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French fries sans salt? A perfectly normal scenario in Finland. Years ago the health risks of excessive salt intake prompted the Finns to drastically reduce the amount in their diet.While German bakers insist on being able to add up to two grams of salt in 100 grams of bread dough, their Finnish counterparts use just 1.2 grams, mainly due to concerns about blood pressure. Bread sales in Finland have not suffered since the change. Low-salt food is essentially an acquired taste. Nonetheless it still took some resolve for the Finns to adapt, given their love of salt herring and similar culinary specialties.