"Ken" > wrote in message
...
> 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?


Maybe just using less is better? Most people who have sodium issues crave
salt and use a lot of it. I use very little and my food does not suffer for
it. If a recipe calls for a teaspoon of salt, I always use 1/2 that amount.
And I never salt on the plate. For many savory dishes, a little wine can
make a great salt substitute. MSG works too but you have to go real light
on it or it causes other problems.

Paul