Ok -

how to wean myself off salt? And what about cooking meat in a slow-cooker - is that too much? I cooked up a bunch of meat, organs (chicken liver/kidneys) and bacon in my slow-cooker yesterday on a VERY low heat and although it was ok, even with some herbs/spices/garlic it tasted bland to me without a little sea salt. So I ended up adding a little and it was suddenly very tasty.

Is this just me - does no-one else have this problem?

It was nice and fatty though.

I'm still scared of giving up veggies though, especially as I've been ill 4 times in the past 4 months with colds/throat viruses, which is unusual for me. I keep wondering maybe my demands for vitamin C etc are higher than everyone elses.