Everyone has heard the sermons about salt intake, watch
your diet, blah blah. I'm usually inclined to ignore the
puritans, as today's counsel becomes tomorrow's obsolescence.

However, it's a fact that salt gets added to all prepared
foods, in quantity. It stands to reason, we're overdosing
on sodium. So I've cut way down - I buy cans and packages
"no salt added" whenever possible, and seldom add it to
my cooking.

Now here's the question: how low is too low? Salt is
a necessity, is it not? What happens if one cuts too
much, what are the symptoms?

I'm hoping there are some food scientists here, as well as foodies -


--
Rich