Originally Posted by PrincessFiona60
There's a big difference and ion can make...makes me wonder what potassium salt is used in the brine. But if you did lose you taste first and that caused your low levels? It just sounds like a candidate to me.
The next time I'm at the store where I buy the pickling mix, I'll jot down the amount of potassium in the mix.
I'm ok without eating the pickled stuff, but I do miss it. Because of my health issues, I've had to forgo quite a lot of foods. Like I said though, it's a fair trade-off with me.
Originally Posted by Andy M.
You could pickle using only sodium chloride. I don't know if that makes a difference. It's what my parents used and what I used when I took the time to make pickles.
I wonder then if the sodium would play havoc with my body chemistry? I've had to almost eliminate sodium from my diet now. When I do eat something with a higher level of sodium, it plays hell with me. I get to live in the little room for a day....