Some people on here have mentioned they use salted Kerrygold. From a paleo perspective, does it matter if you use salted or unsalted Kerrygold? Besides for baking, is there a benefit of one over the other?
Yep, I agree with unsalted. A tablespoon of the salted packs 100mgs of salt. I'm not a salt-o-phobe, but, when I salt my own food, I am not using that much salt. Regardless of any potential health issues with the salt, food is always better when you can season to taste. Pre-salted foods make that a bit trickier.
I remember hearing once a million years ago that the salted butter is the less-desirable/older/weird-tasting stuff that they could only sell salted.
Probably not true, but I still only buy unsalted.
To salt, or not to salt. That is the... 6 Answers