In my experience, it is not about how much salt you consume but how much your body retains. About a year ago I started a low carb diet and lost 50 lbs. I didn't expect it but my blood pressure came down quickly along with the diet. I now understand from readying Gary Taubes book 'Why We Get Fat' that high insulin levels make our body hold onto sodium and a fair amount of water to go with it. That water is stored in our blood volume making our blood pressure higher. So eating a low carb diet brings insulin down and lets the sodium out of the body and the water with it. My blood pressure used to run about 125/82 with meds. Now it runs about 110/65 without meds.

I use a sodium salt substitute, which is based on potassium chloride. It tastes exactly like salt, which is sodium chloride. My understanding is that we need a balance between potassium and sodium, the two essential trace minerals you lose through dehydration.

My weight and blood pressure came down with this change to potassium chloride.