Best deli meats to eat... - JP Fitness Forums

Seventy7 · 01-09-2008, 05:59 AM

Many of my meals each day are turkey or lean ham sandwiches (fast and easy to make). Are there any other deli meats out there to spinkle in that are good for you?

objdoc · 01-09-2008, 07:29 AM

You want to make sure you get the stuff without nitrates added. If you have a "Whole Foods" or something similar nearby, try their deli. You will be amazed at how easy it is go tell the difference between this and more processed meat.

Also good sandwiches: good canned tuna, chicken breast

What you are putting it on makes a differences too, Ezekiel Bread is what I use for sandwiches.

rem1956 · 01-09-2008, 07:43 AM

Buy a rotessory (sp) chicken from your local food store; most of the chains carry them now. I slice one up each week for chicken sandwichs with dejon mustard, horseradish, spinach and tomato, sometimes fresh basal leaves, or other herbs sprinkled on top. Vary the bread...whole grains, dark breads, pockets.

Seventy7 · 01-09-2008, 08:12 AM

Are those rotissary (sp?) chickens lean and good for you?

raymond3 · 01-09-2008, 08:51 AM

Id say Boars Head Brand...

rem1956 · 01-09-2008, 09:09 AM

Throw away the skin and fat, just eat the clean white breast meat, sliced thin for sandwiches. I take the dark meat, chop it up, mix it with onion, peppers, some herbs, some lowfat plain yogurt and low fat mayo to make chicken salad, which I serve a a multi-grain bread with spinach and tomato. Yummy.

RedLefty · 01-09-2008, 08:37 PM

Quote:

Originally Posted by rem1956

Buy a rotessory (sp) chicken from your local food store; most of the chains carry them now. I slice one up each week for chicken sandwichs with dejon mustard, horseradish, spinach and tomato, sometimes fresh basal leaves, or other herbs sprinkled on top. Vary the bread...whole grains, dark breads, pockets.

I do that but with rotisserie turkeys. Our local stores have them and they're delicious. I buy one on Monday and it's good for 3 or 4 sandwiches during the week.

AFI82 · 01-10-2008, 12:10 PM

Check your local Kroger. Find out what times they usually take the chickens out of the cooker and put them out for sale. Then come back about 4-5 hours later.

The deli department will mark them down to 1/2 price cause they don't want to have to throw them away at the end of the night. Last week we picked up 3 chickens for $2.50 a piece at about 8 o'clock sunday night. That's enough to last my wife and I through the week.

andrew_plamondon · 01-10-2008, 01:23 PM

Try to get products that have less ingredients. Whole cuts are what you're looking for. They're pricier though.

Quote:

Whole cuts are exactly what they sound like — a section of meat or poultry that has been cooked, possibly flavored with salt, spices or sugars that is then sliced, typically the more expensive type of cold cuts.

Sectioned and formed meat products are restructured meat products, such as multi-part turkey breasts or cooked hams. They are prepared from chunks or pieces of meat and are bonded together to form a single piece. The substances that bind these together are non-meat additives, meat emulsions and extracted myofibrillar proteins.

Processed meats (sausages) are the majority of what we call cold cuts. About 15% of all meat produced in the U.S. is used to make these which number over 200 varieties. Sausage manufacturing includes any type of meat that is chopped, seasoned and formed into a symmetrical shape, for example, bologna. There are two methods for preparing the ingredients: emulsion, where the meat is finely chopped and the hydrophobic proteins react with fat, the opposite protein, and the hydrophilic react with water to hold fat in the solution (bologna, Vienna sausages, hot dogs) and non emulsion, which is typically for coarser grinds.

The 5 things you need to know about ... deli meats - Before You Bite with Phil Lempert - MSNBC.com