Potassium is actually quite a bit worse if you were to consume it in the amounts most people consume sodium, especially for someone with kidney problems.
It clearly causes zombification. 
Clearly :smack:
To give a sophisticated culinary answer:
Salt is a popular seasoning because salty stuff (in moderation) generally tastes better.
My solution to the “problem” is to eat less of salt-containing foods (or fatty foods, or high-calorie ones in general), rather than going for “low salt” or “reduced calorie” foods, that often taste like crap.
I agree that proper use of spices lessens the need for adding salt.
My mother made low-sodium soup from fresh ingredients. It still tasted like crap.
Low-sodium, because her father-in-law died at 55 from heart attack, after a life of eating handfuls of salt with his meals, and she didn’t want my dad to go the same way. (High sodium diets were associated with heart attack at the time)
I had noticed that the broth flavor profile for even the ‘full sodium’ version of Campbells [chicken broth based] soups changed badly about 15 or so years ago, starting to taste like it was only vaguely chickenish flavored - very ‘dishwater’ flavorless. I took to making my own defatted chicken broth and freezing it at the time. With a one quart/liter frozen lump, and judicious additions of various veggies, meats and starches it really isn’t that long to crank out a decent soup [if you slice the carrots and celery to an eighth of an inch ‘coin’ they cook in about 15 minutes at a decent simmer] If I am not over concerned about picture perfect soup, a mezzaluna and bowl make fast work of chopping veggies really finely.
Well, dammit y’all. Now I’m craving a bowl of salty canned chicken soup.