First of all, sodium chloride is now deprived of all its trace minerals and nutrients. "Table salt" is pure, translucent and uniformly white, which indicates it

First of all, sodium chloride is now deprived of all its trace minerals and nutrients. "Table salt" is pure, translucent and uniformly white, which indicates it has been refined, all the nutrients and minerals removed: they are sold to supplement companies at a premium, because of how valuable they are! We end up with comparatively worthless Table Salt. (Luke 14:34-35) Therefore, it is rightly vilified, because adding it back during cooking or serving is now pointless. Also, high sodium levels correlate quite well with ultra-processed food and shelf-stable food. Since it's a preservative, sodium chloride (along with sodium benzoate, MSG, et. al.) is disproportionately added to frozen foods, prepared meals, and in food service, at takeout and restaurants. Therefore, it's not sodium itself which is the villain here, but sodium content is a proxy and accurate predicter of really awful nutrition, so indeed, it's a good idea to avoid it in the first place.