Micronutrients & recovery

Increasing potassium intake, particularly through salt substitution (25% KCl/75% NaCl) in populations with low potassium and high sodium intake, significantly reduces the risk of stroke and cardiovascular events.

If you live in a region where processed foods are common (high sodium) and fruit/vegetable intake is low, consider switching to a salt substitute containing 25% potassium chloride. This simple change has been shown in large trials to significantly reduce the risk of stroke and heart disease, especially if you have high blood pressure or a history of stroke. It is safe for most people, though those with advanced kidney disease should consult a doctor first.