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I think the change has been in volume. In the US at least much of the food you take off the shelves (especially of the "microwave dinner" variety) have large am

I think the change has been in volume. In the US at least much of the food you take off the shelves (especially of the "microwave dinner" variety) have large amounts of sodium. I know this is an extreme example, but take a look at the sodium content in those popular "ramen noodle bowls" (styrofoam cup, not in a bag). That's more than 100% of your RDA of sodium right there. They do not taste overly salty IMHO.

berntb 11y ago
In Scandinavia, salt used to be one of the main ways of preserving food. Salted fish with too little little salt resulted in the discovery of surströmming, one of the culinary delights of humanity. Even today, salt candy is popular (yes, salt); it is one of the things I miss as an expatriate. So I should have the genes to handle salt -- just need a way to import my salt liquorice...