We add salt, we just don't add as much as "normal". We generally cut salt from a recipe about in half, or skip it if we're adding another salted component (ie, salted butter, bullion, etc). Salt is generally added as a finisher to the recipe to enhance the flavor profile, rather than just throwing a bunch of it in to start out with. We're definitely aware of the value of electrolytes.
We're not anti-salt or anything, we just tend to use less of it than recipes call for, and the effects has been that we notice oversalting more in other foods.
This sounds like a bad way to salt, depending on what you're cooking. I think it's better to salt parts of the dish independently during cooking. That brings out flavors individually like the dish intends. Salting at the end tends to make something taste salty rather than just enhance flavor.
Apparent saltiness increases when you use it to finish because it's usually consumed before it's dissolved into or been absorbed by the media. If you salt very much at the end of cooking, especially for liquids, use less than you think is needed, and give it good time to mingle and meld.
We still use salt in the cooking process, just less than usually indicated. It's easy to make something saltier, but it's pretty hard to take it out once it's in there. :)
We're not anti-salt or anything, we just tend to use less of it than recipes call for, and the effects has been that we notice oversalting more in other foods.