Great natural ingredients

We take two naturally occurring mineral salts and blend them to produce a healthier alternative to regular salts.

Sodium chloride (max 33.3%)

Sodium chloride just means salt! Regular salts, including rock and sea salts, are 100% sodium chloride. While it's vital to life, most of us consume too much sodium, so LoSalt offers a route to reducing sodium intake. Find out about the health benefits of less sodium in your diet.

Potassium chloride (min 66.6%)

Potassium is valuable to the body, especially important in regulating the activity of muscles and nerves. LoSalt is a great source of potassium, providing a healthy mineral balance, while preserving the great taste of salt.

Potassium has also been shown to help maintain a healthy blood pressure.

What is a salt?

Chemically speaking, a salt is defined as the product formed from the neutralisation reaction of acids and bases or a neutral compound composed of ions.

In more everyday language, when people talk about salt they usually mean sodium chloride - a compound made up of sodium and chloride ions.

Potassium chloride is also a salt. Also known as muriate of potash, this lattice compound is made up of potassium and chloride ions.
Why does salt contribute to high blood pressure?

Small changes in sodium and potassium concentrations in the body can have important effects on arterial blood pressure. Both sodium and potassium are essential minerals for our bodies; it's all about maintaining healthy levels of the different minerals in our diets
How is salt used in food production?

Salt provides three important attributes to food: flavour, preservation and functionality.

Today, salt is most commonly used to season food - sometimes for its own flavour (as in salty crisps), but more often as a flavour enhancer.

Salt can also be used as a preservative. By lowering water activity in food, salt limits microbial growth, acting as a preservative in salt cured fish and meat products and playing an important role in cheese production.

Salt's water retention and structure properties are also important in food production. By retaining water in meat-based products, salt makes sausages appear plumper. And by providing a structure, the crystal lattice of salt helps bread maintain its volume.

Finally - and this is a more recent application - salt is used as a textural enhancer. The humble salt crystal has come to signify culinary flair and decadence - but like any kind of decadence needs to be treated with moderation in order to stay healthy!
I want to know about salt’s history
Salt has been a highly valued mineral and an important element in the human diet since prehistoric times. An essential for life and flavour, it is also one of the most effective and most widely used of all food preservatives. It is essential in staples such as bread and dairy products and a much enjoyed additive to flavour bland, fresh foodstuffs.

As an essential for life, salt has been highly valued down the centuries:
- Roman soldiers may have been paid in salt (LatinSalarium), which gives us our modern day 'salary'.
- Offering bread and salt to visitors, in many cultures, is a traditional sign of hospitality.
- Salt is used as a powerful metaphor for goodness and purity in religious texts ("You are the salt of the earth" - The Bible) .
- Many societies have levied a salt tax, so salt smuggling also has a long history.

Great natural ingredients

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