In article >, Andy > wrote:

> Omelet said...
>
> > Is all that extra salt really necessary?
> > I have to keep to a low sodium diet.
>
>
> Om,
>
> I was wondering that myself for ages (high blood pressure being what it is)
> and now wonder if potassium chloride (Morton salt substitute) might make a
> difference, but for better or worse? I dunno... sodium and potassium
> chlorides being two different compounds.
>
> You get the idea.
>
> Best,
>
> Andy

I'm slowly learning to appreciate Potassium Chloride, but I personally
need to use about 1/2 the amount. It tends to (to me) have a bit of a
bitter twinge.

And my Pharmacist told me that it could also cause some fluid retention
if over-used. :-(

I've just gotten used to food with a less salty taste. Did not take too
long either.

I can't hardly stand to eat bacon or luncheon meats now.
Same goes for a LOT of restaurant foods.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous