| pinkpoison |
23.01.2013 08:24 |
Ist Räucherlachs paleokonform? Mark Sisson schreibt dazu aktuell in seinem Blog folgendes:
Zitat:
Smoked Salmon
Smoking is one of the world’s oldest food preservation techniques, and it’s exactly what it sounds like: subjecting strips, cuts, and pieces of animal to smoke from wood fires until they are “cooked.” Today, we can preserve our foods by refrigerating, freezing, or applying industrial-scale methods using mass-produced antioxidant compounds, so we tend to eat far fewer smoked meats. Most would agree that this is a good move, as fresh meat tends to be, well, fresher and therefore better for us.
But what about smoked salmon? People love the stuff – I know I do – and it retains an elevated status in modern food culture. It’s become a luxury, a treat, rather than a staple food that we have to eat because it’s all we’ve got and we have no refrigerators. Does smoked salmon hold up to scrutiny? I mean, all that smoke and heat can’t be good for the fragile omega-3s, right?
Actually, salmon does appear to hold up to smoking. Better yet, it gets even more stable. A 2009 study found that smoking salmon at 95 degrees Celsius made the “fragile” fish fats even more oxidatively stable, with a lower peroxide value, fewer TBARS, and fewer free fatty acids, than fresh salmon. That’s right: smoking salmon at a high heat protected the omega-3s from oxidizing to a greater extent than leaving it alone, even if antioxidants were added to the fresh salmon oils. That said, when heating the smoked salmon fat past 75 degrees C, peroxides formed at a faster rate than in the fresh salmon fat.
Oddly enough, cold-smoked salmon (where the fish is smoked without added heat) appears to be more susceptible to oxidation. You’d think the hot-smoking would be more damaging, but that doesn’t appear to be the case.
For the double-whammy of salmon preservation techniques, you might want to try fermenting your smoked salmon, as smoked salmon grows even more stable upon fermentation.
Not all smoking is the same. The cheaper outfits use sawdust as the smoking medium – yes, sawdust – while more traditional salmon smokers use actual wood, like hickory, oak, or alderwood. Some Scottish producers even use old Scotch barrels. Since wood (like all plant materials) has bioactive components which manifest in the smoke (smoking, after all, is a traditional method of plant ingestion), the type of wood used probably matters as much as anything.
Verdict: Primal.
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Was er leider ausblendet, sind die spezifischen potenziellen Risiken des Räucherns, was die Genese kanzerogener Stoffe angeht. Daher (gilt für alle geräucherten Lebensmittel) unbedingt drauf achten, die Haut, die dem Rauch direkt ausgesetzt war, nicht zu verzehren. |
