Amount of salt in salted butter (FYI)

"Andy" wrote in message news:[email protected]...

Perhaps you don't need it in your area? I was born in the "goiter zone". I
don't know exactly where all that is, but I know I was in it. I don't think
WA has that problem. I was living in MA when I developed the goiter. I
still have it.
 
On Mon, 21 Feb 2011 15:24:46 -0000, Janet wrote:


The pink salt I bought is clearly labeled as coming from Utah.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Dan Abel wrote:


A lot a table salt has sodium ferrocyanide added (also known by the
euphemism "yellow prussiate of soda.") HTH :-)

-Bob
 
On Tue, 22 Feb 2011 10:04:16 +1100, Krypsis
wrote:

But what does that have to do with an opinion on salt? Or any other
aspect of cooking? You are using a very broad brush to paint
suspicion on cooking show hosts and their programs. Sponsorship and
product placement applies to every aspect of media.
Janet
 
On Mon, 21 Feb 2011 17:30:57 -0800, Julie Bove wrote:


Yes it does have traces of soy in it. I found the ingredient list
which is an interesting read (they really lay it on thick). I buy
mine in bulk so I've never really studied the ingredients.

Salt and sea salt crystals, special high flavor yeast, hydrolyzed
vegetable protein, mellow toasted onion, onion powder, orange powder,
soy flour, celery leaf powder, celery root powder, garlic powder,
dill, kelp, Indian curry, horseradish, ripe white pepper, orange and
lemon peel, summer savory, mustard flower, sweet green and red
peppers, parsley flakes, tarragon, rosehips, saffron, mushroom powder,
parsley powder, spinach powder, tomato powder, sweet Hungarian
paprika, celery powder, cayenne pepper, plus a delightful herbal
bouquet of the best Greek oregano, French sweet basil, French
marjoram, French rosemary, and Spanish thyme.

-sw
 
On Mon, 21 Feb 2011 07:02:36 -0800 (PST), Lucille
wrote:

Lucille, I would be very cautious about accepting manufacturer's
claims or TV show claims about "natural" and "healthy."

All salt is natural, because "natural" has no legal meaning (unlike
"organic" or "low-fat" or "low-calorie"). In the U.S. I can make a
new dietary supplement (gad, I HATE that phrase!) that contains
petroleum distillates*** and call it "natural". I cannot call such a
supplement "organic" without the FDA coming down on me with both feet,
though. :-)

As to salt lamps, there are all sorts of claims that the vapors do
this, that, and the next thing. Since the melting point of table salt
is 1474 deg F, and its boiling point --- when it changes to vapor ---
is around 2500 F, the amount of vapor from the salt is roughly
equivalent to the amount of "glass vapor" coming from the light bulb.
Unlikely to have any measurable effect on anything.

Not trying to rain on anyone's parade. Just be careful. When company
A advertises Product Whizbang, the main objective is usually to sell
you Whizbang.
--
Best -- Terry
***Mineral oil, a useful laxative
 
On Mon, 21 Feb 2011 15:03:11 -0500, Dave Smith
wrote:


Dave, people don't want to hear that mined salt came from ancient
seas. It just doesn't fit into their schema on that sort of thing.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 21 Feb 2011 10:34:06 -0600, Terry
wrote:


Ditto 90mg for Clover (Stornetta Farms) and Danish Creamery.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
Dave Smith wrote:

People seem to think that "sea salt" is not evaporated and therefore has
all of the minerals present in sea water. It doesn't. The evaporation
process does the same sort of purification process that happened with
ancient salt domes.

If there's a "sea salt" that contains all of the minerals of sea water
it should be healthier because it will contain trace minerals. The most
common mineral after sodium chloride is potassium chloride.

At home we use "Lite Salt" that's 50-50 potassium/sodium chloride to
moved towardsthe ratio in sea water. The salt we get outside more than
makes up the difference but human kidneys balance the ratio okay.
 
On Mon, 21 Feb 2011 15:06:19 -0500, Dave Smith
wrote:


I'm not making mass quantities for a bakery or restaurant, so the salt
that comes in salted butter is enough. Maybe I'll add a dash of salt
too, but it's not an amount that over salts what I'm making.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 21 Feb 2011 19:57:02 -0700, Janet Bostwick
wrote:


I can think of one cooking show host and restaurant professional that
uses copious amounts of salt, especially in pasta water.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Tue, 22 Feb 2011 10:10:38 -0800, sf wrote:

Holey, Moley, she does, doesn't she. Still, it is her cooking beliief
(palate?) that makes her do so. I haven't seen her holding up a box
of Morton's to try to sell it. I view her attachment to salt no
differenly than Chiarellos (sp) beliief that garlic should be really
browned or Bobby Flay's insistence that all food should contain pepers
in some form. I don't see that as an agenda on their part. Certainly
when Rachel Ray uses all her pots and pans on her show, that is
product placement and an agenda. But this is just my view of things.
I use salt, less all the time and I find that many things have enough
salt in them to satisfy my taste -- cheese, canned tomatoes, canned
kidney beans and so forth. Out of curiosity I did try Costco's
Organic No-Salt Seasoning and I love it. I use it mostly as a
seasoning instead of a salt substitute.
Janet
 
In article ,
Terry wrote:


I read things like that, but find it hard to believe. Salted butter
tastes so salty to me. Maybe it's just the fat acting as a vehicle for
the salt, but a pat of butter is something like 1/96 of a teaspoon of
salt and it tastes way, way saltier than that.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
On Tue, 22 Feb 2011 12:04:15 -0800, Ranee at Arabian Knits
wrote:


It tastes saltier to you because your palate isn't used to salted
butter, just like my palate wasn't used to unsalted butter so it
tasted flat and bitter to me. I've adjusted my palate now, but I
still remember how intensely I used to dislike unsalted butter.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 23/02/2011 7:04 AM, Ranee at Arabian Knits wrote:
You will find that your palate has adapted to a lower level of salt.
That's why you find the salt taste overbearing. Palate adaptation takes
4 - 5 weeks. Once you have moved to a less salty diet, your palate will
adapt to the new taste level and food will no longer taste bland. If you
prepare all your own food from fresh ingredients, you can have a
relatively low salt diet even if you add a little during cooking or at
the table. The problem for most people in this fast moving world is that
they don't have time to do this and survive on a diet consisting of
prepackaged processed foods and take out.

When my kids were young and living at home, they liked potato crisps, in
particular the salt and vinegar variety. Back then, I was able to eat
them and predominantly taste the vinegar. I was offered a some salt and
vinegar crisps by an acquaintance at a recent car rally and found them
inedible. All I could taste was the salt. That's because my palate has
adapted to the low salt diet I have been on now for quite a number of
years.

Note that I was not "forced" onto a low salt diet for health reasons as
some here might suggest. For me, the advantage of a low salt diet has
been the fact that I find boiled vegetables, and other bland foods, to
be quite tasty even without any form of spices. That is quite apart from
the obvious advantage that I have the same BP that I had when I was 30.
The only problem my wife and I have with a low salt lifestyle however is
that most restaurant food is no longer palatable due to the excesses of
salt used therein. Fortunately, a few local restaurants are able to
cater to our needs.

Krypsis
 
On 22/02/2011 8:43 AM, Janet Bostwick wrote:

Most cooking show hosts, in this country at least, have their own
restaurants. A couple of the hosts even have several. They use spices to
give themselves an edge over their opposition and, all too frequently,
they consider salt as the most favoured spice. They quite literally pour
the salt on! This is a great pity as there are a great many other less
harmful spices that really enhance cooking. For instance, my wife is
experimenting with Thai cooking and she finds that it is quite possible
to make tasty Thai dishes without salt. She simply uses different
mixtures of other spices.

Krypsis
 
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