Nutri Courses

Advisory

Salt substitute

A salt substitute is a product designed to replace regular salt (sodium chloride) in our diet. These substitutes can be made from various types of minerals, such as potassium or magnesium, which have a similar taste to salt but may have different health effects. Salt substitutes are often used by people who are trying to reduce their sodium intake due to health issues, such as high blood pressure.

From a nutritional and health perspective, the use of salt substitutes can be beneficial for those who need to limit their sodium intake. Excessive sodium intake can lead to high blood pressure and other cardiovascular problems. Salt substitutes that contain potassium can also help maintain healthy blood pressure, as potassium helps counteract the effects of sodium on blood pressure. However, it is important to consult with a doctor or dietitian about the use of salt substitutes, as some may have side effects or interactions with medications.

Hello,
I would like to inquire about fish sauce as a seasoning. It should be made from the fermentation of fish, right? Would it also be a good substitute for salt?

The original process of producing fish sauces is based on the fermentation of fish and always contains a relatively high amount of salt. It can be used as an alternative to soy sauces, but be prepared for a somewhat different taste and a rather typical fishy odor. As with soy sauces, always consider the quality of fish seasonings in terms of potential additives (preservatives).

Questions answered by

Mgr. Martin Jelinek
Lecturer and author of the educational system

Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.

He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.

In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.

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