Sujet : Re: Types of salt
De : j_mcquown (at) *nospam* comcast.net (Jill McQuown)
Groupes : rec.food.cookingDate : 29. May 2025, 19:14:35
Autres entêtes
Organisation : A noiseless patient Spider
Message-ID : <101a86b$3v75f$1@dont-email.me>
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On 5/28/2025 8:18 PM, ItsJoanNotJoAnn wrote:
On Wed, 28 May 2025 22:03:21 +0000, Jill McQuown wrote:
On 5/28/2025 5:12 PM, ItsJoanNotJoAnn wrote:
>
I just use Morton's Lite Salt for everyday cooking.
While regular iodized salt is used in pasta water.
>
Morton's Lite Salt, if I remember correctly, is a blend of potassium
chloride and sodium chloride. Is it because you need less sodium in your
diet?
>
Jill
>
>
No, I started using it when it first came on the market
decades ago. But my doctor is pleased with my b/p.
Okay. I don't have problems with blood pressure but I do remember the taste of Morton's Lite Salt when my mother, who did have high blood pressure, started using it. It was unpleasant, rather bitter due to the potassium chloride.
Jill
Types of salt
Re: Types of salt