On Tuesday, July 16, 2019 at 9:10:57 PM UTC-5, Hank Rogers wrote:
>
> wrote:
> >
> > Except for regular table salt for when I cook pasta, the Morton Lite Salt is
> > all I use. It's been in my kitchen since it was first introduced a couple of
> > hundred years ago.
> >
>
> What's in it? Potassium chloride maybe?
>
From their website and I knew I had been using it since the early '70's.

Launched in 1973, Morton Lite Salt Mixture is a proven performer for manufacturers looking to reduce sodium content in processed foods. Morton Lite Salt Mixture is a blend of equal parts of high-purity, food grade, granular sodium chloride and potassium chloride. It imparts a similar degree of saltiness and functionality as common salt while contributing only half the sodium.