I have a trick to use less salt and less sugar.

I have a spinning blade grinder that makes powder out of the salt and sugar. When I add salt to my sliced tomatoes I taste every bit and use way less.

Normal salt crystals are so big they enter your mouth, you taste the flavor, then you swallow the rest of the crystal. You get some of the taste benefit but then you swallow the rest that provides no flavor. In some cases I would suspect you probably swallow 75% of the salt.

The same applies to sugar. No need to swallow the crystals without tasting them.

I do also try to use less salt but this makes it easier for the foods where I really like the added salt.