[JonK]

It's the sodium (specifically the sodium ion) in salt that can affect blood pressure in some (but not all) of those with hypertension. It's easy enough to check to see if you're one of them by simply monitoring your bp after you eliminate much of the salt in your diet. It should go down over a period of a few weeks (of course, look at the average and the trend, not just a single point).

Most people who cut out salt say that they lose their taste need for it in a few weeks. Spices, herbs, lemon juice, flavored vinegars, spice mixtures (like Mrs. Dash) can make up for the missing salt, especially during the early days.

If all you need to do is cut back, you can avoid salting during cooking. You can also substitute products like Lo-Salt which is a mixture of sodium and potassium chlorides at the table (pure potassium chloride tastes wretched). But--and this is important!--discuss the use of potassium chloride substitutes with your doctor if you are taking a hypertension medication. Some of them are potassium-sparing, which can cause dosing problems. (On the other hand, some folks with hypertension specifically told to increase their potassium levels, often by eating potassium-rich foods like bananas or oranges.)

Finally, be careful of the sodium content in processed or restaurant foods. Other sodium sources (like MSG and other flavor enhancers, as well as things like hydrolyzed vegetable protein) can raise sodium levels (read the nutrition label for sodium) as can some natural foods, like seaweed. Some meats (like enhanced pork or chicken) and seafood (some scallops) at the market can also have high sodium levels from the use of water-retaining products (like sodium phosphates), but if they are not sold in a package with a label, you may not know it.