Bündnerfleisch, or beef jerky, is a lean charcuterie with a certain nutritional value. What are its health benefits? What are the risks if we eat too much? Explanations with Maxime Mességué, dietitian-nutritionist.
What is Graubünden meat?
Graubünden meat is a beef jerky originating from the Canton of Grisons in Switzerland. It is seasoned with salt, pepper, spices and herbs from the Swiss Alps. Very tender, this fragrant-tasting charcuterie is recommended by nutritionists, given its its low calorie content and high protein content.
What are the health benefits of Graubünden meat?
The nutritional value of Grisons meat lies in its high in protein – 40g per 100g. “All the water in the dried meat has been removed, so it is a meat with a high protein concentration, since it contains twice the classic dose. In addition to its protein content, Grisons meat is low in fat (5g per 100g), rich in vitamin B12, minerals (phosphorus, iodine). Only downside, it is very rich in salt (5g per 100g). However, the WHO recommends not to exceed 5g of salt per day, it is therefore necessary to control its consumption of dried meat“, says Maxime Mességué, dietitian-nutritionist.
Is it caloric?
Graubünden meat is the lowest calorie charcuterie. It only contains 5g of fat per 100g. It can therefore be consumed as part of a slimming diet.
How much to eat at most?
“If you don’t eat too much salt in general and you have a varied and balanced diet, it is possible to consume a 40g serving twice a week“, notes the dietitian-nutritionist.
Graubünden meat and cholesterol: good or bad?
If it is recommended to avoid deli meats when you have cholesterol, Grisons meat is an exception to the rule, alongside the rindless and defatted white ham, because it is a lean charcuterie which contains only 5g of fat per 100g. On the other hand, it still contains 5g of salt per 100g, i.e. a salt level exceeding the daily dose recommended by the WHO. In other words, it is possible to Consume in moderation and watch your salt intake throughout the rest of the day.
Does it promote hypertension?
“A subject with arterial hypertension pays attention to his salt intake in general. He can therefore consume meat from the Grisons, without exceeding 40g, and ensuring that there is no other salt intake during the day“, informs our interlocutor. Like all delicatessen, Graubünden meat contains nitrites which, if consumed in excess, would be carcinogenic.
What are the risks if we eat too much?
In view of its salt content, excessive consumption of meat from Graubünden is likely to promote high blood pressure.
Are there any contraindications?
Raw and dried meats such as Grisons meat are to be avoided in people with hypertension because of their high salt content. Graubünden meat is also not recommended during pregnancy because it essentially exposes
at a risk of toxoplasmosisan infection due to a parasite that may be responsible for developmental abnormalities in the fetus, and a risk of listeriosisa food-borne infection that increases the risk of miscarriage and premature delivery.
Thanks to Maxime Messegué, dietitian-nutritionist.