Doctor (a nephrologist) says no more salt. It's bad for the kidneys.
I use salt substitute on popcorn (potassium chloride — no sodium) and it's great! You can't tell the difference between it and regular salt.
I have not tried baking with salt substitute but was wondering if anyone reading this has. What were your impressions? How was the flavor? What quantities were used relative to regular salt? Did it affect gluten development?