🥬 Gammon
Gammon is the hind leg of pork that has been cured through dry-salting or brining, similar to ham but sold raw and requiring cooking before consumption. This traditional British meat cut is naturally low FODMAP, making it an excellent protein choice for those following a gut-friendly diet. Available in various forms including steaks, joints, and rashers, gammon can be either smoked or unsmoked, with both varieties being suitable for low FODMAP eating. As a pure meat product, gammon contains no carbohydrates and therefore no FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols). The curing process uses salt and sometimes sugar, but the sugar content is minimal and doesn't contribute significant FODMAPs to the final product. However, it's essential to check labels carefully, as some commercially prepared gammon may contain high FODMAP ingredients like honey glaze, onion powder, or garlic in marinades and seasonings. Nutritionaly, gammon is an excellent source of high-quality protein, providing all essential amino acids needed for muscle maintenance and repair. It's particularly rich in B vitamins, especially B12, which supports nerve function and energy metabolism. Gammon also provides important minerals including selenium, zinc, and phosphorus. The protein content helps promote satiety and supports gut healing, which can be beneficial for those managing IBS symptoms. When selecting gammon, opt for plain, unseasoned cuts to avoid hidden FODMAP ingredients. Unsmoked gammon has a milder flavor, while smoked varieties offer a deeper, more robust taste. Gammon steaks are ideal for quick weeknight meals, cooking in just 10-15 minutes, while larger joints are perfect for roasting and provide multiple servings. Before cooking, you may want to soak gammon in cold water for several hours to reduce saltiness, changing the water periodically. For cooking, gammon can be grilled, pan-fried, roasted, or boiled. Pair it with low FODMAP vegetables like carrots, green beans, or roasted potatoes for a complete meal. Create your own low FODMAP glazes using maple syrup, mustard (check ingredients), or brown sugar in moderation. Leftover cooked gammon works wonderfully in salads, sandwiches with suitable bread, or diced into fried rice with low FODMAP vegetables.
Sichere Portion
All portions are low FODMAP - gammon is a pure protein source with no FODMAPs
🔬 Wissenschaftlicher Hinweis
Gammon, as a cured pork product, contains no carbohydrates and therefore no FODMAPs. Pure meat proteins are universally low FODMAP as FODMAPs are carbohydrate-based compounds. The curing process uses salt as the primary preservative, which doesn't affect FODMAP content. While some curing may involve small amounts of sugar, the quantity remaining in the final product is negligible and doesn't contribute meaningful FODMAPs. The key consideration is avoiding commercially prepared gammon with added high FODMAP seasonings, glazes, or marinades containing ingredients like honey, garlic powder, onion powder, or high fructose corn syrup. Always check ingredient labels on pre-seasoned or pre-glazed products.