By ANDY KRESS
Smoked, cured and pickled delicacies have been around since medieval times. Discovered long before refrigeration was invented, smoking and curing were initially perfected to keep meat and fish from spoiling. It was only after man realized that with smoking came added flavor that the real trouble began. Smoked products are served at every meal – breakfast, lunch, dinner, and late-night snacks – so it is hard not to be tempted.
Packing in lots of flavor in small quantities, these meats and fish are powerful lures. Whether it is the bacon on your plate first thing in the morning, or a hamburger or salmon at a backyard barbeque, all of these foods add up in your system and impact your overall health.
Not only are these foods high in saturated fat content (helping to pack on the pounds and raise unhealthy cholesterol levels with each delicious bite), they are also high in sodium content (a red alert for those who need to restrict salt intake – which is all of us).
However, as bad as unhealthy cholesterol and high sodium are, they pale in comparison to cancer. That’s right, cancer. The big C, waiting in the wings on the back of those small and tasty smoked, cured, or pickled treats.
Cancers of the mouth and esophagus as well as the stomach and the colon have been linked to eating smoked products. The impurities cast into the meats through the smoking process are the main culprit in this case, extending an open invitation to cancerous cells to begin appearing throughout the body. Over 200 different components are comprised in smoke, including alcohols, acids, phenols and several cancer-causing substances. Think about it the next time you pop a tiny cocktail sausage into your mouth.
Many of the poorer countries in the world have less access to refrigeration. As a result, their populations suffer from increased cancer in the esophagus and stomach, since their mainstay cooking methods use smoking and open flames. Fortunately, the United States does not suffer from as many of these cancers as other parts of the world, because refrigeration is used so heavily in America’s society.
Nitrates are chemical compounds in cured meats that enhance the curing of salt and inhibit bacteria from growing in products. Many claim that the use of nitrates creates amino acids during cooking and digestion, causes cancer and should be banned. Nitrates also cause tumors to form when eaten in high amounts. Consuming even small amounts of nitrates can cause serious health problems inside your arteries, heart and even your brain, so it is best to limit salt-cured meats whenever possible in your diet.
Dry sausages, salami and pepperonis are usually cured in one way or another–be it air dried or salt cured. Beware of the fillers added into these products, especially if you suffer from Celiac disease or are allergic to corn, wheat and rye. These ingredients are inexpensive and add taste with few calories, and are not the only filler. Lots of saturated fat gets poured into the mix as well, adding calories and artery-clogging cholesterol. Take the time to read the ingredients in these products for not all of them are the same.
Some of the fillers used are organ meats, so unless the product is marked kosher, make sure you know what you are eating. While beef and pork sausages now come in reduced-fat versions, do not be fooled. This offset in fat is usually compromised by a heavy salt content.
Potted meats, popular in Europe, are grouped in this category, because they not only add in more fat, they seal in the jar with a layer of fat to keep the air out, thus preserving them from spoilage. Potted meats conserve the most amounts of nutrients pound for pound, but are extremely high in the saturated-fat content, making this delicacy best left for only the occasional treat.
Now that you have all of the facts on these tasty treats, leave them to just that, an occasional savory reward. Eating wisely means denying yourself nothing, but never forget to include common sense on the menu.
Andy Kress, CFT, SET, is a nationally certified fitness trainer and nutritional counselor in South Florida. He can be reached at andyfitnesstrainer@gmail.com or 954-789-3930.
