Ken Knecht wrote:
> Why is a lot of the processed food available so salty? Some canned soup
> brands, for instance. I really can't see the advantage to the producer.
>
> The overpowering salt taste reduces the need for other more expensive
> flavorings?
>
> Hides the less than exquisite taste of the product?
>
> Any guesses?

I dunno but I am totally with you. It's one reason we don't use many
processed or packaged foods, nor do we eat out much. I also notice the
TV chefs using tons of salt. Ick.
-L.