Omelet said...

> 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.


Om,

I notice the saltiness but not so much the "bite" that you mention.

I don't salt anything except boiling water. Don't have a salt shaker in the
house.

The box of Morton kosher coarse salt in the pantry is probably about 5
years old and 4/5 full. I should probably put it in my will!

Best,

Andy