I tend to side with this, but with all the literature the folks saying there is no such thing as too much are making fools of themselves, on the low sodium front nobody is saying you don't need any salt, so the other extreme is missing. One big argument is looking at whole foods, did our forefathers always have salt at hand or could they survive on whole foods which do not provide much sodium. Could also be the body being so efficient at tolerating high sodium is an adaptation to the era when meat was preserved in salt, some evidence suggest that all cause mortality from CVD went down when refrigerators were invented.

But to your comment, the big question is how do we know how much is right, since the bad effects of too much may not be visible until much later?