There are a couple good reasons for me to limit sodium intake. I very rarely eat at restaurants or eat prepared grocery items. So most days all my sodium comes from what is naturally present in food or what I add to it and that usually totals 1000mg or less. If I'm making a big pot of chili or tomato sauce I'll include the added salt, of course, but I don't try to log those tiny pinches, too small to weigh or measure, that get added while I'm cooking and eating. So I am under-reporting sodium but have no idea how much.
I made a salt can just for additions too small to count. Taped a paper label to it on which to record end of day total weight in grams. My scale displays only whole grams (1000mg) so one day won't mean much but a week or two should show me more than I know now.
There's a picture here. Don't know if you can see it though.
Sharing this because somebody has probably worked out a better way of doing it that they might share with me and somebody else might not have gotten around to thinking about yet.
If you don't have a reason to care about sodium intake this won't mean much (but why then are you still reading this?) and if you're cooking for a family it might not work as well, but it's a new idea to me so thought I'd share it.
"Eat food, not too much, mostly plants." Michael Pollan