Avoid the additives: Smart choices when buying and storing cold cuts

Cold cuts play an essential role in our daily diet. We use them for breakfast, packing lunches for school or work, or even whipping up a quick dinner. They're also a staple at family events like birthdays, name days, and anniversaries.

Even though the market offers a variety of cold cuts, knowing what to look for when choosing the best products is crucial. So, which cold cuts should you sidestep and which ones are a safe choice? Let's delve into it!

Firstly, we should scrutinize the labels on products. The lengthier the list of ingredients, the worse the product may be. That's because it's possibly filled with numerous additives acting as fillers. Moreover, we should be wary of meats that are slippery, sticky, or have a bluish hue.

We should also factor the actual shape of the cold cuts. Butcher shop owner suggests that naturally, ham is not round. How is this effect produced then? It turns out, meat can be inflated with water, chemicals, flour, and other ingredients.

That's not all, the expert also points out that if the purchased cold cuts release water, this signifies low quality. Indeed, they can be loaded with a surfeit of chemicals injected into the meat.

The price is also a critical consideration when purchasing cold cuts. Regrettably, the cheaper the product, the less likely it contains an ample amount of meat; but rather, it may comprise a wealth of additives.

Dietitian shares some insight on the matter. She assures that we can consume cold cuts, but emphasizes moderation. They contain proteins, vitamins, and minerals. We should opt for products with the highest proportion of meat, ideally those prepared naturally. The shorter the list of ingredients, the better.

The dietitian also advises that ham should be conserved for no more than 3-4 days. Of course, maintain suitable storage conditions. This implies keeping the product in the refrigerator, wrapped in parchment paper or stored in appropriate food containers.

Before we wrap up, I'd love to hear from you. How frequently do you buy cold cuts, and what factors matter most to you when choosing?