For years now, the government has conducted a war on salt in the United States. Salt was bad for you, so bad that myriad regulations were enacted to curtail salt in food and campaigns run to scare people into cutting back the amount of salt in their diet. That war has been called into question, as a growing body of evidence shows that lack of salt causes more problems, and that curbing salt intake to reduce blood pressure doesn’t really work. A very good overview article can be found at Scientific American.
However, I want to declare a new and different war on salt. The enemy is not salt per-se, but rather the flavorless and nutritionally null thing known as pure table salt. It may meet the body’s need for salt, but that is at best all it can do.
As a cook-in-progress, I want things that add flavor and nutrition to what I cook. Why cook in just water when you can cook in stocks, broths, ales, or other liquids that can add flavor and more to the mix? The idea is to create layers of flavor so that food tastes good and has as many nutrients as possible, no?
Then why would you want to cook with pure NaCl?