the low-salt lifestyle

[lauradi7dw]

We eat commercially prepared food, so we get a fair amount of sodium in our diets (and eat dairy products, which have it naturally). We don't sprinkle salt onto things or use it in cooking, including baking, which I suppose may alter some chemical reactions. We use it occasionally for gargling and for stain removal. When I did the first stocking-up for lockdown (I'm in the process of doing that again), I bought one of the cylindrical carboard salt containers with the little metal flip-up top, in case of the afore-mentioned sore throats. We still had a little in the previous container, and I noticed today when sorting some shelves that is has an L written on the top in red marker. The last time we lived in a household in which people marked their own food was 1980, before we were married. Salt is a preservative, after all, and I guess it preserved itself. Arthur pointed out that if it takes us forty years to go through a pound and a half of salt, the container from March should last the rest of our lives.

Comments

[nosrednayduj]

I usually put in half the salt called for by a baked goods recipe if it does not use butter, or if I am substituting oil for the butter. (Or if I'm using unsalted butter.)