Advantages of using vinegar as a salt substitute for enhancing flavor? I read a short blurb in Cooking for Geeks that said vinegar can be used as a substitute for salt, as a flavor enhancer, to make food less bland.  I plan on experimenting, but I don't know where to start.

From Cooking for Geeks:


  We were reading Thomas Keller, and he
  talked about how salt is a flavor
  enhancer, and he mentioned that
  vinegar does a similar thing. It
  doesn't add a new taste, but it often
  alters the taste that's there.


What are the distinct advantages of using vinegar over salt as a flavor enhancer?
The advantage would be cutting some sodium out of your diet.  If you are like many in the western part of the world, you probably get more than your daily allotment of sodium regularly.  By making sure to cut sodium where you can, you gain the health benefits of a well-balanced diet.

Since salt is a flavor enhancer, a low-sodium diet can often seem bland.  Many look for alternatives.  Vinegar brings out flavors in a different way and adds a significant flavor of its own.  I'd start small, using just a bit of vinegar.