"Ed Pawlowski" > wrote:
> "Ken" > wrote
>
> > Anyone using a salt substitute because of high blood pressure have a
> > favorite? Can you use it in a recipe you cook like you can regular salt?
>
> > Ken
>
> I don't think there really is such a thing as a one for one substitute that
> is really good. You can use potassium chloride, but that is not always the
> best choice. �There are some good seasonings, such as Mrs. Dash, that do a
> pretty good job.
>
> What works for us is to reduce, but not totally eliminate salt. Be
> selective, �Use other seasonings. �After about 2 weeks you won't be craving
> salt as you do now and you will find that most foods don't need nearly as
> much as we thought. �
>
> On potatoes, a blend of salt, garlic powder, black
> pepper, oregano, basil is very good and the salt is reduced about
> 75% of what we'd have used otherwise.

If you double up on the butter and sour cream you won't miss the salt
at all.