[Oyk]

Hawker food and foodcourt also must grade. All high salt.

Singaporean hawker food are high both in salt and sugar.

We only think of "high salt" but forget the roundabout EVERY hawker food from chye tau kway to char kway teow to bak chor mee to lakjsa to wanton min...you name it....a lot of sugar are added.  All taste sweet.  All without exception.

Sugar was invented by the Indians.

Long long ago, the only seasoning/flavouring was just salt.  No bottled oyster sauce, bean sauce (tau ban cheong), vinegar, no mayonnaise, nothing...just plain old salt.  If we are willing to go back to the cooking methods of a few thousand years ago, maybe we can live a longer life....up to a few hundred years?