Path: news.eternal-september.org!eternal-september.org!.POSTED!not-for-mail
From: Jill McQuown <j_mcquown@comcast.net>
Newsgroups: rec.food.cooking
Subject: Re: Types of salt
Date: Thu, 29 May 2025 14:14:35 -0400
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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