As others have mentioned, lower your sodium intake, eat garlic (or garlic supplements), and exercise more. Now most people have been mentioning about salt intake, but it is more than just salt; it is you over-all sodium intake that you should pay attention to. Since salt is the main way that we consume sodium, those suggestions aren't "wrong" or "bad". But sodium can be added to our diets in other ways as well. For example, many processed foods are preserved by using sodium benzoate, which is one of the reasons why you should try to stay away from such foods -- including some of the canned foods (try using frozen veggies instead of canned ones, for example). Canned tomato products tend to be a major source for "hidden" sodium: canned tomatoes, spaghetti sauce, tomato paste, salsa, ketchup, etc. all could contain very high sodium levels, so if you plan to use these items (esp. considering you hardly ever find frozen tomatoes) check the labels from different manufacturers as there is sometimes a great disparity among different brands.
Also as linderlizzie mentioned, try to eliminate adding salt at the table; rather, try adding the salt while you are cooking... When you add salt at the dinner table, you tend to add more than necessary. The salt doesn't have a chance to dissolve as much so it will only add its taste to a little bit of the food instead of being spread throughout the dish as would happen when adding salt while you are preparing food; another way of looking at it is that at the table, a pinch of salt is added to just one portion of food whereas during preparation of a dish, a pinch will add salt to several portions. Also, the salt will dissolve into the juices / sauces while you are cooking, which usually some portion gets left on the plate (eg people don't lick their plates, so anything remaining on the plate will have some of the excess salt). Finally try to use kosher(ing) salt or sea salt while cooking. Although these forms are still chemically identical to table salt (for the most part, although sea salt may contain trace impurities giving it a unique color and/or taste), because the crystals are larger there is less mass of the salt per volume and since most recipes measure by volume instead of mass/weight, you end up adding less sodium in the process.