Pansalt - FAQs

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Frequently Asked Questions (FAQs)

> What is Pansalt?
> Who invented Pansalt? How did Pansalt come about?
> Is Pansalt an organic food?
> How is Pansalt made?
> Why is regular salt harmful to me?
> Why is Pansalt different from regular salt?
> What are the advantages of using Pansalt?
> What about seasalts and other flavoured salts?
> If I have reduced salt use already, why do I still need Pansalt?
> Who can use Pansalt?
> What scientific proof is there that Pansalt is beneficial compared to regular salt?
> Does Pansalt taste bitter like some salt substitutes?
> How do I use Pansalt in the kitchen?
> Is it safe to use Pansalt everyday?
> Can a person who has diabetes use Pansalt?
> Can a person suffering from kidney disease use Pansalt?
> I have high blood pressure; can I use Pansalt?
> I am currently on prescription medicine for high blood pressure. Is it safe for me to use Pansalt?
> Does Pansalt taste different from regular salt?
> Does my food taste different after I start to cook with Pansalt?
> Where can I buy Pansalt?
> I heard that food can taste better with Pansalt. Why?
> I love salt; Is there something wrong with me?

Qn: WHAT IS Pansalt?

Pansalt is made up of
56% sodium chloride,
28% potassium chloride,
12% magnesium sulphate,
2% lysine hydrochloride and
0.0036% iodine, with 2% silicon dioxide (approved anticaking agent).

It is made under GMP (Good Manufacturing Practice) conditions which has the high quality equivalent to that of pharmaceutical products, better than most food manufacturing processes.

Qn: WHO INVENTED Pansalt? HOW DID Pansalt COME ABOUT?

Pansalt was formulated by Prof Dr Heikki Karppanen of the University of Helsinki Department of Pharmacology and Toxicology, Finland. Professor Karppanen took a personal interest in salt and its harms after he discovered the link in the high number of family deaths arising from heart attacks, in the area of North Karelia, Finland where they lived. It was subsequently traced to the high sodium and low mineral content in the soil that went into their food chain and hence the invention of Pansalt to counteract this cycle. Prof Karppanen had great input from the magnesium expert Dr Mildred Seelig of the American College of Nutrition in the development of Pansalt and their relationship is documented in the Journal of the College .

Qn: IS Pansalt AN ORGANIC FOOD?

Pansalt as a sodium reduced mineral salt has been approved as an ingredient in organic food products by the National Food Agency of Finland and the European Commission since 2001.

Qn: HOW IS Pansalt MADE?

Pansalt is manufactured in Europe under GMP (Good Manufacturing Practice) conditions. Its quality is equal to that for the making of pharmaceutical drugs.

Qn: WHY IS REGULAR SALT HARMFUL TO ME?

Regular salt is 99% sodium chloride. Our body needs less than 5g (the recommended MAXIMUM daily intake) per day, yet we consume almost twice this amount everyday. This leads to higher risk of developing high blood pressure, heart disease, stroke, stomach cancer, osteoporosis and kidney disease, amongst others. You may wish to refer to The Salt Solution , Salt, Diet & Health , Salt Matters – a consumer guide for further information on the harms of regular salt.

Qn: WHY IS Pansalt DIFFERENT FROM REGULAR SALT?

Pansalt was formulated to replace regular salt. Pansalt cuts down to about half (56%) the sodium chloride that is considered harmful when consumed in excess of the recommended dietary intake (RDI) of almost 6g per day per person. (Salt is 99% sodium chloride or 40% sodium and 60% chloride). More important, Pansalt has added mineral nutrients including magnesium, potassium, lysine and iodine.

Qn: WHAT ARE THE ADVANTAGES OF USING Pansalt?

The advantages are many: the most important is that sodium and sodium chloride is cut by almost half (to 56%). This helps to bring the daily salt intake nearer the RDI (Recommended Daily Intake) and therefore reduces the risk of related disease and ailment.

Pansalt contains a good dose of magnesium – which is found in green veggies, bran cereals and nuts and seeds. Magnesium is considered the most common mineral deficiency in American diets and strongly related to high blood pressure and diabetes. It is further related to heart arrhythmias (irregular and abnormally fast heartbeats), blocked arteries, strong bones, migraines, sound sleep, safer pregnancy, pain relief and premature ejaculation and relieve certain symptoms of premenstrual syndrome (ref: Jean Carter, USA Weekend.com 1 Sep 02). You may wish to refer to The Magnesium Factor, a very readable publication by Dr Mildred Seelig who has identified many benefits of a sufficient intake of magnesium in the daily diet.

Pansalt also contains a good dose of potassium – which is desirable for lowering high blood pressure. A good reference is The Magnesium Solution for High Blood Pressure by Dr Jay S Cohen .

Besides the above minerals, Pansalt has lysine which is an essential limiting amino acid. It is required for making proteins in the body, but is not naturally occurring in the human body and must be consumed from daily foods. Pansalt also contains iodine – which has been proven to be necessary for the proper brain cell development in children, and their cognitive development and whose deficiency leads to goiter problems.

Qn: WHAT ABOUT SEASALTS AND OTHER FLAVOURED SALTS?

Generally speaking, sea salts that are harvested from the sea in their natural state contain more than 90% sodium chloride and less than 10% mineral nutrients and trace elements. To find out the sodium content of the salt, remember that almost 40% of sodium chloride is pure sodium. Hence any sea salt that contains around 36% sodium naturally contains more than 90% sodium chloride or regular salt, with less than 10% of trace minerals. In contrast, Pansalt contains only 22% sodium.

Qn: IF I HAVE REDUCED SALT USE ALREADY, WHY DO I STILL NEED Pansalt?

The useful thing about switching from regular salt to Pansalt is that you IMMEDIATELY reduce your sodium intake by another 44%! The human body needs about 500mg of sodium or 1.2g of sodium chloride for physiology reasons; athletes and highly active work increase that requirement. The target of 2.3g sodium or 5g sodium chloride is set to account for such differences in intake requirement, but is really a MAXIMUM. Of course, you also benefit from the mineral nutrients that are present in Pansalt.

Qn: WHO CAN USE Pansalt?

The average person who use regular salt can use Pansalt. The precautionary groups are those who are on antihypertensive medication and those who are on diuretics, as well as kidney-impaired patients. These should seek the consultation of their physicians before using Pansalt.

Qn: WHAT SCIENTIFIC PROOF IS THERE THAT Pansalt IS BENEFICIAL COMPARED TO REGULAR SALT?

Pansalt is probably the world’s most researched salt alternative. The formulation of Pansalt involved hypertension and health specialists and have been tested for safety by a multi-disciplinary group in Finland comprising representatives from the National Public Health Institute, Department of Community Health and Research Institute of Public Health and multi-varsities staff . The study also noted a correlation between Pansalt use and diabetes, with an improvement in oral glucose tolerance. Other studies showed that Pansalt does not interfere with antihypertensive medications including ACE Inhibitor Enalapril , Ramipril , Metoprolol , Felodipine , Carvedilol and double blind trials show its benefits on high blood pressure patients in general , . Prof Karppanen also produced a landmark study to show how salt reduction and the use of Pansalt helped contribute to the heart health in Finland over a period of 20 years .

Qn: DOES Pansalt TASTE BITTER LIKE SOME SALT SUBSTITUTES?

Pansalt has been professionally tested in Chicago, USA to be indistinguishable from regular salt. It does not have any aftertaste; in fact, it will bring out the flavour of natural foods!

Qn: HOW DO I USE Pansalt IN THE KITCHEN?

Use Pansalt like you normally use regular salt. Simple as that!

Qn: IS IT SAFE TO USE Pansalt EVERYDAY?

Pansalt is made to replace regular salt for EVERYDAY use. It is made from naturally occurring ingredients present in everyday foods; hence is is totally safe for general use in the kitchen. It is used in more than 1000 food items in Europe and Japan, and major fastfoods in Finland like MacDonalds use Pansalt in their foods. Pansalt is used to make bread, biscuits, sauces, sausages, margarines, to name just a few. The minerals magnesium and potassium are highly recommended for your daily diets. The safety of Pansalt has been professionally tested by a panel of Finnish specialists.

Qn: CAN A PERSON WHO HAS DIABETES USE Pansalt?

A diabetic is under medical supervision and should therefore seek the advice of his/her physician. Pansalt may have a positive impact on diabetics, due to the inclusion of magnesium; however, your doctor will be best to guide you on this. For a professional and very readable book on magnesium and diabetes, try The Magnesium Factor by Dr Mildred Seelig , a very renowned and respected magnesium researcher.

Qn: CAN A PERSON SUFFERING FROM KIDNEY DISEASE USE Pansalt?

A kidney patient will be under medical supervision and should therefore consult the advice of his/her physician. In general, kidney patients are unable to have full function of their kidneys and are advised to refrain from additional sodium loads. However, your physician is the best person to advise you on this.

Qn: I HAVE HIGH BLOOD PRESSURE; CAN I USE Pansalt?

Pansalt was formulated by Prof Heikki Karppanen in his fight against high blood pressure and heart disease. It has been found to be very suitable for persons who have high blood pressure. However, your doctor is your best guide as there may be other medical conditions involved. Do not use Pansalt if you have been advised to lay off ALL salted foods.

Qn: I AM CURRENTLY ON PRESCRIPTION MEDICINE FOR HIGH BLOOD PRESSURE. IS IT SAFE FOR ME TO USE Pansalt?

Pansalt has been tested with various classes of antihypertensive medicine and found to be non-interfering, or even contributed to their efficacy. However, please consult your doctor first before using Pansalt. The laboratory tested medications include Enalapril, Ramipril, Metoprolol, Felodipine and Carvedilol.

Qn: DOES Pansalt TASTE DIFFERENT FROM REGULAR SALT?

Pansalt tastes exactly like regular salt – in fact – it will enhance your cooking as it does not suppress the flavour of foods, which excessive regular salt does.

Qn: WILL MY FOOD TASTE DIFFERENT AFTER I START TO COOK WITH Pansalt?

Because Pansalt contains reduced sodium chloride, it will not suppress the taste of natural foods to the extent that regular salt does. Hence, the fresh flavours of your cooking will be readily detectable when you cook with Pansalt – tasty foods with health!

Qn: WHERE CAN I BUY Pansalt?

Please refer to Find Supermarkets to locate a store near you. We hope to see it more widely available soon.

Qn: I HEARD THAT FOOD CAN TASTE BETTER WITH Pansalt. WHY?

Pansalt has only about half the sodium of regular salt. Regular salt desensitizes the salt palate; hence increased use of salt with age is a result of the ‘desensitization’ of the salt palate by the continued high use of salt. The older one gets, the more salt is required to get the same ‘kick’ – creating a craving for increased salt intake. Pansalt does not do that. It actually helps the palate to recover its sensitivity over time, a kind of ‘palate rehabiliation’ for high salt users, so that they can taste the natural flavour of foods.

Qn: I LOVE SALT; IS THERE SOMETHING WRONG WITH ME?

There is nothing wrong with you. Salt is a food enhancer – it brings out the taste of foods. However, a craving for salt is not inborn; it is acquired throughout life. Whole communities in various parts of the world have been found to live on very low salt and without salt supplementation and with no craving for salt, and not suffer cardiovascular diseases associated with high salt intake. Something may go wrong with your body if you persist on a high salt intake – control your intake now!