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From: Jill McQuown <j_mcquown@comcast.net>
Newsgroups: rec.food.cooking
Subject: Re: Types of salt
Date: Thu, 29 May 2025 14:20:09 -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 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.

Jill