It's about salt, my friend. Too much of it is supposed to be detrimental to the body, yet the body needs it in order to survive. So some amount is obviously necessary. Plus, without it food just tastes bland. The trick then, as my feeble brain sees it, lies in determining just how much seasoning is appropriate, and yes, even necessary.
Without any seasoning, everything starts to taste the same.
I knew there was more to this than met the eye.
I agree that the subtleties of sodium and potassium balance, the electrical potentials created by maintaining appropriate concentrations across a lipid membrane, and the implications and effects of perturbations therein are truly intimidating, and could even lead to a sense of despondency if contemplated to their ultimate endpoint, that is, collapse of the dynamic equilibrium and return to entropy. To this end, I suggest that you consider the addition of certain capsaicin containing extracts pressed from selected member species of genus Capsicum. I think that you will find that this will adequately render your edibles with the needed interest, such to allow you to consume again with gusto and put an end to this dreadful ennui.
Not to add to your sense of unease, however, I would suggest that you lay in a heavy supply of said extracts in the very near future. Genus Capsicum performs best in southern climes, and, as their renderings are usually packaged in rather fragile glass containers, it is anticipated that transport over the newly established Southern Barrier may cause significant shortages sometime in late 2017.