Well I am a real salt lover and tried Lo-Salt some years ago. But didn't like it.
But I do get swollen ankles, so I tried it again this year and I don't know if they have changed the recipe or my taste has changed. But I find it OK now. I was aware you could get hardening of the arteries etc. So it has to be a change for the better. The swelling isn't as bad and I don't salt everything on my plate. I even take it on holiday with me and leave it on my table along with my Cinnamon to put on my breakfast.
Of course we all need salt to stay healthy, and it is low salt not sodium free.
http://www.losalt.com/uk/when-is-a-reduced-sodium-salt-not-right-for-me/Too much potassium can also be harmful, which is why people receiving medication for diabetes, heart or kidney disorders should consult their doctor before using a reduced sodium salt.
I do add small amounts of salt (about two twists of the salt mill) when I'm cooking main meals but with veg, I steam them in the microwave so I don't add salt. If anyone wants to they can add it at the table. At least my husband doesn't take after his mother, she used to sprinkle a fine layer of salt over her food - looked like it had been snowing! Then again when she fried sausages she used to pour the fat from the pan over the mash. Yukkkkkk.
I was reading a while ago that the thinking on salt is being relaxed, and there's a programme on BBC2 on Monday 9pm - Should I Eat Meat - about the latest evidence on eating sturated fat. It seems that all these clever scientist and doctors like to tell us what we should/shouldn't eat then a couple of years later reverse their thinking. I think the only way is a little bit of what you like but not too excess.
I do add salt low carb means most of the foods I eat apart from bacon and sausage are very low in salt, to little salt in your diet can be just as bad as to much.
http://jonnybowden.com/salt-and-the-low-carb-diet/