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Table salt substitute?

Table salt substitute?
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  • Table salt substitute?

    Post #1 - January 5th, 2018, 2:39 pm
    Post #1 - January 5th, 2018, 2:39 pm Post #1 - January 5th, 2018, 2:39 pm
    I can no longer add table salt to my food. I can add salt when I cook. I've added more black pepper table side but it is not cutting it and substituting fresh grated parm/romano cheese (helped my pasta taste better :lol: ) may be defeating the point. Anyone know of some decent non-salt spice blends or brands or a condiment that will help my food taste more palatable? Unfortunately I am not a big chili eater. Any suggestion would be most appreciated. Thank you.
    What disease did cured ham actually have?
  • Post #2 - January 5th, 2018, 3:46 pm
    Post #2 - January 5th, 2018, 3:46 pm Post #2 - January 5th, 2018, 3:46 pm
    Sodium substitutes containing potassium chloride can provide an analog to table salt.
  • Post #3 - January 5th, 2018, 4:16 pm
    Post #3 - January 5th, 2018, 4:16 pm Post #3 - January 5th, 2018, 4:16 pm
    Penzey's has a ton of salt-free blends that really add flavor to a dish. You could start with some of those.
  • Post #4 - January 5th, 2018, 5:48 pm
    Post #4 - January 5th, 2018, 5:48 pm Post #4 - January 5th, 2018, 5:48 pm
    Hi,

    I thought a topic on salt substitutes might have been covered earlier, but cannot find it.

    I did find a thread, which may be of interest: To Salt or not to Salt.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #5 - January 5th, 2018, 6:00 pm
    Post #5 - January 5th, 2018, 6:00 pm Post #5 - January 5th, 2018, 6:00 pm
    The Spice House in Evanston or Chicago has a bunch.My top 3 are

    Sunny Greek Islands
    Sunny Oaxaca
    Sunny Paris

    Greek Islands good on chicken,eggs,fish,etc.
    Oaxaca good on beef,eggs,etc.
    Paris good for omelettes,mix in before cooking;also good for tuna salad and fish.
  • Post #6 - January 5th, 2018, 7:36 pm
    Post #6 - January 5th, 2018, 7:36 pm Post #6 - January 5th, 2018, 7:36 pm
    Nothing is going to TASTE like salt.
    Salt tastes like salt. That's all. Once you start lowering your salt intake, your tastebuds will change. They will. Trust me. Sometimes, it sucks, because you'll start to notice the normal things you used to like taste like salty ass, and things like regular potato chips, sausages, french fries, olives, and a WHOLE bunch of stuff becomes a TASK to choke down. I grew up in a lower sodium household, and my tastebuds are still pretty sensitive to salt.

    So, opinion for you on things to try - low salt, but it's, for lack of a better term, a fatty zingy, mouthfeel, that might sate the taste craving:

    To toss with pasta, or sauteed veggies - unsalted butter, lemon juice, a touch of balsamic vinegar, and a bit of parm.

    Sour cream has a nice zing to it - sounds boring as balls, BUT, some no salt chips with some bland sour cream dip that you make yourself - laugh all you want...you'll enjoy it in a few months.

    Even better advice...
    Eat a SHIT TON more of the things you really like, that don't have a lot of sodium, so then if you're on some mg count for the day, you can kind of save up and have a mini splurge at mealtime.

    The lower sodium shit I LOVE:
    (you still gotta check labels on storebought stuff, but should be pretty easy to find...)
    Granola
    In season fruit
    Banana Chips
    Chocolate
    Some candy (check labels.)
    Honey roasted nuts (check labels.)
    Honestly, after a while, when your tastebuds change, it's really no big deal at all. Normal salty stuff just tastes bad after a while, and it's easy to avoid.

    I think there's a few threads on this forum if you feel like searchin.
    We cannot be friends if you do not know the difference between Mayo and Miracle Whip.
  • Post #7 - January 5th, 2018, 9:06 pm
    Post #7 - January 5th, 2018, 9:06 pm Post #7 - January 5th, 2018, 9:06 pm
    seebee wrote:Salt tastes like salt.
    While not what the original poster asked, I might suggest, as they are still able to use salt as an ingredient, cutting a little from preparation and adding large flake/high flavor yield for volume sea salt such as Maldon as finishing salt.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow

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