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In article >,
(Mike Van Pelt) wrote:

> I'm going to be cooking for a dinner party next
> month, where one of the guests is on a severely
> sodium-restricted diet. How do "salt substitutes"
> work in cooking? (I was kind of hoping to do
> gumbo and some creole dishes, but low sodium is
> likely to be a challenge for that.)

The flavor is nowhere near the same...
Taste it.

I cook low salt all the time and I never miss it.
I substitute a lot of fresh herbs instead.

I don't bother with salt substitute as it tastes pretty vile IMHO.
I've simply learned to enjoy the flavors of food without added salt.

You and the other guests can simply add salt at the table to taste as
needed.

You could also cook his meal separately.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson