NoSalt Original Sodium-Free Salt Alternative, 11 oz

First let me say, I really like salty foods. Now that I am older, hypertension is starting to show up when they take my blood pressure while I am at the doctor's office. Of course, the recommendation was to limit my intake of salt, specifically sodium. Now sodium is an essential electrolyte which made me want to learn how much was my intake and how much should I lower my intake too. Making a long story short, I also stumbled across learning from the US RDA that I was fairly deficient in potassium, another essential electrolyte, by about 50% while my sodium intake was 3-5 times greater than the US RDA. Coincidentally, while not only being far off balance in my intake of these 2 essential electrolytes, but while sodium can increase hypertension, potassium can decrease it. No wonder my hypertension was getting so out of control... my dietary intake of these essential electrolytes were seriously off balance. One of my initial steps to reverse that situation was to convert to "No Salt". First let me say, my main effort to overcome my potassium deficiency is to strive to get my potassium levels up through learning to eat foods that are high in potassium, not by salting more and more with potassium chloride. This review is about this potassium chloride product, which is one form of a salt product, and how it helped me eliminate sodium chloride (regular table salt) and has nothing to do with increasing or decreasing my overall salt intake. When I first started to use "No Salt" to replace regular table salt, I had to use a little at a time at first because I could really taste the metal (potassium) and I wasn't surprised by that because I suspect I am a "supertaster" (feel free to look up that term, it's a real thing). After reading that many other countries use potassium chloride as their table salt while the U.S. uses sodium chloride as our table salt, I was hoping it was only a matter of time that I would get used to "No Salt" which is based on potassium chloride. To my utter delight, that has happened. It took about 2 months and persistence is key, but now I no longer notice the a metal taste from the potassium! (In the beginning I used to make the mistake of substituting equal amounts of "No Salt" to what I would normally use with regular table salt and I was overwhelming the food with the metal taste of the potassium. Don't make this mistake :-) ) If you are like me and need to lower (not eliminate) your sodium intake, I highly recommend "No Salt" and start out slowly. If you don't taste any metal taste, then start salting it to what you like. If you are like me, then just ease into it and eventually, you will not notice any metal tastes in your food. Being patient and waiting the 2 months (hopefully less) is well worth it to achieve the substitution from table (sodium chloride) salt to "No Salt" (potassium chloride salt). I use this all the time now when salting regardless of what I am salting, from cooking such as in boiling water for making pastas and such to directly salting the food I am about to eat.