Don’t be so quick to blame the salt on that one, it may be the oil or fat they used. The zero trans fat products are like eating cardboard. I called Archway to complain about their molasses cookies and the customer service person admitted they were getting lots of complaints about the change in texture and taste but the zero trans fat was healthiest and they would not go back. I told her that bag was the last Archway product I would ever buy.
I buy one small can of Crisco a year to make my grandmother’s ginger cookies at Christmas, now that Crisco has gone zero-trans fats the same thing, texture and taste is affected and they are like cardboard. I have seen lots of complaints about the new Crisco on a baking chat board where I read. Most comments are about the change in texture of pie crusts. They are now less flaky.
I'd have told her that she was probably less qualified than I to say what was and was not healthy, that she was probably basing that opinion on no more than what she was hearing in the pop media, and that even if she was qualified, and RIGHT, she STILL had no business trying to decide what I was and was not allowed to eat. And like you, finally, that I don't do business with companies that have that attitude.
IMO Crisco was a vastly inferior substitute for lard or bacon grease as a baking shortening in the first place. Go back to the real stuff.
The flavor changed WHEN they changed to Sea Salt. It wasn’t a coincidence. The first time I bought the Melba Toast after they switched to sea salt was the first time they tasted weird/awful. Trust me; it’s the salt.