You are hereSalt, used in a right way. Reflections on meat consumption.
Salt, used in a right way. Reflections on meat consumption.
Meats, both cooked and raw, could not set aside salt both as a conserving element or as technological element necessary for their production. For both products types, the salt guarantees preservability request and hygienic-sanitary security; in particular inside raw matured products represents a protection unique and irreplaceable.
It’s exactly the salt to be often source of doubts about meats consumption. Actually today in Italy only the 32% of salt is ingested through meats. Moreover, their consumption has to be put in relation with other sodium-containing foods consumption, so to control and keep low such an element total supply, during a lunch or, more general speaking, during a day.
Checking time after time a used salt quantity reduction, respecting rational portions and consumption frequency, meats could be included in a healthily person diet, to match with bread – better if with low sodium quantity- and with vegetable and fruit portions. Inside, obviously, a balanced feeding.
In case of particular pathology, like hypertension and heart diseases, your choice must be oriented on products with low sodium quantity, like Buonessere, the new Ferrarini cooked ham that contains less than 25% of sodium, in relation with cooked ham INN medium values. Moreover, it’s a product with an increased quantity of potassium, an indispensable element whether balanced to sodium to cardiac, muscular and renal functions course.