How To Cook Smoking Fish And Meat Products. Benefits And Harms - Recipe
Author: Ivan Red Jr.
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Smoking fish and meat products. Benefits and harms". Delicious 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.
- Smoked mackerel pate with onion and lemon
- Smoked mackerel with brown rice, peas and spicy spices
- Baked fresh potatoes with smoked pepper
- Homemade beef pastrami
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