Last night I was asked by a family member to answer a tricky question about salt. And in this particular spousal disagreement, the wife was right. I hope she doesn't rub it in too much. There's nothing worse than POURING SALT ON A WOUND! hah!
Anyways, thought I'd share...
Q: I am preparing food for someone on a low sodium diet. I heard that I can use sea salt in the foods that I prepare for him because sea salt is not sodium chloride, but potassium chloride. What do you think?
A: Sea salt is still sodium chloride. In 1/4 tsp (about one serving), there are 392 mgs of sodium. Some people on low sodium diets prefer to season with sea salt as opposed to table salt because the flavor is more intense, and a little goes a long way. But, salt is salt is salt.
Potassium chloride is a salt substitute, but potassium may also be inappropriate for people with kidney, liver or heart problems. So, ask a doctor before loading up on salt substitutes in meals for anyone on this special diet. "Low sodium" salts still contain sodium as well, so be careful.
In my humble opinion, there's no great "salty" substitute for salt. The best way to stick to a low sodium diet is to flavor with herbs, spices and citrus instead. Skip the seasoning salts, meat tenderizers, BBQ sauces, bouillon cubes and bottled marinades. They are loaded with sodium.