes.

That certainly helps, but it really doesn't get the job done.

True. Ive never had a salt substitute that was even remotely worthy of the name. Some are quite good, but none are even in the same realm as salt.

Once you cut back on salt or quit using it, you’ll hate eating out. EVERYTHING will seem over salted.

I used Morten "No Salt" for years, potassium chloride, our daughter had to tell me if you take Lisinopril for high blood pressure, your kidneys can not shed the potassium. So now I just use little salt.

Some of the Sea salts and especially the black salts have other salts other than sodium chloride and taste saltier than table salt. These mixed with potassium chloride would be almost the same as table salt in use.

Any canned, or boxed foods are loaded with salt, but anyone cook worth his salt knows that.

Potassium Chloride is nasty tasting.

If you're salting to the point of tasting the
salt over the flavor of the dish, you're using
way too much.
Use everything in moderation and there
shouldn't be a problem
My granny was probably the worst one
about it I've ever seen. Everything got
a spoon of sugar, and shake shake shake
shake shake shake of salt before a bite
was ever taken.

Black pepper. I hate salt, mostly

the long discredited 'galloping gourmet' promoted cooking with wine to help avoid salt, think i stilll have his cookbook by that name

Discredited how?

IIRC he ran into a bunch of cardiac issues...

Sorry guys, made a gross error. I confused the 'galloping gourmet', wonderful English fellow who had one of the early, 70's era hit cooking shows on public TV, with the 'frugal gourmet', someone whose TV cooking show similarly garnered great popularity, book deals (i have at least three of them), etc....until he was revealed to be taking advantage of his young, male on-air assistant. That was back in the 90's.

Even greater apologies to the 'galloping gourmet'...

I have been using it to firm up pickles and don't notice the taste at all other than salty. Maybe what I have is mostly calcium chloride (no percentages listed).

Mrs or MS Dash seasoning is a good substitute, it has some of the alternative salts but mostly the seasoning makes up for the lack of salt.

I can stand it just fine with my caveman palette.

I'd still use it, except for that blood pressure medication issue.

How about your palate?

I'm with this guy,

Wife and I basically quit using added salt on everything and switched to using it on a few things.

Have to use some in the homemade bread. I love a dash on cooked spinach with butter on it. And a tiny bit on my popcorn with olive oil. Other than that, most of our salt comes from whatever packaged foods we might eat, or when we eat restaurant food. Which sometimes is almost intolerably salted. Never can figure out how trained chefs can't figure out how to lightly salt food and then let the customer add what they wish at the table. If they're so good that they know EXACTLY how much salt should go in their dishes, then why is there a salt shaker on every table?

Interesting in that the general public cannot remember history and that salt was a luxury item in many cultures, carried by caravan over the desert, or manufactured at the coast and then sold inland for a good price. Now it's everywhere and in everything it seems.

Don't forget, drink the blood off your plate when you cut into that rare/medium rare steak, it's got salt in it too. (You do eat your steaks with a bit of blood leaking out, don't you?)

LOL. Funny, but true. And sad.

Yes.

Shirley you observed that I did not use pallet?