In view of the increasing emphasis on restriction of sodium intake in the management of cardiac decompensation and other conditions, a harmless substitute for salt in the seasoning of food has been widely sought and is much to be desired. Recently a 25 per cent solution of lithium chloride, which has a taste similar to table salt, has been made commercially available. Although there are in the older literature scattered records suggesting that ingestion of inorganic lithium salts may cause weakness, tremors and blurring of vision, the solution has been marketed with the assurance of the distributors that it is "perfectly safe," but they recommend that it be used only under the supervision of a physician. Our acquaintance with lithium began in the last two months of 1948, when we undertook the study of the absorption, distribution and excretion of lithium chloride as part of a long range investigation of
HANLON LW, ROMAINE M, GILROY FJ, DEITRICK JE. LITHIUM CHLORIDE AS A SUBSTITUTE FOR SODIUM CHLORIDE IN THE DIETObservations on Its Toxicity. JAMA. 1949;139(11):688–692. doi:10.1001/jama.1949.02900280004002
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