In any supermarket, even in a small store, you can find a huge variety of sausages. People buy them for themselves and for their children. Unfortunately, their composition is not always as good as one would like it to be, including those of expensive options.
Chemical additives in sausages
An ordinary person cannot imagine what sausages are made from in factories. In addition to meat, a variety of food additives are used. The most popular ones are:
- Sodium nitrite. It has been in use for many years as it gives the product a pleasant pink hue. Its other advantage is that the substance does not allow pathogens to develop in the product.
- Heterocyclic amines. These substances are included in all sausages and sausages, without exception.
- Salt. In fact, there is nothing wrong with this component, but its amount in sausages and semi-finished meat products is very high. It is for this reason that it is not recommended to consume inexpensive meat products too often, because you can exceed the allowable amount of salt in your diet.
- Monosodium glutamate. It is a popular flavor enhancer found in many convenience foods today.
- Trans fats. This is the most dangerous additive, but is most often used in the manufacture of the cheapest sausages.
- Phosphoric acid salts. These substances are required to retain moisture in the product. They are designated as E450, 451, 452.
What can manufacturers save on?
It is important to understand that the goal of any manufacturer is to make a profit. Therefore, they often reduce the cost of the production process using a variety of ingredients, but not natural meat.
These include:
- Soy protein. It is a popular herbal ingredient that can be eaten. The main drawback is that it has nothing to do with meat.
- Collagen proteinderived from bones and cartilage. On labels, it is often referred to as animal protein. Virtually no biological value.
- Mechanically deboned meat or in another way production waste.
- Emulsion. This is skin, offal, which resemble light-colored porridge.
- Starch and flour. Potato or corn flour is most often used.
Experts of Roskachestvo, who recently checked the composition and quality of Russian sausages in stores, strongly recommend paying attention to the composition.
So, good sausages should contain: pork and beef, chicken eggs, water, dry or non-fat cow's milk, spices, salt and sugar.
Why is the regular use of sausages dangerous?
According to the findings of the WHO, a daily serving of processed meat (this list includes sausages) in the amount of 50 g increases the risk of developing colorectal cancer by almost 20%.
Thus, the likelihood of developing cancer is significantly increased if you consume at least one sausage a day. In addition, this product, according to WHO standards, is included in the list of those that "definitely" increase the risk of cancer.
For comparison, the organization entered all types of red meat in the list of "probable" risks of tumor formation. But even if you eat 100 grams of red meat every day, your risk of developing cancer increases by 18%.
According to the latest data, the consumption of sausages, ham and other processed meats is associated with about 35,000 cancer deaths each year. By comparison, smoking kills about 700,000 people a year.
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