RichD wrote:

> Everyone has heard the sermons about salt intake, watch
> your diet, blah blah. I'm usually inclined to ignore the
> puritans, as today's counsel becomes tomorrow's obsolescence.
>
> However, it's a fact that salt gets added to all prepared
> foods, in quantity. It stands to reason, we're overdosing
> on sodium. So I've cut way down - I buy cans and packages
> "no salt added" whenever possible, and seldom add it to
> my cooking.
>
> Now here's the question: how low is too low? Salt is
> a necessity, is it not? What happens if one cuts too
> much, what are the symptoms?
>
> I'm hoping there are some food scientists here, as well as foodies -

No real effect as the amount we need, is naturally in most foods. It
can impact some things however as it is a natural preservative against
spoilage.