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From: Jill McQuown <j_mcquown@comcast.net>
Newsgroups: rec.food.cooking
Subject: Re: Dinner Tonight, 1/31/2025
Date: Thu, 6 Feb 2025 19:30:59 -0500
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On 2/6/2025 7:28 PM, Salvador Mirzo wrote:
> Graham <g.stereo@shaw.ca> writes:
> 
> [...]
> 
>> There was a salt tax in Italy that caused the bakers to make salt-free
>> bread. Although no longer levied, they still make that bread.
>> People don't realise how much salt is in bread - it's a significant
>> source.
> 
> That makes sense---I used to feel it.  Now I don't eat it anymore.  I
> loved it, though.  Specially with a latte sweetened with honey.  But
> that's another thing I can't have anymore. :)  But I'm happier.  Such is
> life.

What you don't realize is Graham bakes a lot of bread. And I'm pretty 
sure he uses salt in his.

Jill