The term ‘fiambre‘hace reference to the carne asada, cocida or curada that if free and can be preserved for a long time, así (more or less) lo define the dictionary of the language of the Real Academia Española. For this, the fiber is a processed corn product the ultraprocess, of which the OMS, based on the work of the International Center for Research on Cancer (IARC), is considered as a carcinogenic food. According to experts, a 50-ounce serving of processed milk increases the risk of suffering from overactive cancer by 18%, a risk that increases proportionally the increase in consumption of this type of product.
The topic is interesting, because it has continuously had demonstrations of respect for the carnival industry, food security agencies, health agencies … But it is not the topic that we want to approach today, we want to direct a break a myth how many updated nutritionists-nutritionists (and disinterested, ¿no?) he introduced in the screens of a good part of the population, especially in women he wanted to adopt a diet to control the weight, adelgazar, maintain the weight, etc.
Ensure that all residents have some dietetic paper written in paper on the appearance of the papal fiber, one longs for the meal and / or for the merits, but we will see why the pavo fiambre no es tan aanbeveel in las dietas saludables, in diets to adelgazar and in any diet in general. For this, we support the published article by Beatriz Robles in Consumer, she is licensed in Food Technology, Nutritionist, Teacher and Divulgador, we recommend following social speeches @beatrizcalidad.
Well, the pavo de fiobre no es aanbeveel sencillamente porque is not a healthy food, we can say that it is a trampling denomination, and that exactly el pavo no es el constiddel burgemeesterio In large part of the cases, we can see in concrete terms with the pamphlet of Pope Campofrío that was analyzed by Beatriz Robles, and that well defines as ‘a presumably salutary product for its high calorie intake or protein content’ , but in reality, it is a product that contains an elevated proportion of constituents of food quality, such as the fecal, and an elevated content in sal.
El pavo pechuga de fiambre is a cornic derivative that is elaborated with a piece the trousers of this court of ave, generally de trozos. And precisely, which is denominated ‘fiambre de‘, indicates that it is addicted to feces, as the normative of the Spanish Food Code, when products developed with brown pieces are fecal additions, its denomination is preceded by the mention “fiber of”, so much so that in order to consume some processing of the style, choose the products that are uniquely named ‘Pechuga de pavo cocida’ or ‘Jamón de pavo’, for example.
If you like the etiquette of the products, and learn all the phrases that appear in the envelope, then you can usually put ‘fiber’ in small letters and ‘pavon jam’ in large and large, and as consumers consume like them fueran a perder el tren, en lo que se fija es en la lettra grande para ir rápido. We are currently entering into a topic that we also want to keep in mind when we ask buy jamon pechuga de pavo cocida, sin ser fiambre, y es que esto n impide que el processada kárnico esté cargado de otros aditivos como dextrosa, stabilizers, antioxidants, aromas, sal, agua … De momento quedaos con esto, hooi que mirar the list of ingredients and the percentage of pavo that has, pues la mayoría rondan el 60%, solo conocemos un par de marcas cuyo contenido de pavo ronda el 89-95%, dit is aanbeveelbaar.
Welcome to the article of Beatriz Robles titulado ‘Bajo la lupa: Fiambre de pechuga de pavo Campofrío‘, leemos que sí, que este processe es bajo en gras porque conte 1’4 gramos de gras por cada 100 gramos of product, y la declaration nutritionic’Bajo en grasacan always be used that the product does not contain more than 3 grams of fat per 100 grams of product. También leemos que hay messages adorno como ‘libre de allergenos’, when the sole demand declares the allergenos that contain the food products, not the ones that do not have.
Veamos los Ingredients of pavo pechuga de fiambre of Campofrío that can illustrate these lines and that, as we have commented before, the pavo contains less than 50%, specifically a 48%, can be redeemed on the web property of the company. So far, what is the key to getting 100% of your product? In order to achieve this, although there are no Indian proportions, we know that the mayor’s order determines the proportion of each ingredient, while we know that it will be less than 48%. With water, the volume and weight of the product increase, in addition, the caloric content of the final product decreases, and so does the cost.
Seguido del agua esta elmidón, que puede ser almidón cereals o feces of tubercles and rashes. In any case, there is an ingredient in its nutritional interest that, in fact, transforms rapidly into glucose. As explained by Beatriz Robles, this element is used with technological finesse, to increase the texture and jugosity of the product, in addition to increasing its profitability. The rest of the ingredients of Campofrío’s Peach Peaches are two azúcares simple, dextrosa y azúcar, and various additives that are used as establishments and for the preservation of the product, as well as aromas that better their organoleptic qualities, not only their aroma, also their taste, their texture …
The nutritionist-nutritionist also considers the nutritional values of this carnival derivative, and explains that 53% of the caloric value of fiber is its proteins, so you can consider a diet with a ‘high protein content‘, in addition, as a result of the totality of the process of paving the way, it is of great biological value, which means that it contains all the essential amino acids. Ya hemos visto que contiene very little grass, and in that it respects the hydrocarbons of carbon, of the 7 grams per 100 products, 3 grams are the simple sugars that are added and represent the ‘occult candles‘that the horror of consumers knows that ingesting by not knowing that a cornic product is added with sugar.
The rest of hydrocarbon hydrocarbon processes which also has been added, for which it is converted to glucose. Dicho esto, it is interesting to know that 32% of the calories of this fiber process of the carbohydrates of carbon, if not eaten add all foods and sugars, series a product with more content in proteins, which is what it looks like when consumption a carnico product.
And we have to mention the room, which in all the fires suele is very elevated, including when processing products’bajos en sal‘, its content is not indefinitely related to the fact that the OMS (World Health Organization) recommend a diary consumption that does not exceed 5 grams of salt. Well, Campofrío’s fiber contains 2 ‘2 grams of salt per 100 grams of product (the Mayor around 2 grams), and the AESAN (Spanish Food Safety and Nutrition Agency) considers that a diet has a lot to eat of 1’25 grams each 100 grams of product, as this and the Mayor of Fiber and Embosses have one elevadísimo contenido en sal, one of the questions that are not recommended to consume in diary this type of food products.
In Beatriz Robles’ article you can read more details of his analysis, as well as the statements about the lactose o el gluten, the information about the preferential consumption, his conclusions … y van en la línea de lo que indica la OMS, avoid avoiding consumption, because it is an ultra-processed food that can not compete in quality with the meat of pavo. You can access the complete analysis of this link.
Ahora contadnos, ¿Cuáles sun vuestras conclusions? Are you aware that the pavo’s fiber has more than other constituents than pavo’s? Do you think it is an ultra-processed product that does not consume habitually? Are you interested in what pavo products are processed with the best nutritional value? And the most important, the most appetizing make pecuga pavo cocida at home to enjoy in desayun desayunos y meriendas? For those of you who like it, we’ve gotta get back to you reading this post on what we’ll be talking about.