I dislike an overtly salty taste in food. I made some of Marcella's winter meatballs for last night (though we didn't have it with her roasted cabbage, just some tangy tomato sauce and home-made bread). The meatballs contain a small amount of pancetta and some Parmesan, both salty ingredients. She adds salt, but I was very judicious about that. With good minced (ground?) steak you hardly need to add extra salt as there's plenty of good beefy flavour in there. If I make home-made burgers for the barbie I just make the patties out of pure beef, nothing at all added. My bread contains 5g salt in a 500g loaf. There was a piece in a consumer magazine here last week which informed us that some bread, even from reputable sources, contains as much as a gram of salt per slice. The equivalent in my home-made loaf to that would be around three times as much as I use. A hearty ham sandwich with mayo made with shop bread would easily reach or even exceed that daily 6g limit, and that's just lunch...

I have a weakness for strong mints when I'm driving any distance, so I buy those little tins of tiny extra-strong ones, perky enough to make you sneeze. That way the sugar-calorie damage is limited. We don't eat desserts unless we have people staying. Unlike some people round here I don't have a chocolate fetish, though a binge three or four times a year isn't impossible...