The evidence that sodium restriction lowers blood pressure is less convincing now than previously thought. It is likely that only a subpopulation of hypertensives are sodium reactive. Increased intake of calcium and potassium may lower high blood pressure and extra potassium may protect against stroke-associated death. To lower sodium intake, commercially prepared foods are avoided, and restraint is recommended in the use of table salt in cooking, and at the table. The proper ratio of Sodium to Potassium is probably of 1 to 1.
Most diets have sodium disproportion with the ratio tending toward sodium extreme excess.
Salt restriction KCl does not taste the same as regular salt, and should be used in cooking rather than added to food at the table. Some people acquire the potassium taste, and learn to enjoy KCl. Intentional potassium intakes of 1000-2000 mg per day are not unreasonable. Potassium supplements are also available in pill and liquid form. KCl as the free salt or dissolved in water are the preferred potassium preparations.