Hello - sorry, but I have yet another question.
I know Dr P's recipe calls for Morton Lite salt - but that's impossible to find here in France. And neither iHerb nor Vitacost sell it.
I have been using ordinary iodine salt as per her recommandation, but is this safe for long term use?
I can't find any equivalent here in France, so should I add some potassium?
I could order some Saxa so low salt from the UK - for those of you who live in England, is this the same as morton?
What do other members use if they can't get morton?
Sorry for all the questions, I'm just worried that I'll end up feeding a recipe that is not balanced
I know Dr P's recipe calls for Morton Lite salt - but that's impossible to find here in France. And neither iHerb nor Vitacost sell it.
I have been using ordinary iodine salt as per her recommandation, but is this safe for long term use?
I can't find any equivalent here in France, so should I add some potassium?
I could order some Saxa so low salt from the UK - for those of you who live in England, is this the same as morton?
What do other members use if they can't get morton?
Sorry for all the questions, I'm just worried that I'll end up feeding a recipe that is not balanced