The nutritionist called the most harmful meat for the body

The most harmful for the body due to the presence of preservatives is MEAT with a long shelf life, sold in vacuum packaging, said nutritionist and physiotherapist Marina Vaulina in an interview with the Vechernyaya Moskva newspaper.

She noted that this also applies to "elite" varieties of meat, such as imported marbles: the farther the country where the product comes from, the longer it takes to transport it, which, in turn, affects the amount of preservatives in it. At the same time, such meat is often re-frozen.

Of the types of meat, the most difficult for the human body to absorb is goose, duck and fatty lamb, Vaulina noted. However, if they are prepared in a “dietary” way, for example, steamed, it will be easier to digest. The nutritionist also called the pork "heavy": even in a fully cooked barbecue from this meat, fat is stored in muscle fibers, and it is saturated with smoke particles with carcinogenic substances. In terms of the content of these substances, barbecue is not inferior to smoked meats. At the same time, manufacturers often replace smoking with chemical flavors to simplify the cooking process.

At the same time, Vaulina noted that there is not a single serious study confirming the widespread point of view that red meat is harmful or causes cancer.

RBC sent a request to the press service of Miratorg, Agroeco, Rusagro, Prioskolie and the press service of the National Union of Meat Processors.