I read something interesting that I have never known before. I have no idea if it was true, but anyway, I read that those who make food use a lot of different "salts" in the food. And it said that only what I call table salt, or I think it is refered to as natrium chloride is tasting salty. The others does not really make the food tasting saltier, but it makes the blood pressure raise. When I make food I only use the regular salt I have on the table, so that is all I get. That include the regular fine grained salt, and sea salt. Unless we buy some of this other food that someone else have been messing with. It kind of upsets me, and I can get a little cranky about it.
Bill