Emma Miller
According to the expert, this very popular and widespread type of meat contains the substance purine, which contributes to a large accumulation of uric acid
People with joint diseases (polyarthritis, gout, etc.) should eat a minimum or even stop eating veal altogether. Nutritionist Svetlana Fus wrote about this on her Instagram page.
According to the expert, this type of meat contains purine, which contributes to the accumulation of uric acid. In addition, veal can lose some of its beneficial properties due to improper cooking methods.
“I recommend sous vide (food is cooked in vacuum packaging at low temperatures), but you can also bake or stew,” she said.
For those who complain of joint pain, veal and any other red meat should be eaten no more than twice a week, says Fuss. According to her, the main reason is the amino acids leucine and arginine, which are contained in the protein and have an insulinogenic effect.
“Veal has less cholesterol than, for example, beef. Therefore, it should be included in the diet of young children and the elderly,” summarized Fuss.
