1. Voluntary? You’ll get much quicker results if, instead of setting limits to be able to advertise “low sodium”, they set a limit that, when exceeded, mandates a label of “high sodium”.

  2. or prepare your own foods, and don’t use salt at all. That’s what our family has been doing for close to 30 years. My husband is a wonderful cook (learned in New Orleans from his Mother and older sister), and he fixes 90 percent of our meals. When he first cut out the salt, it was mildly noticeable, but we very quickly got used to tasting out *food* instead of tasting the salt. Now we don’t miss it at all, but we do find that our guests will often want to salt their food, so we make sure to put out a salt shaker for them.

  3. Potassium chloride can also substitute for common salt (sodium chloride), though too much can cause a metallic taste.

    A metallic taste, is that all? No,

    Potassium consumed in excess may be harmful for some people. For example, many persons with kidney problems are unable to rid their bodies of excessive potassium, which could result in a deadly situation.

    So the FDA is asking companies to remove a product or replace it with a product that can be deadly. I think I’d rather risk the high blood pressure and heart disease and stick with good ‘ole table salt in my food.

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