Lucky me...

There's a potassium chloride-based table salt substitute (KCl for NaCl) that Campbell's is using in their Select Harvest line to reduce sodium. In a sense, this is a good thing. Most of us consume too much sodium.

Unfortunately for me, I am among those to whom potassium chloride tastes nothing like sodium chloride (table salt). To me, tasting soup salted with this alternate salt left my entire mouth feeling metallic, almost rusty. And this isn't a side effect for me--it's the only effect. The soup tastes un(table)salted altogether.

I am completely disappointed that one of my favorite soups has been rendered pretty much inedible to me. My mouth still tastes weird.