I used to be a huge salt lover, but I have cut back considerably in recent years.
But as you wean off of it, the lesser amount still does the trick. I probably use a quarter as much as I used to.
Salt does have a good ability to cut bitterness, and that is often very helpful in cooking.
Although a lot of people whine about the sodium, there is also a school of thought that the chlorine has the bad effect of raising the pH of the blood (hydrochloric acid - eeek!) which is not good at all, particularly when calcium starts getting leached out of the bones.
