I could not imagine not using black pepper. I also have several pepper mills. Some just black, some green, some all three. I am not really fond of spicy foods, but I do like a little kick. If this woman puts as much salt as you are saying, I have no interest in her show at all. I was going the natural route. Only really butter, etc. That got my wife and me into a lot of trouble. Her cholesterol was 297. I got it down to 165 in a month. I use a lot of Grape Seed and Olive Oil. Very little fried foods, which is not easy in South Louisiana. Since I have cut back on the salt, I find some restaurant foods to be overly salty. I do like to take about 2 tbls of red pepper flakes wrapped in cheese cloth, and boil them for about 10 minutes in olive oil. I let is sit in there for about a day, and then transfer it to a bottle. It has a slight reddish color, and it is great in cooking and on fresh bread. It gives the foods a nice pepper flavor without hitting clumps of pepper. By removing the pepper, it last a little longer in that bottle than when you have fresh herbs in there.