This study sought to assess the effects of a salt substitute (62.5% NaCl, 25% KCl, and 12.5% flavorings) on incidence of hypertension and hypotension among older adults with normal blood pressure.
https://www.sciencedirect.com/science/article/abs/pii/S0735109723082633?via%3Dihub
Sugar is used to cover up excess salt not instead of salt. They are counter flavors that tend to cancel each other.
Sugar and salt can both extend shelf life as well so increasing both can increases shelf life without changing the flavor much.
They also both make you thirsty so soda manufacturers tend to increase both in sych to keep the taste about the same but make the soda far less thirst quenching.
Salt isn’t a flavor, it’s a flavor enhancer.
I respond to every single one of these that pop up because we are still working on corporate backed bad science. Salt is not bad for you, neither is fat. Sugar is always bad for you and the amount of it you need for it to stop food from going bad is almost hilarious. What canned foods use is a combination of things, one of them being the actual canning process, the combination of boiling to kill as much as possible and then vacuum sealing it means that as long as there is no break in the seal the food is good basically til the end of time.
@rdyoung @Hugin
Which corporations funded the bad salt science you failed to provide any reference to? I can find oodles of peer reviewed science that says excess salt contributes to coronary disease and strokes.
Which corporations funded the bad fat science you failed to provide any reference to? I can find oodles of peer reviewed science that says excess fat contributes to coronary disease, obesity and cancer.
Bye bye nonsense and disinformation.