A couple of years ago I mentioned that my nephrologist had recommended that I dial back the salt. I have done so, but only in a half-assed manner. I at least look at the salt content on things and think about it.
Salt announces itself most audibly on scrambled eggs. It's not unlike an on/off switch, a boolean operator in computing or, in linguistics, a phoneme. The most basic unit of meaning. Sprinkling a little salt on there just sets the thing in motion.
Even still, I try my best to limit it and just keep my grubby little fingers out of the salt bowl as much as possible, to let the salt in my toast enhance the eggs. Again, the key thing is not the specific sensation (salt/no salt) but the cultivation of appreciation of less and internalizing how pleasure works variously, on different time scales.
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