A SALT SUBSTITUTE

 A

Good call. I checked for recent (2024–25) updates from Dr Michael Greger / NutritionFacts on salt substitutes, and here’s what I found — plus my interpretation:

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What’s New / Updated (2024–25) from Greger / NutritionFacts

1. Greger’s Core Position Still Holds

   • His video “Are Potassium Chloride Salt Substitutes Effective?” (recently listed on their site) still argues that replacing part of sodium chloride (regular salt) with potassium chloride (KCl) can meaningfully lower blood pressure. (NutritionFacts.org)

   • On his “Potassium Chloride” topic page, Greger continues to highlight the safety point: healthy kidneys are required to safely excrete extra potassium. (NutritionFacts.org)

   • In his salt topic page, he emphasises that excess sodium (salt) remains a big risk, and that the evolutionary human diet was naturally low in sodium. (NutritionFacts.org)

2. Side Effects Reminder

   • Through his “Potassium Chloride Salt Substitute Side Effects” (part of his video series), Greger warns of the “bitter or metallic” taste if you go too high on 100% KCl. (NutritionFacts.org)

   • He reiterates that very high potassium intake can be problematic for people whose kidneys don’t work well (or who are on certain medications), because they might not excrete potassium efficiently. (NutritionFacts.org)

3. Context from Broader Public‑Health Guidance

   • There are new global / institutional pushes (e.g. from The George Institute) for increased uptake of potassium-enriched salt substitutes (i.e. partial KCl / reduced sodium mixes). (georgeinstitute.org)

   • Their consumer guide recommends around 25% KCl, 75% NaCl mix (i.e. not pure potassium salt), and warns against use in people with advanced kidney disease or those on potassium-sparing drugs. (georgeinstitute.org)

   • A recent report (via George Institute, covered in New Scientist) noted that a 75% potassium / 25% sodium salt mix “tastes very similar” to regular salt, because the sodium masks the bitterness of potassium. (georgeinstitute.org)

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Interpretation & Practical Advice (Based on Updates)

• Greger’s Overall Advice Hasn’t Changed: The fundamental recommendation — that using some potassium-based salt substitute is a good idea for many — is still very much his position.

• Partial Substitution Still Preferred: Rather than going full KCl, a blended salt (e.g. 25–50% KCl) is often the sweet spot: good health benefit + tolerable taste + lower risk.

• Be Careful If You Have Kidney Issues: Especially now, with the growing global push for these substitutes, Greger’s warning remains important: if you have impaired kidney function (or take drugs that affect potassium), talk to a clinician before switching.

• Taste Will Vary: Even with mixed salts, some people may notice off‑flavours. You may need to experiment (different brands / proportions) and adapt your palate.

• Reduce Processed Foods Too: The substitute isn’t a magic bullet. Reducing processed food (which contributes a lot of our sodium) is still a key part of Greger’s wider advice.

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If you like, I can also check what major health organisations (WHO, UK NHS, etc.) currently recommend about salt substitutes, and compare that to Greger’s advice — do you want me to do that?