BLW + salt

[Blackalice]

Hi everyone

Is anyone else struggling to give family foods without exceeding the salt limits? Even though I cook rather than do ready meals, a lot of the ingredients I use contain salt, such as passata, gnocchi, curry pastes, cheese etc. Also, it's hard to do breakfasts, lunches and dinners with the right balance of carbs/protein (we don't eat meat) and not a lot of salt (eg bread and cheese and cereals are high in salt) How is everyone else managing??

Thanks

Hi there, I am new to this thread and haven't spent much time looking through, but I wondered what others think about using butter for cooking?

My baby is just six months and I started weaning him about three weeks ago. he is doing really well and hasn't refused anything so far. I am using the Annabel Karmel 100 Baby Purees, but she does use butter to fry her onions and things first. Why not olive oil? Is butter (unsalted) really better?

i don't think there can be any difference, surely? perhaps AK just uses butter because she think si ti tastes more milky and so babies will be up for eating it more readily? we use both butter and olive oil, whichever is right for the recipe so i'm sure you'd be fine. welcome to mumsnet, follydog.

I think that there is some reason for using different fats for different temperatures when cooking...something to do with how they break down & how that product then affects our bodies...have never got round to googling for all the info so just use what I fancy taste-wise at the time - The only things I use for cooking are olive oil, butter or lard.

For got to add...(about butter)... is that if you have allergies in the family (asthma, eczema, food allergies, hayfever etc) then some do recommend that dairy & other allergens is avoided at first so of course butter isnt really suitable.

Hmmm, from what I know, groundnut oil or similar is better for frying at high temperatures. Ghee is probably better than butter, because the milk solids in butter burn pretty easily.

Saturated fats, like butter, have a better mouth feel than unsaturated fats, like olive oil. For what it's worth.

(Olive oil isn't good for frying at high temperatures because it smokes at quite a low temperature. Not that anyone's frying onions in that high a temperature, anyway ...)

and butter is less likely to burn if you drip a bit of olive oil onto it while it's melting. see, you start asking mumsnet people about fats and it all starts coming out.
re groundnut oil. does anyone know if that comes under the peanut ban under a year?

I'm not sure. If you're not doing peanut, then don't give groundnut oil, I guess, to be safe. I didn't really follow the whole allergies concern, second time around.

I did a google, and found a v useful page on cooking oil . (NB: "Canola oil" is "rapeseed oil". Don't get me started!)

(I hadn't realised safflower had such a high smoke point ... probably should move to that for stir fries, but haven't seen any for a bit ... I know it was pushed as a super oil some time back ...)

We can't use butter because of DD's milk intolerance, so it's organic sunflower oil (also good for baby massage!) or olive oil here.

Sorry, that was no help at all was it!