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