Potassium? Choose Seaweed as a Salt Alternative

Action required on salt

“Experts urge use of salt alternative in food products,” writes the Guardian today. A new report suggests the government should encourage food manufacturers to reduce sodium content by using potassium as a salt source.

In which case, we’ve got just what they need! Compared to sodium chloride, seaweed is high in potassium and 85% lower in sodium. Seaweed is also rich in glutamates or umami, which boosts the taste of your food. We believe it’s the best salt substitute.

Eating too much sodium

The article cites a report from the scientific advisory committee on nutrition (SACN), which explains most of the UK still consumes too much salt (sodium chloride) through processed food.

The body does need sodium, but too much can lead to increased blood pressure, heart attacks and strokes. The SACN suggests replacing up 25% of sodium chloride in common foods with potassium chloride, which would help to reduce these risks. Although on an individual level improvements are “likely to be small,” the change would have far-reaching effects across the population.

A low sodium alternative

Of the report, Mara ‘SeaEO’ Fiona Houston said,

“It’s great to hear the government will encourage manufacturers to reduce sodium chloride content in food with a potassium replacement. We would recommend seaweed as a healthy potassium salt with flavour enhancing properties. And of course, Mara’s flakes and powders have the added benefit of tasting really good too.”

Potassium: what’s so good?

Potassium has been shown to have a positive effect on heart health. Potassium relieves the tension of blood vessels’ walls, which helps to lower blood pressure and reduces the risk of a stroke. A diet with sufficient potassium also helps to remove sodium from the body.

Seaweed is a rich source of bioavailable potassium, meaning it is easily absorbed by the body. 2g of Kombu flakes contain more potassium than an 85g serving of plain non-fat yoghurt, another food source of potassium, and provides 9% of your recommended daily intake (RDI). For comparison, a whole banana provides around 20% of your RDI. Just think what you could achieve at breakfast with your granola toppings!

Beyond potassium

If food companies were to add seaweed to common foods, the health benefits would be greater than simply reducing sodium and increasing potassium levels in the population. Seaweed is also a good source of magnesium, calcium, fibre and iodine. 66% of women in the UK are iodine deficient, which can lead to cognitive problems, weight gain and decreased energy.

But as consumers, we don’t have to wait for the government to take action. If you’re looking for a low salt alternative to add flavour to your food or to help reduce high blood pressure, then try our seaweed flakes. They’re as easy to use as a pinch of salt, and with 15% off using code SEASKEPTIC you can’t go wrong.

Are you a manufacturer? We’d love to discuss using seaweed as a wholesale ingredient in your food products. Please drop us a line to say hello at sales@maraseaweed.com.