I am a Naturopathic Nutritionist with a Bachelor of Health Science (Nutritional Medicine).
For salt alternatives, increase flavour rather than sodium content is the key. A lite salt with no sodium is Herbamare Diet low salt (contains Potassium chloride, leek*, paprika*, onions*, lovage*, parsley*, celery*, lemon*, spinach*, horseradish*, thyme*, rosemary*, kelp, basil*, marjoram*, garlic* and magnesium chloride.*organically grown) - a good alternative due to potassium content but the metallic taste is quite strong, so use sparingly! Bragg Organic Sprinkle is a mix of 24 herbs and spices, lots of flavour and no salt! Better to experiment with dried and fresh herbs and spices!
The salty taste of foods depends not only on the salt content of the food but your sensitivity of the taste receptors in your mouth. Reducing your salt intake initially foods tend to taste bland, but after two or three weeks your taste receptors become more sensitive. You then get the same effect from less salt and taste the delicious natural flavours in foods. Weaning yourself off salt can be done gradually, preferably try the above suggestions but if you cannot resist adding a sprinkle while reducing salt then substitute normal table salt(sodium chloride) with Himalayan or Celtic salts (as they contain many other beneficial minerals and flavour, though still high in sodium chloride). Keep reducing your usage and measure it to ensure you are adding less.
A great resource full of low salt recipes was put out by the World Action on Salt & Health(WASH) found at this link: http://www.worldactiononsalt.com/resources/books/index.html#
Good luck and hope this is helpful!
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