Salt is made up of two elements: sodium and chlorine. It is the sodium component that is particularly relevant because this small molecule controls a multitude of biochemical processes but principally maintains the bloodstream and tissue-fluid integrity.
Dehydration of the body, blood pressure and permeability of nearly every cell in the body is dependent on sodium and fortunately sodium is found in nearly everything we eat. The problems arise with excess salt. Salt is essential and must never be considered toxic unless taken over and above the necessary requirement.
The vital essence of sodium has encouraged our evolutionary development to make the taste of salt a great pleasure and even a comfort. Our mind-body connection knows that salt is essential and therefore likes to take it in and encourages this by making it taste nice.
Unfortunately not only does our mind-body connection know this but so does the food industry. The outcome is an abundance of salt in everything that is manufactured for mass production and sale. Go for a browse through a supermarket alley and find me a product that does not have salt added and you will bring me a natural food or one that sells poorly.
Avoid adding extra salt to meals and limit any addition to cooking. It may take up to two weeks but a diet with no salt added will become tasteful after the excess has been removed.
Look closely at any bought product and reduce the intake of naturally salty foods, such as sea fish.