Guest guest Posted December 4, 2004 Report Share Posted December 4, 2004 Yes, it is because of the potassium. My Nephrologist told me to never use any of the potassium based salt substitutes. I tend to use herbs and other spices rather than salt, and completely avoid all salt substitutes. It MAY not be a problem for you with your good renal function, but I would most definitely not use it until checking with your nephrologist because that decision would be based on your history of potassium levels and without knowing what your labs look like, it would be impossible to make a recommendation either way. In a message dated 12/4/2004 2:20:44 PM Eastern Standard Time, " tettnanger7 " writes: > > > >In trying to keep blood pressure low I thought it might be smart to >try using a salt alternative so I asked my wife to pick one up for me. > She came home with something called NuSalt. To my suprise when >reading the label it says that if you have a chronic kidney disease >you should talk to your doctor before using. Does anyone know why >that is? It looks like the main ingredients are potassium chloride. >Is it the potassium that is the problem? If so, is that something I >should worry about now with a normal creatinine level (1.0-1.1) or >something to worry about when more kidney damage has occurred? > >thanks! > > > > > > > > > >To edit your settings for the group, go to our Yahoo Group >home page: >http://groups.yahoo.com/group/iga-nephropathy/ > >To unsubcribe via email, >iga-nephropathy-unsubscribe >Visit our companion website at www.igan.ca. The site is entirely supported by donations. If you would like to help, go to: >http://www.igan.ca/id62.htm > >Thank you > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2004 Report Share Posted December 4, 2004 We were told not to use salt alternatives because it reacts with my sons medication, Prednsone. I would speak to your Dr. before using salt alternatives. Cade's mom, Angel Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2004 Report Share Posted December 4, 2004 N-O no! Take it back to the store or throw it away. You cannot take a potassium-based salt-substitute when you have kidney disease and when you are taking an ACE inhibitor or an angiotensin II receptor blocker. It's a big no-no, and potentially a dangerous one. You get used to a no salt diet, but, if you must, it's easier to control salt intake by not using prepared foods that contain a lot usually, and not using any in cooking. That way, you may still be able to use a little on your food in a controlled way, but as I said, your taste buds adjust to no salt to the point that you may not even like added salt much anymore. You can try Vegit, available at health food stores. It's perfectly fine, recommended by renal dieticians, and it actually tastes a bit salty without being salt of any kind. It's actually a yeast. It's good on some foods, not so good on others. For example, I love it on mashed potatoes with pepper, but I hate it on eggs. Pierre NuSalt Question > > > > In trying to keep blood pressure low I thought it might be smart to > try using a salt alternative so I asked my wife to pick one up for me. > She came home with something called NuSalt. To my suprise when > reading the label it says that if you have a chronic kidney disease > you should talk to your doctor before using. Does anyone know why > that is? It looks like the main ingredients are potassium chloride. > Is it the potassium that is the problem? If so, is that something I > should worry about now with a normal creatinine level (1.0-1.1) or > something to worry about when more kidney damage has occurred? > > thanks! > > > > > > > > > > To edit your settings for the group, go to our Yahoo Group > home page: > http://groups.yahoo.com/group/iga-nephropathy/ > > To unsubcribe via email, > iga-nephropathy-unsubscribe > Visit our companion website at www.igan.ca. The site is entirely supported by donations. If you would like to help, go to: > http://www.igan.ca/id62.htm > > Thank you > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2004 Report Share Posted December 4, 2004 > it is definately the potassium. The less function you have the more you are at risk of having high potassium which can be life threatening. Even if you have normal creat, I wouldn't use it very often-also check to see what your dr thinks. Once you lower your salt intake, you do get more used to it and then salty foods don't taste as good. I just use ground pepper for seasoning. christine > > In trying to keep blood pressure low I thought it might be smart to > try using a salt alternative so I asked my wife to pick one up for me. > She came home with something called NuSalt. To my suprise when > reading the label it says that if you have a chronic kidney disease > you should talk to your doctor before using. Does anyone know why > that is? It looks like the main ingredients are potassium chloride. > Is it the potassium that is the problem? If so, is that something I > should worry about now with a normal creatinine level (1.0-1.1) or > something to worry about when more kidney damage has occurred? > > thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2004 Report Share Posted December 4, 2004 In addition to avoiding salt substitutes, I avoid any food labeled low salt, low sodium, or no salt etc. These almost always rely on potassium chloride for flavor. My husband uses chicken stock as the base of pasta sauces and he makes risotto often. He now makes his own stock from scratch when it became clear the was no premade stock that would be good for me. Pierre is right, you will adjust to the taste of foods without salt. Your taste will become more sensitive. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2004 Report Share Posted December 4, 2004 In addition to avoiding salt substitutes, I avoid any food labeled low salt, low sodium, or no salt etc. These almost always rely on potassium chloride for flavor. My husband uses chicken stock as the base of pasta sauces and he makes risotto often. He now makes his own stock from scratch when it became clear the was no premade stock that would be good for me. Pierre is right, you will adjust to the taste of foods without salt. Your taste will become more sensitive. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2004 Report Share Posted December 4, 2004 Whoa! I was not aware that the " low sodium " stuff could be bad (with all that potassium stuff). I had a no salt alternative, and it promptly went into the trash today when the first ingredients I read were: potassium chloride and potassium bitartrate or something like that. We try to make things from scratch, but it's very hard, b/c we are just so busy with stuff, that we go with some processed foods (which will almost always have salt and/or bad salt substitutes). And since lowering the salt content, yes, both Kris and I have been more sensitive to salt. Sophia > > In addition to avoiding salt substitutes, I avoid any food labeled low salt, low sodium, or > no salt etc. These almost always rely on potassium chloride for flavor. My husband uses > chicken stock as the base of pasta sauces and he makes risotto often. He now makes his > own stock from scratch when it became clear the was no premade stock that would be > good for me. > > Pierre is right, you will adjust to the taste of foods without salt. Your taste will become > more sensitive. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2004 Report Share Posted December 4, 2004 Whoa! I was not aware that the " low sodium " stuff could be bad (with all that potassium stuff). I had a no salt alternative, and it promptly went into the trash today when the first ingredients I read were: potassium chloride and potassium bitartrate or something like that. We try to make things from scratch, but it's very hard, b/c we are just so busy with stuff, that we go with some processed foods (which will almost always have salt and/or bad salt substitutes). And since lowering the salt content, yes, both Kris and I have been more sensitive to salt. Sophia > > In addition to avoiding salt substitutes, I avoid any food labeled low salt, low sodium, or > no salt etc. These almost always rely on potassium chloride for flavor. My husband uses > chicken stock as the base of pasta sauces and he makes risotto often. He now makes his > own stock from scratch when it became clear the was no premade stock that would be > good for me. > > Pierre is right, you will adjust to the taste of foods without salt. Your taste will become > more sensitive. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2004 Report Share Posted December 4, 2004 Whoa! I was not aware that the " low sodium " stuff could be bad (with all that potassium stuff). I had a no salt alternative, and it promptly went into the trash today when the first ingredients I read were: potassium chloride and potassium bitartrate or something like that. We try to make things from scratch, but it's very hard, b/c we are just so busy with stuff, that we go with some processed foods (which will almost always have salt and/or bad salt substitutes). And since lowering the salt content, yes, both Kris and I have been more sensitive to salt. Sophia > > In addition to avoiding salt substitutes, I avoid any food labeled low salt, low sodium, or > no salt etc. These almost always rely on potassium chloride for flavor. My husband uses > chicken stock as the base of pasta sauces and he makes risotto often. He now makes his > own stock from scratch when it became clear the was no premade stock that would be > good for me. > > Pierre is right, you will adjust to the taste of foods without salt. Your taste will become > more sensitive. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2004 Report Share Posted December 5, 2004 Dear Pierre, Thank you for your message. That's absolutely true- you can't use these high potassium salt substitutes while on ACE inhibitor or ARB, because these meds already raise your potassium level in the blood. Too much potassium= major heart problems. Just stay away... -beth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2004 Report Share Posted December 5, 2004 Dear Pierre, Thank you for your message. That's absolutely true- you can't use these high potassium salt substitutes while on ACE inhibitor or ARB, because these meds already raise your potassium level in the blood. Too much potassium= major heart problems. Just stay away... -beth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2004 Report Share Posted December 5, 2004 A word of caution: Even if you don't have to restrict potassium in your diet at this point, you should still NOT use potassium-based salt substitutes. Ordinary food naturally contains relatively small amounts of potassium, but the potassium chloride in products like NuSalt and NoSalt can be huge in comparison. You would be surprised how quickly potassium like this can unexpectedly build up to dangerous levels if you're on an ACE inhibitor like lisinopril or an ARB like Avapro. And if that's not enough to convince you, potassium chloride is extremely corrosive to the esophagus. It's not worth the risk using these products. Pierre Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2004 Report Share Posted December 5, 2004 A word of caution: Even if you don't have to restrict potassium in your diet at this point, you should still NOT use potassium-based salt substitutes. Ordinary food naturally contains relatively small amounts of potassium, but the potassium chloride in products like NuSalt and NoSalt can be huge in comparison. You would be surprised how quickly potassium like this can unexpectedly build up to dangerous levels if you're on an ACE inhibitor like lisinopril or an ARB like Avapro. And if that's not enough to convince you, potassium chloride is extremely corrosive to the esophagus. It's not worth the risk using these products. Pierre Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2004 Report Share Posted December 5, 2004 A word of caution: Even if you don't have to restrict potassium in your diet at this point, you should still NOT use potassium-based salt substitutes. Ordinary food naturally contains relatively small amounts of potassium, but the potassium chloride in products like NuSalt and NoSalt can be huge in comparison. You would be surprised how quickly potassium like this can unexpectedly build up to dangerous levels if you're on an ACE inhibitor like lisinopril or an ARB like Avapro. And if that's not enough to convince you, potassium chloride is extremely corrosive to the esophagus. It's not worth the risk using these products. Pierre Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2004 Report Share Posted December 5, 2004 Thanks Pierre, I had no idea about these salt substitutes. And the warning label simply just said to consult your doctor before using them if you have kidney disease. I did try it a few times, just after I started taking Diovan (an ace inhibitor). But I hated the taste and after those few tries, I just decided to leave salt out as much as possible. > A word of caution: > > Even if you don't have to restrict potassium in your diet at this point, you > should still NOT use potassium-based salt substitutes. Ordinary food > naturally contains relatively small amounts of potassium, but the potassium > chloride in products like NuSalt and NoSalt can be huge in comparison. You > would be surprised how quickly potassium like this can unexpectedly build up > to dangerous levels if you're on an ACE inhibitor like lisinopril or an ARB > like Avapro. > > And if that's not enough to convince you, potassium chloride is extremely > corrosive to the esophagus. > > It's not worth the risk using these products. > > Pierre Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2004 Report Share Posted December 5, 2004 Hi, After your email, I went to check the 's low sodium chicken broth ingredients, b/c we use it quite often, like I said before. I was relieved to know that they didn't use potassium based things. They still use salt and msg (just less, I guess) and also yeast extract - which I think Pierre or somebody said they provide a salty flavour with out the potassium problems??? So, I think 's low sodium chicken broth is ok. Although I agree, homemade is better. Sophia > > In addition to avoiding salt substitutes, I avoid any food labeled low salt, low sodium, or > no salt etc. These almost always rely on potassium chloride for flavor. My husband uses > chicken stock as the base of pasta sauces and he makes risotto often. He now makes his > own stock from scratch when it became clear the was no premade stock that would be > good for me. > > Pierre is right, you will adjust to the taste of foods without salt. Your taste will become > more sensitive. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2004 Report Share Posted December 5, 2004 My Lisinopril bottle actually has a warning label on it that states " DO NOT use salt substitutes while on this medication " Like Pierre said stay away from them or at least check with your neph before using. A low salt diet does take some getting used to and it takes some time in the stores label reading, but it's well worth it in the end. You do get used to no/low salt and once you do salty things will taste way too salty for you. I can normally tell by the first bite if I shouldn't eat something now. Amy G. NuSalt Question In trying to keep blood pressure low I thought it might be smart to try using a salt alternative so I asked my wife to pick one up for me. She came home with something called NuSalt. To my suprise when reading the label it says that if you have a chronic kidney disease you should talk to your doctor before using. Does anyone know why that is? It looks like the main ingredients are potassium chloride. Is it the potassium that is the problem? If so, is that something I should worry about now with a normal creatinine level (1.0-1.1) or something to worry about when more kidney damage has occurred? thanks! To edit your settings for the group, go to our Yahoo Group home page: http://groups.yahoo.com/group/iga-nephropathy/ To unsubcribe via email, iga-nephropathy-unsubscribe Visit our companion website at www.igan.ca. The site is entirely supported by donations. If you would like to help, go to: http://www.igan.ca/id62.htm Thank you Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2004 Report Share Posted December 5, 2004 Your drug bottles come with better warnings than ours. Now that I think about it, you are absolutely correct about things tasting too salty after a while. periodically voices complaints about prepared food being overly salty. Cy NuSalt Question > > > > > In trying to keep blood pressure low I thought it might be smart to > try using a salt alternative so I asked my wife to pick one up for me. > She came home with something called NuSalt. To my suprise when > reading the label it says that if you have a chronic kidney disease > you should talk to your doctor before using. Does anyone know why > that is? It looks like the main ingredients are potassium chloride. > Is it the potassium that is the problem? If so, is that something I > should worry about now with a normal creatinine level (1.0-1.1) or > something to worry about when more kidney damage has occurred? > > thanks! > > > > > > > > > To edit your settings for the group, go to our Yahoo Group > home page: > http://groups.yahoo.com/group/iga-nephropathy/ > > To unsubcribe via email, > iga-nephropathy-unsubscribe > Visit our companion website at www.igan.ca. The site is entirely supported by donations. If you would like to help, go to: > http://www.igan.ca/id62.htm > > Thank you > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2004 Report Share Posted December 5, 2004 Your drug bottles come with better warnings than ours. Now that I think about it, you are absolutely correct about things tasting too salty after a while. periodically voices complaints about prepared food being overly salty. Cy NuSalt Question > > > > > In trying to keep blood pressure low I thought it might be smart to > try using a salt alternative so I asked my wife to pick one up for me. > She came home with something called NuSalt. To my suprise when > reading the label it says that if you have a chronic kidney disease > you should talk to your doctor before using. Does anyone know why > that is? It looks like the main ingredients are potassium chloride. > Is it the potassium that is the problem? If so, is that something I > should worry about now with a normal creatinine level (1.0-1.1) or > something to worry about when more kidney damage has occurred? > > thanks! > > > > > > > > > To edit your settings for the group, go to our Yahoo Group > home page: > http://groups.yahoo.com/group/iga-nephropathy/ > > To unsubcribe via email, > iga-nephropathy-unsubscribe > Visit our companion website at www.igan.ca. The site is entirely supported by donations. If you would like to help, go to: > http://www.igan.ca/id62.htm > > Thank you > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2004 Report Share Posted December 5, 2004 also salt subs have potassium (SP) in them and some are made from it and it will react with bp meds and may cause heart problems, I was told never to use salt subs while taking my bp meds due to this fact. Poneyboy " The Needs of the Many Outweigh the Needs of the Few...or the One. " Spock... Star Trek II The Wrath of Kahn saturn70006@... wrote: > > We were told not to use salt alternatives because it reacts with my sons > medication, Prednsone. I would speak to your Dr. before using salt > alternatives. > > Cade's mom, > Angel > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2004 Report Share Posted December 5, 2004 also salt subs have potassium (SP) in them and some are made from it and it will react with bp meds and may cause heart problems, I was told never to use salt subs while taking my bp meds due to this fact. Poneyboy " The Needs of the Many Outweigh the Needs of the Few...or the One. " Spock... Star Trek II The Wrath of Kahn saturn70006@... wrote: > > We were told not to use salt alternatives because it reacts with my sons > medication, Prednsone. I would speak to your Dr. before using salt > alternatives. > > Cade's mom, > Angel > > > Quote Link to comment Share on other sites More sharing options...
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