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@Dammit
A Jamie Oliver program was broadcast a while ago now that I found very interesting.
As has been referenced above salt and sugar cancel each other out in terms of flavour- so many pasta sauces (for example) have quite a lot of both in them.
They make the taste "fuller" as it were, without actually contributing a sweet and/or salty taste to the sauce.
About as interesting as the rest of this thread I suppose, I just found it interesting that it was common practice to dose food with sugar and salt not for explicit flavouring reasons, but just to juice the total flavour value.