No matter how you slice it, one thing seems clear when taking a number at today’s supermarket deli counter. A half a pound of turkey is no longer just a half a pound of turkey. It’s a half a pound of Boar’s Head Hickory Smoked Black Forest Turkey Breast – 40 Percent Lower Sodium, cut thin but not too thin, please… But in the end, what is this stuff, really? If you blindfolded someone, could they really tell which ham was the Maple Glazed and which one was the Virginia Smoked variety? Are we really doing ourselves any favors by ordering the low-fat liverwurst, and the low-sodium bologna? Or are we fools being seduced by the ever-smiling deli man or woman in their white butcher’s coat and name badge, and terms like "hand crafted," "classic cut," "premium" or "46 percent sodium free?"… "Just like with all foods, there are some deli meats that are better for you than others," says Peggy Policastro, nutrition specialist at Rutgers University in New Brunswick. "An oven-roasted turkey breast will be on the healthier side, versus something like salami, which contains byproducts of different foods, higher sodium, etc.," she says.
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