Any suggestions for a salt substitution?

Question

I know there are things out there like Mrs. Dash and stuff. What is your favorite salt substitution and why? I'm trying to change to over to a low sodium way of cooking.

Answer 1

http://www.mortonsalt.com/consumer/products/foodsalts/litesalt.htm

Morton Lite Salt® Mixture - A salt and potassium chloride mixture* with iodide and a freeflowing agent, contains 50% less sodium than regular salt. Use for baking, cooking and at-the-table seasoning just like regular salt, for the same great results. *Should not be used by persons on a sodium or potassium restricted diet unless approved by a physician.

Answer 2

For certain goods like rice or stuffing, I try to use low sodium chicken broth (instead of water and salt) so I kill 2 birds with 1 stone. I also like to use garlic - in the supermarket you can find it in a paste form. It comes in a little tube, and you just squeeze it out. It gives food a nice little kick.

Answer 3

I have to watch my salt intake as well. I sub lemon pepper, lemon juice, garlic and fresh herbs to enhance the flavor of food -- sometimes low sodium chicken broth.

Answer 4

I like to use lots of fresh herbs, seasonings and fresh cracked pepper. Garlic and onions also impart some great flavors to foods. You can also heat some olive oil and then heat up some garlic, fresh basil, rosemary and other herbs and use that to season your veggies and meats. I also like to squeeze some lemon on my steamed veggies. it adds a fresh taste and helps cut down on the salt intake.
good luck

Answer 5

I make my own salt substitute, it is quite spicy, and I get all ingredients from an Indian grocery.
Equal parts: turmeric, finely ground black pepper, finely ground red pepper, powdered ginger, powdered garlic.
On meats, I also marinate using lemon juice and/or vinegar.
You will never miss the salt!!

Answer 6

look in you supermarket spice section for a product called " salt substitute".. it used to be sold haven't looked for it lately.. i also like the sea salt idea ....... good luck

Answer 7

I like to use lemon juice, because it gives food that tanginess that salt does. I use it on fish and chicken and salads

Answer 8

sea salt is much better for you than regular table salt try that!

Answer 9

particular ... one million/2 cup of clean orange juice and slightly of the zest grated into it or a tablespoon of undiluted frozen tangerine juice to intensify the flavour ... one million/2 cup of lemon juice (comparable way as above) one million/2 cup of bottled cherry juice from the wellness foodstuff save with a pair of drops of almond extract ... one million/2 cup of orgeat syrup (made up of overwhelmed almonds), diluted slightly in view which you have already got a syrup coming up ... one million/2 cup of unsweetened coconut milk one million/2 cup of Nutella thinned with cream you notice, something that has a stable stable style and could equivalent one million/2 a cup .... your glaze is designed on that degree ... (super recipe!! thank you!)

Answer 10

I use seasoned salt, less salt and more of other flavorings with it.