The recommended daily allowance for sodium is about 2400 milligrams, which didn't have much meaning to me until the other day when I saw a web site that said that equates to roughly 1 teaspon of salt. I assume that to be fine grain table salt. While I've always considered myself to be prudent with my use of salt, after seeing that I have to wonder, it doesn't seem like much. At the risk of asking one of those highly discouraged 'survey questions', how do others feel they are doing when it comes to hitting this target with their food preparation? More importantly, how can salt be used more efficiently so you can get the best flavor with the least amount of salt?