Amount of salt in salted butter (FYI)

C

chicka chicka

New member
On Sun, 20 Feb 2011 18:28:01 -0800, Dan Abel wrote:


I looked up those particular three after I posted and credible sites
suggested that ZERO amounts of those minerals are the healthiest for
you. Do you want to eat those three elements?

All of those have been positively proven to be dangerous to health and
well being. But I suppose that in a few thousand years of eating
those minerals and elements daily we will have muted to the point
where our bodies do benefit and require them. And we may not need
lightbulbs since we glow in the dark!

Be my guest, Dan. Start that evolutionary ball rolling!

-sw
 
The question arose in a pie-crust thread and I thought I'd clear it
up. Based on the sodium content of salted butter (Land O Lakes, 95 mg
per Tbsp) and the sodium content of table salt (590 mg per 1/4 tsp is
what my box of salt says) it appears that there is about 1 1/4
teaspoons of salt in a pound of butter, or a bit over a
quarter-teaspoon in a 4 oz stick.

Adjust your recipes accordingly. Or not. :-)
--
Best -- Terry
 
On Feb 20, 4:17?pm, Terry wrote:
I don't use that brand but I'm not concerned with the amount of salt
in it for cooking/baking anyway. But that was interesting to read.
 
On Feb 20, 5:17?pm, Terry wrote:

I always say eat what you like and don't pay any attention to what
others say. If you like to use salted butter then use it. If you
don't, then don't use it. The same goes for other food choices.
 
On Feb 20, 4:17?pm, Terry wrote:
I don't use that brand but I'm not concerned with the amount of salt
in it for cooking/baking anyway. But that was interesting to read.
 
On Feb 20, 5:17?pm, Terry wrote:

I always say eat what you like and don't pay any attention to what
others say. If you like to use salted butter then use it. If you
don't, then don't use it. The same goes for other food choices.
 
On Sun, 20 Feb 2011 16:17:14 -0600, Terry wrote:


The amount of sodium does not directly map to the amount of salt since
salt is not pure sodium.

The USDA allows up to 2% salt in butter. So you can bet that
manufacturers probably use that amount, or very close to it.

-sw
 
On 21/02/2011 10:25 AM, Mr. Bill wrote:

The issue with the "too much sodium thing" is that the excess of salt
has a long term progressive degenerative effect. The effects, such as
hypertension, only become noticeable once you hit your fifties or
thereabouts so it's incredibly hard to convince younger people who have
become accustomed to a high sodium diet that they need to change. The
only people who have a lot to gain from a high sodium diet are the food
processors who use the sodium as a taste substitute for their bland
products and as a preservative to extend shelf life.

Krypsis
 
On 21/02/2011 10:25 AM, Mr. Bill wrote:

The issue with the "too much sodium thing" is that the excess of salt
has a long term progressive degenerative effect. The effects, such as
hypertension, only become noticeable once you hit your fifties or
thereabouts so it's incredibly hard to convince younger people who have
become accustomed to a high sodium diet that they need to change. The
only people who have a lot to gain from a high sodium diet are the food
processors who use the sodium as a taste substitute for their bland
products and as a preservative to extend shelf life.

Krypsis
 
On Sun, 20 Feb 2011 16:17:14 -0600, Terry wrote:


The amount of sodium does not directly map to the amount of salt since
salt is not pure sodium.

The USDA allows up to 2% salt in butter. So you can bet that
manufacturers probably use that amount, or very close to it.

-sw
 
"ItsJoanNotJoann" wrote in message
news:2ed8646c-c9aa-4142-97e6-80d2c2f94929@t16g2000vbi.googlegroups.com...

I'm not concerned about it, either. I think the entire "too much sodium"
thing is highly exaggerated.
 
"ItsJoanNotJoann" wrote in message
news:2ed8646c-c9aa-4142-97e6-80d2c2f94929@t16g2000vbi.googlegroups.com...

I'm not concerned about it, either. I think the entire "too much sodium"
thing is highly exaggerated.
 
"Krypsis" wrote in message
news:[email protected]...
Considering I'm 50 years old, weigh 120 lbs. and have slightly low blood
pressure, I'm not going to worry about adding a little bit of salt to
whatever I cook. Some foods need salt. Why? It tastes good. Having said
that, I'm also not one to oversalt everything. I err on the side of
caution. There's a salt shaker on the table. Feel free to use it. But I
don't worry about salt. Some things just taste better with a bit of salt.
Butter is one of those things.

Jill
 
On Sun, 20 Feb 2011 17:05:02 -0600, Sqwertz wrote:


Oops. I didn't read your post correctly. It appears you did take
into account the amount of sodium in salt.

So did it come out to about 2%?

-sw
 
On Sun, 20 Feb 2011 17:05:02 -0600, Sqwertz wrote:


Oops. I didn't read your post correctly. It appears you did take
into account the amount of sodium in salt.

So did it come out to about 2%?

-sw
 
On 21/02/2011 7:41 PM, Curt Nelson wrote:
If you do your own cooking, then it's a fair bet that you aren't getting
excesses of salt. The excesses of salt that affect most people are from
processed and prepackaged foods and, of course, takeaway food. Around
here we mostly prepare from fresh ingredients and use an absolute
minimum of salt. As a consequence, our tastebuds have adapted to our
diet and our food is quite tasty.

Not really. According to my family history, I am also predisposed to
hypertension. Lots of members of my family, at least amongst those over
50, have hypertension and most are on some form of medication. My last
BP test a few months back showed my BP as being 120/80. My doctor
couldn't believe it as I carry some excess weight and so redid the test
a couple of times with the same result. Since I am 73, I'm quite happy
with the result.

Cooking show hosts definitely have their own agenda


Krypsis
 
On Feb 20, 6:13?pm, "jmcquown" wrote:


Amen! Along with global warming....a few get on a
bandwagon....screaming and the dumb masses follow.
 
On 21/02/2011 8:20 PM, Julie Bove wrote:
The problem with sodium caused hypertension is that the damage occurs
over a lifetime. By the time you reach your 50s and 60s, much of the
damage is permanent and irreversible.


Your experience also seems to run counter to the trial for which an
abstract can be found here;
http://www.nature.com/jhh/journal/v22/n1/abs/1002268a.html

There are also some interesting comments in the forum relating to Alton
Brown at this URL;
http://able2know.org/topic/137269-1
In particular, note the responses by Edgar Blythe, Walter Hinteler and
Setanta.

The excesses of sodium that affect most people come from processed
foods. Salt added during cooking and at the table accounts for only 15%
of most peoples' excess of sodium. The remaining 85% comes from
processed and prepackaged foods. If you never buy prepackaged or takeout
foods and only eat home prepared fresh foods, your sodium consumption
will be way less than the western worlds' average even if you add salt.
We rarely eat any food that isn't cooked in our own kitchen.

In any debate on excess sodium consumption in our westernised diet, the
food manufacturers always weigh in on the side that says salt is good
for you. It's in their own interest to do so! If people suddenly decided
that prepackaged and processed food was too salty, the manufacturers
would have to (a) use tastier ingredients and (b) get used to a much
reduced shelf life for their products.

Always check the vested interests of the salt proponents in any debate
on sodium in food.

Krypsis
 
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