It’s half potassium chloride, that can cause you heart issues too if you get to much of it.
There is a risk if you have an extreme intake, but it’s going to be pretty hard to do that by seasoning your food with lite salt unless you’re doing something really extreme. Most people have a RDA of at least 2g of potassium, and I would hazard a guess that most people who are being told by their doctors to cut down on sodium intake probably aren’t getting a ton of potassium from what they’re eating.
Wikipedia quotes an LD50 of 2.6 g/kg in rats, so assuming (big assumption) that the figure is similar for humans, an average 80 kg human would need to consume 208 g of the stuff. Which is probably the whole container’s worth.
I’m sure you’d die of other problems from eating that much salt before you die of KCl poisoning.
Also depends on how that LD50 was measured. Oral lethal dose is a lot higher than intravenous.
Fun fact: KCl is used in lethal injections to stop the heart.
Yeah but it says right on the front that it’s half potassium chloride and half sodium chloride.
Well I’m glad they used KCl, I thought this was going to be a container half-full of chlorine–concerning, if you intend to put it on your food.
Quadruple the reactivity!
…
(I am not a chemist, and I am not your chemist. These statements should not be construed as chemistry advice.)
I mean technically… At least half of the elemental construction of both of those ingredients is chlorine… So… Technically it is.
Let me introduce you to the rapid ramen cooker, a microwaveable tray that claims to make ramen with only half the regular amount of sodium.
You know how the cooker enables this?
You add half the flavor packet.
Can’t make this shit up.
I’ve always done this then, use the leftover flavor pack (salt) for seasoning a more homemade meal.
Nothing better than selling a single-purpose bit of plastic intended to go into the microwave and boil water that is functionally a replacement for a bowl that you presumably already have that expressly states that you can only use it for up to 5 years.
As stated right there on the label, some of the NaCl has been replaced with taster’s choice KCl. So it was never pure sodium to begin with, due to all that pesky chlorine and now about half of the Na has been replaced with Potassium.
I had to read this like 24 times to make sure I didn’t miss anything, but I’m 98% certain you’re correct. When referring to the individual components it should be chlorine not chloride. I’m not a chemical doctor, but this is my understanding.
Imagine making pasta and salting the water with pure sodium. There’s a reason they don’t sell that in the supermarket.
ITT: people not getting the joke.
Hey, we invented fat-free “butter” so why not
(Edit: sarcasm, to be clear)