On Jan 15, 5:26�pm, Janet Wilder > 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
>
> Here's the URL for the Salt Sense.
>
> http://www.cargillsalt.com/food/dc_s...seplainiod.htm

Hmm, kosher salt with goyishe moniker.