Reduced-salt food may be healthier, but they are known for not being tasty because they are low in sodium*. Scientists now claim to have found a way to keep the taste of salt without actually containing too much of the bad kind.

Tasters agreed the mix, which contains less sodium chloride*, was just as enjoyable and similar to the traditional salt blend. The new mix is made up of almost of a quarter of calcium chloride* — which is not thought to be harmful to human health.

Too much sodium can raise blood pressure, which can increase the risk of heart disease and stroke*. It is not a direct cause of obesity*.

Carolyn Ross, a food science professor at Washington State University, created the salt mix. Ross and her team looked at other salts like calcium chloride and potassium chloride*, both of which have no known adverse health effects.

Potassium can help reduce blood pressure but food manufacturers have for years been wary of using it because of claims it isn’t as tasty.

(SD-Agencies)