It seemed reasonable when I read it, as I can't stand the taste of salt
on raw meat. Clearly some can get used to getting chloride from other
sources.


On Sat, 2003-12-20 at 11:12, Fredrik Murman wrote:

> Many natural foods contain hundred or thousands of milligrams of potassium,
> which, according to what I've read, is most commonly combined with
> chloride. I guess there's my source of chloride for HCl.
>
> Fredrik