I use one tablespoon of salt a year in my home cooking. I use no sugar. The practice is not a big ideological or medical deal, it just seems prudent and reasonable.
Avoiding the two additives has improved the cooking. Flavor comes from carefully selected and handled ingredients. Vegan bouillon cubes, a dried vegetable flake mix from the spice shop at the Market, dried onion and garlic, and first quality olive oil supplement the spice rack.
-30-More after the jump.