On 1/2/2013 1:55 PM, sf wrote:
> On Wed, 2 Jan 2013 16:18:55 -0000, "Ophelia"
> > wrote:
>
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 12/31/2012 5:38 PM, Julie Bove wrote:
>>>> "Somebody" > wrote in message
>>>> ...
>>>>> "sf" > wrote in message
>>>>> ...
>>>>
>>>> What I used was low sodium.
>>>>
>>>>
>>> Even worse! I have never tasted a "low sodium" product I liked. Well,
>>> except for lowER sodium soy sauce or teriyaki, but I don't use those
>>> things very often and certainly not in the quantity I'd use stock.
>>>
>>> My mom was supposed to eat a low sodium diet. Thinking he was doing a
>>> good thing, Dad bought a *case* of low-sodium chicken soup (maybe chicken
>>> noodle?). She called me up, OMG this stuff is awful! She wound up adding
>>> salt (or maybe it was that Lite Salt stuff) just so they could eat it.
>>> Sort of defeats the purpose. Needless to say, he didn't make that helpful
>>> mistake again
>>
>> Awww at least he was trying ))
>
> Some people are used to eating salt licks - it can be hard to cut back
> when that's what you're used to... everything tastes bland until your
> taste buds adjust.
>
Mom had been eating low-sodium and using salt substitutes (Morton Lite
Salt) for *years* by the time Dad bought that case of soup. So she
wasn't still used to tons of salt. Not that she completely gave up
salt, for sure. A small amount of sodium in the diet is necessary. I
believe it when she said it was just horrible tasting soup. Maybe the
low sodium soups are better now, I dunno.

If I'm using store-bought broth or stock I don't purposely buy the
low-sodium. It's easy enough to adjust the seasoning as needed when
you're cooking.

Jill