Well, this question begs for a very long & involved explanationn, but I've only time for a quickie (with some snippets at the end from Dr. Christopher)

All three of the healers upon whom we base our natural healing protocol (and many others) were definitely in the "no salt" camp.  Dr. Gerson was particularly adamant about this, as his research indicated that salt feeds cancer.  Dr. Christopher allowed "smidgeons", as long as it was high quallity sea salt (like Himalayan).

Food for thought:

--For thousands of years throughout history, only a select percentage of humans that lived near the ocean (or an ancient seabed) had access to "salt".

--If we drink salt water from the ocean, we will dehydrate and die.  Is it the salt or the water that kills us?  The salt (of course).   What do we call a substance, that when we add it to water in sufficient quanities and ingest it, it kills us?  A poison (of course).   Yeah, that was a bit radical; but hey, it begs an answer to the question:  "If a large quantity of something will kill a human, is that something a 'healthy source' of minerals?"

--It's dead.  It's always better to get our nutrition from things that are alive.

--Yes, if we're low on electrolytes & sodium, Himalayan salt & water (sole´) is will help.  So will virtually any juice or produce.  However, we're not low on electrolytes or sodium because of "lack of Himalayan/other salt"...we're low or imbalanced because something is wrong with our body or our diet (or both). 

Dr. Christopher:

From his Mucusless Diet:

Items to Eliminate:
The following food (secondary, denaturized, or inorganic) substances are to be eliminated from the patient's diet:

Salt:
For those who are accustomed to large amounts of salt, this may sound difficult, but if you will substitute coarsely ground pepper and savory herbs, adding powdered kelp, you will find that the craving for salt will immediately begin to disappear. Black pepper is a good nutritional herb and helps rebuild the body when used in its natural state. But when pepper is cooked in food, the molecular structure changes, so that it becomes an inorganic irritant (as high heat changes cayenne, black pepper, and spices from organic to inorganic), and this is the only time when damage results. The use of salts that are of a vegetable or potassium base (such as Dr. Jensen's, Dr. Browner's, and other various ones, which in some cases contain some sea salt) is all right, providing it is not overdone.

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Persons suffering from obesity or diabetes are sometimes restricted in the drinking of water, with the result that constipation is produced, if this condition does not already exist.  This should never be done.
    In all cases in which there is a tendency to dryness of the stools, water should be taken in increased quantity.  It is important is such cases, also, to diminish the amount of salt eaten.  The addition of salt to the food creates thirst for water to dissolve it and to aid in its elimination through the skin and the kidneys.
    Children, as well as adults, need much more water than they are usually given.  Meat eaters and those who use salt freely require a much larger amount of water than do those who adhere to a low protein dietary and who use little salt.

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Why not go to the cause of hypertension instead of merely treating symptoms?  Nature has provided us with herbs and foods that will totally provide for the proper chemical balance of potassium and sodium in the body.  In nature, the ratio of sodium to potassium is about 1 to 5. Man has altered this state by the ingestion of massive amounts of salt in the diet.  We are only able to assimilate about 20 grains (the small salt particles) a day into our human system.  The average American man takes in about one teaspoon of salt a day.  This comes in processed foods such as cheese, processed meats, breads, snacks, etc., as well as additional salt from the old salt shaker.  Studies done by the government have definitely linked high salt intake to high blood pressure.  The excess sodium has forced its way into the spaces between the tissues constricting capillaries that are so small only one red blood cell may pass through them at a time.  This phenomena shuts down blood and nutrient (including oxygen) supplies to various areas of the body.  Inorganic sodium also has the ability to hold water in the tissues causing edema.  Salt is also very hard on the small tubules in the kidneys and has an affinity for cholesterol--another substance which plugs up arterial plumbing.

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The fine art of culinary camouflage:

When you really stop to consider it, most of the intakes that are so highly regarded in the diets of most persons are not very palatable in their raw state, and with most of these, were they not prepared in some way to make them more acceptable and presentable to the taste buds, as well as to the eye and imagination, one would probably prefer to go hungry rather than be forced to eat them. So the fine art-of seasoning with spicy condiments was developed (this was especially useful prior to refrigeration) to hide the putrefaction. The average heavy meat-eater does not like the taste of good ripe fruits or salads. The taste bud is such a demanding little organ, and gourmets tell us that by tasting the soup in a restaurant they can tell the age of the chef, because the older he gets the more salt he must add to get the flavor through while sampling. So with improper diet and salt, the taste buds become more and more dulled, eventually becoming paralyzed as the years progress.

Rebuild the taste buds:
To show how sharp the taste buds are in early youth, at one time in the Northwest we had run out of organically grown, tree-ripened oranges that we generally had shipped to us from the Garlets Citrus Groves in Florida. One particular morning when we had run out of oranges, we went down to a fruit market not far from our lodging and bought some beautiful "orange" oranges (the tree-ripened oranges do not look the same as those with the color added). As usual, we had breakfast when the children (ages 2 and 3) awakened, and we started the meal with a glass of fresh orange juice. Nothing had been said of running out of oranges and substituting the other type, but as the children eagerly grasped their glasses for a drink of their favorite beverage, they both made faces of disgust and pushed away the juice. An adult that has used a lot of salt would not have discerned much difference in the juice, whereas the bright new taste buds of children and youth (or the clean rebuilt ones of the vegetarian) can notice the difference immediately.

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Quenching the thirst:
The roots of the plant go down into the earth and take in food and minerals in solution via osmosis into the plant. Here these ingredients are processed and changed from inorganic to organic, and if properly selected as to juice type, this natural "blood" or "life-line" in the plant is a perfect food and liquid for man, both for the required nourishment and liquid used by the systems. During summertime, for instance, drinking celery juice not only quenches the thirst, but also supplies the natural organic salts in proper quantities so that the heat is not noticed (this should be used instead of the inorganic salt tablets). While others are in misery and sweltering with the heat, you are enjoying life. You have, in this simple procedure, properly thinned down a sluggish and heavy blood stream so that it flows rapidly and with ease through the body to carry off the poisons and wastes. And this is the reason why a heavy meat and starch eater will suffer apoplexy and strokes long before the heat even bothers the vegetarian or fruitarian.

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