Low-sodium prepared foods are not known for, well, tasting good. But manufacturers are beginning to work with a promising ingredient that could revolutionize the low-sodium marketplace.
Last June, the Food and Drug Administration recommended that the makers of many foods slash sodium levels, the goal being to lower the average American's salt consumption from 3,400 mg a day to 2,300 mg a day. But for many companies, this mandate poses a threat to their primary objective: making their food enjoyable. As NPR points out, many ramen and instant noodle manufacturers have resisted lowering their sodium levels because it would sap the deliciousness from their product. But one man is on a mission to prove to them there's a flavorful alternative for salt, which just so happens to be good for you, too.
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Hans Lienesch, who built a career on tasting and ranking different ramens as the "Ramen Rater," decided he needed to make a significant dietary sodium reduction after deciding that his intake was boosting both his heart rate and stress level. However, he knew from experience how bland and tasteless low-sodium instant noodles could be. Then, Lienesch was invited to do a blind taste test of a salt alternative: potassium chloride in place of sodium chloride. One taste, and he was hooked.