[devilbunny]

> Only add salt when cooking —- if at all. And then less than you think you need. Herbs add flavours that can replace salt, and you can learn that by not buying salt for a while.

Unless you have salt-dependent hypertension (and most people, even those with hypertension, do not), there is very little to be gained from leaving salt out. Things should not taste salty, necessarily, but salt improves the flavor of just about everything. Buy a tube of frozen creamed corn and it tastes like paste. Add salt and it's sweet. The caloric content has not changed; your taste perception has.

When recipes state "season to taste", they're telling you to put salt in. No amount of herbs can replace salt. Small amounts of salt will take the burned flavor away from bad coffee (it mitigates your perception of bitter flavors to make them more pleasant-bitter rather than bitter-bitter). Your natural thirst mechanisms will deal with the rest.