If you’ve had a stroke, now is the time to make a switch from regular salt (virtually 100% sodium chloride) to a salt substitute.

A new study in JAMA Cardiology followed more than 15,000 stroke patients for about five years and found that participants who chose a salt substitute containing 75% sodium chloride and 25% potassium chloride reduced their risk of having another stroke by 14%, and the risk of death by 12%.

That’s not bad, but it's even smarter to choose a substitute that's free of sodium chloride altogether.

These salt substitutes may contain 100% potassium chloride or a variety of spices. And the potassium actually lowers blood pressure (a major culprit in stroke).

Dash, for example, contains tasty onion, pepper, parsley, celery seed, basil, bay marjoram, oregano, savory, thyme, cayenne pepper, coriander, cumin, mustard, rosemary, garlic, carrot, orange peel, tomato, lemon juice powder, citric acid, and oil of lemon.

Unfortunately, a quarter of stroke survivors experience a second one. To avoid that, in addition to using salt substitutes it's smart to upgrade your diet (think Mediterranean), get checked for sleep apnea, avoid first-, second-, and third-hand exposure to smoke (of any kind), and limit alcohol intake.

You should also have your vital signs — such as blood pressure, LDL cholesterol, and blood sugar — checked regularly. Then take steps to control them.

Your doctor may also prescribe low-dose aspirin.

For more help, check out the Cleveland Clinic's online information, "Eating Well to Prevent & Recover After a Stroke" and Dr. Mike's book "The Great Age Reboot."