In article >,
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

The only thing I know, Ken, is that some dieticians would rather you
learn to do without salty taste rather than try to replace the flavor
with a salt substitute. Something about the chemicals they're made of,
I believe.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
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