Been pondering this question for some while now. I've never been a salty guy to begin with, and I reduced my salt consumption to a minimum. I would only use very little Himalayan salt for seasoning, sometimes a small amount of broth, and table salt almost never, save for cooking pasta...

The obvious problem is that we are used to salt as a 'taste enhancer' so much that when you're trying to transition towards using less / no salt, the food tastes stale.

What about goats licking salt from your hand / off a rock?