Jam is considered a useful product, but in fact, prolonged heat treatment of fruits or berries removes their usefulness. Natalia Gridina, nutritionist at the Budu online health management service, told socialbites.ca about this.
“After cooking, there are almost no vitamins left in the jam. Accordingly, the jam only tastes of fruit and berries, but the benefits of vitamins are almost zero,” he said.
In addition, according to the expert, the harm of jam is due to the high sugar content in the product. So jam is actually liquid sugar that tastes like fruit or berries.
“Jam is contraindicated for people with gastrointestinal problems, pancreas, diabetes or obesity. In addition, with increased stomach acidity, jam made from certain ingredients, such as citrus, pineapple and strawberry, can increase the acidity of the stomach, which can lead to gastritis and ulcers,” said Natalia Gridina.
But the doctor noted that it is fruits and berries that make the jam more useful. For example, quince jam has a beneficial effect on the digestive system, and citrus or cranberry jam can somewhat compensate for the lack of vitamin C.
“Also, jam helps at high temperatures. But this applies only to raspberry jam. The fact is that it also contains salicylic acid, which is part of anti-flu and anti-cold products, ”the nutritionist concluded.
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