Yeah, I realize that, but I wonder if salt is cheaper than savory and aromatic herbs which would, of course, enhance flavor also.Sodium enhances flavor and I believe also has some preservative characteristics. So when they pull fat out of something they have to enhance the flavor because "fat is where it is at"when it comes to flavor or sugar (depending the type of food item). So low fat or fat free things, you will find they either up the sodium or they will up the sugar, which also enhances flavor of the food. I realized this when I began analyzing the macronutrient labels.