On Thu, 18 Mar 2010 16:03:15 -0700, David Harmon >
wrote:

> On Thu, 18 Mar 2010 13:49:33 -0700 (PDT) in rec.food.cooking,
> ImStillMags > wrote,
> >
> >I wonder how much a company can reduce the sodium before the taste of
> >the item is affected? I'lll bet it's more than we think.
>
> The taste of most Kraft products would be IMPROVED by less salt, so
> that's not the problem. I can't figure what salt does for them that
> makes it so difficult for them to get rid of. I guess they rely on it
> as a preservative.
>
It's cheap and they can skimp on real flavorings if they overdo salt.

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