he good-tasting, low-sodium salt—PANSALT®—made its Philippine debut in a riot of flavor, fun, and information. At a sumptuous Filipino lunch buffet at the Boracay Room of the Hotel Philippine Plaza on October 25, PANSALT® was used to season the food and no one could tell the difference between PANSALT® and ordinary salt. That’s because it is salt—only healthier, because PANSALT® contains only 56 – 57 percent sodium chloride.

Among the highlights of the launch were a cooking demo by the sexy chefs Rachel and Barni Alejandro, who, besides preparing Oriental Salad using PANSALT®, spoke on the virtues of eating healthy and recommended the PANSALT® option for the health-conscious; and the enlightening talk by Dr. Gregorio Patacsil Jr., a leading cardiologist, on why the human body needs only small doses of sodium chloride. In a word, PANSALT®, the product of Finnish technology, is the healthier choice because it is virtually devoid of the harmful effects of common salt while tasting no different, and it is rich in essential minerals magnesium and potassium. Those on special dietary regimens say, for hypertension or diabetes, can also use PANSALT®, which has been reported to remarkably improve the therapeutic effects of drugs for the treatment of high blood pressure.

This is good news, considering that health experts have long cautioned against the overuse of salt, which has been linked to high blood pressure and its complications, such as strokes, heart attacks, and kidney damage. Statistics from the National Nutrition & Health Survey (2003-04) claim that 22 out of 100 Filipinos are hypertensive. The same survey reports that among 20-29-year-old Filipinos, nearly 4 out of 10 are hypertensive and require a lifestyle change to prevent progression to hypertension.