Losalt, the therapy to hypertension

Oct 28, 2007

WE are what we eat”, so the saying goes and today, we are more concerned about the effect of what we eat to our health. Table salt (sodium chloride) although essential for our health, is something we consume a lot. <br>

By Halima Shaban

WE are what we eat”, so the saying goes and today, we are more concerned about the effect of what we eat to our health. Table salt (sodium chloride) although essential for our health, is something we consume a lot.

Phillp Besigye a nutritionist, says on average, we eat two-and-a-half teaspoons everyday — about five times more sodium than the body needs to function efficiently.

And now that salt or sodium is being closely linked with high blood pressure, it is high time we thought about cutting down on the amount of salt we consumed.

Although the taste of Losalt is not as palatable as the ordinary cooking salt, most hypersensitive patients use it and have found it helpful. It is a useful therapeutic agent.

Losalt is made from a blend of two natural mineral salts; potassium and sodium. It comprises a third of the sodium contained in salt, yet it still has flavour and when cooked in food, it tastes like ordinary salt.

Dr Edward Kigonya, a senior consultant physician, at Mulago Hospital, says for health reasons, it is better to use Losalt instead of ordinary salt.

There is evidence that high sodium intake can cause hypertension, which also causes stroke and heart disease.

He says the essential components of Losalt are potassium (60%) which is recognised as a mild anti-hypersensitive and sodium (33%) which is intended to lower hypertension.

Losalt comes in packs of 350g, 75g and sachets. It is available in supermarkets, at Lily Allied Products Limited in Wandegeya and in pharmacies.

Salt is an essential element in your diet, and it is important that you get the required quantity, like any nutrient.

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