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I have to consume an incredible amount of sodium to start having problems with water retention. To that end, I generally avoid processed foods that contain said huge amounts of sodium. Salt added during cooking doesn't seem to bother me at all. Of course, I tend to be moderate in salting my food compared to others. I do have a half-pint jar of sea salt next to the stove (my version of a salt well) but I only use what tastes good to my palate. I generally don't go by specific measurements of salt--any good recipe should say season to taste (in my opinion). It usually runs to about a half teaspoon of sea salt, sometimes less, but in a serving of whatever dish I'm making, that turns out to be a much smaller amount. I use pinches of salt--small ones, as you can always add more but once it's in there, it's in there, and you can't take it back out or undo the oversaltedness. I only measure salt when I'm baking, as then having a precise measurement is important.
My SO's mother sounds like your MIL, genuinegirly. She likes to pile on the salt. She made a dish of macaroni and cheese last weekend for my SO that was basically inedible to him because she added so much salt when it wasn't needed--it was box macaroni and cheese, which comes with plenty of salt already, but then she added these seasoned breadcrumbs that just had waaay too much salt added to them. She adds salt to things that are already salted. To me, that's crazy.
Don't get me wrong, I like salt and from time to time, I crave it, but I don't like to dump it all over my food. Blech. Salt should enhance the flavor of the food that it's in, not be the resounding note that you taste when you eat the food. Might as well just eat a teaspoon of salt in that case.
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If I am not better, at least I am different. --Jean-Jacques Rousseau
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