Path: news.eternal-september.org!eternal-september.org!.POSTED!not-for-mail From: Bruce Newsgroups: rec.food.cooking Subject: Re: Types of salt Date: Fri, 30 May 2025 04:58:41 +1000 Organization: A noiseless patient Spider Lines: 31 Message-ID: <101aap2$t60$2@dont-email.me> References: <1017rh4$3dobp$2@dont-email.me> <1017ru0$3dobp$3@dont-email.me> <70280fd4ceabebd5cfaa4af972b3e1d9@www.novabbs.org> <1018179$3f53k$1@dont-email.me> <101a8gp$3v75f$3@dont-email.me> MIME-Version: 1.0 Content-Type: text/plain; charset=UTF-8 Content-Transfer-Encoding: 8bit Injection-Date: Thu, 29 May 2025 20:58:43 +0200 (CEST) Injection-Info: dont-email.me; posting-host="20c1a210dc8fbbdc6ec764f116067360"; logging-data="29888"; mail-complaints-to="abuse@eternal-september.org"; posting-account="U2FsdGVkX1+DUuab0hj41oPzOXoenfkd" User-Agent: ForteAgent/8.00.32.1272 Cancel-Lock: sha1:cqggv7FFw/wyWYspuii/WuKxN4o= On Thu, 29 May 2025 14:20:09 -0400, Jill McQuown 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