INTERPORC promotes an essay about cured sausages as a source of probiotics
This initiative reinforces the organization's commitment to evidence-based nutrition and the reinforcement of traditional foods.
The study, entitled "Probiotics in Processed Meats", was conducted under the direction of Dr. Antonio Escribano, Professor of Sports Nutrition and Specialist in Endocrinology and Nutrition, who led a rigorous analysis of cured sausages such as chorizo and fuet.
The research confirmed the presence of probiotic strains, especially of the genus Lactobacillus, that can reach alive the intestine and exert a beneficial effect on the intestinal microbiota. This finding reinforces the idea that cured meats are not only products with gastronomic value, but they can also be an active part of nutritional strategies aimed to digestive well-being.
Among its conclusions, the study highlights that cured meats not only maintain their organoleptic qualities and cultural roots, but also a functional profile that allows to be considered as healthy food. It has also been shown that, in many cases, the concentration of probiotics in these products is higher than in other fermented.
With this essay, INTERPORC provides a renewed focus on the white pork nutritional value, aligned with the principles of a varied and balanced diet. The research reinforces the idea that meat products, far from being excluded due to prejudice, can play an active role in 21st-century functional nutrition, offering a natural and unexpected alternative for intestinal health care.
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