From: utzoo!decvax!duke!unc!smb
Newsgroups: net.cooks
Title: Re: Salt substitutes
Article-I.D.: unc.3443
Posted: Tue May 18 12:26:30 1982
Received: Thu May 20 01:37:52 1982


My take is that the best salt substitute is none at all.  Yes, it takes
a little getting used to, but if you're imaginative with other spices,
you won't miss it after a bit.  There's so much salt hidden in other
foods (almost any processed food) that I almost never add salt when
cooking, and I rarely notice its absence.  You have to be careful --
breads require some, for example -- but the real problem is changing
your own tastes.


		--Steve

P.S.  No, I'm not trying to be political, I'm trying to be helpful.
I and several other people I know all decided to cut down on salt just
on general principles; we all tried the above philopshy, and it worked.