Nancy Young wrote:
> "jmcquown" > wrote
>
> > My mom was put on a low sodium diet for a few years and she tried the
> > lower
> > salt versions of canned soup, and absolutely hated it. I'm not sure why,
> > since she very rarely adds much salt to anything she cooks herself. I
> > guess
> > it's just an expectation that when you open a can of something or prepare
> > some sort of packaged mix it's 'supposed' to be more salty.
>
> I don't think it's a matter of just adding less salt, other things change
> perhaps to act as a preservative. Someone explained it here once.
> At any rate, it's not just that the food is less salty that it tastes bad,
> or adding salt would help. It doesn't.

Also, there is the economy of scale to consider. It is cheaper *per
can* to produce a million cans of product X than a thousand cans of
product Y.

That said, many of the low-sodium products are just nasty, and you're
right, adding salt doesn't help. Something tastes wrong with most of
them, they do not just taste bland.

Dean G.