FWIW, when baking, I cut the salt measurement in half. I experimented with eliminating salt from quick bread recipes such as biscuits and cornbread that use baking powder. Don't know the whys of it, but if no salt is used at all, these quick breads taste strongly of the baking powder.


An aside. Except for the half measures of salt mentioned above, I did not use salt at all in cooking or at table for nearly 30 years. Time constraints due to life changes in the past 3 years have lead to me buying and using those highly salted frozen or otherwise prepackaged or prepared "shortcuts" in dinner preparations most week nights in order to get a hungry teenager fed before 8:30 or 9:00.   Now unsalted foods or recipes taste very bland. Still don't use salt at table but have weakly succumbed to adding it to cooking water and sauces. Blood pressure - stable at an enviable 110/60 for years - is now fluctuating pretty wildly, and rarely goes below 140/80.