My dad had to go on a salt-free diet back in the 70's, if he saw anyone with a salt shaker he would say, "Poison, pure poison." He wouldn't say it to the person but to us. So I started cooking without salt back then. But it was really due to the fact if you ate as much as I would put on my food many people wouldn't be able to eat it. We grew up salting food before even tasting it. Certain times it is the chemistry in the item that needs the salt like when you are baking, but making tomato sauce there is so much natural salt it doesn't need to be added. I don't put it in water when boiling pasta, and never on vegetables while cooking.