Not a science question, but I talked to a faux nutritionist last week and he brought up a ton of debunked nutrition myths including one that I'd almost forgotten about.
The myth was that you should avoid Sodium, "the silent killer." As confirmed by pretty much every careful study of the topic, this is almost entirely bullshit.
The current recommendation is 1.5-2g/day (1 teaspoon of fine salt), but you can probably eat a normal amount (4-5 grams) of sodium/day without any problem (approximately a tablespoon of fine salt). If you're cooking at home, you're very unlikely eat 1 tbsp of salt in a day worth of servings. However, even with processed food it's pretty unlikely as long as you don't eat like shit. There's 2.7g of sodium in an entire 1lb bag of Lays potato chips. Based on google nutritional facts, the dreaded TV dinner has ~1g at most. Unless your diet is entirely stuff like dried meat (Slim jim = 8g/lb) and Kraft singles (5g/lb), which is a rough approximation of McDonalds cheeseburgers, you probably don't have anything to worry about.
http://www.thelancet.com/journals/la...467-6/abstract
http://www.cochrane.org/CD009217/VAS...scular-disease
http://www.nejm.org/doi/10.1056/NEJMoa1311889
http://www.nejm.org/doi/10.1056/NEJMoa1311989
etc.
If you want more drawn out pop sci articles on the topic, type "salt bad? 2016" into google and good luck.
I find this myth particularly offensive because people try and cook at home as a healthy alternative and, in their zeal for health, don't add salt to their food at all or try to limit themselves to a tsp/day. Their food consequently tastes like shit and they go back to eating McDonalds or what-have-you. Salt is calorically free and we love it. Using a reasonable amount of salt in everything you make. As long as you aren't badly ill, your kidneys are really fucking good at buffering ions, particularly ones that are as fucking life essential and omnipresent as sodium.