I need to add butter, I already have a combination.
TIA
And kidneys, water retention and liver.We stick to unsalted, salt is bad for your blood pressure. I’ve been a no salt person for years, well over 40 years now!
That is an impressive drop in BP! Taking the red label Garlique every day dropped mine significantly too and it didn't take long for results.I always use salted. But since going carnivore,I crave salt and heavily salt everything. (And my blood pressure has since dropped to 105/60 from 130/80 and GFR kidney function improved from 65 to 90+. Go figure.)
I always buy salted. My cooking and baking "brain" adjusts recipes for the salt automatically. It's what my mom always used so I started out using it when I began cooking way back as a kid. Never saw a need to do anything differently.