Diamond Crystal Brands
Salt for Life

Salt for Life

Today’s blog is brought to you by the letters NaCl. If you’ve studied your periodic table, then you know we are about to talk salt.

After all, that combination of the dietary minerals, Sodium (Na) and Chloride (Cl), are exceptionally important to humans. In fact, you can’t live without it. Salt supports proper body function by helping transmit nerve impulses, contracting and relaxing muscle fibers and maintaining correct fluid balance. Plus, it naturally preserves food and enhances the flavor of your dish.

But, while salt is vital to sustain human life, Americans currently consume significantly more sodium than they need…approximately 1,100 MG more sodium than recommended by the FDA[1]. As a result, we are seeing ever-increasing rates of hypertension and cardiovascular disease.

Salt for Life® is a blend of sodium salt and a revolutionary potassium salt designed to deliver the taste of salt with less sodium and the added benefit of potassium.

It was designed by chefs for chefs, so replacing your current salt with the Salt for Life® canister ensures 45% less sodium than table salt, but with no sacrifice in salty taste…unlike other sodium reduction alternatives. It tastes like salt and performs like salt because it is salt.

The FDA is actively working with food companies and restaurants to gradually adjust sodium levels in food. NYC is the first city in the nation to require chain restaurants to post warning labels next to menu items that contain high levels of sodium. Swapping to Salt for Life® could help operators target high sodium menu offerings with an easy sodium reduction solution that tastes great.

1 tsp of Salt For Life® has 1,240 mg of sodium
1 tsp of table salt has 2,360 mg of sodium

There is no additional labor or training required. Simply switch your current salt with a canister of Salt For Life® and use the same amount called for in your recipes to realize a significant sodium reduction with no taste implications.

Big payoff. Little effort.

 

[1] National Academy of Sciences (NAS), pp. 186-268.