"Mike Van Pelt" > wrote in message
...
> 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.)
>
>
> --
> Tagon: "Where's your sense of adventure?" | Mike Van Pelt
> Kevyn: "It died under mysterious circumstances. | mvp at calweb.com
> My sense of self-preservation found the body, | KE6BVH
> but assures me it has an airtight alibi." (schlockmercenary.com)

Not only do salt substitutes taste pretty bad, but they can cause severe
adverse reactions in people taking certain kinds of blood pressure
medication. My husband is on one such BP med; both the doctor and the
pharmacist warned him to stay away from all salt substitutes. By using a
salt substitute, you may be doing one guest a favor but putting others at
risk. I'd just go for a low-sodium menu and let your other guests add salt
at the table if they think it's needed.

Karen