On Sun, 07 Oct 2018 12:24:54 -0400, John H.
wrote:

On Fri, 05 Oct 2018 20:35:37 -0400, wrote:

On Fri, 5 Oct 2018 11:41:53 -0700 (PDT), Tim
wrote:

Mr. Luddite
- show quoted text -
According to charts I found on the 'net the "124" is "normal". The
"72" is "ideal".

120 or below is "ideal". So my second reading of 120/70 makes me
"ideal, ideal". :-)

I don't use table salt at all to add to food. I use "NoSalt"
which is potassium chloride. Food itself has all the salt you
need from what I understand. It took me a while to adjust to
"NoSalt" but now I prefer it over table salt. Only problem is
that potassium chloride is also a component of the "cocktail" used
for lethal injection executions.

Obviously it's in a much, much stronger dosage than NoSalt.

.........


My average is 117/71. There’s enough salt/sodium in foods I usually don’t mess with the salt shaker...

You got that right. Anything from a can, bottle or bag is loaded with
salt.
A few companies are starting to sell a few things with no salt added.
It usually costs more. I have a problem with that. Don't they have to
buy salt? Salt free should be cheaper.

I do almost all the cooking and never add salt while doing so. The final product usually needs a
tad.

Canned tomatoes seem to be one of the worst. I do see a few companies
are talking about "no salt added" these days on some products. The
other option used to be tomato paste because the added salt is
minimal.
Things like chili powder are ridiculous. If I have time I try to make
my own. (dried chilies ground up in the blender with onion and garlic
"powder", not salt). That does end up being a lot more expensive than
the stuff in the bottle tho. On the plus side, you can use less.