salting your food

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Not a big fan of salt here.I think it's because I never aquired a taste for it.My mother had high blood pressure and was on a low salt diet so I didn't grow up eating much of it.Potato chips are just too salty.I like the crunch,but not the salt.
I'd suggest those who like salt to use Braggs instead of soy sauce.It tastes the same and has amino acids and lower in sodium.Nutrional yeast has a salt like flavor,I use it on popcorn.Its full of the B vitamins so a very healthy alternative.You can add it to any food to get a salt like flavor.
I have low blood pressure,always have.Even now at 51 and chubby.

is nutritional yeast anything like brewer's yeast? I tasted some of that stuff

Not. At. All.

Braggs (nutritional yeast) is yummy on popcorn and many other foods you'd salt.

Brewer's yeast is *only* yummy on wheat, hops & barley - and only after enought time has passed.

thanx for the info i'll have to see if my local wal marché sells it.

I'll be seeing my nephrologist in about 3 weeks about an unrelated issue, but in the past he's counseled me about the use of too much salt for many reasons. I thought the concern was mostly about blood pressure but it turns out there are other, even more serious, health concerns...don't be a statistic. This is something off the net that helps explain a little:

Considerations
Consuming too much sodium in the presence of other disorders or dietary factors might increase your risk of stomach cancer, kidney stones or osteoporosis. Chronic high salt intake can damage the lining of your stomach, making it more susceptible to infection by Helicobacter pylori, a bacterium that can cause inflammation and lead to tumor growth. In addition, consuming excess salt can increase the amount of calcium you excrete in urine and may contribute to the development of kidney stones. This effect is also related to osteoporosis, as your body may leach calcium from your bones to make up for that lost in your urine.

P.S. I've had kidney stones; you don't want to.

I've used as many low salt things as I could find but I can't seem to get along with the total absence of salty flavor. that makes savory foods unpalatable, like eating sawdust. I have found an expensive [due to shipping as no local stores carry it] ultra-low-salt soy sauce [china soy] with only 145 mg of sodium per tablespoon. indispensable.

I like salty stuff too, and have added it to "lightly salted" things.

I'm also real big on spicy food, garlic/onion, and strong herbal tastes.

I wonder if it is a spectrum thing for people to either be hyposensitive to flavor, or hypersensitive to flavor?

Yes! I love salt. Sometimes I feel like I crave it. Certain foods I need to put salt on before I eat them like rice.

lately I've taken to finding a modest utility in using potassium chloride ["nusalt," et al] to subtly boost the apparent saltiness of things that I like to be saltier. I add it to my ultra-low-salt Chinasoy sauce [145mg per tablespoon of NaCl] for a winning combo

My name says it all. I adore pickled foods.
Generally tho, I don't use much salt except on potatoes and cob corn. And lightly on rice. All these also have generous butter dabbed.

I would prefer it if my body better tolerated salty stuff.

I don't salt my food. I can't stand salt, pepper, mustard, vinegar or any sauce apart from apple and cranberry.

^^^am guessing you are a supertaster. that is a good thing.

Thank you, Aunt, although I have no idea what a supertaster is.

genetically, there are a very few people gifted with many more taste sensors on their tongues which can pick up more flavors or are more sensitive to given amounts of flavor. that likely means your tongue is sensitive to/can taste salt, for example, where the rest of us are relatively insensitive to a tiny amount or can't taste it.