Cured meats have been a staple in diets for centuries, but they’re also surrounded by myths that can cause confusion. Let’s separate fact from fiction.
Myth 1: All cured meats are unhealthy
Reality: Not all sausages are created equal. High-quality, artisanal products often use premium ingredients with fewer additives, making them a reasonable part of a balanced diet when consumed in moderation.
Myth 2: cured meats are just fat and empty calories
Reality: While some sausages are high in fat, they’re also a source of protein, iron, and B vitamins. Opt for low-fat options and read labels carefully.
Myth 3: All processed cured meats are ultra-processed
Reality: Traditional processes like curing and smoking don’t necessarily mean a product is ultra-processed. The distinction lies in the use of artificial additives.
Myth 4: Eating cured meats significantly raises health risks
Reality: Overconsumption of fatty, high-sodium sausages can pose risks, but occasional, mindful consumption of quality products can be part of a healthy diet.
Cured meats don’t have to be off the menu. By making informed choices and consuming them responsibly, you can enjoy their flavors without compromising your health.