no not the horrid stuff in the stores but something I can use in place
of salt in, say, soups or casseroles or meatloaf etc One of the herbs
or a combination of same.
Brian Fairey.
Canada

"bfairey" > wrote in message
...
> no not the horrid stuff in the stores but something I can use in place
> of salt in, say, soups or casseroles or meatloaf etc One of the herbs
> or a combination of same.
> Brian Fairey.
> Canada
>
>
I'm afraid potassium chloride, or KCl, is your only option.

Kent

bfairey wrote:

> no not the horrid stuff in the stores but something I can use in place
> of salt in, say, soups or casseroles or meatloaf etc One of the herbs
> or a combination of same.
> Brian Fairey.

http://www.penzeys.com/cgi-bin/penzeys/c-Salt_Free.html

I recommend the Mural of Flavor blend.


--
Dan Goodman
"I have always depended on the kindness of stranglers."
Tennessee Williams, A Streetcar Named Expire
Journal http://dsgood.livejournal.com
Futures http://dangoodman.livejournal.com
mirror 1: http://dsgood.insanejournal.com
mirror 2: http://dsgood.wordpress.com
Links http://del.icio.us/dsgood

In article >,
"Kent" > wrote:

> "bfairey" > wrote in message
> ...
> > no not the horrid stuff in the stores but something I can use in place
> > of salt in, say, soups or casseroles or meatloaf etc One of the herbs
> > or a combination of same.
> > Brian Fairey.
> > Canada
> >
> >
> I'm afraid potassium chloride, or KCl, is your only option.

There are two other options. Most people find that herbs and spices
reduce their desire for salt. Lemon juice and vinegar work for others.
There is still a craving for salt, but it can be reduced and still taste
good. The other option is simply reducing salt. After a few months on
a salt-restricted diet, most people get used to it. They find formerly
tasty foods like salty potato chips and pickles just are too salty.

Also, salt is an essential nutrient. I was sick a few weeks ago, and my
consumption of everything dropped to zero, including salt. I got very
sick. I spent 8 hours in the ER. The primary cure was IV salt, 4
liters worth. I am currently on a high salt, high calorie diet, trying
to recover. It feels weird, since I've spent the last several decades
trying to reduce salt and calories.

--
Dan Abel
Petaluma, California USA

On Tue 22 Jan 2008 11:50:32p, Dan Abel told us...

> In article >,
> "Kent" > wrote:
>
>> "bfairey" > wrote in message
>> news:92a71f18-f4f6-4385-9a53-e5e0a14fc182
@v67g2000hse.googlegroups.com...
>> > no not the horrid stuff in the stores but something I can use in place
>> > of salt in, say, soups or casseroles or meatloaf etc One of the herbs
>> > or a combination of same.
>> > Brian Fairey.
>> > Canada
>> >
>> >
>> I'm afraid potassium chloride, or KCl, is your only option.
>
> There are two other options. Most people find that herbs and spices
> reduce their desire for salt. Lemon juice and vinegar work for others.
> There is still a craving for salt, but it can be reduced and still taste
> good. The other option is simply reducing salt. After a few months on
> a salt-restricted diet, most people get used to it. They find formerly
> tasty foods like salty potato chips and pickles just are too salty.
>
> Also, salt is an essential nutrient. I was sick a few weeks ago, and my
> consumption of everything dropped to zero, including salt. I got very
> sick. I spent 8 hours in the ER. The primary cure was IV salt, 4
> liters worth. I am currently on a high salt, high calorie diet, trying
> to recover. It feels weird, since I've spent the last several decades
> trying to reduce salt and calories.
>

Hope you feeling better, Dan.

--
Wayne Boatwright

*******************************************
Date: Wednesday, 01(I)/23(XXIII)/08(MMVIII)
*******************************************
I saw it in a cartoon, but I'm pretty
sure I can do it.
*******************************************

bfairey wrote:
> no not the horrid stuff in the stores but something I can use in place
> of salt in, say, soups or casseroles or meatloaf etc One of the herbs
> or a combination of same.


I'm assuming your question refers to flavor, not the other ways salt
affects food, raising the boiling point of water, changing the Ph, etc.


I recommend:


Lemon-Pepper
Ginger
Italian Herb Seasoning.


None of these will replace the taste of salt, but they're a help. Make
sure you check the ingredients on the bottle of spice mixes. Many
contain salt, but if you look, you should be able to find some that are
salt-free.



--Lia

Dan Abel wrote:

> Also, salt is an essential nutrient. I was sick a few weeks ago, and my
> consumption of everything dropped to zero, including salt. I got very
> sick. I spent 8 hours in the ER. The primary cure was IV salt, 4
> liters worth. I am currently on a high salt, high calorie diet, trying
> to recover. It feels weird, since I've spent the last several decades
> trying to reduce salt and calories.
>
It sounds like you had a case of dehydration and needed fluids, not
saline. Normal Saline IV fluid is isotonic to the body. It does have
sodium but no more than you normally carry around on board. We also give
"half normal" saline frequently, depending on where we want fluids to
travel, such as into or out of cells and interstitial space. We *rarely*
give IV fluids with more sodium in it than your body.

Julia Altshuler wrote:
> bfairey wrote:
> > no not the horrid stuff in the stores but something I can use in place
> > of salt in, say, soups or casseroles or meatloaf etc One of the herbs
> > or a combination of same.
>
> I'm assuming your question refers to flavor, not the other ways salt
> affects food, raising the boiling point of water,

Salt does not increase the boiling point of water any appreciable
amount that would be beneficial to cooking.


"The Effect of Sugar and Salt"

"When salt, sugar, or any other nonvolatile compounds are dissolved in
water, the freezing point of the resulting solution is lowered and
it's boiling point raised. We take advantage of this effect by using
rock salt to melt ice on roads, and to freeze ice cream. As far back
as the 18th century, solutions of calcium chloride were used to reach
temperatures of -27� F. (-33� C.). The helpfullness of solutes at the
other end of the scale is, however, more limited. It takes one ounce
of salt to raise the boiling point of a quart of water by a mere 1�
F. A Denverite who wanted to boil water at 212� F. would have to add
more than half a pound of salt to that quart of liquid." [Berk, Z.
Braverman's Introduction to the Biochemistry of Foods, Amersterdam and
New York: Elsevier, 1976]
---


SHELDON

Sheldon wrote:
>
> Salt does not increase the boiling point of water any appreciable
> amount that would be beneficial to cooking.
>
>
> "The Effect of Sugar and Salt"
>
> "When salt, sugar, or any other nonvolatile compounds are dissolved in
> water, the freezing point of the resulting solution is lowered and
> its boiling point raised. We take advantage of this effect by using
> rock salt to melt ice on roads, and to freeze ice cream. As far back
> as the 18th century, solutions of calcium chloride were used to reach
> temperatures of -27� F. (-33� C.). The helpfullness of solutes at the
> other end of the scale is, however, more limited. It takes one ounce
> of salt to raise the boiling point of a quart of water by a mere 1�
> F. A Denverite who wanted to boil water at 212� F. would have to add
> more than half a pound of salt to that quart of liquid." [Berk, Z.
> Braverman's Introduction to the Biochemistry of Foods, Amersterdam and
> New York: Elsevier, 1976]
> ---


Figures. All these years, I've never put salt in water when boiling
vegetables. The cookbooks generally told me to, but I couldn't find any
difference-- except in taste. So I worded my answer carefully to make
sure I wasn't leading the original poster in the wrong direction. Turns
out I did that a little anyway.


--Lia

bfairey wrote:
> no not the horrid stuff in the stores but something I can use in place
> of salt in, say, soups or casseroles or meatloaf etc One of the herbs
> or a combination of same.

There are many spice/herb blends that that will add a big flavor boost
but that contain no added salt. Look Through the Penzeys no added
salt blend list. My favorite is first on their list; "adobo".

http://www.penzeys.com/cgi-bin/penzeys/c-Salt_Free.html

I don't like the term "salt-free" because there is no such thing as
salt free food... the correct term is *no added salt*.

Another option is to use vinegars and/or fresh citrus (lemon/lime/
orange). And some foods are naturally high in salts/glutamates, like
tomato and mushrooms.

You don't say why you are desirous of eliminating salt from your diet
but keep in mind that there is no such thing as a salt-free diet, all
foods contain salt and you need salt to live. So you may want to
consider simply using less salt.

SHELDON

"Goomba38" > wrote in message
. ..
> Dan Abel wrote:
>
>> Also, salt is an essential nutrient. I was sick a few weeks ago, and my
>> consumption of everything dropped to zero, including salt. I got very
>> sick. I spent 8 hours in the ER. The primary cure was IV salt, 4 liters
>> worth. I am currently on a high salt, high calorie diet, trying to
>> recover. It feels weird, since I've spent the last several decades
>> trying to reduce salt and calories.
>>
> It sounds like you had a case of dehydration and needed fluids, not
> saline. Normal Saline IV fluid is isotonic to the body. It does have
> sodium but no more than you normally carry around on board. We also give
> "half normal" saline frequently, depending on where we want fluids to
> travel, such as into or out of cells and interstitial space. We *rarely*
> give IV fluids with more sodium in it than your body.
>
>
I've never heard of an intervenous saline solution with a NaCl concentration
greater than .9%. Is there such a thing?

On Jan 22, 7:10 pm, bfairey > wrote:
> no not the horrid stuff in the stores but something I can use in place
> of salt in, say, soups or casseroles or meatloaf etc One of the herbs
> or a combination of same.
> Brian Fairey.
> Canada

Sour salt, or AKA citric acid, can be a good substitute, insofar as it
increases the tang. Most stores charge way too much for it, but it is
relatively cheap here http://www.weekendbrewer.com/chempage.html

You have to get used to it, like anything.

Lobster

In article >,
Goomba38 > wrote:

> Dan Abel wrote:
>
> > Also, salt is an essential nutrient. I was sick a few weeks ago, and my
> > consumption of everything dropped to zero, including salt. I got very
> > sick. I spent 8 hours in the ER. The primary cure was IV salt, 4
> > liters worth. I am currently on a high salt, high calorie diet, trying
> > to recover. It feels weird, since I've spent the last several decades
> > trying to reduce salt and calories.
> >
> It sounds like you had a case of dehydration and needed fluids, not
> saline. Normal Saline IV fluid is isotonic to the body. It does have
> sodium but no more than you normally carry around on board. We also give
> "half normal" saline frequently, depending on where we want fluids to
> travel, such as into or out of cells and interstitial space. We *rarely*
> give IV fluids with more sodium in it than your body.

Dehydration (diabetic ketoacidosis) was the main issue. Still, my blood
didn't have enough sodium in it. They took blood twice while in the ER,
and told me my electrolytes, including sodium, were significantly below
the normal range. I took weekly blood tests after that, and it was two
full weeks before my blood sodium reached the very bottom of the normal
range.

--
Dan Abel
Petaluma, California USA

Kent wrote:

> I've never heard of an intervenous saline solution with a NaCl concentration
> greater than .9%. Is there such a thing?
>
Yes, but it is very unusual to use those.

On Jan 22, 6:10*pm, bfairey > wrote:
> no not the horrid stuff in the stores but something I can use in place
> of salt in, say, soups or casseroles or meatloaf etc One of the herbs
> or a combination of same.
> Brian Fairey.
> Canada

I had to give up added salt this fall. I tend to use garlic (whole
and powdered) and onion powder a lot more now. Try herbs that you
associate using with salt and you may get a sense memory of the
salt.

Susan B.

In article >,
Goomba38 > wrote:

> Kent wrote:
>
> > I've never heard of an intervenous saline solution with a NaCl
> > concentration
> > greater than .9%. Is there such a thing?
> >
> Yes, but it is very unusual to use those.

I'm pretty sure the bags all said .9%.

I don't know what my sodium level was while in the ER, as they didn't
tell me the numbers, just that my body chemistry, as measured by my
blood chemistry, was all messed up.

Two days after the ER, the web page showed my blood test sodium to be
129 mEq/L, with normal defined as 133-145*mEq/L. I have no idea how to
relate these numbers to the .9%. I would be interested if you know.

--
Dan Abel
Petaluma, California USA

On Wed 23 Jan 2008 06:44:16p, Dan Abel told us...

> In article >,
> Goomba38 > wrote:
>
>> Kent wrote:
>>
>> > I've never heard of an intervenous saline solution with a NaCl
>> > concentration greater than .9%. Is there such a thing?
>> >
>> Yes, but it is very unusual to use those.
>
> I'm pretty sure the bags all said .9%.
>
> I don't know what my sodium level was while in the ER, as they didn't
> tell me the numbers, just that my body chemistry, as measured by my
> blood chemistry, was all messed up.
>
> Two days after the ER, the web page showed my blood test sodium to be
> 129 mEq/L, with normal defined as 133-145*mEq/L. I have no idea how to
> relate these numbers to the .9%. I would be interested if you know.
>

Anything at all like the 7% Solution? :-)

--
Wayne Boatwright

*******************************************
Date: Wednesday, 01(I)/23(XXIII)/08(MMVIII)
*******************************************
We already have enough youth -- how
about a fountain of 'smart'?
*******************************************

"sueb" > wrote in message
...
On Jan 22, 6:10 pm, bfairey > wrote:
> no not the horrid stuff in the stores but something I can use in place
> of salt in, say, soups or casseroles or meatloaf etc One of the herbs
> or a combination of same.
> Brian Fairey.
> Canada

I had to give up added salt this fall. I tend to use garlic (whole
and powdered) and onion powder a lot more now. Try herbs that you
associate using with salt and you may get a sense memory of the
salt.

Susan B.


There has never been a salt substitute that I liked. But a week ago I
picked this up at Costco.
http://i32.tinypic.com/w6z0qw.jpg My picture is blurry. It says
"A blend of 21 organic spices and ingredients from around the world go into
this sensational No-
Salt Seasoning. 14.5oz."

On the back, it lists all the spices, with the addition only of citric acid.

I really like it a lot. It's hard to get a handle on what mostly it
resembles, but it sets my savory glands off.

Even though I have high blood pressure and take diuretics for it, I don't
eat a lot of salt anyway, so this was not a necessity; it just looked
good -- and IS.

Dee

Dan Abel wrote:
> In article >,
> Goomba38 > wrote:
>
>> Kent wrote:
>>
>>> I've never heard of an intervenous saline solution with a NaCl
>>> concentration
>>> greater than .9%. Is there such a thing?
>>>
>> Yes, but it is very unusual to use those.
>
> I'm pretty sure the bags all said .9%.
>
> I don't know what my sodium level was while in the ER, as they didn't
> tell me the numbers, just that my body chemistry, as measured by my
> blood chemistry, was all messed up.
>
> Two days after the ER, the web page showed my blood test sodium to be
> 129 mEq/L, with normal defined as 133-145 mEq/L. I have no idea how to
> relate these numbers to the .9%. I would be interested if you know.
>
<taken to email>

On Jan 23, 8:44�pm, Dan Abel > wrote:
> In article >,
>
> �Goomba38 > wrote:
> > Kent wrote:
>
> > > I've never heard of an intervenous saline solution with a NaCl
> > > concentration
> > > greater than .9%. Is there such a thing?
>
> > Yes, but it is very unusual to use those.
>
> I'm pretty sure the bags all said .9%.
>
> I don't know what my sodium level was while in the ER, as they didn't
> tell me the numbers, just that my body chemistry, as measured by my
> blood chemistry, was all messed up.
>
> Two days after the ER, the web page showed my blood test sodium to be
> 129 mEq/L, with normal defined as 133-145�mEq/L. �I have no idea how to
> relate these numbers to the .9%. �I would be interested if you know.


Hmm, kashering mode... they were turning you into a pastrami! LOL

SHELDON

"Goomba38" > wrote in message
. ..
> Dan Abel wrote:
>> In article >,
>> Goomba38 > wrote:
>>
>>> Kent wrote:
>>>
>>>> I've never heard of an intervenous saline solution with a NaCl
>>>> concentration greater than .9%. Is there such a thing?
>>>>
>>> Yes, but it is very unusual to use those.
>>
>> I'm pretty sure the bags all said .9%.
>>
>> I don't know what my sodium level was while in the ER, as they didn't
>> tell me the numbers, just that my body chemistry, as measured by my blood
>> chemistry, was all messed up.
>>
>> Two days after the ER, the web page showed my blood test sodium to be 129
>> mEq/L, with normal defined as 133-145 mEq/L. I have no idea how to
>> relate these numbers to the .9%. I would be interested if you know.
>>
> <taken to email>
>
Goomba38, know we know you're a doctor! We know! Now we'll start asking you
questions!

"Dan Abel" > wrote in message
...
> In article >,
> Goomba38 > wrote:
>
>> Dan Abel wrote:
>>
>> > Also, salt is an essential nutrient. I was sick a few weeks ago, and
>> > my
>> > consumption of everything dropped to zero, including salt. I got very
>> > sick. I spent 8 hours in the ER. The primary cure was IV salt, 4
>> > liters worth. I am currently on a high salt, high calorie diet, trying
>> > to recover. It feels weird, since I've spent the last several decades
>> > trying to reduce salt and calories.
>> >
>> It sounds like you had a case of dehydration and needed fluids, not
>> saline. Normal Saline IV fluid is isotonic to the body. It does have
>> sodium but no more than you normally carry around on board. We also give
>> "half normal" saline frequently, depending on where we want fluids to
>> travel, such as into or out of cells and interstitial space. We *rarely*
>> give IV fluids with more sodium in it than your body.
>
> Dehydration (diabetic ketoacidosis) was the main issue. Still, my blood
> didn't have enough sodium in it. They took blood twice while in the ER,
> and told me my electrolytes, including sodium, were significantly below
> the normal range. I took weekly blood tests after that, and it was two
> full weeks before my blood sodium reached the very bottom of the normal
> range.
>
> --
> Dan Abel
> Petaluma, California USA
>
>
>
Dan, during that time, what was your serum potassiuim? How did they deal
with that?

In article >,
"Kent" > wrote:

> "Dan Abel" > wrote in message
> ...
> > In article >,
> > Goomba38 > wrote:
> >
> >> Dan Abel wrote:
> >>
> >> > Also, salt is an essential nutrient. I was sick a few weeks ago, and
> >> > my
> >> > consumption of everything dropped to zero, including salt. I got very

> >> It sounds like you had a case of dehydration and needed fluids, not
> >> saline.
> > Dehydration (diabetic ketoacidosis) was the main issue. Still, my blood
> > didn't have enough sodium in it. They took blood twice while in the ER,
> > and told me my electrolytes, including sodium, were significantly below
> > the normal range. I took weekly blood tests after that, and it was two
> > full weeks before my blood sodium reached the very bottom of the normal
> > range.

> Dan, during that time, what was your serum potassiuim? How did they deal
> with that?

It was low. They gave me some pills and liquid. The doctors didn't
seem as concerned with it. I consumed lots of potassium, and my
potassium reached the low normal range about the same time my sodium did.

--
Dan Abel
Petaluma, California USA

On Wed, 23 Jan 2008 17:44:16 -0800, Dan Abel > wrote:

>Two days after the ER, the web page showed my blood test sodium to be
>129 mEq/L, with normal defined as 133-145*mEq/L. I have no idea how to
>relate these numbers to the .9%. I would be interested if you know.

One equivalent of NaCl is one mole or 58.4 grams. One milliequivalent
is therefore 1/1000 equivalent or 58.4 mg. A sodium level of 129
mEq/L is 129*58.4 = 7534 mg or 7.53 g/L. Since 1 liter weighs 1000 g
(more or less), that sodium level is about 0.753%.

Which may be slightly low but not much, because 0.9% NaCl in isotonic
IV fluid corresponds to the TOTAL concentration of all soluble species
in the bloodstream. The 0.75% sodium chloride in the blood is
supplemented by glucose, potassium ion, phosphates, and all sorts of
other gunk.

Sorry about that; ya pushed my chemistry button and I had to
respond... :-)

Best -- Terry

>>
>
> Anything at all like the 7% Solution? :-)
>

that's one way to not worry about your salt intake.
the game is afoot.

joe

On Jan 23, 5:57*pm, "Dee.Dee" > wrote:
> "sueb" > wrote in message
>
> ...
> On Jan 22, 6:10 pm, bfairey > wrote:
>
> > no not the horrid stuff in the stores but something I can use in place
> > of salt in, say, soups or casseroles or meatloaf etc One of the herbs
> > or a combination of same.
> > Brian Fairey.
> > Canada
>
> I had to give up added salt this fall. *I tend to use garlic (whole
> and powdered) and onion powder a lot more now. *Try herbs that you
> associate using with salt and you may get a sense memory of the
> salt.
>
> Susan B.
>
> There has never been a salt substitute that I liked. *But a week *ago I
> picked this up at Costco.http://i32.tinypic.com/w6z0qw.jpg*My picture is blurry. It says
> "A blend of 21 organic spices and ingredients from around the world go into
> this sensational No-
> Salt Seasoning. *14.5oz."
>
> On the back, it lists all the spices, with the addition only of citric acid.
>
> * I really like it a lot. *It's hard to get a handle on what mostly it
> resembles, but it sets my savory glands off.
>
> Even though I have high blood pressure and take diuretics for it, I don't
> eat a lot of salt anyway, so this was not a necessity; it just looked
> good -- and IS.
>
> Dee

Thanks for the heads up. I bought a bottle of Mrs. Dash and it was
truly horrid.

I actually haven't been to Costco in at least 15 years. I swore I
would not return until I finished off all of the pointless impulse
buys that I had made there. The last item: a large bottle
(originally part of a two pack!) of seasoned salt.

Susan B.

"sueb" > wrote in message
...
On Jan 23, 5:57 pm, "Dee.Dee" > wrote:
> "sueb" > wrote in message
>
> ...
> On Jan 22, 6:10 pm, bfairey > wrote:
>
> > no not the horrid stuff in the stores but something I can use in place
> > of salt in, say, soups or casseroles or meatloaf etc One of the herbs
> > or a combination of same.
> > Brian Fairey.
> > Canada
>
> I had to give up added salt this fall. I tend to use garlic (whole
> and powdered) and onion powder a lot more now. Try herbs that you
> associate using with salt and you may get a sense memory of the
> salt.
>
> Susan B.
>
> There has never been a salt substitute that I liked. But a week ago I
> picked this up at Costco.http://i32.tinypic.com/w6z0qw.jpg My picture is
> blurry. It says
> "A blend of 21 organic spices and ingredients from around the world go
> into
> this sensational No-
> Salt Seasoning. 14.5oz."
>
> On the back, it lists all the spices, with the addition only of citric
> acid.
>
> I really like it a lot. It's hard to get a handle on what mostly it
> resembles, but it sets my savory glands off.
>
> Even though I have high blood pressure and take diuretics for it, I don't
> eat a lot of salt anyway, so this was not a necessity; it just looked
> good -- and IS.
>
> Dee

Thanks for the heads up. I bought a bottle of Mrs. Dash and it was
truly horrid.

I actually haven't been to Costco in at least 15 years. I swore I
would not return until I finished off all of the pointless impulse
buys that I had made there. The last item: a large bottle
(originally part of a two pack!) of seasoned salt.

Susan B.

Mrs. Dash is horrid to me, too. But then again, I thought Emeril's sucked
big-time; and I guess it's a big-seller.

Dee Dee

"Sheldon" > wrote in message
...
Julia Altshuler wrote:
> bfairey wrote:
> > no not the horrid stuff in the stores but something I can use in place
> > of salt in, say, soups or casseroles or meatloaf etc One of the herbs
> > or a combination of same.
>
> I'm assuming your question refers to flavor, not the other ways salt
> affects food, raising the boiling point of water,

Salt does not increase the boiling point of water any appreciable
amount that would be beneficial to cooking.


"The Effect of Sugar and Salt"

"When salt, sugar, or any other nonvolatile compounds are dissolved in
water, the freezing point of the resulting solution is lowered and
it's boiling point raised. We take advantage of this effect by using
rock salt to melt ice on roads, and to freeze ice cream. As far back
as the 18th century, solutions of calcium chloride were used to reach
temperatures of -27? F. (-33? C.). The helpfullness of solutes at the
other end of the scale is, however, more limited. It takes one ounce
of salt to raise the boiling point of a quart of water by a mere 1?
F. A Denverite who wanted to boil water at 212? F. would have to add
more than half a pound of salt to that quart of liquid." [Berk, Z.
Braverman's Introduction to the Biochemistry of Foods, Amersterdam and
New York: Elsevier, 1976]
---


SHELDON
>
>
As well, the miniscule elevation of the sodium concentration in the boiling
water can't begin to salt the food. You can't taste the added salt. Every
time I salt I wonder what I'm doing, unless there's something I don't know
about this. Some even spend the money and salt the boiling water with Kosher
salt.

Kent

On Thu, 24 Jan 2008 17:32:25 -0500, "Dee.Dee" >
wrote:

snippage

>
>Mrs. Dash is horrid to me, too. But then again, I thought Emeril's sucked
>big-time; and I guess it's a big-seller.
>
>Dee Dee
>
Have you tried Spike? It's pretty good.

koko
---
http://www.kokoscorner.typepad.com
updated 1/20

"There is no love more sincere than the love of food"
George Bernard Shaw

"Kent" wrote:
> "Sheldon"wrote:
> Julia Altshuler wrote:
> > bfairey wrote:
> > > no not the horrid stuff in the stores but something I can use in place
> > > of salt in, say, soups or casseroles or meatloaf etc One of the herbs
> > > or a combination of same.
>
> > I'm assuming your question refers to flavor, not the other ways salt
> > affects food, raising the boiling point of water,
>
> Salt does not increase the boiling point of water any appreciable
> amount that would be beneficial to cooking.
>
> "The Effect of Sugar and Salt"
>
> "When salt, sugar, or any other nonvolatile compounds are dissolved in
> water, the freezing point of the resulting solution is lowered and
> it's boiling point raised. �We take advantage of this effect by using
> rock salt to melt ice on roads, and to freeze ice cream. �As far back
> as the 18th century, solutions of calcium chloride were used to reach
> temperatures of -27? F. (-33? C.). �The helpfullness of solutes at the
> other end of the scale is, however, more limited. �It takes one ounce
> of salt to raise the boiling point of a quart of water by a mere 1?
> F. �A Denverite who wanted to boil water at 212? F. would have to add
> more than half a pound of salt to that quart of liquid." �[Berk, Z..
> Braverman's Introduction to the Biochemistry of Foods, Amersterdam and
> New York: Elsevier, 1976]
> ---
>
> SHELDON
>
> As well, the miniscule elevation of the sodium concentration in the boiling
> water can't begin to salt the food. You can't taste the added salt. Every
> time I salt I wonder what I'm doing, unless there's something I don't know
> about this. Some even spend the money and salt the boiling water with Kosher
> salt.
>
> Kent

I only use Kosher salt (all salt is kosher, btw), kosher salt is
inexpensive, I just this week bought a new 3lb box of Diamond Crystal,
$1.69, will probably last me as long as my last box, about 3 years.
Foods that are boiled (and there aren't many), vegetables and
especially starches (pasta, rice, potatoes) do indeed benefit from
cooking in salted water. You're the first person I ever heard imply
that Kosher salt is costly... I don't think it costs more than
ordinary table salt.

SHELDON

bfairey wrote:
> no not the horrid stuff in the stores but something I can use in place
> of salt in, say, soups or casseroles or meatloaf etc One of the herbs
> or a combination of same.
> Brian Fairey.
> Canada

Hey ....you came and went so fast to chat i didn't get a chance to say
--
JL