Home » Sausages and Luncheon Meats
Sausages and Luncheon Meats
Lunch meat, deli meat, and cured meat are all synonymous with the food group “Sausages and Luncheon Meats”. Nutritionally, when we discuss this particular food group, common concerns that come to mind are the fat, especially saturated fat, cholesterol, and salt/sodium content. Because many of the food products within this food group are processed forms of meat, they tend to rank higher in fat and sodium content. It is typically advised that the recommended daily intake of sodium should not exceed 2300 mg/day for most healthy individuals, of course, not accounting for any preexisting conditions or predispositions to health concerns preventing one from consuming sodium without supervision of a health professional. Thus, a website like CaloriesCalc.com can be a very beneficial tool when choosing “Sausages and Luncheon Meats” as this site provides detailed nutritional facts pertaining to all food groups. A diet rich in sodium, cholesterol, and fats can cause chronic disorders such as metabolic syndrome, hypertension, type 2 diabetes, and cardiovascular diseases. Thus, it is imperative to learn about the nutritional facts of such foods when including them in the daily routine.
CaloriesCalc.com makes it very easy for their visitors to navigate the website and learn about the endless food choices grouped appropriately. Every food choice is supported with a clinical nutrition label that outlines in detail everything from serving sizes to calories from all essential macro and micro nutrients. Additionally, “Sausages and Luncheon Meats” typically comprise of sodium based preservatives (sodium nitrite and sodium nitrate) which can further add to the sodium content of the meal. These preservatives can also increase risk for hypertension, renal disorders, and cause narrowing of arteries leading to an increased risk for heart disease. Thus, relying on nutritional labels provided by CaloriesCalc.com can make the task of healthy and balanced meal plans less cumbersome.