Nutrients, Calories, Benefits of Eel River Hot Smoking

Published on: 01/06/2022

Calories in Eel River Hot Smoking


Eel River Hot Smoking contains 386 kCal calories per 100g serving. The reference value of daily consumption of Eel River Hot Smoking for adults is 386 kCal.

The following foods have approximately equal amount of calories:
  • Low-fat soy flour (385kCal)
  • Chickpea flour (387kCal)
  • Tea, instant, sweetened with sugar, lemon flavor, with ext. ascorbic acid powder (385kCal)
  • A mixture of malt drinks, natural, with additives, powder (384kCal)
  • Drink, with the aroma of orange, for breakfast, powder (386kCal)
  • Drink mix, QUAKER OATS, GATORADE, orange flavor, powder (388kCal)
  • Premium beef, ribs thick and thin edges (ribs 6-12), meat with fat removed to the level of 1/8 ", fried (386kCal)
  • Granulated sugar (387kCal)
  • Pudding, banana, dry mix, regular, with added butter (387kCal)
  • Pudding, banana, dry mix, instant, with added butter (386kCal)

Proteins in Eel River Hot Smoking


Eel River Hot Smoking contains 15.7 g proteins per 100g serving. A medium 5.3 oz skin on potato has 3 grams of protein. Protein is an important component of almost every cell and tissue in the body. Protein is made up of amino acids. There are 20 amino acids with biological significance; however, only nine are essential, meaning that our bodies cannot synthesize them and they must be obtained through food.

Fats in Eel River Hot Smoking


Eel River Hot Smoking contains 35.9 g fats per 100g serving. 35.9 g of fats are equal to 287.2 calories (kCal).

Vitamins and other nutrients in Eel River Hot Smoking

Nutrient Content Reference
Calories 386kCal 386kCal
Proteins 15.7g 16g
Fats 35.9g 36g
Water 43.5g 44g
Ash 2.9g 3g
Sodium, Na 929mg 929mg
Sera, S 157mg 157mg
Phosphorus, P 220mg 220mg
Chlorine, Cl 1432mg 1432mg
Iron, Fe 0.38mg 0mg
Iodine, I 20mcg 20mcg
Cobalt, Co 20mcg 20mcg
Manganese, Mn 0.03mg 0mg
Copper, Cu 70mcg 70mcg

Nutrition Facts About Eel River Hot Smoking

Medicines For Smoking

One of the stages of overcoming the craving for smoking is the elimination of the body's physical dependence on nicotine. Special preparations will help the smoker in this.

Smoking is a fairly common form of addiction that affects hundreds of millions of people on the planet. According to statistics, the majority of smokers, at least once in their life, tried to quit smoking, but without success. The difficulty lies in the fact that smoking is not only a physical, but also a psychological addiction. In addition to the need for nicotine, a person also feels the need in the very process of smoking a cigarette. And if physical addiction can be fought with the help of drug therapy, then overcoming psychological addiction is painstaking work on oneself, perhaps not without the help of a psychotherapist.

Nicotine hunger

In a smoker with experience, nicotine has already managed to "get stuck" in a number of biochemical cycles. That is, the body feels the need for nicotine like other vital compounds. Subsequent portions of nicotine must regularly enter the body, and if the smoker does not smoke for several hours, the smoker begins to experience unpleasant symptoms. This is a withdrawal syndrome that occurs as a result of nicotine starvation.

 
 

Overcoming the withdrawal syndrome is the main task of drug therapy for nicotine addiction.

 
Disgust treatment

One of the methods of treating smoking addiction is aversion therapy. The patient takes certain medications immediately before smoking, which causes nausea, vomiting and other unpleasant sensations in the smoker. Within a few days of such therapy, smoking becomes an unpleasant activity. Subcutaneous administration of a 1% solution of apomorphine causes a nausea-vomiting reaction when inhaling tobacco smoke. Over time, such therapy contributes to the development of a negative reaction to tobacco.

In addition to apomorphine, preparations based on an infusion of ink nuts, halodubilic acid, a decoction of the rhizomes of a snakewort and young shoots of a cherry tree are also used.

Therapeutic nicotine

Nicotine replacement therapy (NRT) is a popular way to overcome nicotine addiction. The treatment method is reduced to taking small doses of therapeutic nicotine with a gradual dose reduction during the therapeutic course. There are several medicinal forms with nicotine: chewing gum, inhaler, patch and aerosol.

 
 

Thanks to the introduction of small doses of nicotine into the smoker's body, it is possible to avoid pronounced symptoms of the withdrawal syndrome, such as anxiety, sleep disorders, nausea, cardiovascular disorders, and others.

Drugs containing nicotine should not be taken by people with erosive-ulcerative lesions of the gastrointestinal tract (in particular, in the acute stage), pregnant women, as well as people with cardiovascular diseases and impaired cerebral circulation.

Treatment with nicotine-like substances

Some NRT preparations may contain nicotine-like substances instead of pure nicotine - compounds that mimic the effects of nicotine, but are less toxic to the body. Taking these drugs also reduces the feeling of nicotine starvation in smokers, which significantly "smoothes out" the unpleasant symptoms of the withdrawal syndrome.

Means that imitate the effect of nicotine are alkaloids that are obtained from plants or synthetically. Such are the following compounds:

· Pilocarpine is a substance obtained from the pilocarpus plant (Pilocarpuspinnatifoliuslaborandi). It is used in the form of a 5-6% aqueous solution. However, due to difficulties in storage (destroys under the influence of light), the drug is practically not used today.

 

· Cytisine is an alkaloid contained in the seeds of sea buckthorn and thermopsis. Today, cytisine preparations are produced in the form of an aqueous solution, tablets and ampoules. Possible side effects of cytisine treatment may include headaches, nausea, high blood pressure, dizziness and cardiovascular disorders.

· Lobelin is an alkaloid obtained from plants of the bellflower family. For therapeutic purposes, a 1% aqueous solution of the drug is used.

 

Smoking is the only proven cause of a number of malignant diseases.

Adjunctive therapy

In some cases, the above methods of treatment are ineffective, as the addiction to smoking is strongly expressed. In this case, there is a need for auxiliary therapy, which includes taking special sedatives, psychostimulants, and vitamins. Symptomatic treatment of manifestations of withdrawal syndrome is also carried out: correction of cardiovascular, digestive, excretory and other body systems.

 
 
read more...

How To Cook Smoking Fish And Meat Products. Benefits And Harms - Recipe

In the first part, dedicated to the processing of meat products and fish with smoke , we looked at the different ways of cooking. Today we will learn about the beneficial and harmful properties that hide such products.

The
benefits Smoked products are characterized by a more pleasant taste, are more appetizing and easier to digest. In addition, the meat is kept fit for consumption for a long time, the processing kills the microbes and bacteria in it.

Harm
As for the downside, we must say that products that have undergone such treatment are not recommended for people suffering from gastritis, gastric ulcer, cholecystitis, are also not suitable for those prone to allergic reactions.

Smoked products should be limited to people who have a family history of cancer. Nitrosamines, which are released during smoking, are characterized by high carcinogenic activity.

Nutritionists believe that cold smoking is preferable to hot smoking, because they believe that products subjected to cold treatment are not carcinogenic.

More on the topic:
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How To Cook Suitable Spices For River Fish Depending On Its Method Of Preparation - Recipe

Fish occupies a special place in cooking. This is due to the huge variety of types and recipes for their preparation. In order for fish dishes to be successful, it is important to know what spices we can use depending on the type of water representative and the way we will cook it.

We will pay attention to this or more precisely to the spices for river fish .

River fish do not have strong taste qualities. This requires the additives and herbs used in the preparation to be fragrant, spicy.

Frying

Frying is among the most popular heat treatments not only for fish. In this way, the dishes acquire a specific taste and the dried meats become juicier due to the fat they absorb.

As for fish, salt and various types of pepper are among the must-haves. The salt is added to the fat, so the fish will absorb as much as it needs.

 

When frying, you can also add :

  • garlic - small amounts of hot vegetables will improve the taste of the dish;
  • coriander, thyme, grated nutmeg - make the taste more pronounced and unique;
  • turmeric - gives a rich yellow color and sweet taste;
  • basil, dill, parsley, savory, lemon balm - these spices are finely chopped and added to the fish at the end of cooking to give more freshness to the dish;
  • lemon juice - a few drops of citrus liquid will remove the smell of river fish.


Choking

Most often, fish is stewed in fat, sauces or vegetables. A little spice will only make it taste better.

  • mustard and pepper: give sharpness;
  • mint, basil, balm or rosemary - fresh aroma of herbs is never superfluous, it is important not to overdo it;
  • all kinds of onions, dill - enhances the taste of river fish.

Unsuitable for use in stewing river fish are strong curry, coriander, turmeric and cinnamon.

 

Boiling

Boiling the fish in a large amount of liquid makes it somewhat difficult to choose the right spices, because the latter must be able to penetrate the meat through the broth.

Feel free to bet on :

  • onion and bay leaf - with their help the liquid becomes more saturated, in addition, the river smell of fish is removed.
  • hot peppers - give a slight sharpness to the meat; peppercorns are also suitable;
  • celery and parsley - saturate the taste;
  • saffron, nutmeg, rosemary, sage - leave a bitter hue in the broth, giving the fish only the necessary taste improvement.

When cooking, it is not appropriate to use cinnamon, paprika, turmeric, coriander, cumin, because they flavor the broth without reaching the fish itself.

 

Baking

With or without foil, in the oven, microwave or on the grill, baked river fish is delicious and dietary. With such heat treatment it is good to season it with herbs, sprinkling on all sides.

  • marjoram, anise, oregano - enhance the taste;
  • onion, celery parsley - remove river odor;
  • bay leaf, lemon balm, mint - give a fresh flavor and can sweeten the finished dish;
  • turmeric, coriander, thyme - make the taste rich and spicy.

Do not use nutmeg, paprika, cinnamon and cumin when roasting, as they will spoil the taste of the fish.

 

 

Smoking

Smoked fish has a specific aroma and taste that do not need reinforcement. However, you could add a little celery under the gills, which will make the aroma even more pleasant.

Other spices that will not adversely affect the finished fish are mustard, ground red pepper, saffron and tarragon. With one of them rub the product on all sides and then subject to smoking.

Oriental spices would give the dish a special flavor, so do not include them in the flavoring.

 

Look more:

Suitable spices for sea fish depending on its methods of preparation

 

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  • Hot chocolate with spices
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  • Roasted garlic slices with olive oil and aromatic spices
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