Slight tangent... for those of you suggesting MSG, errr... you do realize that the "S" stands for Sodium?
I'm scratching my head why it is being suggested as a sub... so I've come up with some theories:
- the sodium in MSG not as readily available compared to NaCl
- fewer S molecules per unit of measurement since MSG includes the glutamate molecule which is bigger and heavier than chloride
- less MSG required to make food "salty"
- original post is about using less salt, not about reducing sodium
- all the above
- other
Kindly edumacate me, (wo/it)mansplain away.
