Salted and Unsalted Butter; DCA content?
There is a farm cooperative (Organic Valley - Organic Butter) I normally buy my butter buy from since I can't always afford grass fed beef and free roam chicken. It helps supplement the good fat from the somewhat decent fat found in grain fed beef. The question I have is that they promote their CLA content on the salted butter but not their unsalted butter. I buy the unsalted since I ternd to fear the word salt. Is that fear irrational? Is it only the salted organic butter that has CLA? Which butter is preferable? Salted or unsalted?
Last edited by Raphael; 07-16-2011 at 10:26 AM.
Reason: Meant CLA, not DCA; don't know what I was thinking.
Tags for this Thread