In news:rec.food.cooking, "Janet Bostwick" > posted on
Thu, 18 Mar 2010 15:22:30 -0600 the following:

> 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.
>
> If you read the article, you'll find that many companies have already been
> lowering the salt but don't say anything. If they say something, public
> opinion says the product must taste bad. If they say nothing, sales go on
> as before.

I don't mind them removing salt. I just don't want them to replace salt
with something strange that tastes similar to salt, just to preserve its
flavor. I'd rather get something with no salt at all in it, and no
potassium chloride, either, then add my own when I cook it or heat it up.

Damaeus