How To Cook Salting Fish And Meat. Benefit And Harm - Recipe

Author: Maryam Ayres Time for reading: ~1 minutes Last Updated: August 08, 2022

How To Cook Salting Fish And Meat. Benefit And Harm - Recipe

Learn how to cook "Salting of fish and meat. Benefits and harms". Delicious recipe.

Salted meat products and fish are famous for their long shelf life, while retaining their properties and taste characteristics. In addition to appetizing, which makes them a favorite delicacy for many people, they carry some negatives in terms of health . Let's see "For" and "Against" ...

Undoubtedly, the advantages include the durability of such products, which we have already mentioned. The food remains edible for months. When preparing soups or other dishes from them, you do not need to add salt.

In case you want to desalinate, soak the processed meat in water or milk and let it stand for half an hour.

The harm of meat and fish prepared in this way is that the salt they contain retains moisture in the body. Therefore, consumers who often eat salty foods suffer from high blood pressure.

Such products are not recommended for people with problems of the gastrointestinal tract and cardiovascular system. This is due to the high blood pressure mentioned above, but also to the fact that salt can disrupt the absorption of potassium (and the element is one of the main for the stomach and heart).

Commercially available salted meats and fish can exacerbate problems in people with unhealthy livers and those who are allergic. The reason for this is the presence of nitrates and other preservatives.

The risk of infection with parasitic infections when eating herring, pork and "sea cockroaches" should not be underestimated.

How To Cook Salting Fish And Meat. Benefit And Harm - Recipe

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