Re: Types of salt

On Thu, 29 May 2025 18:20:09 +0000, Jill McQuown wrote:

On 5/28/2025 8:18 PM, ItsJoanNotJoAnn wrote:

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On Wed, 28 May 2025 22:03:21 +0000, Jill McQuown wrote:
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On 5/28/2025 5:12 PM, ItsJoanNotJoAnn wrote:

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I just use Morton's Lite Salt for everyday cooking.
While regular iodized salt is used in pasta water.

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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?
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Jill
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No, I started using it when it first came on the market
decades ago.  But my doctor is pleased with my b/p.

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Okay, I thought you might use it because of your blood pressure which is
thought to be related to sodium.  My mother used to use it for that
reason.  It tasted rather bitter.
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Jill
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I use it to salt food as I'm cooking it just like I
would with 'regular' salt.  I've noticed no bitterness,
but I'll check it out tonight when I cook dinner.  I'll
sprinkle a bit in my hand and give it a taste, but it
doesn't impart any bitterness to what I've added it to.
Many years ago I tried NoSalt/NuSalt and it had a
distinct off taste to me.