If you are looking to cut back on sodium, try vinegar instead—sharp distilled white, a seasoned rice version or any other in between. "The way that we physically perceive salt and sour tastes is through pores in our tongue. It's like threading a needle: the salt or sour molecule has to go through the pore to be detected," explains Stuckey. (Sweet, savory and bitter, however, are more like a handshake: "The taste molecule and the cell receptor protein have to match up for the taste to be perceived," she says.) "If you replace added salt on your food with a splash of vinegar, it won't taste exactly the same, but your tongue will receive a similar type of pleasure that salt gives."