Aspic may cause confusion for those unfamiliar with Russian cuisine, but we, accustomed to celebrating the New Year with Olivier salad and herring under a fur coat, happily prepare this dish for the holiday. What New Year is complete without a piece of aspic with mustard and horseradish?
Fans of Russian cuisine will be pleased to know that aspic is not only delicious but also beneficial. Of course, this refers to its moderate consumption and some caveats.
Aspic and Collagen
Traditional aspic is boiled meat encased in jelly made from broth. Provided that the jelly sets naturally, without the addition of gelatin or other thickeners, a sufficient amount of collagen is released due to the long simmering of bones, meat, and cartilage. It is this collagen content that makes aspic a valuable product.
“Aspic is indeed a nutritious dish, rich in amino acids and fats that are necessary for joints, skin, and brain,” notes Irina Yuzup, a candidate of medical sciences, pediatrician, and nutritionist. “Properly prepared aspic is a solidified quality bone broth. If meat is added, we get the necessary protein. However, it is important to consider what products it is made from: chicken, beef, pork, or even fish.”
The fattier the meat used to make the aspic, the richer the dish will be. In general, aspic has all the beneficial properties inherent in beef, pork, or chicken.
Protection for the Stomach
Aspic is not the lightest dish; it is quite calorie-dense, but doctors assert that jelly softens the effects of alcohol: “Regardless of the composition and choice of meat for aspic, this dish coats the walls of the stomach,” says Yuzup, “therefore, alcohol is absorbed more slowly, which slows down the intoxication process. Additionally, aspic somewhat protects the mucous membrane from the irritating effects of spicy, salty, or coarse foods.”
Moreover, aspic contains glycine, which helps break down the end products of alcohol metabolism and toxins.
Joy for the Joints?
It is believed that aspic and dishes with gelatin are beneficial for joints due to their collagen content. However, it cannot be claimed that the benefits will be guaranteed.
“Gelatin is concentrated collagen that we obtain from prolonged boiling of meat,” asserts Yuzup. “Therefore, it does not matter whether you added gelatin to the aspic or boiled the meat for a long time; in any case, it will contain collagen. As it passes through the gastrointestinal tract, this hydrolyzed collagen breaks down into amino acids that are absorbed by the body. The body uses them to build necessary cells, and these are not always cells of joints, bones, or skin.”
Thus, it is preferable to choose aspic that has been boiled for a long time rather than one that has gelatin added for thickening.
There is another nuance: the beneficial substances from aspic need to be absorbed, and not all adults have enough enzymes to digest and absorb the amino acids into which collagen breaks down.
By the way, the benefits of this product, as well as the intake of collagen in the form of supplements, continue to be studied by scientists. Perhaps soon there will be information confirming the impact of aspic consumption on the quality of connective tissue in humans,” adds the expert.
Vitamins
We boil aspic for a long time, so it may seem that it has lost all its vitamins and minerals, but this is not the case. Heat treatment does not affect all beneficial substances; some of them remain. “We can say that aspic retains B vitamins, vitamins A and E, as well as potassium, sulfur, sodium, and magnesium,” lists Yuzup.
Healthy Aspic
It is optimal if the aspic is homemade. This way, you can be sure of the quality of all the ingredients and that they are suitable for you.
“Aspic should not be too fatty, as not even every healthy stomach can digest cold beef or pork fat,” advises Yuzup.
It is important to understand that the less meat you add to the jelly, the less nutritional value it will have. However, if the jelly turns out too thick, it will be calorie-dense and heavy, which may lead to overeating. Therefore, balance is important.
Spices are best added during the pouring of aspic into molds, rather than during boiling, as they will retain more beneficial substances; for example, black pepper contains antioxidants and antiviral substances.
“The familiar sauces we use with aspic, such as garlic and horseradish, are also beneficial,” Yuzup approves of the traditions. “Feel free to add them; these unique plants will speed up metabolism and strengthen the immune system.”
Who Should Avoid Aspic
Meat set in rich broth is not suitable for everyone. People with certain chronic diseases should refrain from aspic.
The main contraindications are diseases of the pancreas, liver, and gallbladder dysfunction,” warns Yuzup. “As I mentioned, not every healthy body can digest such an amino acid- and fat-rich food. All meat broths are prohibited in case of gout, and aspic is no exception. Oxalates contained in it are not needed by people with kidney problems and sand in the urine.”
Additionally, one should be cautious with sauces such as mustard, horseradish, and adjika that are served with aspic. If you have gastrointestinal diseases, gastritis, or reflux, it is better to avoid them. Moreover, aspic itself is too heavy for a problematic gastrointestinal tract.
What Amount of Aspic is Acceptable
Even if you are absolutely healthy (is that even possible?), aspic should not be consumed in large quantities; as mentioned, it is quite a heavy dish.
“You should not eat more than 200 grams of aspic at a time,” advises the expert, “but, of course, it all depends on the composition and final fat content of the product. If the aspic is low-fat, translucent, and without a significant amount of meat, you can have a bit more. If it is hard to insert a fork into the aspic, it is better not to overeat. Aspic is a winter dish; it is best consumed from October to April no more than 2-3 times a month.”
