{"id":21169,"date":"2025-04-16T11:30:27","date_gmt":"2025-04-16T09:30:27","guid":{"rendered":"https:\/\/anafric.es\/cured-sausages-a-natural-source-of-probiotics-with-benefits-for-gut-health\/"},"modified":"2025-04-16T11:30:27","modified_gmt":"2025-04-16T09:30:27","slug":"cured-sausages-a-natural-source-of-probiotics-with-benefits-for-gut-health","status":"publish","type":"post","link":"https:\/\/anafric.es\/en\/cured-sausages-a-natural-source-of-probiotics-with-benefits-for-gut-health\/","title":{"rendered":"Cured Sausages: A Natural Source of Probiotics with Benefits for Gut Health"},"content":{"rendered":"

Cured sausages are not only a significant source of live fermentative bacteria, but in some cases, their probiotic concentration exceeds that of other fermented foods.<\/p>\n

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\"presentacion<\/p>\n

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This is one of the main conclusions of the study “Probiotics in Processed Meats,” presented this afternoon by the Interprofessional Agri-Food Association of White-Coated Pork ((INTERPORC<\/a>), within the framework of the Chair of Nutrition, Health, and the Agri-Food Sector of the Ortega Mara\u00f1\u00f3n Foundation.<\/p>\n

The research was led by Dr. Antonio Escribano<\/strong>, extraordinary professor in Sports Nutrition at the International Chair of Sports Nutrition at the UCAM University of Murcia. The study analyzes the role of raw cured sausages as a source of natural probiotics, highlighting their value not only for their flavor and tradition, but also for the beneficial microorganisms they contain.<\/p>\n

According to INTERPORC’s general manager, Alberto Herranz<\/strong>, the study responded “to the need to further explore the effects of probiotics on traditional foods.”<\/p>\n

The results, Herranz emphasized, “allow us to highlight the importance of cured meats in a balanced and varied diet, which is the work our organization has been developing in recent years.”<\/p>\n","protected":false},"excerpt":{"rendered":"

Cured sausages are not only a significant source of live fermentative bacteria, but in some cases, their probiotic concentration exceeds […]<\/p>\n","protected":false},"author":3,"featured_media":21165,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1097],"tags":[1100,1117,1250],"class_list":["post-21169","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anafric-en","tag-anafric-en","tag-empresas-carnicas-en","tag-interporc-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/posts\/21169","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/comments?post=21169"}],"version-history":[{"count":0,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/posts\/21169\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/media\/21165"}],"wp:attachment":[{"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/media?parent=21169"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/categories?post=21169"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/tags?post=21169"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}