From: utzoo!decvax!harpo!eagle!karn
Newsgroups: net.cooks
Title: Salt substitutes
Article-I.D.: eagle.308
Posted: Tue May 18 03:04:21 1982
Received: Wed May 19 03:41:36 1982

I have been recently looking for ways to cut down on sodium.
The only problem is, I can't stand the taste of the salt
substitutes. Does anybody know if there is a salt substitute that
doesn't have the aftertaste of potassium chloride?  The best compromise
I've found so far is a 50-50 mixture of potassium and sodium
chloride sold by Morton as "Lite Salt".

Also, does potassium chloride elevate the boiling point of water as
much as regular salt?  I.e., if I use it in boiling food to keep the
food from absorbing sodium, will the cooking times remain the same?

Phil Karn
eagle!karn