Guest guest Posted September 17, 2007 Report Share Posted September 17, 2007 Good morning. A simple question for the food scientist RD's out there. I was looking at my (non-iodized) container of table salt last night. The ingredients are sodium and calcium silicate. Does this mean there is really no chloride in my table salt? I teach a beginning nutrition class at the community college level and we teach that the chloride may be more responsible for high blood pressure than the sodium. Any thoughts out there? Karin Munoz, RD Quote Link to comment Share on other sites More sharing options...
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