I'm not concerned about restrictions placed on processed foods - particularly ready meals and such-like - because in the main, the sole reason they need such a lot of added salt, is to make-up for cheap ingredients bulked out with unmentionables that taste of nothing in the first place. Meals made days ago, and left in the chiller, end up tasting bland too - manufacturers admit that this is the reason they have to season such products so heavily.

I would however be concerned at blanket demands made of all food producers, particularly those of traditionally produced food stuffs such as cheese, bacon, ham, smoked or cured fish, pickles and so-on, as such items require plenty of salt both for the preserving process and for   their flavour. I think, like most grown-ups, I'm able to moderate my own intake of such foods - indeed treated correctly, they are luxury items for the weekend.

A bit of smoked salmon and scrambled egg on muffins, with fresh squeezed orange juice for Sunday breakfast can be a delight, or a decent pub Ploughman's Lunch on a sunny afternoon with a good lump of mature cheddar (the kind with salt crystals running through) - and I would simply hate to have such luxuries unavailable to me when I fancy them, but just like Christmas dinner, I wouldn't wish to have such fare everyday of the week.