Quote:
Originally Posted by Fried Meat Ball!
I've had to ease back on salt, myself. I've had to cut a lot of it out of my food, and as I've been doing that for about the past three months, I find I'm much more sensitive to salt now.
I've also discovered you can replace a LOT of the reason for salt with acid (lemon juice, vinegar, etc.).
Ever put fresh squeezed lemon juice on a steak? It's outstanding.
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May try it, I need to trim back on the salt too