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Obie Cue

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Reverend P. Babcock Chase:
Howdy Virg,

You're absolutely right. Far better to apply portion control to the salt so you have no reason to apply it to BBQ portions. My diet starts tomorrow.

Rev. Chase

Delmonico:
I went low salt long before my heart problems, my cardio people laugh when they tell me my sodium is a little bit low because I say anchovy pizza time. ;D

Very common question people ask me is why do processed foods use so much salt, it isn't needed as a preservative any more in most cases. 

Well the answer is simple it adds flavor and is far cheaper than herbs and spices so they use more salt and less herbs and spices. 


Save the salt intake for things that really need salt.

Virgil Lantey:
I think the American palate has become so accustomed to excessive salt that anything lower in sodium tastes bland.

One of my favorite pastimes was fermenting vegetables, making sauerkraut. I'm a firm believer in the benefits of fermented food but salt is a major component of fermenting so I've pretty much stopped doing it. I guess some folks have fermented with reduced sodium but I don't think I have the nerve to risk flirting with botulism!

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Tascosa Joe:
Home made sour kraut rocks.  Haven't had any in a long time.

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