Sadly my primary physician has put me on salt free diet and I need to find a seasoning that is salt free. From years ago I was using Ms. Dash and it's pretty much the same today.

My question is what other salt free substitutes are good? A quick google on the topic returned a host of choices. I could use some input from the SF audience that have tried other salt free blends and like them.

What say you.........?

I use Potassium Chloride as a direct substitute for salt. Morton's makes it as do others.



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I use Potassium Chloride also.

Salt-free or low sodium? Humans don't do well without ANY sodium. not to mention how it will mess with potassium intake. Most ultra-processesed foods contain lots of sodium so perhaps real food where you know exactly how much sodium you are consuming.


January is world carnivore month

Salt is good for you. I just don't understand Salt free diets.

quote:

Originally posted by Balzé Halzé:
Salt is good for you. I just don't understand Salt free diets.

Well, with cirrhosis, the liver becomes more scar tissue than not, so all the fluids of your body filtering through it is slowed down by a lot. Edema becomes more commonplace than not. Since you’re swelling with fluids as a byproduct of the disease, and fluid building up around the heart is muy bad, eliminating salt down to less than a thousand milligrams a day becomes a matter of some import, since it’s either that, or burn your kidneys out with diuretics, what with salt making you retain water and all. There are other medical conditions that get to the same punchline as well.

Besides, there’s almost no prepared foods that don’t have salt in them, most of them a lot, so the chances of a sodium deficiency if there’s even such a thing, in today’s world, have to be having somewhere very near zero.


For the OP, Mrs. Dash is still making a number of them, and there's some blends we've picked up at Costco as well. I haven't tried potassium chloride, I bit the belt and actually did the thing. Now most food tastes great on it's own, if not sometimes too salty. The adjustment was worth it, I feel.

"salt making you retain water". Mmm, maybe, just maybe it's not the salt, it's what you eat, primarily processed carbs, that cause water retention and than in turn retains more sodium. I'm up to at least 4-5 grams of sodium per day, I actually get flu symptoms when I don't get enough. Natriuresis is a result of the kidneys getting rid of excess sodium when it's not needed due to not consuming carbohydrates to excess and the body rids itself of excess fluid along with sodium and potassium to maintain cell osmotic balance.

quote:

Originally posted by SigSentry:
"salt making you retain water". Mmm, maybe, just maybe it's not the salt, it's what you eat, primarily processed carbs, that cause water retention and than in turn retains more sodium.

Maybe, but at the time this was a serious concern, I was eating nothing but chicken, fruits, berries, green vegetables, beans, and yogurt. I ate processed nothing. If I added salt to my chicken, my legs and feet turned into balloons.

I’m a big fan of The Spice House, here’s something they sell as a salt-free seasoning:


Savory Herb & Vegetable Salt-Free Seasoning

quote:

Originally posted by Balzé Halzé:
Salt is good for you. I just don't understand Salt free diets.

A LOT of myths on salt in diets.

The Salt Fix by Dr. James DiNicolantio is a great book explaining salt in the diet.



A lot of new information on this is contradicting the out dated old school thinking.

You could start by looking at various spice blends (salt or no-salt) and replicate them by making your own blends of spices. You could use one spice as a base (e.g., thyme) and add others to round it out. Italian seasoning blends are good no-salt, off-the-shelf blends. Much will depend on your personal preferences.

PASig provided you with a good resource in The Spice House. It appears their blends and rubs have their ingredients listed.

I'm not going to go down the salt (good or bad) road with the OP; that is between him and his doctor.

Mrs. Dash; they make a variety of seasonings without salt. I wouldn't use Potassium Chloride if it for kidney issues as Potassium is hard on them.

The website AmazingRibs.com (it's all BBQ not just ribs) has all of their free rub recipes salt-free. The user puts on salt as a dry brine (e.g. 1/2 tsp per pound boneless an 1/4 tsp per pound bone-in) and then puts on the rub.

You could adjust amount of sodium dry brine or eliminate it completely. For me, it's not salt-fee but ends up being much less salt than store bought and remains flavorful and juicy.

quote:

Originally posted by smschulz:
A lot of new information on this is contradicting the out dated old school thinking.

Regardless, the OP got instructions from his doctor, we know not what for.

McCormick garlic and herb seasoning.

Link

For chicken I have been enjoying the "no shit" salt free seasoning from big cock ranch, and the No salt seasoning blend from costco, it is like a super charged Mrs. Dash. I have also found that making my own blackening seasoning ( internet search for the win) and not adding salt gives outstanding results.

quote:

Originally posted by P220 Smudge:

quote:

Originally posted by smschulz:
A lot of new information on this is contradicting the out dated old school thinking.

Regardless, the OP got instructions from his doctor, we know not what for.

I never said anything specific about his doctor or his medical condition.

Only that there is a lot of faulty thinking about salt that goes back to old school thinking, much has been debunked but the devil is in the details and as you said we know nothing of the details.
My comment was a general one, FWIW.

If you have a Lidl grocery store near you, they have a couple of store brand salt free seasonings. I enjoy the one named "Table Blend" and the one named "Original Blend". It's nice to have options to keep from getting burned out on one or the other.

As noted, Mrs. Dash now has a whole bunch of varieties, so I’m sure you can find something to your liking.

Regarding salt: by genetics my wife and I should have had hypertension long ago. We’ve been on a low-salt diet for 40 years (proven about 1400 mg Na/day by 24-hour urine) and neither of us has hypertension. However not everyone is salt-sensitive.

Be careful about no salt especially in warm weather. When I was in school we had 30 something year old female teacher who was a vegetarian that passed away from lack of salt or sodium.

My cardiologist had me cut way back on salt years ago but he never said anything about salt free.