Narrator: This is Science Today. Contrary to popular belief, it may be the chloride in table salt and not the sodium, which raises blood pressure. Curtis Morris, director of the University of California, San Francisco's General Clinical Research Center, found in a rat study that potassium salts from fruits and vegetables lowered blood pressure, whereas a potassium salt combined with chloride caused an increase in hypertension.
Morris: I think it's very possible that there are a number of people who have so-called borderline or high/normal blood pressures whom hypertension might be prevented or delayed by increasing dietary intake of potassium and reducing the dietary intake of salt.
Narrator: Morris says the best way to get this source of potassium, a so-called good salt, is to eat more fruits and vegetables.
Morris: Fruits and vegetables are very rich sources of dietary potassium and that potassium is not potassium chloride which, in some people, probably is a benefit.
Narrator: For Science Today, I'm Larissa Branin.