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 like any of those salt substitutes in my cooking. I don't think
they work. I don't salt when I cook (with one or two exceptions)

When I do think something needs salt, I use a product called Salt Sense®
It is real salt, however it contains only 1/3 the sodium of regular salt.

I have trouble finding it in most of the country. I can find it in New
Jersey and when I need some (I use one 17.3 oz. package in 2-3 years)
one of the kids visiting or me visiting up there replaces the supply.

The manufacturer is Cargill, Incorporated, Minneapolis, MN 55440. web
site on the box I have is www.cargillsalt.com

Both of us watch salt for a lot of reasons, but this stuff doesn't
effect us like regular salt does because the same amount is only 1/3 of
the sodium. It has to do with the way they mill the salt, I think.