{"id":11503,"date":"2019-11-16T10:01:32","date_gmt":"2019-11-16T08:01:32","guid":{"rendered":"https:\/\/www.carnisostenibili.it\/?p=11503"},"modified":"2019-12-19T11:14:04","modified_gmt":"2019-12-19T09:14:04","slug":"why-it-is-wrong-to-exclude-the-cold-cuts-from-your-diet","status":"publish","type":"post","link":"https:\/\/www.carnisostenibili.it\/en\/why-it-is-wrong-to-exclude-the-cold-cuts-from-your-diet\/","title":{"rendered":"Why it is wrong to exclude the cold cuts from your diet"},"content":{"rendered":"

Today, cold cuts are considered as food to be consumed in moderation or even completely eliminated from diet. If it is true that we should not abuse it, a rule that applies to every type of food, excluding them totally from diet is wrong or useless for the purposes of a so-called “healthy” life.<\/em><\/strong><\/p>\n

Cured meats protected by brands and certifications such as PDO<\/strong> and PGI<\/strong> in Europe are guaranteed for quality and authenticity<\/strong>, as the production methods are well regulated. For each product a very precise recipe described in the product specification must be followed, made of healthy and natural ingredients<\/strong>. The quality of these products is objectively high<\/strong>, the result of artisans\u2019 savoir faire<\/em> who have handed down millenary traditions from generation to generation.<\/p>\n

In fact, cold cuts have always been part of the Mediterranean Diet<\/strong>: even our grandparents often give us testimony of that with their stories, reminding us for example of salami<\/strong> hanging from the ceiling, when they sacrificed pork<\/strong> that guaranteed meat all year round, or of toasted hot bread with tasty fat melted on it, a much healthier snack than many of today’s snacks<\/strong>.<\/p>\n#CuredMeats protected by brands and certifications such as #PDO and #PGI in Europe are guaranteed for #quality and #authenticity, as the production methods are well regulated. <\/a><\/span>Share on X<\/a><\/span>\n

But then why are cured meats so demonized today? One of the aspects is the possible use of nitrites and nitrates<\/strong>, which can turn into carcinogenic nitrosamines. Yet, as already stated on several specialized magazines, these substances are also found in vegetables, in much greater quantities<\/strong>. However, the presence of vitamin C is enough to prevent the formation of nitrosamines<\/strong>, therefore consuming cold cuts along with fruits and vegetables rich in vitamin C<\/strong> blocks the reaction and protects us from this danger.<\/p>\n

Another factor is the presence of salt<\/strong>, an essential ingredient for cured meats<\/strong> but not ideal for people suffering from hypertension who must follow a low-sodium diet. The World Health Organization recommends a maximum consumption of 5 grams per day of salt<\/strong>, corresponding to about 2 grams per day of sodium, an essential mineral for the correct functioning of the organism.<\/p>\nToday's #CuredMeats have significantly reduced #salt content compared to the past, in percentages ranging from 4% up to 47% depending on the product. <\/a><\/span>Share on X<\/a><\/span>\n

To meet these needs, today’s cured meats have significantly reduced salt content compared to the past, in percentages ranging from 4% up to 47% less salt<\/strong> depending on the type of product, while respecting the stringent disciplinary of production. For this reason, cured meats today are not the main source of salt<\/strong>, which is instead more and often hidden in many other “unsuspected” foods consumed daily.<\/p>\n

Therefore, the recommendation is to generally reduce salt added to dishes, trying to flavour with alternatives such as herbs and spices, or with cured meats themselves<\/strong>, using them instead of salt<\/strong> for example in sauces, in rag\u00f9 (Bolognese sauce) or to give flavour to soups, risottos and legume soups, a strategy that reduces the overall sodium intake<\/strong>, while increasing the taste and nutritional value of meal.<\/p>\n

As for salt, fat<\/strong> has also been significantly modified, both in quantity and quality, thanks to modern techniques of pigs\u2019 breeding and feeding, managing to reduce the content of saturated fats and cholesterol<\/strong> from the early 1990s to today. Beneficial monounsaturated and polyunsaturated fats passed from 30% to over 60% of the total fats in most products and in cured meats the oleic acid, the main olive oil\u2019s<\/strong> monounsaturated fat, is the predominant fatty acid, accounting for 40% of the total fatty acids.<\/p>\nBeneficial monounsaturated and polyunsaturated #fats passed from 30% to over 60% of the total fats in most #CuredMeats. <\/a><\/span>Share on X<\/a><\/span>\n

Percentages of reduction of saturated fats vary according to the type of cold cut, obtaining the best results in cooked ham<\/strong>, with a reduction of almost 40%<\/strong>. The presence of omega 3, EPA and DHA<\/strong> is also interesting, in an optimal proportion with omega 6, so a portion of cured meats can effectively contribute to satisfying their needs.<\/p>\n

Also their richness in vitamins and minerals<\/strong> is important, in a highly bioavailable form, such as iron, zinc, potassium, magnesium, copper<\/strong>, phosphorus and selenium in significant quantities, B vitamins, such as B1, B2, B3, B6<\/strong>, the essential B12<\/strong> and even the antioxidant vitamin E<\/strong>, managing to cover an important percentage of needs of these nutrients with a single portion.<\/p>\n

In short, today’s cured meats show a new food value<\/strong> that should re-evaluate them and make them look from a different and renewed perspective: it is absolutely not wrong or unhealthy to consume them. On the contrary, not consuming them we would lose in taste and in the opportunity to have a wide and diversified range of highly nutritious<\/strong> foods<\/strong> available, practical and quick to prepare. But also, very digestible<\/strong> and suitable foods for all ages.<\/p>\n","protected":false},"excerpt":{"rendered":"

Today, cold cuts are considered as food to be consumed in moderation or even completely eliminated from diet. If it is true that we should not abuse it, a rule that applies to every type of food, excluding them totally from diet is wrong or useless for the purposes of a so-called “healthy” life.<\/p>\n","protected":false},"author":2,"featured_media":11504,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[681],"tags":[2171,2045,2793,1631,2794],"class_list":["post-11503","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-health-nutrition","tag-italian-cold-cuts","tag-italian-cured-meats","tag-italian-deli-meats","tag-italian-processed-meat","tag-italian-salami-nowadays"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t