This One TINY change could Save your Life!

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Reference
[Study 345] Neal B, Wu Y, Feng X, et al. Effect of Salt Substitution on Cardiovascular Events and Death. N Engl J Med. 2021;385(12):1067-1077. doi:10.1056/NEJMoa2105675

Public Funding - National Health and Medical Research Council of Australia

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Disclaimer: None of the information provided by this brand is a replacement for your physician's advice. This brand is information for the sake of knowledge and the options of choice it provides, not in any way a personalized prescription. Please consult your physician before making any health related changes.

[ZappyOh]

Switching all numbers in people's bank accounts into nines, would also lower blood pressure significantly.
Where are the studies on that?

[keng]

Your study reviews are EXCELLENT and I love your low key humor! Glad you are doing well, my best wishes to you Nic!

[jimbrogan]

I heard about this study at least three years ago. The question is, which had the greater impact? The reduction in sodium? or the increase in potassium? Since we know most people are deficient in potassium, isn't it reasonable to conclude that it was the increase in potassium that was responsible for the benefits and that the decrease in sodium had nothing to do with it? When you change two variables it is impossible to tell which variable is the cause of the end result.

[SkepticalCaveman]

I use a mineral salt blend that contains 50% sodium chloride, 40% potassium chloride and 10% magnesium chloride (+ a little iodine). The great thing about this mineral salt is that you can use the same amount as regular salt in recipies and it automatically gives a perfect balance. You not only reduce your sodium intake by 50% automatically but you also add potassium in the optimum amount.

[kristianqiaofahlen]

This guy legit only only science, no strange cult beliefs as many on YouTube has

[mellocello]

I appreciate your reviews! Thank you.

[DaviSPinheiro]

Actually salt isn't the problem, but the relationship between salt and potassium.

We need they be in a relationship of 1 for 4, so if you consume a lot of salt and no potassium, that's the issue.

Interestingly is exactly what they are doing in this study, but instead of telling the reason, just demonizes salt

[oolala]

My blood pressure is going up just reading the comments.

[Zuluknob]

Did they check to see if the sodium group were deficient in potassium?

[jaytm]

I've got high BP, and am using potassium salt as well as garlic oil and a few other supplements (Rhodiola, etc. for stress.) besides my prescribed irbesartan. Also I lowered my caffeine intake. My dad died of an aneurism caused by high, out-of-control BP and I've learned from that. Including taking a job with significantly lower stress. Now my diastolic hovers around 70-80mm and I consider myself fortunate.

[realDaveFeldman]

Copious Amounts of Salt Consumer here. To extensive self experimentation, I find this is extremely context independent, as I need much more when I weigh less and am fully fat adapted (BP better when keto, even with 10-15g salt added). However, it is problematic for some of my cousins with metabolic syndrome as salt appears to correlate with them consuming more food (saltier = tastier). This is part of the challenge in doing studies like these, you ideally have a placebo that is both unknown and undetectable compared to the intervention. I think potassium chloride taste similar to salt, but I can definitely tell the difference myself.

[ruechel]

Good one. I have been using that TINY detail for almost a year now. Discovered by chance. Great advice!

[chrismyers]

Potassium has the highest recommended daily intake allowance of any mineral or vitamin period. Most, if not all people are deficient. Many salt substitute products have a reasonable amount of potassium.

[nwobob]

I've been doing something similar for about 6 years now. My BP has gone from around 135/90 to 115/70. My approach is to use pure KCL for most of my salting. there is so much Nacl in all the other condiments and complimentary spice mixes that I don't notice a taste difference. It is very pleasant to be able to enjoy salty food. I check my serum KCl regularly and despite going through probably about 500 grams of this per year my labs are all in the normal range. If you are on an ace inhibitor, potassium sparing diuretic or compromised renal function do not do this as the consequences can be rapidly fatal.

[marteanderson]

I've added KCL to my morning and evening drink for years. Realize that too much can cause heart palpitations so my advice is go slow and start with 1/8 of a teaspoon of KCL in the morning and 1/8 in the evening about 12 hours apart. However; if you are < 150 pounds you may want to dial this back a bit as smaller bodies need less. If you have hypertension you very well may need to increase the dose to 1/4 teaspoon at twice a day. As mentioned in the video, if you have kidney issues see a doctor before adding the KCL. Too much KCL can be dangerous so be smart and do it incrementally over time while taking your blood pressure once or twice a day. The key is to have the right balance of sodium and potassium. Many people are deficient in potassium and magnesium so the objective should be to correct those deficiencies. Good health to all!

[lloydhlavac]

I'm 63 and I salt my food to taste, and my blood pressure has always been fine. However, I do supplement with potassium citrate daily (and magnesium citrate too). I work outdoors year round, and sweat a lot during the summer, so I have to make sure to replenish my electrolytes.

[CELLPERSPECTIVE]

I'm confident that I love your confident use of confident puns when explaining how the confidence intervals don't inspire confidence in the study

[FakYuhGoogel]

I knew what the solution was, my issue is that I barely ever salt my food. Usually, the salt is already included in a processed product, part of sauce or whatever. Maybe it could be regulated to keep a certain salt/potassium ratio in foods, so manufacturers already have to work with it? This probably benefits the general public the most.

[dscarson]

Surely nobody would stop watching one of your videos before the end!

[barbarashirland]

I figured it was salt early on. I kept thinking it might not be worth living a tad longer to do without salt. hahahah. But that half half product, half sodium chloride, half potassium chloride isn't too bad. Plus, it's really easy to not salt during cooking and only sprinkle a little on top once food is plated.