On 11 Dec 2004 18:39:04 -0800, wrote:

> Up to the person cooking to leave out the salt. I think recipes are
> guidelines anyway. But I once had a sandwich at a "healthy" restaurant
> on Cape Cod and it was inedible (to me anyway) because it was served on
> unsalted bread. My Aunt made an Easter Bread with no salt, and it
> tasted like garbage even made into French toast. We ended up salting
> the French Toast.

Substitutes for salt which I find reasonable:

Penzeys no-salt seasonings which include citric acid. For general
purposes, the Florida Seasoned Pepper is best.

My local organically-correct co-op grocery has lemon pepper, which seems to
be the generic equivalent.

They also have powdered citric acid, which can be useful in small
quantities.

Having made a start on eliminating salt from my diet, I now find many foods
too salty -- including ones which never used to taste at all salty to me.

--
Dan Goodman
Journal http://www.livejournal.com/users/dsgood
Predictions and Politics http://dsgood.blogspot.com
All political parties die at last of swallowing their own lies.
John Arbuthnot (1667-1735), Scottish writer, physician.