Because people don't add nearly enough salt to their food when they cook and the salted butter helps mitigate that fact, is my guess.
Scaremongering about high blood pressure being linked to sodium is to blame for most of it. Which, yes, is sorta true, but also not really and more of "well it depends" like everything else in food-science.
not a doctor, not a lawyer, examples I use may not be fully researched so don't take out of context plz, don't @ me
Does salted butter even have that much sodium? Like even if you ate 2000 calories of salted butter, I still don't think you would get more than the daily recommended amount of sodium.
Does salted butter even have that much sodium? Like even if you ate 2000 calories of salted butter, I still don't think you would get more than the daily recommended amount of sodium.
101 mg per tablespoon, according to google. So a pretty negligible amount.
Does salted butter even have that much sodium? Like even if you ate 2000 calories of salted butter, I still don't think you would get more than the daily recommended amount of sodium.
Yeah it's like 15mg of sodium in a stick of butter (edit: this might have been from "unsalted butter" I think, hard to get nutrition labels online for butter)
A slice of cheese pizza has 400mg of sodium.
So 2-3 sticks of butter to get to the 2k Cal is still less than a single slice of cheese pizza.
A pinch of salt is equivalent to the sodium in pizza supposedly.
But like all things that deal with food, salt doesn't really translate to high blood pressure. Your genetics and your overall health contribute quite a lot. Someone can literally eat whole pizzas and never get it. Someone else can eat the healthiest food in the world and still develop HBP and get heart disease.
But overall, the person who eats the healthy food, if they ate the whole pizza, it'd absolutely make their situation worse. The takeaway of this is, get checkups regularly and season your food so that you avoid binge-ing on pizza 3 times a week.
bowen on
not a doctor, not a lawyer, examples I use may not be fully researched so don't take out of context plz, don't @ me
My mother used to buy unsalted butter for 'health' reasons. Then sh'ed eat her toast with an infinitesimal scraping of vegemite on it because "otherwise it has no flavour". Think about these things for a few seconds, ma
My mother used to buy unsalted butter for 'health' reasons. Then sh'ed eat her toast with an infinitesimal scraping of vegemite on it because "otherwise it has no flavour". Think about these things for a few seconds, ma
It has veg right in the name. Totally healthy
I have a podcast now. It's about video games and anime!Find it here.
Salted butter keeps longer, is the main thing. Also fuck I need to go buy more vegemite/marmite, but it always seems so oddly expensive here (the US Georgia)
Salted butter keeps longer, is the main thing. Also fuck I need to go buy more vegemite/marmite, but it always seems so oddly expensive here (the US Georgia)
Also I have a hard time finding vegemite in stores, at least relative to marmite which I've seen in basically every Ralph's and Vons in SoCal. I mean I could order it online I guess, but I do find it a bit odd. Vegemite is definitely the more well-known of the two in America.
We buy unsalted because you can whip unsalted butter with salt and oil to make it spreadable and delicious, but you can't take the salt out of salted butter when you're doing stuff like baking.
There’s “salted butter” flavor I want from my grilled cheese that I find mayo doesn’t provide.
This might be an advertisement for salted butter. No one who actually cooks good food buys salted butter. Why is my ad-blocker failing me? You salt your bread slices when you make grilled cheese.
Because people don't add nearly enough salt to their food when they cook and the salted butter helps mitigate that fact, is my guess.
I still don’t understand this assertion.
I mean, it’s pretty well known that salt level preference is highly influenced by what individuals are used to having, rather than there being an objective ‘right’ amount.
If it tastes good to the person making it and the people eating it, there’s enough, right?
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#pipeCocky Stride, Musky odoursPope of Chili TownRegistered Userregular
Because people don't add nearly enough salt to their food when they cook and the salted butter helps mitigate that fact, is my guess.
I still don’t understand this assertion.
I mean, it’s pretty well known that salt level preference is highly influenced by what individuals are used to having, rather than there being an objective ‘right’ amount.
If it tastes good to the person making it and the people eating it, there’s enough, right?
I prefer most of my food unsalted. When I do add salt, my brain explodes.
But I don’t want to be adding salt all the time and I hate the idea that eating food without a bunch of salt on it might not taste good. Food does not “require” salt, but salt is basically flavor magic.
This was in response to the whole "only ever use unsalted butter ever" comment on the previous page. Similarly, I prefer to use salted butter when making grilled cheese, because I have a fucking day job and most of my grilled cheese sandwiches are not a "culinary event".
I am also not really sure how I am expected to uniformly apply salt to toast without using way too fucking much.
I am not whipping my butter just to put it on toast, and I really ain’t give a fuck what opinions anyone may have about my decision to do that.
I have plenty of other reasons why I suck clocking in way ahead of that one.
This is why vegemite on crumpets is the way and the light. Sure, toast is great, but it doesn't hold the heat in the way crumpets do. By the time you get it out of the toaster, on to the plate, and smeared with whatever topping you choose, it's practically cold already.
Crumpets hold their warmth much much longer. Which is extra good with vegemite, because it melts and flows into all the little bubble holes in the crumpet.
I am also not really sure how I am expected to uniformly apply salt to toast without using way too fucking much.
I am not whipping my butter just to put it on toast, and I really ain’t give a fuck what opinions anyone may have about my decision to do that.
I have plenty of other reasons why I suck clocking in way ahead of that one.
This is why vegemite on crumpets is the way and the light. Sure, toast is great, but it doesn't hold the heat in the way crumpets do. By the time you get it out of the toaster, on to the plate, and smeared with whatever topping you choose, it's practically cold already.
Crumpets hold their warmth much much longer. Which is extra good with vegemite, because it melts and flows into all the little bubble holes in the crumpet.
not a doctor, not a lawyer, examples I use may not be fully researched so don't take out of context plz, don't @ me
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Donovan PuppyfuckerA dagger in the dark isworth a thousand swords in the morningRegistered Userregular
If you come to Australia I will make you crumpets with vegemite, and you will enjoy them. I guarantee it!
Believe it or not, we don't have"unsalted"butter here. Every butter at the grocery store is salted, but it's such a negligible amount of salt. You have to go to healthy food stores to try to find find unsalted ones.
grrmusha on
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MichaelLCIn what furnace was thy brain?ChicagoRegistered Userregular
This butter talk is interesting.
We only buy unsalted mainly because pretty much everything I cook calls for it. For the table we have some tub blend with olive oil in it.
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Erin The RedThe Name's Erin! Woman, Podcaster, Dungeon Master, IT nerd, Parent, Trans. AMABaton Rouge, LARegistered Userregular
I feel like shit and want to eat a loaf of garlic bread and go to sleep
Shortytouching the meatIntergalactic Cool CourtRegistered Userregular
I used to use unsalted butter but when the lady moved in she demanded we switch to salted
and generally I'm pretty happy with this since when you're cooking you wind up having to put salt in it anyway, might as well let the butter do some of the work
Believe it or not, we don't have"unsalted"butter here. Every butter at the grocery store is salted, but it's such a negligible amount of salt. You have to go to healthy food stores to try to find find unsalted ones.
It really does feel like a distinctly american thing. The butter cooler portion of Wegmans has some European and Irish butters and they're all salted too.
not a doctor, not a lawyer, examples I use may not be fully researched so don't take out of context plz, don't @ me
Believe it or not, we don't have"unsalted"butter here. Every butter at the grocery store is salted, but it's such a negligible amount of salt. You have to go to healthy food stores to try to find find unsalted ones.
It really does feel like a distinctly american thing. The butter cooler portion of Wegmans has some European and Irish butters and they're all salted too.
Unsalted butter is definitely a thing in the UK and Australia, and most places in western europe that I've lived. The french get really anal about precise butter salting. But as a product it really does tend to only be used for baking.
Posts
Scaremongering about high blood pressure being linked to sodium is to blame for most of it. Which, yes, is sorta true, but also not really and more of "well it depends" like everything else in food-science.
I'll report later
101 mg per tablespoon, according to google. So a pretty negligible amount.
Yeah it's like 15mg of sodium in a stick of butter (edit: this might have been from "unsalted butter" I think, hard to get nutrition labels online for butter)
A slice of cheese pizza has 400mg of sodium.
So 2-3 sticks of butter to get to the 2k Cal is still less than a single slice of cheese pizza.
A pinch of salt is equivalent to the sodium in pizza supposedly.
But like all things that deal with food, salt doesn't really translate to high blood pressure. Your genetics and your overall health contribute quite a lot. Someone can literally eat whole pizzas and never get it. Someone else can eat the healthiest food in the world and still develop HBP and get heart disease.
But overall, the person who eats the healthy food, if they ate the whole pizza, it'd absolutely make their situation worse. The takeaway of this is, get checkups regularly and season your food so that you avoid binge-ing on pizza 3 times a week.
Think about these things for a few seconds, ma
It has veg right in the name. Totally healthy
Also I have a hard time finding vegemite in stores, at least relative to marmite which I've seen in basically every Ralph's and Vons in SoCal. I mean I could order it online I guess, but I do find it a bit odd. Vegemite is definitely the more well-known of the two in America.
Somebody been watchin’ too much Food Network.
I mean, it’s pretty well known that salt level preference is highly influenced by what individuals are used to having, rather than there being an objective ‘right’ amount.
If it tastes good to the person making it and the people eating it, there’s enough, right?
I don't know if you have it where you are but the 7-11 breakfast pizza is legit delicious if it's fresh.
Need some stuff designed or printed? I can help with that.
I prefer most of my food unsalted. When I do add salt, my brain explodes.
Properly seasoned steak tastes fucking RIDICULOUS.
But I don’t want to be adding salt all the time and I hate the idea that eating food without a bunch of salt on it might not taste good. Food does not “require” salt, but salt is basically flavor magic.
I use Smart Balance as a healthier butter alternative.
If I'm feeling absolutely beyond luxurious and naughty, I might have some of that real butter on a toasted bagel. Sweet lord it is divine.
I love salty butter
slice that business up
put it on my toast in chunks
yum yum oily salt yum
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I am not whipping my butter just to put it on toast, and I really ain’t give a fuck what opinions anyone may have about my decision to do that.
I have plenty of other reasons why I suck clocking in way ahead of that one.
I don’t really notice much of a difference between salted and unsalted butter.
Never heard of salting toast though, no.
-Indiana Solo, runner of blades
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Bread/Butter has enough salt so its never occurred to me
Apparently one of them brought two dozen fresh eggs and then left them there.
I was messaged to come get them for my own delights.
These are NOT your eggs!
This is why vegemite on crumpets is the way and the light. Sure, toast is great, but it doesn't hold the heat in the way crumpets do. By the time you get it out of the toaster, on to the plate, and smeared with whatever topping you choose, it's practically cold already.
Crumpets hold their warmth much much longer. Which is extra good with vegemite, because it melts and flows into all the little bubble holes in the crumpet.
I
guarantee
it
Bit of cheddar on top, then throw them under the grill to bubble up
Heavenly
We only buy unsalted mainly because pretty much everything I cook calls for it. For the table we have some tub blend with olive oil in it.
and generally I'm pretty happy with this since when you're cooking you wind up having to put salt in it anyway, might as well let the butter do some of the work
reminds me of me like
7 out of 10 days
It really does feel like a distinctly american thing. The butter cooler portion of Wegmans has some European and Irish butters and they're all salted too.
Unsalted butter is definitely a thing in the UK and Australia, and most places in western europe that I've lived. The french get really anal about precise butter salting. But as a product it really does tend to only be used for baking.