Research has shown that high intake of sugar-sweetened beverages contributes to metabolic syndrome. These include those sweetened with all kinds of sugars, including sucrose and high fructose corn syrup.
On the other hand, ingesting fructose from other foods like fruit, fruit juice, honey, and yogurt has been shown to protect against metabolic syndrome, according to a recent analysis.
Clarification to sodium
Michael, who reads the column in the Daily Hampshire Gazette, wrote to interview a column about pickling turkey (soaking the bird in a salty liquid before roasting):
“There is a quote (in the column) that says, ‘After 12 hours, 4 ounces of white meat had 150 milligrams of sodium while the dark meat had 235 milligrams.’ Does this mean that after the curing process this was the total amount in each serving size, or does it mean it was added to the existing sodium levels in the turkey? At the beginning of the article it was specifically mentioned that brine increases sodium levels, but I wanted to be sure it was correct in the later part. Kind regards. – Michael”
Sorry for the confusion, Michael.
Yes, this refers to the amount of sodium added to the meat during the curing process. Suffice it to say that salting adds sodium to turkey meat, and dark meats seem to be more absorbent than white meats. Fresh turkey starts out with less sodium than a more processed bird. And how much sodium is ultimately absorbed depends on the concentration of your brine and how long you soak it.
Barbara Quinn-Intermill is a registered nutritionist. Email her at [email protected]
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