Click to enlargeBest salt substitute

AlsoSalt is a salt substitute that isn't salt, but tastes like it. It is completely salt free without the bitter aftertaste that other salt substitutes have. For your low sodium diet, or even salt free diet, you can now salt foods all you like. It tastes great and it's healthy. Its two main ingredients, potassium and lysine are completely natural. Both are nutrients that are essential to good health. You not only remove salt from your diet - you are replacing it with nutrients. Our patented process masks the metallic aftertaste found in other salt substitutes. Use it in cooking, baking, or simply sprinkle it directly on your food as you would salt. AlsoSalt is a "true scientific breakthrough" and holds patents worldwide.

AlsoSalt is the best salt substitute!

"I simply love your product, and so does my husband. I have been recommending it to my friends and relatives. It's the best salt substitute product I've ever used in 30 years." -- Judith C. Grieco, Eastchester, NY

"This is the best salt sub that I have found. My husband says he can't tell the difference in this and real salt." -- Melba Royal, Evening Shade AR

"I am using your AlsoSalt and think it is the very best substitute salt I have ever tasted. There is absolutely no bitter or after taste." -- Delores Backous, Coon Rapids, MN

"Tried a bottle of your AlsoSalt recently. I love it! It's the best salt substitute I have found." -- Patty Capps, Pikeville, TN

"AlsoSalt is the best-tasting alternative." -- Kay Hawkins, Huntsville, AL

"AlsoSalt is the best help that I have found." -- Gary Leeling, Monrovia, CA

"Your salt is the only salt in the house. Yours is the best. My husband's doctor is so pleased he's using your salt." -- Annett Silva, Winchester, MA

"AlsoSalt is the best!!!" -- Phyllis Daniel, Salado, TX

"This is the best salt substitute that I have ever used. I have been telling people about it." -- James Zachary, Crawfordsville, IN

"Love this product. Best I have ever tried." -- Linda Brookes, Saint Ann, MO

"It is the best of the salt substitute products that I have seen or used so far." -- Eldo Corgnati, Egg Harbor Township, NJ

"AlsoSalt is the best 'substitute' I've tried." -- Helene Bailey, Montgomery, AL

"I am a true "salt-aholic." I probably put food on my salt rather than the other way around. When I first tried AlsoSalt several months ago, I was very reluctant to use it "straight," and for a long time used a little AlsoSalt with a lot of real salt. I felt that at least I was cutting down. I gradually increased the AlsoSalt, decreasing the real thing until I can now (on many foods) use only AlsoSalt. I find it especially good on tomato based foods, fish and poultry. I have high blood pressure and although my doctor never told me that I had to completely eliminate salt, it was recommended that I drastically cut down. Fortunately, with AlsoSalt, I have now been able to do just that. It is without a doubt the best salt substitute on the market." -- Elizabeth Saulnier, North Adams, MA

"It is the BEST!" -- Manfred Horning, North Hills, CA

"It is the best product!" -- Mr. & Mrs. John Goslin, Cedar Rapids, IA

"BEST Salt substitute my wife ever had!" -- Richard Douglas, New Haven, CT

"I think AlsoSalt is the best that I could find next to real salt. I use it in my homemade bread and other baked goods so I can cut down on my salt intake and it works very well. Thank you very much." -- Orval E. Dunkle, Boise, ID

"Finally tried all 3 AlsoSalts. They are the best I've found so far. Are you sure there's no salt in there? It certainly tastes like it. Love it on steaks, vegetables, popcorn and sandwiches." -- Dave Stanley, Cincinnati, OH

"I find that AlsoSalt is the best thing if you are on a low salt or salt free diet. And it taste just like salt; it is very good in seasoning your food." -- Sandra E. Ward, Bronx, NY

"Simple and clear!! It's the best salt substitute I ever tasted!" -- J. Moreno, CA

"AlsoSalt is the best thing since sliced bread, and I remember the days before sliced bread." -- Robert Voorhees, Oakdale, CA

"Thank you, I am enjoying the product. It is the best I have found." -- Jacqueline Pearson, Dexter, MN

"It is the best I have tasted." -- Arthur McBride, Williamsville, NY

Natural salt substitute could make low sodium diet reality

August 05, 2005 - Growing pressure on food manufacturers to cut salt levels has led to a frantic search for alternatives. Joan Watsabaugh tells why AlsoSalt could provide the industry with a viable solution.

There is no question that salt consumption in the American diet needs to be reduced. One in three Americans regularly consumes more salt than is recommended, and most of this is in processed food. Food manufacturers have therefore found themselves under growing pressure to find ways of reducing salt, and the market for healthy alternatives to salt is beginning to look very attractive.

"The Institute of Medicine states 25 percent of the American population is salt sensitive," said AlsoSalt managing director Joan Watsabaugh.

"This translates to 74 million people. This is not a niche market."

It is this market that Watsabaugh hopes to tap into with AlsoSalt. She believes that the product's unique selling point is that it is both palatable and all-natural.

"Until now, there really hasn't been an acceptable solution to reducing the sodium content in processed foods while maintaining flavor," she said.

"With AlsoSalt, the food industry has the ability to offer low sodium versions of most foods. I don't believe anyone really knows how big the market for low sodium foods is because there has never been a palatable salt substitute."

This has clearly frustrated food manufacturers and led to a number of discontinued product lines.

"Several food companies have introduced low sodium products to the market and most have been discontinued due to disappointing sales figures. The problem is, these foods are either flavorless or they leave a bitter aftertaste.

"It is my educated guess that people have bought, as an example, one can of a low sodium soup, and never bought another. The sales figures would look completely different if that soup was edible."

The problem of finding a palatable low-sodium alternative, a subject that was tackled at the recent IFT conference in New Orleans, is that the salty taste is physically unique. Taste receptors inside the human tongue require the shape and size of the sodium ion in order to register a salty taste.

And despite its bad press, salt has a number of distinct characteristics that make it extremely attractive to food makers. Apart from being the world's oldest preservative, it can block bitterness in foods, and humans have an innate liking of salt, related to a specific body need, that makes salty snacks attractive.

Consumers, used to salty snacks and salt-laced ready meals, are therefore reluctant to buy products that do not conform to contemporary tastes.

"While scientists and the food industry have found acceptable substitutes for sugar, fat, and other ingredients, it has been unsuccessful in finding one for salt despite two decades of effort," said Watsabaugh.

Potassium chloride has been the closest alternative, but it has an undesirable metallic taste. Several major food companies, in an effort to lower sodium content in their packaged foods, have experimented with the use of potassium chloride by adding bitter blockers and masking agents.

AlsoSalt on the other hand is a patented combination of potassium chloride and L-lysine, an essential amino acid. The combination masks the bitterness of the potassium chloride.

"AlsoSalt doesn't add anything your body can't use," said Watsabaugh.

The company is confident that the product is set for take off. Several food manufacturers are in the process of testing AlsoSalt, and while it is still early days, studies appear to be going well.

"I am confident that AlsoSalt will be widely used as an alternative to salt," she said.

"I would call the industry reaction intrigued and excited. The common thread is that consumers try every salt substitute and every low sodium food they can find hoping to find one they can actually eat."

by Anthony Fletcher Food Navigator