Calcium and ham/sausage

Tips and tecniques on dryng drying, curing etc.

Calcium and ham/sausage

Postby Swing Swang » Mon Jan 09, 2017 8:46 am

My OH now has to take calcium/vitamin D and has been told to avoid ham/sausage. I presume that this is because of the phosphates/additives binding to the calcium and reducing its bioavailability. Consequently if I make sausage/ham without any added phosphates then this restriction shouldn't apply. Cold someone confirm if my reasoning is logical, or if I have missed something? Thanks. Philip
User avatar
Swing Swang
Registered Member
 
Posts: 207
Joined: Fri Jun 13, 2014 12:56 pm
Location: Cornwall, UK

Re: Calcium and ham/sausage

Postby ComradeQ » Tue Jan 10, 2017 4:31 pm

There are some studies that claim that a diet high in phosphorus and low in calcium could theoretically result in osteoporosis (low bone density). I have not found anything suggesting that the amount of potential phosphate binders in sausage would do this and I can not find anything else to suggest any other reason he would have advised against it. I think you are probably correct in your assumption but why not ask the doctor to be safe?
User avatar
ComradeQ
Registered Member
 
Posts: 275
Joined: Mon Dec 31, 2012 3:27 am
Location: Toronto, Canada

Re: Calcium and ham/sausage

Postby wheels » Tue Jan 10, 2017 5:40 pm

User avatar
wheels
Global Moderator
 
Posts: 12176
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK


Return to Sausage Making Techniques

Who is online

Users browsing this forum: No registered users and 3 guests