I wouldn't use anything that is supposed to be a "substitute" (fake sugar, meats, fats etc.), salt is no exception. In my "book" there is nothing wrong with moderate consumption of salt as long as it is natural, i.e., unbleached sea salt, fleur de sel, Himalayan salt, natural black or red volcanic salt etc. If use of salt is unacceptable for medical reasons, there are plenty of spices and herbs that make stuff delicious without salt.



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