Advisory

Processed meats

Processed meats are a popular part of many people's diets due to their taste and convenience. However, from a health and nutrition perspective, processed meats are often considered a less healthy choice. They contain high amounts of salt and fat, particularly saturated fats, which can contribute to the development of cardiovascular diseases. Processed meats also often contain preservatives, such as nitrates and nitrites, which may be harmful to health.

Additionally, some studies suggest that consuming processed meats may increase the risk of certain types of cancer, particularly colorectal cancer. This is likely due to the combination of salt, fat, and preservatives that processed meats contain. Therefore, it is recommended to limit the consumption of processed meats and replace them with healthier alternatives, such as fresh meat, fish, or legumes.

Good afternoon, Mr. Jelínek,
I would like to ask about plant-based proteins (Tofu, Tempeh) - are they suitable in their smoked form? Or can they be considered 'smoked products' with the negatives of animal-based smoked products?
Thank you.

That's a good question for discussion :-)

Simply put, these are smoked meats, which carry a number of nutritional disadvantages or even negatives commonly associated with the smoking process:
- a higher salt content (on average 1-1.5 g / 100 g of food),
- the potential presence of flavorings, colorings, and flavor enhancers (e.g., yeast extract, caramel, liquid smoke),
- in foods smoked with hot smoke, increasing concentrations of carcinogenic substances.

However, you won't find the above negatives in all manufacturers, as it always depends on the production processes that companies control themselves (quality of wood, smoking time, use of smoke filtration devices, etc.). Therefore, the differences in quality can be significant, and consumers don't always have access to this information. It is thus worth considering how much you want to "take the risk"...

Questions answered by

Mgr. Martin Jelinek
Lecturer and author of the educational system

Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.

Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.

He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.

In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.

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