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Scientists produce cheddar with ‘large reductions in sodium’
date:Sep 26, 2012
lar to cheeses made with NaCl in most respects, wrote researchers led by Tonya Schoenfuss, PhD, from the Department of Food Science and Nutrition at the University of Minnesota.

This indicates that KCl can be used successfully to achieve large reductions in sodium when replacing a portion of the NaCl in Cheddar cheese.

Guidelines

The 2010 Dietary Guidelines for Americans recommend an upper limit of 2,300mg of sodium per day, and 1,500mg for those with hypertension, diabetes, or chronic kidney

12/22 08:57