I'd like to add a clarification about the Kosher salt -- if measured by weight there is the same amount of sodium in Kosher salt as in regular (or sea) salt, but because it's coarser there is less sodium when measured by volume. So, if you use it in cooking and go by taste, you will still be getting the same amount of sodium.
I find it hard to cut back on salt, too -- but I like spicy hot food, and using more pepper, cayenne, tabasco sauce, etc. helps me use less salt.
Sandy (Michigan Upper Peninsula) -- Say "Ya!" to da U.P, eh?