When we use salt, we use Salt-Sense (33% less sodium by volume; it's a flake-shaped crystal that is less dense than common salt).

But mostly, we don't use salt. After cutting back to a reasonable and healthy amount, almost everything tastes too salty. I still require salt on popcorn, corn on the cob (or frozen corn) and around the rim of my margarita. But prepared foods and a lot of cheeses are all way too salty tasting.

I use a sodium-free baking powder, too, in all my baking.

Tom seldom eats pickles or olives (and the rest of what he eats is very low sodium), so he can get away with dill pickles in my tartar sauce or the occasional tapanade or Moroccan chicken with lemons and olives (no salt added other than the rinsed green olives). And he avoids the salted rim when he has a margarita.

Linn