Freely Filtered 045: Salt Substitution and Stroke Study (SSaSS)
Freely Filtered, a NephJC Podcast
The Mechanism of High Potassium Inhibition
People don't like that so much, and they really notice it. Even when about a ten % reduction is like the threshold of making your food taste different. So i think that's pretty cool. And it's consistent with what folks that i know in the food industry have told me that they have measured this of s. They have noted that one can make this kind of substitution without most people really even knowing that it happened.
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