The strange thing about salt is that we would die without it but an excess may be harmfull.
Exactly how harmfull is a continuing debate. Salt was a scarce commodity, an essential commodity for preservation. Your salt money was your "salary"
Guidelines suggest no more than six grams of salt (2400 milligrams of sodium). The average consumption is thought to be about 10 grams. Processed foods that we buy will have salt. Most butter is salted. Restaurants and in our own kitchens we cook vegetables with salt in the water for taste. It is virtually impossible to know oneself how much salt you are consuming.
The link between salt and high blood pressure has not been proved to the satisfaction of many.
The following scientific paper concludes that it ....the jury is still out
The science of salt
Salt is sodium.This is what table salt is. It is not potassium. The best advice is do not worry about salt that is already in food or the salt that you cook with.
Just do not add extra salt . Leave the salt cruet off the table. Do not shake salt over your food. Do not put it in your boiled eggs. (you can put it in the egg water because it lowers the boiling point)
I season food with salt and pepper and my favorite salt to use is crystal sea salt which I grind as I need it. I am also pleased to have a salt and pepper beard.
Mrs R thinks I am the salt of the earth