If you balance sodium from say pork rinds, with potassium, would that at
least limit or balance some of the damage from sodium?

There are so few foods available to us, and one of them I rely on is pork
rinds. How do I limity the damage from the sodium in them?

BTW, is there a FAQ with instructions on how to make our own pork rinds? I
have tried and ended up with a leather like mess!