Generally the hypothesis is that most people will get more sodium in their diet than they crave with their natural desire, if they just eat the food of least resistance (cheapest or easiest, most shelf stable, whatnot). A lot of the sodium that gets into your diet is not so richly activating your taste buds as table salt applied to taste.
What we want overall with salinity is to preserve it at a level that’s correct for us, because we take it in through our diet and excrete it through various processes like sweat. Excessive salt consumption doesn’t directly affect your overall salt and water balance that much, because the body has hormonal regulation of various mechanisms to keep it stable—it’s presumably the overworking of these mechanisms that causes health issues, which is much preferable than it causing issues directly if you’ve seen the effects of the wrong salinity on cells in a petri dish under a microscope.
(The effects on whatever cells I was looking at, which started at a neutral salinity: Raising the salinity (saltier) caused them to shrivel up and dessicate like raisins; lowering the salinity (less salty) caused them to explode.)
Generally the hypothesis is that most people will get more sodium in their diet than they crave with their natural desire, if they just eat the food of least resistance (cheapest or easiest, most shelf stable, whatnot). A lot of the sodium that gets into your diet is not so richly activating your taste buds as table salt applied to taste.
What we want overall with salinity is to preserve it at a level that’s correct for us, because we take it in through our diet and excrete it through various processes like sweat. Excessive salt consumption doesn’t directly affect your overall salt and water balance that much, because the body has hormonal regulation of various mechanisms to keep it stable—it’s presumably the overworking of these mechanisms that causes health issues, which is much preferable than it causing issues directly if you’ve seen the effects of the wrong salinity on cells in a petri dish under a microscope.
(The effects on whatever cells I was looking at, which started at a neutral salinity: Raising the salinity (saltier) caused them to shrivel up and dessicate like raisins; lowering the salinity (less salty) caused them to explode.)