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Dan Goodman > wrote in
:

> 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.
>

If you like Citrus acid-ity taste try their Sunny Spain, it'll make you
pucker.

--
Starchless in Manitoba.
Type 2 Diabetic