In the current April/May EW, there are two letters and a comment from EW on the "Letters" page. I aim for 1400 mg sodium/day. When I make the EW recipes I am using mostly fresh ingredients so I skip it or use less salt.
When it calls for chicken broth, a local store brand (Nature's Promise) has an organic low sodium,170 mg/8 oz, that is very good. When a friend told me about it, in my mind I said, "Probably tastes like a wet dishrag". Needless to say, I now tell everyone about it.
Usually, canned organics tend to have lower sodium. Eden brands uses no salt in their canned beans so you don't even need to rinse them when you want the liquid.
In baked goods, baking powder and soda do provide sodium for the leavening action for the product to rise.
You really can lessen your desire for the salt taste in a relatively short period of time.

When the topic and question was started re. the low fat diet study results, this "health study" area had not yet been posted by EW. So we started a discussion under sugar substitutions just because we did not know where else to go with the question.
See my comments under the "low fat diet" area of sugar substitutions to read the latest clarification about this topic.

I must say that since I started using EW recipes for almost ALL of my dinners, I now have a very low tolerance for salty foods!! If I have pizza or any take-out for dinner, I wake up in the middle of the night so incredibley thirsty and I swear my eyeballs are dried out! LOL Even since my boyfriend moved in with me and started eating my cooking, he also can't stand eating really salty foods anymore. I don't know how people can continue to eat such salty foods!! Yuck!!