In Response to Re: Unsalted vx Salted Butter in Baking:
What a great question, eliminating an Olive from your Martini would save you as much or more SALT as using unsalted butter. The salt is preserving the butter, that is why it is less expensive. It doesn't have such a fragile shelf life when the Salt protects it. Salt slows down leavening in products that you want to rise slower. I couldn't bake worth a hoot and attended my local College for an entire year to find out why I would mess up once in a while. It is all Chemistry, so when you leave out a bit of salt there may not be a flavour change, but you might find a bread failure and some bland bread as a result. The REAL TRUTH is we all need some salt, just make it the best you can find...filled with good heathy minerals. We need Iodine and Zinc, otherwise our poor Thyroids will underperform. Lowering your Salt intake usually means...Do NOT ADD extra salt. Use high quality Kosher Salt or pack up some nice Seaweed for lunch. Think about it, you are swallowing butter, sugar and flour and you are worried about a bit of salt???? Enjoy Life and worry less. Patti in Nanaimo Yes, home of the Nanaimo Bar
Posted by Patricia G
Hi Patricia, I agree with you,eat everything in moderation and like you said enjoy your life.I have a friend who had triple by-pass surgery and he is so concerned about salt and he is puffing away on a pack of cigarettes everyday,go figure.