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From: Bruce <Bruce@invalid.invalid>
Newsgroups: rec.food.cooking
Subject: Re: Types of salt
Date: Fri, 30 May 2025 04:58:41 +1000
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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>