Mark Carroll's Journal

I had been barely aware of potassium chloride's use as a salt substitute until mst3kmoxie mentioned after reading this entry that there were such things. I shall have to keep an eye out for it in lists of ingredients. I guess its taste doesn't much bother me if I've not yet noticed it. But, then, I suppose I am mostly avoiding things that taste salty anyway.

I suppose we might naively expect potassium to do the opposite of what sodium does to us.

It may not be too long before we can get our free DNA sequencing that generates a good report of what we ought and oughtn't worry about. (Of course, companies offer this now, but I think it'll take more time before the reports can be good.)

Good luck with painlessly reducing the sweet stuff anyway! I find that finding some other distraction can help.