I saw potassium gluconate in many recipes so I went with that one, not even knowing what a gluconate is
Now I read that potassium citrate is good for inhibiting kidney stones and that you need 1/10th of gluconate in weight per recipe.
Chloride would have the advantage of not needing to put salt in the recipe, sodium could come from quinoa flour, but the PotassiumChloride packaging usually only list the mg and DV of potassium, not of chloride …
Iodate, bitartrate, any opinions? (or facts?) What more bioavailable / better ?