Dr. Michael Greger

So something that, so there's no downside.

There's no, okay.

So now if you go with, I'm encouraging people to actually try to switch to full potassium salt rather than the 50-50 blend, but then you do actually taste the difference.

There's this bitterness to potassium salt that you don't get otherwise.

It's more apparent in some foods than others.

Some foods you really can taste the difference.

But any amount that we can cut down.

And the only other caveat is you need to have kidneys good enough to get rid of the excess potassium.

And so if you have kidney disease or if you have diabetes, just because diabetes is such an increased risk of kidney disease, it's so damaging to the kidneys.

Even if you don't know you have kidney disease, if you have diabetes, you should first get your kidneys tested before switching to potassium salt.

Mm-hmm.

And, you know, if you're over 70, our kidney function does tend to decline over time.

So even if, as far as you know, your kidneys are fine, if you're over 70, I would go super simple test.

You can just get your kidney function tested and just make sure your kidneys can handle the extra potassium.

But then if you give them the all clear, your kidneys are good, then you can get all the saltiness you want.

You can add extra, right?

You can make your popcorn as crazy, right?

Tears to your eyes salty and with no harm.

Wow.

No harm.