Blog Post
Iberian ham and the benefits in the cardiovascular health
In many occasions already we have highlighted all the benefits that we can find if we consume ham. On the one hand, already we know that the Iberian ham serves to control the excess of bad cholesterol since it has quantities of eslablished fats. On the other hand, also we know already the minerals that they contain (calcium, magnesium, phosphorus, iron or zinc as well as vitamins belonging to the group B) where the vitamins turn here into a source of energy extra. At the same time also we know his antirust labor and his proteins, monoeslablished acids and acid oléico are for it perfect, for example, for any diet of a sportsman (for example running ” The ham in the diet of running “).
Former there was thought that the ham was negative for the patients who were suffering cardiovascular problems, but the last ones have demonstrated that this theory was not in the certain thing. For example, a study demonstrated that the moderate consumption of Iberian ham (already be of fodder or of acorn) improves the blood glasses besides the arterial pressure. Not only it, in addition, these benefits are kept in the body for six weeks.
After these results, already there dismounted the theory of which the ham is a product harmful to the population who suffers pathological metabolic and / or cardiovascular. The study denies his negative effect, as long as, his consumption is moderate. Thus, it passed of thinking that the consumption of Iberian ham was negative to affirming that the above mentioned consumption, not only it is not negative, but in addition it has a cardiovascular benefit. The consumption of both hams demonstrated that an improvement was taking place in the function endotelial (if we look for his definition we find that; the dysfunction endotelial, or the loss of the function endotelial suitable, is a characteristic of the vascular diseases, and is considered to be often an early key event in the development of the arteriosclerosis).
On the other hand, the study also demonstrated that none of two hams, already it are that of acorn or that of fodder, they produce triglicéridos. Other one of the relevancies of the study was to demonstrate that the moderate consumption of ham also facilitates the reduction of the arterial pressure in spite of his ‘high’ content in salt. There assumes this decrease of the arterial pressure to the best functioning endotelial. These benefits, so much that of the function endotelial as that of the decrease of the arterial pressure, remained up to six weeks after ham had consumed what is known as the “memory effect”.
After these results, the trend to think that the ham is negative for the health is in decline. Not only it is not bad, but in addition, his moderate consumption is beneficial.
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Totally agree with what you explain in your post. Greetings from Spain.
Thanks Javier