Subway sandwiches 'are not bread'

It is my understanding that the amount of sugar in salt is extremely small and is there only to prevent the iodide from becoming iodine. (Iodine has a bitter taste and people would stop using the salt, which defeats the purpose of putting the nutrient in there in the first place.)

One reason I use mostly un-iodized salt. I figure I get my daily dose of iodine in my multivitamins. Iodize salt also screws up pickling processes, as with pickles.

Actually, FWI, Morton's adds yellow prussiate of sodium for the anti-caking properties of its salt.

You're right. Thanks for the correction.

-Paul W.

For some reason, I memorized that when I was a kid after reading the Morton's label. Thought the chemical sounded kind of funny. It's food safe, which is good.