Piatti pronti, fanno bene o male?

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piatti pronti

I piatti pronti fanno sempre più di frequente la propria comparsa sulle tavole degli italiani: primi piatti, sughi pronti, insalate e verdura in busta hanno registrato, secondo dati diffusi da Coldiretti, un aumento delle vendite nel 2008 pari al 16% per i primi e la 14% per i sughi. Il motivo del loro successo si nasconde senza dubbio nella praticità e velocità della preparazione che ci permette di portare in tavola quando vogliamo deliziosi manicaretti anche se non abbiamo il tempo o la voglia di cucinarli noi stessi.

Ma in che modo consumare cibi pronti in luogo di quelli cucinati in casa con ingredienti freschi incide sulla nostra salute? Tralasciando in questa sede i cosiddetti freschi refrigerati (verdure, insalate, pasta ripiena, macedonia di frutta), bisogna  tenere presente che tanto i cibi in scatola (legumi, ortaggi, cereali lessati, carne, tonno e zuppe) quanto quelli in brick (passati di verdure, zuppe e minestre) e in busta anche quando non contengono conservanti vengono preparati con l’aggiunta di esaltatori di sapidità, quale il glutammato monosodico, farine, lieviti e aromi che ne distorcono il sapore originario.

Non meno insidiosi gli alimenti sottoposti a processi di essiccazione ad esempio i risotti, zuppe e paste in busta contenenti i più svariati ingredienti, verdure incluse; disidratare un alimento vegetale infatti equivale a privarlo di buona parte della sua quota di vitamine e sali minerali con la conseguente carenza di tali principi nutritivi nella dieta quotidiana. Privi di conservanti anche i cari vecchi surgelati che però possono contenere addittivi quali antiossidanti e regolatori di acidità: polifosfati, trifosfati, nitriti e grassi di origine animale.

Che fare allora? Sicuramente ridurre il consumo di piatti pronti limitandolo, se proprio non potete farne a meno, a una-due volte a settimana; preferite piuttosto cibi freschi e cucinati con metodi di cottura tradizionali anche se non da voi personalmente. Saranno forse meno appetitosi, ma di sicuro più genuini.

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523 commenti su “Piatti pronti, fanno bene o male?”

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  5. I cibi pronti, non è che facciano male, piuttosto il fatto che siano precotti, provoca la quasi totale assenza di vitamine e sali minerali, che invece si trovano nei cibi freschi, quindi in sostanza non favoriscono il metabolismo e l’assimilazione del cibo. Occorrerebbe avere la pazienza e l’organizzazione per prepararsi primi piatti freschi, magari al mattino, prima di uscire di casa per recarsi sul posto di lavoro. Una sana abitudine che migliorerebbe il rapporto con noi stessi… e con la bilancia.

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