Anonymous wrote:My kid does Italian meat probably once a week, turkey once a week and random other stuff he other days.
I just can’t believe all the hysteria about cured meats. I’m from an Italian family. I ate salami literally every day for my entire childhood. I’m in my 50s and perfectly healthy. My Sicilian dad lived to be 96 despite very regular consumption of salami annd other cured meats. Italians eat a ton of cured meats and don’t have noticeably lower mortality. I’ve read all the studies but I just can’t get that hyped about that. I do often buy the nitrate free.
But if your kid likes pepperoni and you’re trying to avoid it, maybe experiment with spices or mustards you can add to sliced chicken or turkey. Although for me, the texture of thin sliced poultry is nauseating.
The best Italian cured meats are made of pork, salt, and time (as in weeks and months) and can be made by anyone in their basement. What kids are eating today can only be made in a factory and are filled with so much junk and preservatives. That’s the difference.
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