I mean I know I should care, really, but I can't make myself. I've given away our breadmaker and everything. (To be fair, I wouldn't have done if I had more counter space but it was just So Big).

To give you a historic spin on the matter, my great-grandma had to be physically restrained from sprinkling salt on my food when I was a baby as according to her just a few grains would stimulate the taste buds. Now, presumably that means my mother and grandmother had endured the same treatment and yet their kidneys haven't failed.

I appreciate, however, that a sample of two isn't scientifically compelling. Not only that, food has changed a lot since those days and processing adds layers of salt that we don't even taste any more. But I'd still have to say that it's not something I'm enormously troubled by. I don't add salt to things like pasta or veg, and we never add any at the dinner table, so I don't really pay much attention to salt in ham, cheese and bread since Babybear's turned one. Plus we've always preferred unsalted butter.

We do add a bit of veal stock to casseroles and maybe some reduced salt Marigold to soups (although is it only me or does it make things taste awfully same-y?) so I think that makes us fairly virtuous on the salt front. Plus, Babybear drinks water well, so I'm not worried about dehydration.

Am I kidding myself, however? Should I be more stressed about it? What do you lot do? Answers on a postcard please...