I haven't found a commercial version I like. So you might want to consider whether you want to use a saltlike substance, or flavor your food with lemon or herbs or seasonings, like Mrs. Dash's, that you can get in the supermarket. Combine equal weights of pure salt or sea salt with potassium chloride, which you can buy from a druggist. Grind the potassium cloride together with the salt and mix well. This will give you half the sodium of table salt and also increase your potassium intake.
Dietary salt presents a problem only for a minority of people who are salt-sensitive.
The notion that we can control blood pressure and thus prevent heart disease and strokes by avoiding salt comes from studies of populations that eat little salt and have few problems with high blood pressure, but there is little evidence that salt affects blood pressure in the majority of people. In fact, last year a study of 200,000 people at Albert Einstein Medical College in New York found that salt consumption was not associated with heart disease deaths, as it should have been if salt really does worsen high blood pressure. My feeling is that while salt is very harmful for some people, it really won't hurt most of us. About 20 percent of the population is sensitive to salt and tend to retain excess fluid as a result of consuming salt. This leads to increased circulatory volume, which adds to the workload of the heart and kidneys.