Parmaham

About (not) consuming fresh raw fish and fresh raw egg yolks
Kasper
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Parma ham / Prosciutto

Post by Kasper »

Isn't parma ham raw ? Is it allowed ?
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Oscar
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Post by Oscar »

Parma ham is cured in salt for months, so no, it's not allowed.
And its pork.
Kasper
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Post by Kasper »

Parma ham contains only seasalt, as less as possible.
That's why it doesn't taste salty (like other raw hams) but sweet.

Seasalt differs from salt, because it consist of all the natural minerals in the sea and not only sodium and chloride.
I don't know what the diet says about seasalt... ?
Iris
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Post by Iris »

The problem is not the lack of nutrients in table salt (as you ingest plenty of nutrients with this diet), but the fact it makes you retain water, which may cause acne/cellulite. It makes no difference whether you consume sea salt or regular salt.

It surprises me you find it not that salty. I can't even swallow it :shock: Way to salty for me. You'll probably feel the same when you are on WAI some time :wink:
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Post by Kasper »

Are you sure that it was Prosciutto di Parma with this logo:
http://upload.wikimedia.org/wikipedia/i ... parma.jpeg

If it doesn't have the logo, it is fake.
I don't find it salty at all, while I find Serano Ham and other raw hams all very salty.
But your right it might taste different if I'm on WAI for some time.
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RRM
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Post by RRM »

Kasper wrote:That's why it doesn't taste salty (like other raw hams) but sweet.
Yes, Prosciutto di Parma is less salty than other Parma hams,
but still, in Prosciutto di Parma seasalt is added (and washed out, but nevertheless).
But, of course you can eat it, as munch food.
And maybe, if you are not that susceptible to acne, maybe your skin can cope with it,
and it will not cause acne in you.
I don't know what the diet says about seasalt... ?
Sea salt is not essentially different from table salt.
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Post by Kasper »

From:http://www.prosciuttodiparma.com/eng/co ... onsortium/
...
The Consortium's quest for perfection was acknowledged by the EU in 1996 when Parma Ham became one of the first meat products to be awarded the Designation of Protected Origin status.
From: http://www.prosciuttodiparma.com/eng/co ... rotection/
Protecting the designation of origin “Parma Ham” and of the related brand (Ducal Crown) world-wide is one of the Consortium's main activities. Suppression of any illegal use of the same, or any act of unfair competition relating to the marketing of Parma Ham is performed and to do this, the Consortium can take any suitable measure, including legal measures, in particular in countries where the product is widely marketed. The brand “Parma Ham” is currently registered in about twenty countries.
So, it's illegal to sell ham from Parma which doesn't suffice the conditions of the Consortium as Parma ham. But maybe some restaurants do, I only know Parma ham from supermarkets (AH sells it).
I'm okay to call the offical one as Prosciutto di Parma to avoid confusion.

I'll try if it cause acne or swollen skin after I'm 100% wai for two weeks.
Do you get acne from sea salt?
summerwave
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air-dried meat

Post by summerwave »

If you enjoy this type of texture and concentrated taste of red meat, you can air-dry thin slices of beef or chicken (unseasoned; no salt) in a food dehydrator.

It tastes very good indeed.
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Post by Kookaburra »

Doesn't all fish contain sea salt?
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RRM
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Post by RRM »

Kookaburra wrote: Doesn't all fish contain sea salt?
All food on planet earth contains salt.
Even fruit.
Where it comes from doesnt matter, but if the levels are too high,
then its harmful regarding acne / cellulite.
How much sodium contains Prosciutto di Parma?
(maybe enough salt is washed out?)
The level of salt in sea fish can be, but doesnt have to be high at all.

Sodium per 100 gram food:

2080 mg German Salami
1150 mg Frankfurter sausage
810 mg Liver sausage
523 mg Rye bread
448 mg Wheat whole-meal bread
100 to 500 mg Oyster
296 mg Mussel
253 mg Crayfish
170 mg Egg white
114 mg Turbot
100 mg Sole
95 mg Mackerel
75 mg Beef
67 mg Halibut
65 mg Spinach
51 mg Egg yolk
43 mg Tuna
13 mg Human milk
9 mg Onion
8 mg Cucumber
3 mg Apple
1 mg Orange
1 mg Banana
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Post by Kasper »

RRM wrote:How much sodium contains Prosciutto di Parma?
A serving of two slices (roughly one ounce) of Prosciutto di Parma® contains

* about 75 calories
* 6 grams of protein
* 6 grams of fat, roughly two-thirds of it the “good” unsaturated kind.

Because Prosciutto di Parma® has almost no carbohydrates, it is a wonderful choice for low-carb dieters. Endurance athletes such as bicycle racers and soccer players, in Italy and elsewhere, use Prosciutto di Parma® as an energy booster because it contains free amino acids, a “quick metabolizing” form of protein. Prosciutto di Parma® is also a good source of many B-vitamins, especially thiamin, and contains 500 milligrams sodium per serving.
So, 500 mg per ounce
=
1764 mg per 100 gram food
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RRM
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Post by RRM »

Ah, thank you.
Well, as you can see (compared to other food)
thats a lot...
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Post by RRM »

Probably the most important reason why we should not eat raw pork is Trichinella spiralis.
This tiny parasite (1.6 mm max) is serious business. It is one of the longest known parasites;
It has caused havoc for many, many centuries all over the world,
and it may be why the banning of pork got institutionalized in religions (Islam, Judaism).
The adult (but tiny) worms mature in the intestines of pigs or wild carnivores such as swines, cats and bears.
Its larvae penetrate our intestinal wall, enter (and feed on) the blood and lymphe, and get encysted / capsuled in in muscle tissue.
Occasionally they migrate to the brain or heart and cause death.
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Parmaham

Post by overkees »

I find the parma ham so much better tasting than any kind of beef. Also much more nutrients. Too bad it can't be consumed as fresh as beef.
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RRM
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Re: Parmaham

Post by RRM »

Parmaham is processed meat, and some of the water in the original meat is gone.
So, if you compare parmaham with raw pork or raw beef, it will be more nutrient dense,
because containing less water.
But of course, that is not a fair comparison.
If you want to compare parmaham nutrients to beef nutrients, you need to compare it with beef that has been dehydrated to the same extend.
Or you may compare raw pork (plus salt) with raw beef.

Nutrients in pork (first) and beef (- in comparison), both in 100 g. muscles only

418 mg potassium - 355
27 mg magnesium - 23
3.2 mg calcium - 5.9
80 mcg manganese - 22
1.09 mg iron - 2.16
100 ng cobalt - 273
50 mcg copper - 88
2 mg zinc - 4.29
5.28 mcg nickel - 6.04
3,78 mcg chromium - 5.39
27 mcg molybdenum - 28
3.18 mcg aluminium - 5.0
204 mg phosphorus - 194
5.2 mcg iodide - 6.8
25 mcg fluoride - 55
46 mcg boron - 45
8.73 mcg selenium - 5.24

6 mcg vitamin A - 20
410 mcg vit.E activity - 480
18 mcg vitamin K - 12.5
900 mcg vitamin B1 - 230
230 mcg vitamin B2 - 260
5 mg vitamin B3 - 7.5
700 mcg vitamin B5 - 600
565 mcg vitamin B6 - 186
5 mcg biotin - 3
2.5 mcg vitamin B9 - 3
2.04 mcg vitamin B12 - 5.00

27 mg LNA - 21.65
65 mg cholesterol - 58
Also much more nutrients
Beef contains more calcium, iron, cobalt, copper, zinc, nickel, chromium,
molybdenum, aluminium, iodide and fluoride.
And also more vitamin A, vitamin E, vitamin B2, vitamin B3, vitamin B9 and vitamin B12.

Pork contains more potassium, magnesium, manganese, phosphorus, boron,
selenium, and more sodium and chloride, as parmaham is heavily salted.
And also more vitamin K, vitamin B1, vitamin B5, vitamin B6, biotin, LNA and cholesterol.

So, its not true at all that the nutrient make up of parmaham is better than that of beef.
The long storage of parmaham may also result in lower levels of some vitamins.
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