I've noticed an interesting contradiction: while modern medicine recommends cutting salt, traditional cultures with remarkable longevity naturally incorporate it into their diets. In Japan, despite abundant use of shoyu and miso, the population maintains enviable life expectancy. Across various regions, less processed salts like fleur de sel have been used for generations. The difference seems to lie in context: refined industrial salt added excessively to ultra-processed foods versus quality salt in home-cooked meals based on natural ingredients. Perhaps the solution isn't eliminating salt altogether, but rather reducing processed foods, choosing less refined salts, and using it mindfully to enhance the flavor of real food. What do you think about this contradiction? How do you balance salt in your daily diet?