Publications by authors named "G Seewi"
Article Synopsis
- Potassium chloride is a key technology for lowering sodium in food products, addressing global sodium intake issues.
- A study using Dutch dietary data found that replacing sodium chloride with potassium chloride could significantly boost potassium intake, with varying results based on the level of replacement (20%, 50%, 100%).
- This reformulation mainly benefits foods like bread and processed meats, helping people meet potassium guidelines while remaining safe for general adult consumption.
Background: Due to their lower glycaemic index, leguminous seeds affect human carbohydrate metabolism lesser than do cereals. Problems, however, could arise from side effects, e.g.
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