Sujet : Re: Types of salt
De : bryangsimmons (at) *nospam* gmail.com (BryanGSimmons)
Groupes : rec.food.cookingDate : 30. May 2025, 10:26:19
Autres entêtes
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On 5/28/2025 7:18 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.
>
One more example of your TIAD.
-- --BryanFor your safety and protection, this sig. has been thoroughlytested on laboratory animals."Most of the food described here is nauseating.We're just too courteous to say so."
-- Cindy Hamilton
Types of salt
Re: Types of salt