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.