On 3/19/2010 2:47 AM, Damaeus wrote:
> In news:rec.food.cooking, "Janet > 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.

Potassium chloride doesn't taste much like salt anyway.