The Japanese, who have one of the highest salt intakes in the world, also have the highest life expectancy.

More selections from the article with a great deal more information.

We can easily predict the results of using a salt substitute instead of real salt—more health problems of every description, including mental retardation, heart failure, failure to thrive. . . and obesity—because our bodies really do need salt. What happens when we eat foods that taste salty but don’t satisfy our requirements for salt? We will feel the urge to eat more and more until our requirements for salt are satisfied.

RECENT CARDIOVASCULAR EVIDENCE While the “experts” insist on salt restriction as a way of preventing heart attacks, high blood pressure and strokes, evidence to the contrary continues to accumulate. A 2010 (May 4) government-funded study published in the Journal of the American Medical Association finds that even modest reductions in salt intake are associated with an increased risk of cardiovascular disease and death.11 In addition, the increased risk of death was evident within the range recommended by the U.S. government’s Dietary Guidelines on sodium, which means U.S. citizens who follow the dietary guidelines on sodium will be at risk.

The study concludes that lower sodium is associated with higher mortality. Taken together, our current findings refute the estimates of computer models of lives saved and health care costs reduced with lower salt intake. They do also not support the current recommendations of a generalized and indiscriminate reduction of salt intake at the population level,” wrote the authors.

Likewise, an examination of the largest U.S. federal database of nutrition and health (NHANES), published in the Journal of General Internal Medicine, found a higher rate of cardiac events and death with patients put on low-salt diets—a result perfectly consistent with the JAMA study.12

If salt consumption and hypertension were linked, both would be rising. But a 2010 paper by two Harvard researchers shows that while hypertension has increased among Americans over the last forty years, sodium consumption has remained flat.13

OTHER CONCERNS A 2010 Harvard study linked low-salt diets to an increase in insulin resistance, the condition that is a precursor to type 2 diabetes. Subjects on the low-salt diet developed insulin resistance withint seven days!14 Recent studies out of Australia show that individuals with type 1 or type 2 diabetes die in much greater numbers when placed on a salt restricted diet.15

avoid all processed, refined, “enhanced,” and “fortified” salt; stick to unrefined sea salt or mined salt,

Most table salt today is “refined” or “purified,” a process that usually involves recrystallization. In recrystallization, a brine solution is treated with chemicals that precipitate most “impurities,” that is magnesium and trace minerals.

During the drying process, an anti-caking compound is added to the brine—this ensures that the salt will “pour when it rains.” Some anticaking agents used are sodium ferrocyanide, tricalcium phosphate, calcium or magnesium carbonates, fatty acid salts (acid salts), magnesium oxide, silicon dioxide, calcium silicate, sodium aluminosilicate, and calcium aluminosilicate. The ferrocyanide and aluminosilicate compounds give the most cause for concern.

https://www.westonaprice.org/health-topics/abcs-of-nutrition/the-salt-of-the-earth/

I prefer pink Himalayan salt lol