If you cook for yourself, mostly from scratch, worry about salt.
Several years back, while visiting my surgeon for a pre-surgery discussion, I feinted. This is pretty normal thing apparently (lots of people, while not having problems with seeing blood etc, tend to get light headed when discussing the details of cutting up their own body - go figure). Anyways, it led to a discussion about how I'd been having numerous dizzy spells and issues with standing up too fast (and then collapsing semi-conscious). I'd thought it was low blood iron (fit all the descriptions), but blood tests showed my blood iron was fine and my GP was essentially stumped.
My surgeon looked at me and said: "Let me guess, you are reasonably athletic, participate in sports and workout three or four times a week. You cook most your own food, with a lot of pasta, veggies, and meat. You eat one or two big fast food meals per week." Yup, nailed it. "The only reason you are still functional is because you eat fast food."
Huh?
"You never add salt to anything you cook, except salting your pasta water, right?" Yup.
Seems she'd seen this in a lot of weekend warrior athletes recently. We've been told sodium is bad for so long we've forgotten that we need a fair amount of it (as mentioned previously, something like 1200mg/day). When you work out a lot, you sweat even more of it away. My weekly Wendy's ritual was just barely supply my weekly salt requirements.
She told me to cook with more salt. Put salt on my steamed veggies, add salt to soups and stews, etc. This was actually really hard for me, because outside of a few snack foods, I don't like salty foods.
So yes, everything in moderation, not enough salt will kill you just as surely as too much.
