One really obvious thing is to not add salt at the table and to avoid it if at all possible while cooking. A teaspoon contains more sodium than anyone at any age is supposed to consume in a day. I'm sure you're onto this already, but the salt shaker contributes only a small amount of our sodium intake (unless you just dump it on). Most of it's already in the stuff you buy. Processed food, as you mentioned, is a complete disaster for those who can't handle lots of sodium. My wife has to be on a low sodium diet due to cochlear hydrops, and fortunately, she's a good cook. We've scrapped almost all convenience foods and make most things from fresh ingredients. The real key is an herb garden. I built 3ft x 6 feet of raised garden boxes in my yard that I use to grow 3 kinds of basil, rosemary, thai peppers, oregano, 2 kinds of parsley, spearmint, chives, green onions, cilantro, and dill. The herbs allow you to pack in tons of flavor without adding a bunch of sodium. When they need to be trimmed and grow faster than we can consume them, I dry or freeze the excess to last through the winter.