Originally Posted by jspira

When I buy any prepared foods, I look for very low or zero salt content.

Salt content can be found in surprising places. A lot of mineral water has salt but Whole Foods has a house brand from Italy which has none.

When I cook, I use almost no salt (occasional drop of sea salt, carefully taken out grain by grain) but I do use pepper and other spices.

At the table, pepper rules.

Why do I care? Thereīs enough in the literature that demonstrates the harmful effects of too much salt that I donīt want to find out, later in life, that I should not have had any.