I mean, possibly, but I would be surprised if the therapeutically effective levels of salt would be at all palatable in food. I've been told to aim for a seawater-level of saltiness, actually - roughly a half tablespoon of salt dissolved in 8oz of warm water, and I gargle the glass full slowly over the course of several minutes. It's a bit much, and I usually end up rinsing my mouth out with tapwater after. If food were this salty, I would probably end up seeing it again shortly (ew).