9/7/2023 0 Comments Wisconsin foodie smoked fishSo if you have high blood pressure, suffer from osteoporosis or have low bone density, I would suggest having smoked delicacies only as an occasional treat.Īs well as smoked fish, you can also buy smoked meats and cheeses. It's not good for our bones either, as high salt intake can increase the loss of calcium from them. Too much salt in our diet can increase our risk of developing high blood pressure and heart disease. After salting, the food is placed in smoking ovens, usually using wood smoke, for anything up to two days - it's during this process that the nitrites and nitrates are created. This is because the traditional smoking process involves adding salt, either in the form of salt crystals or brine (salt water) to preserve the food. They can sometimes contain up to 50 times more salt than an unsmoked version.įor example, fresh salmon contains 0.1g salt per 100g but, when smoked, this increases to 4.7g salt per 100g fresh mackerel contains 0.165g salt per 100g, increasing to 1.9g salt when smoked - a big difference. Later this year the World Cancer Research Fund is due to publish its latest findings on smoked foods and cancer risk, but for now, I'd suggest that everyone limits their consumption of smoked fish to just a couple of times a week.Īs well as nitrites and nitrates, smoked foods are often incredibly high in ordinary salt. However, in order to consume the amount of these salts considered dangerous you would have to eat more than twice the recommended limit for oily fish - which is a couple of 140g portions a week for girls and women of childbearing age, increasing to up to four portions a week for everyone else.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |