Low sodium salt is primarily obtained by replacing some of the sodium with potassium chloride.
Getting low sodium salt typically involves a manufacturing process where the composition of regular table salt (sodium chloride) is altered.
Based on the provided information, low-sodium salt is like table salt, but some of its sodium is replaced with potassium chloride. This substitution is the key method for producing the product specifically marketed as "low sodium salt." The reference notes that this compound, potassium chloride, is used because it helps to provide a similar salty taste to sodium chloride.
While this engineered product is a common way to reduce sodium intake while maintaining a salty flavour, other types of salt are sometimes considered in a low-sodium diet context, although they may not be created by the same replacement process. The reference mentions other low-sodium salt options can include:
- Iodized salt
- Kosher salt
- Pink Himalayan salt
- Sea salt
These options may have slightly different mineral compositions or crystal structures compared to standard table salt, which can influence how they are used and perceived, but the core method described for obtaining the specific "low-sodium salt" product is the replacement of sodium with potassium chloride.
Essentially, you get low sodium salt by manufacturing it to contain a blend of sodium chloride and potassium chloride, with the latter replacing a portion of the sodium.
