Lena B Katz wrote:

> On Thu, 24 Feb 2005, Serendipity wrote:
>
>> The Cook wrote:
>>
>>> Karen AKA Kajikit > wrote:
>>>
>>>> I used to make my own pizza all the time in Australia, using tomato
>>>> paste out of a jar, chopped up bacon, ham etc, and topped with grated
>>>> mozzarella cheese. I made exactly the same thing in America and it
>>>> came out inedible because it was so incredibly salty (and I didn't add
>>>> any!) Is there something special I need to buy or use? Does anyone
>>>> have a failproof recipe? ~Karen aka Kajikit
>>>> Lover of fine chocolate, fun crafts, and furry felines
>>>> http://www.kajikitscorner.com
>>>> *remove 'nospam' to reply
>>>
>>> You probably should start reading the ingredients list on the products
>>> to make sure that they are what you expect. Buy 1, taste it. If you
>>> do not like it, toss it and look for something else. Better to toss 1
>>> can of something than to ruin a dish. BTW, Hunt makes a line of "no
>>> salt added" tomato products. Look for them.
>>>
>> Very good advice! I use a home canned pizza sauce (Bernardin recipe).
>> I eliminated the salt because we are watching our sodium intake. BTW,
>> if you home can, you can control the sodium by either reducing it or
>> eliminating it entirely depending on your tastes. Commercial tomato
>> paste contains about 30 g of sodium for 5.5 oz can. That is the small
>> can. That is a fair amount of sodium if a whole can of paste was
>> used. Sodium reduced mozzarella cheese is available as is low sodium
>> ham and bacon. At least it is available here. So the same pizza made
>> with sodium reduced products would taste less salty and be better for
>> you.
>
> only if you've got high blood pressure.
>
> anyone know whether salt increases blood pressure for those with low
> blood pressure?

Salt will only have import for the minority of people who are
salt-sensitive. For everybody else, it doesn't much matter. Without
knowing which you are, it's not possible to answer.

Check out a study called "Intersalt" that's been around for about a
decade and a half. Says it all.

Pastorio