Salo, once viewed as strictly unhealthy, is now recognized for its beneficial fatty acids and vitamins, which can promote prolonged feelings of fullness. This perspective was shared with “Gazeta.Ru” by Darya Khaykina, an endocrinologist and nutritionist.
Khaykina emphasized that oleic acid, a component highly valued in olive oil, makes up a significant portion of the fats in salo. She also noted that blood cholesterol levels are influenced by a variety of factors, including not only diet but also physical activity, genetic predisposition, and the overall quality of one’s nutrition.
The physician cautioned that salo loses its health benefits when consumed excessively or as part of large meals accompanied by alcohol. A safe daily portion is approximately thirty grams, which is insufficient on its own to cause weight gain.
In a separate discussion with the online publication “Podmoskovye Segodnya,” dietitian Olga Redina contributed that the high calorie content and excessive salt in salo can lead to obesity and fluid retention if not consumed properly. Redina strongly advised against frying salo due to the formation of carcinogens and suggested pairing it exclusively with vegetables.
She proposed a safe consumption limit of around thirty grams a few times a week, specifically recommending against consuming it with bread or potatoes. Individuals with cardiovascular diseases, atherosclerosis, obesity, or gastrointestinal issues are strictly advised against eating salo.
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