Everything has sugar because people love sugar. The human body craves it. Historically that wasn't a problem. Now that we've learned to extract and concentrate sugar it makes it easy to put into everything.
As you are well aware, "pretty much always" is not the same as "always." The only negative you could come up with was something about double chins as if having the water weight came along with having other excess weight and being obese. It was down-right ridiculous and someone had to call you out on it.If you have a choice between carrying around extra weight and not doing so, not doing so is pretty much always the smarter move.
...or if you want to run farther and faster than the other athletes you are competing against, or if you are elderly and want to mow your lawn without getting heat stroke, or ANY NUMBER of situations where being more fit makes you better off.Unless you're an NFL lineman, or you plan on going on a solo mountain bike ride and crashing into a ravine (which is just too damned funny).
Nope. I argued that it made you more fit for just about anything where fitness matters and I gave you an example. You ignorantly dismissed it and refuted with... nothing. Not a damn thing about why the temporary weight from salt-related water retention would be bad for you. Only reason you've left on the table is that you are a sicko who idealizes maximum weight loss over true health and fitness.You argue that eating excess sodium is akin to stocking up on sardines and candles in your SHTF shelter. Maybe the single most idiotic argument that I've ever heard.
Ham has always been a sweet meat that often gets served even sweeter. Ever hear of "Honey-baked Ham?" We have a chain of "Honey-baked Ham" stores that sell a particularly popular variety that thousands of people take home for holidays.Yeah, but it is weird to buy sliced ham only to read that it contains sugar ?
Yeah, but it is weird to buy sliced ham only to read that it contains sugar ?
Only reason you've left on the table is that you are a sicko who idealizes maximum weight loss over true health and fitness.
You clearly did not understand what I was telling you: NORMAL butter is already salted. You can buy salt-free butter, but it is completely flavorless. You are adding fat to your food for no reason. I can see it being used for fods that already have too much salt, so that must be why it exists. Now, you mentioned fried potatoes not needing salt for flavor, but think about that. Fries without salt are usually the same way: tasteless and pointless. Why deep-fry it and make it that much worse for you if you can't even taste it?! I've thrown fries away because they weren't salted when the salt would actually stick making them so bad that they were basically inedible. Sure, ketchup would "stick" and adding ketchup adds salt, but it also completely covers up the flavor, bringing us back to the "why are you making it worse for you if you can't even taste it?" question. We certainly aren't starved for calories here, so I don't need it to survive. I just get angry that I wasted money and they sold me something disgusting that wasn't prepared properly.Wow, I'd agree that some foods pretty much must have some salt to be palatable (potatoes, unless fried (when the Maillard reactions provide significant flavoring elements), cabbage in pretty much any form, and really, only a few others, mostly things like leafy greens or vegetables with less sugar than average and high water content.) But butter, meat, and even corn? Yikes.
As I said, adding butter already adds salt and it's a well-known fact that salt brings out the savory "umami" flavor in fats and meat (it's why deep-fried potatoes need salt for flavor). If you didn't make it yourself, it was likely salted during preparation or marinated in a salty marinade. The steak sauce people add to their steak is often their source of salt.All of those have plenty of flavor to me, without adding salt at all, though I do generally salt the outside of a steak slightly, as much out of habit and "just because" as anything else.
Are you kidding? You have to go out of your way to get unsalted butter. The simple fact is that normal butter is salted and unsalted butter is flavorless in comparison UNLESS served with something that already has salt. Go ahead and use unsalted butter with your salt-free recipes if you just want to add fat and make it greasy for no reason. Even on toast, you get a MUCH stronger butter flavor with significantly less salted butter. You could pile on the unsalted butter and still not even come close, so adding more unsalted butter to compensate is The same exact principle applies to a steak, except that you can't just add more fat/meat flavor to your steak. You CAN, however, add salt to enhance the flavor that is there.As for butter, I didn't grow up eating salted butter and have never intentionally bought it in my life; and while I don't hate it (except when used in large amounts in most baked goods), I vastly prefer unsalted, and can tell when I'm served salted butter elsewhere.)
It's the reason there is so much salt and other forms of sodium in almost everything. Yes, the salt DOES prevent the bread from going bad as fast. No one implied that spoilage can't happen with the salt. There are microorganisms that live in salt-water oceans for crying out loud.As for salt in bread as a preservative, I sincerely doubt it - salt does nothing to prevent molding, which is the primary cause of bread going "off." Other preservatives are frequently used in bread, but your comment is the first time I've ever head it suggested that commercial bread relies on salt for shelf-life, and I've been reading/"following" food-related news since I was a young teenager...
I do not put butter on my waffles (don't make pancakes these days). They taste fine. There is some salt in the batter.Salt is necessary for many flavors. Try unsalted butter on your pancakes and you'll wonder why you even bothered adding it (can't taste it at all).
As we've established, there's salt in the bread. What I said was that a significantly smaller amount of salted butter would taste more buttery than a larger amount of unsalted butter. Use less butter.I do not put butter on my waffles (don't make pancakes these days). They taste fine. There is some salt in the batter.
I have not bought salted butter for probably around 20 years. I buy unsalted Challenge butter. I very much enjoy my bread with unsalted butter on it. I know I would dislike it with salted butter, it would taste way to salty for me. BTDT.
What I said was that salt makes the other flavors stronger. It's a well-known fact.You think that salt makes food taste better,
I never said it would. I said that it makes savory and fatty flavors stronger (a well established fact).however, as I say, if I buy salted crackers, they taste altogether too salty. Even the "hint of salt" crackers generally taste too salty to me. So how would the same crackers with additional salt taste better?
I am not talking about salting to taste salt. For the foods I am talking about you can stop WELL before the salt is even perceptible and taste a significantly stronger meat or butter flavor.To a great extent it's what you are used to. If you cut back on your salt intake, you are, IMO, very apt to get used to, even enjoy more, having your food less salty. I also think that a person's physiology, their particular constitution (the sum total of many factors, including heredity, age, general "physical condition," exercise patterns) probably has a lot to do with how they react to salt and their perception of how it makes their food taste.
A family member has heart failure. I am well aware of the vast quantity of Salt placed into foods. Soups and TV dinners are the worst, along with meats. Then bread and cheese are heavy in salt. Those snacks or crackers that are so overtly salty they can make your gums bleed? Not so bad actually.
The worst offenders are the silent ones. :ninja:
Generally.Ummm, what do you think the ingredient list is? And what are these "unknown processes" you think are happening? Do you think there's some kind of magic involved in food preparation? The things that are done in that "food processing" are all the same things you can do in your kitchen, just at a much larger scale. Again, if you have a problem with some of the ingredients, that's fine. But this ridiculous idea that food which has been processed is inherently evil is truly ridiculous.
Get a grip.
++Ham and even *gasp*! bacon is traditionally cured with sugar.
as Bobber and CZRoe said: it isn't that sugar is inherently bad, it's the ubiquity of it and post-consumption lifestyle.
Except that there is no indication that heart failure is caused by salt.
Ummm, what do you think the ingredient list is? And what are these "unknown processes" you think are happening? Do you think there's some kind of magic involved in food preparation? The things that are done in that "food processing" are all the same things you can do in your kitchen, just at a much larger scale. Again, if you have a problem with some of the ingredients, that's fine. But this ridiculous idea that food which has been processed is inherently evil is truly ridiculous.
Get a grip.
Well, your word choice kinda did. My reply makes more sense this way:Never said that, but the connection is people with heart failure are placed on low salt diets. 1.5 - 2 grams per day. Which a can of soup can easily wipe out.
"Offenders" implies that the hidden salt in other foods less known for it is worse in relation to the heart problems you already described.A family member has heart failure.
...
The worst offenders are the silent ones. :ninja:
Except that there is no indication that heart failure is caused by salt.
To me, salted butter tastes very salty. You might say I'm using too much. However, I sort of doubt that. I really prefer unsalted butter. It's not concerns about sodium. I've never had high blood pressure. However, I figure that watching my sodium intake probably is an insurance policy against getting HBP. I don't count my mg intake, but I have a ballpark idea of what I'm taking in, largely because I eat very little in the way of processed foods and don't eat out often.After a certain point the added salt becomes noticeable but up to that point it's the other flavors that get perceptibly stronger in the foods I mentioned.
I think the answer is that it isn't. Where I buy my butter the unsalted is right there with the salted. Go to a diner, though, and the butter they'll provide is apt to be salted.Why is salted butter normal but unsalted butter isn't?
I used to make my own nut butters. I'd put salt in them, I think they are better that way. Now, I buy organic peanut butter and it's salted... just roasted peanuts and salt.Good rule of thumb though is if something that is suppose to be simple, like peanut butter or maple syrup has a long ingredient list, or its something served at a fast food place it's probably not healthy.
Why is salted butter normal but unsalted butter isn't?
When I have made my DIY PNB, which I have done until around a year ago (many dozens of times), I have added 1/2 teaspoon salt to 28oz roasted peanuts. I don't like it strongly salted, but noticeably.Unsalted is the deviant product.
Usually when people say processed food, they mean food that has gone through a process in which tons of stuff has been added or perhaps removed. Fruit being moved on a conveyor belt and sorted might be a "process" but it's not really processed food. But deli meat being ground up and having all sorts of other stuff added to it then formed into it's final shape, then that is processed food. Basically any food where stuff is being added or removed would be processed. Take something like the Mcrib for example, that's not a real rib, it's just ground up meat based product put through a mold. That's processed as hell but a real rib, not so much, it's the real thing.
I may occasionally be slow on the uptake, but I'm not completely stupid, so while I'm not going to ignore your post entirely (and give you grounds to delude yourself into thinking you've "convinced" me), I'm also not about to waste even the minimal mental energy (though not inconsiderable time and finger-energy) it would take to respond to the entirety of your ridiculous post.You clearly did not understand what I was telling you: NORMAL butter is already salted. You can buy salt-free butter, but it is completely flavorless.
I may occasionally be slow on the uptake, but I'm not completely stupid, so while I'm not going to ignore your post entirely (and give you grounds to delude yourself into thinking you've "convinced" me), I'm also not about to waste even the minimal mental energy (though not inconsiderable time and finger-energy) it would take to respond to the entirety of your ridiculous post.
I will note, however, that there is no such as "normal butter." At least not in the United States (and probably not anywhere in the "normal" universe I personally share with at least most of humanity.) "Butter", as defined by USDA regs, is sold in two forms. "Lightly salted" and "sweet, unsalted" (never labelled "salt-free", I might add.) Lightly salted butter has - as one might surmise - a small amount of added salt. As you apparently have not figured out, however, "unsalted butter" is also quite popular. It's sold daily, by the ton, and is located right next to the "lightly salted" butter in your local supermarket's dairy case. Most people can, in fact, taste it. If you cannot taste unsalted butter there is very obviously something physically wrong with you. I would suggest seeking medical attention, but since it probably only affects your enjoyment of food, and you can apparently make up for it by consuming large quantities of salt, it's presumably nothing that requires emergency, or even urgent, attention... But that aside, by all means feel free to consume as much salt as you like, I certainly don't care. But it really isn't healthy to continue deluding yourself that your subjective opinion represents objective reality. The real world is that place, you know, outside your head. But since you don't live next to me, or work in the same place I do, your apparent inability to recognize that fundamental fact is also of no real importance to me.
That being said, I will now leave you to rave on, unimpeded by me.
On the other hand, you seem readily willing to believe and repeat the BS misinformation other "concerned" people spread online and in the media. Once you admit you have a problem it's easier to address it. Try skepticism. It's great.You must be some kind of McDonald's corporate shrill or something. Never seen someone defend them so hard.