The most famous convert to the virtues of saltlessness is Craig Claiborne, the New York Times food editor. Before his doctor ordered a low-sodium diet, Claiborne admits, he was the kind of fellow who ate the rock salt along with the homemade ice cream, and drank straight sauerkraut juice on ice. Now, with lowered blood pressure and a bestseller, Craig Claiborne's Gourmet Diet Book, the contented cook offers some notes from a salt-free kitchen:
I am convinced that the taste of salt masks the natural flavor of foods—a lifelong coverup. If you wish to...
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