On Thu, 18 Mar 2010 17:04:08 -0700 in rec.food.cooking, sf
> wrote,
>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.

{Smacking head} Yeah, I guess that one should have pretty obvious.