What I would imagine happens is that some food producer realizes that a lot of their product is going to waste and they have intermittent reports of food poison

What I would imagine happens is that some food producer realizes that a lot of their product is going to waste and they have intermittent reports of food poisoning. So they add salt to be able to continue selling the same volume of product. This also may make the product more flavorful. Seems like a win all around to them. Now the food is causing long-term issues in some people, but the American medical system introduces a lot of friction towards chronic medical issues. These issues are underreported, therefore there isn’t a lot of money available to reaearch them. And the time between cause and effect is, well, decades before we have clinical diagnostics to allow us to say “you specifically need to eat less salt”. Now we can slap regulations on the companies involved in food production to revise the levels of sodium in food. I’m not sure we know what the optimal levels are. But it will probably cost them millions of dollars factoring in food waste, changes to established shipping / storage guidelines, possibly even force them to change companies to deliver product faster or pull their product from certain retailers who find it no longer profitable to receive shipments given the low volume they can sell before the product is unsafe to sell. But it’s only really possible to have the discussion of what the right solution is if the specific objection is stated. If someone is concerned about GMOs, the driving issue may be more related to where they can be grown, size of the product, crop vulnerability to disease, avoiding excessive use of herbicides or pesticides, adapting to ecological changes, and so forth.