The deception is so prevalent that the nation's dietary guidelines are based on this fraudulent science. Common sense would dictate to do away with nutrition science all together.
Don't throw the baby-and your life-out with the bathwater. Some years ago, when I was heavier than I am now, I was cutting down on salt when my sister visited for Christmas and cooked up all her special dishes. She knew I couldn't have much salt, so she bought all low salt ingredients, (as in the package said lower salt), and cooked for a week and a half. Despite keeping up with my Lasix, I felt puffier and puffier and seemed to gain weight. Then one night I noticed I couldn't quite breathe. The ambulance was called-congestive heart failure, something I had never had. I was in the hospital for a few days.
I told my sister that the package saying "low salt" was not enough, various companies and delis load up on the salt so that "low salt" is still too much salt. In the case of the food companies, research has shown that two identical dishes placed side by side, one with salt and one without, have consistently shown to rate the salted one as tasting better. Hence, all the salt in prepared and packaged foods. Apparently canning, even of such basic things as green beans, beets and garbanzo beans, are also high in salt, it goes with the canning process.
So I just overloaded on the salt so much inthose ten days-despite my sister trying to keep the salt intake "low" - the Lasix I was taking couldn't get it out, and bingo!-congestive heart failure.
Since then I just avoid salt completely. I still take Lasix, have cut down a little on the dose. I don't eat out much because of the salt, and salt substitute, (potassium chloride), works for me quite nicely to impart a little salty zing. My old high school and college chemistry days taught me that when sodium and potassium are substituted for each other in almost any compound, the result produces a very similar compound. Cardiovascular health is almost the only situation where substituting one, (potassium), for the other, (sodium), in a compound actually makes a big difference.
My congestive heart failure occurred six years ago, I kept away from the salt, and haven't had any problems along those lines since. The edema in my shins and ankles is way, way down, when it gets a little larger I increase the Lasix a few days, make sure I haven't been eating any salty foods, (breads and baked goods can have quite a lot of it), and I haven't been bothered since. I have a home blood pressure meter-the kind that automatically inflates-and about the only problem I have is that sometimes the blood pressure gets below 105 occasionally and I feel a little dizzy, so I cut down on the Lasix. Otherwise, the blood pressure / congestive heart situation is completely under control. All from severely limiting salt. So nutrition science still has much to give us.