Going out this precise chipolatas figure during a barbecue is enough to cancel your slimming efforts, according to the famous nutritionist doctor.
We see them on all the summer tables, wisely aligned on the barbecue grid before being often swallowed up without anyone. Chipolatas are among the big stars of the grill, but their nutritional reputation remains fairly vague. Are they so fatty? Less than merguez? The nutritionist Jean-Michel Cohen wanted to set the record straight in a video recently published on his networks.
The expert begins by confessing a misconception he had himself: “I was quite surprised by the chipolatas during the barbecues. I tended to think that chipolata was a more fatty product than merguez. In reality, this is not true “. He explains that its composition based on meat and pork ham is” arranged in such a way not to be richer than merguez“.
As for the quantity, the figure not to be exceeded is two. Jean-Michel Cohen is formal on this point. If this sausage is worked so as not to be excessively oily, it does not escape additives. This reminds us that behind the festive atmosphere of a barbecue, we consume industrial preparation far removed from raw meat. In terms of figures, the analysis is precise: a chipolata weighs on average 120 calories, for a total of 240 calories per 100 grams. A barbecue where these little sausages are linked can therefore quickly represent the energy intake of a full meal, without having the nutritional value.
On this point, the doctor is very clear: it is a “rich product, not very interesting in terms of protein“. With only 16 grams of protein per 100 grams, the chipolata is pale in front of a classic piece of meat, which offers a much higher protein density for a similar portion. Chipolata thus brings less benefits for more empty calories. Nutritional balance is therefore not the same, and its effect on satiety can be mislead recommended.
Should we conclude that chipolatas must be banned from the summer barbecues? Not necessarily. The pleasure of eating remains essential, but it must be accompanied by a consciousness of the limits. Jean-Michel Cohen insists on this condition: do not go beyond two chipolatas per person and per barbecue.
So, the next time you find yourself with friends around a grill, consider having a light hand on the chipolatas. They could if not come to destroy all your efforts to keep the line.
