Sujet : Re: Types of salt
De : Bruce (at) *nospam* invalid.invalid (Bruce)
Groupes : rec.food.cookingDate : 29. May 2025, 19:58:41
Autres entêtes
Organisation : A noiseless patient Spider
Message-ID : <101aap2$t60$2@dont-email.me>
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On Thu, 29 May 2025 14:20:09 -0400, Jill McQuown
<
j_mcquown@comcast.net> wrote:
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?
>
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 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.
AI says:
"About 50% of people with high blood pressure are considered
salt-sensitive, meaning their blood pressure significantly increases
with high sodium intake. In the general population, around 25% may be
salt-sensitive."
-- Bruce<https://i.postimg.cc/JhVjfHY8/trumputin.jpg>
Types of salt
Re: Types of salt