based on how we evolve the Dietary potassium intake, likely greatly exceeds, current it even recommended

intakes. The problem is, we replace many of the potassium rich plant Foods.

We used to stuff our faces with like fruits, leafy greens and other vegetables including roots and tubers with calorie-dense junk strip,

not only a fiber, but also potassium

such as, you know, added fats and sugars. So in a traditional largely plant-based diet, potassium content is high. Sodium content is low but

now high blood pressure

is the second leading cause of death. In the world. Can we more than 10 million people a year? Second only to unhealthy diets. The number one, killer of humanity, we

can improve both by eating more whole healthy

plant foods like beans and greens, which are packed with potassium, which lowers blood pressure. But

since most of us are getting too much sodium, along with two little potassium, what about using

salt substitutes? After all

the most commonly used, salt substitute is potassium,

chloride should be swapping

out sodium for potassium and it works based on Meta-analysis

more than a dozen randomized control, trials, replacing sodium chloride with potassium, chloride, lowers blood pressure, and most of the trials involve just swapping out regular salt for less than

30 percent, potassium chloride and they still got results

and it less than 30%,

most people can't even tell the difference between

regular salt in the potassium salt. So,

can taste exactly the same and drop your blood pressure's? What's the catch potassium?

Chloride is generally considered to Safe by the FDA with the only major concern for health. Healthy people being

that if you go completely 100 percent sodium free and you straight potassium, chloride, can taste,

kind of funny, adding a bitter or metallic taste. I've found

that it depends on what I'm seasoning with it. It works perfectly well, in some things, but makes other things

completely inedible. When I learned about the sodium science and throughout my salt shaker for good within a few weeks. My palate totally changed everything.

Tasted fine without salt except pesto for some reason pesto without salt, just,

never tasted like it used to me.

So, So I tried the potassium chloride, salt substitute, and it worked perfectly. I couldn't tell the difference at all. So I had the best of both worlds. Then I remembered how, as a kid, I used to put a tiny sprinkle of salt on watermelon, like they do in the South to make it even sweeter. So, I tried it with potassium, salt, and almost gagged, so definitely not for everything.