572202 Fri Nov 14 07:37:56 -0800 2008 0 27 General Chowhounding Topics 0 4173108 Since I have been trying to switch more to whole wheat and brown rice it appears when using recipes with these ingredients the salt taste is more predominant than with white rice or white flour recipes. Is this my imagination or is there actually some characteristic of the whole grains that doesn't require as much salt for some reason? Before you speculate, I normally use less salt in my recipes than what is called for so I have not increased the amount of salt over what I have been using in the past. I plan to cut back even more on salt with whole grain recipes in the future, but am just curious if there is a known reason for this. Thanks Fri Nov 14 07:37:56 -0800 2008 18057 Jambalaya