On 09/05/2015 11:41, Peter Parry wrote:
On Fri, 8 May 2015 20:00:30 +0100, "gareth"
wrote:


What's the danger here, when tap water from a soft water area
is so much more potable?

Replacing calcium ions with sodium raises the sodium level in the
water, however the raised amount of sodium (usually less than 50 mg of
sodium in a litre of softened water) is considerably less than that
you will get from the salt in one slice of bread (about 1g of salt per
100g of bread).



But its *another* 50mg unless you are substituting drinking water for
eating.