I don't know if anyone noticed or not, but i oretty much OMIT the added salt in all my recipes. If there IS salt, it is only in the recipe, not in my food.
I started doing this because I really don't need the salt for flavor in my food, and rarely do you need salt for anything else in a recipe. Sometimes it is used to help set baked goods that rise (such as cookies, cakes and bread). But, I have found that if I never add it, I never need to. Most store bought, pacjaged foods and restaraunt food all tastes too salty. Who needs it.
Sea salt too. There is enough naturally occuring sodium in food, that I find that there really is no reason to use salt or sea salt in anything.
I guess the exception would be if you were making pickles or something (YUCK! LOL!)
Sea salt really does have about the same amount of sodium as regular table salt, it has just not had the nutrients stripped from it...
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