Originally Posted by
braslvr
I don't eat margarine if I can help it, but butter absolutely needs salt IMO. I salt buttered toast in many places outside of the US. I haven't had many bearnaise and hollandaise sauces outside of the US but I've never had an oversalted one here. Neither have I had to add salt... As for meat grilling I prefer the Brazilian method which always includes liberal salt - and nothing else. Steak and most other meat here (along with eggs) are what I end up salting more than any other food.
IMHO, the key issue is to avoid pre-prepared foods. I also shun margarine and add salt to food when my palate tells me so.
In fact, some of the low cholesterol products offered as an alternative to butter nowadays have some quite nasty possible side effects that only industry professionals mostly know about.
If we try to forego mother nature it can be commercially viable but very questionable from a health based perspective.