All about the dangers of sausages. This insidious sausage

Any kind of sausage in our time is quite popular and in demand by consumers. On the shelves of stores, varieties of meat products are presented in such a wide range that it is hard to resist and not buy some appetizing piece of boiled or a stick of raw smoked sausage. But it is worth remembering that not every choice can be right and safe.

How harmful is raw smoked sausage?

There are speculations that the boiled sausage product, when choosing between different varieties, is considered the most harmful due to the high content of "paper" in its composition. Cellulose is indeed found in boiled sausage, but do not forget that it is also present in vegetables and various cereals, and its harm is not considered proven. If the "meat" components of the sausage were subjected to any chemical treatment and contain various additives (most often dyes), only in this case the cooked product will cause direct harm. human body.

And raw smoked sausage and without additives can worsen due to the high content of fats, salt and high calorie. It is completely contraindicated for those who are obese, people with diseases of the cardiovascular system, and in no case is suitable for dietary nutrition. There is only one conclusion: this product is suitable only for healthy people who lead a fairly active lifestyle.

Proper nutrition with raw smoked sausage

For healthy people who do not have excess weight, this one is completely harmless for any type of eating - fried with eggs, in the form of sandwiches, etc. But for a full person, raw smoked sausage prepared in this way will be harmful: it is better for him to boil it so that excess salt and extractive substances remain in water. Also a good combination to eliminate excess cholesterol is the use of sausages with cereals (preference should be given to oatmeal).

And in winter time, when using raw smoked sausage in small quantities, even sick people do not need to worry too much. All excess fats will be used by our body to heat it. But in the summer, in the heat, all this "settles" in a person, and the first thing that will appear is heaviness in the stomach.

It should be remembered that raw smoked sausage will harm the body in the evening, as it is considered heavy food to eat before bedtime. It is better to eat it for breakfast when you need a lot of calories to get an energy boost. During the day, all unnecessary will be eliminated through active movement.

Composition of various kinds of sausages

It is very difficult to accurately describe the composition and content of all components in a raw smoked sausage product, since there are at least a hundred different types of such sausages. And this is taking into account the fact that all standards at meat processing plants, especially small ones, may not be taken into account, and proportions of salt are often added to minced meat at random. The approximate figures for the content of proteins and fats per hundred grams of smoked sausage are 15-25 g and 40-50 g, respectively. Raw smoked sausages contain a small amount of carbohydrates, and in many types they are practically absent.

As part of meat products sometimes cartilage with ground bones that have fallen under the press can also come across. This is unpleasant, but not dangerous, so do not worry. Bone meal in itself cannot be harmful, it is only an additional source of calcium.

Therefore, raw smoked sausage High Quality, the composition of which meets all the requirements, will not cause direct harm to the human body with moderate use.

How to choose sausage?

The priority in this matter should be the price and the manufacturer. Firstly, cheap sausage will never be cooked in appropriate conditions, in compliance with all state standards, and secondly, a manufacturer with extensive experience will not allow marriage, valuing its reputation. It is better to choose a delicious and expensive raw smoked sausage for your table in order to be sure of its good quality.

The concept of "natural product" becomes something distant for us. food products offered to the consumer in markets, supermarkets and shops contain many chemicals. With their help, you can give a certain product an intense color and a pronounced taste, and the shelf life will be increased several times. The exception is not meat products. Is sausage harmful and why?

Not everyone knows what percentage of natural meat is contained in sausage, but many have realized that it is necessary to limit the use of this product. In modern Food Industry release great amount sausages. For a longer shelf life, the sausage contains stabilizers and preservatives that are far from natural ingredients. Such products are not poison or poison, but they do not benefit the body either.

Technology and chemical progress have reached such volumes that almost twice as many sausages can be made from a kilogram of minced meat. And this is not surprising, because manufacturers use substances that increase weight. sausage products. One of these elements is carrageenan. Officially, such an additive is approved for use in the domestic food production. In small quantities, it is considered safe, but if it is abused, then allergic reactions may occur.

Listing many elements from the periodic table, you can fix them in the sausage, which everyone loves very much. Potassium, cochineal, sodium nitrite and other substances are observed here. With the help of such chemicals, a savory and fragrant product can be made from sausage.

Sausages may not be the same color. Dairy and children's sausages are different from each other. The product for children looks less appetizing, has a grayish tint, a light and pale surface. This appearance indicates that children's sausages have added a smaller amount of various chemicals. We can conclude that the worse the sausage looks, the healthier it is.

When choosing sausages or frankfurters for children, you should pay attention to their color. The bright red color of the product will indicate the presence of a dye. Dark color is a sign a large number preservatives. When buying, preference should be given to sausages and sausages of gray-pink color with uniform and uniform minced meat. The packaging of the product must indicate that it has passed the necessary studies and is approved for sale as a food product for children. preschool age.

"Improving" components in the form of chemicals are found in all sausages. The only difference between them is their percentage. In one product there will be either chemicals, and in the other -. The products from which the current sausage is made are far from meat. Feathers, bones, cartilage, skins, flour and other components are processed. The composition of the sausage can be very diverse, but the chances that there will be natural meat are small.

Do not think that a high price will guarantee quality. When buying sausages or frankfurters, you should pay attention not to the price, but to the appearance. The labels may indicate that the sausage is soy-free, but there may be other meat substitutes - fiber. If the sausage wrinkles and deflates during cooking, it has too much salty taste, intense color, then the high content of chemical additives becomes apparent. If drops of fat protrude on the cut of the sausage, then the product is made from old meat. Sausages can be consumed, but they should be kept to a minimum in the diet of children.

Love sausages? Then maybe you shouldn't be reading this article. According to the degree of harmfulness, WHO experts have already equated sausage with cigarettes, and recent studies clearly show the relationship between eating processed meat and bowel cancer.

Not a single sausage: what can be considered processed meat

Based on its name, processed meat is that which, after slaughtering cattle, has undergone a certain processing. At the same time, meat can be processed in any way: grind, adding chemicals; handle various solutions; mix with other ingredients to create emulsions; smoke, preserve and so on.

Processed meat products are stored in vacuum packages, canned food, frozen, dried or smoked, as well as sausages, which have long been included in the diet.

Eating processed meat is considered unhealthy. Back in the mid-60s, doctors started talking about the harmfulness of sausages, but at that time no studies had been conducted on that account. Today, no one doubts this, given the fact that the degree of meat processing has become much more “sophisticated”.

Many mistakenly believe that processed meat refers only to sausage. At the same time, when WHO made a report on processed meat, they had in mind not only sausage. This list also includes sausages, bacon, ham, corned beef, dried meat, cured and smoked meat. It is sad when all the most delicious is considered unhealthy. Only meat that has been simply frozen or chopped can be considered unprocessed.

What should be in sausages and what is in them

If we talk about sausages in supermarkets, then, according to experts, you will not find a good product there. After all, the best sausage is the one that has nothing in its composition except natural meat and spices.

Analysis of Ukrainian sausages

The Medved Institute of Environmental Hygiene periodically conducts research on the composition of sausages sold on the Ukrainian market. Research results are disappointing. So, sausages in a polymer shell are almost 50% emulsion. These are ground skins, bones and offal, which are boiled down and converted into a state of gruel, and then used for the production of sausages. They are also high in soy protein, and the meat content ranges from 7 to 15%. The rest is flour, starch and flavorings.

If in the sausage the bulk is allocated to starch, soy and flour, and there is very little meat, then such a product cannot be called sausage. Rather, it is a soy loaf.

If we talk about perfect sausage, then it should include meat, lard and (salt, pepper and others). The Soviet GOST provided for just such a sausage, and it was stored for only a few days, and then deteriorated, since it included natural ingredients. So, according to GOST, "Doctor's sausage" should consist of 70% trimmed semi-fat pork, 25% beef, 3% chicken eggs and 2% cow's milk powder or whole milk. As you understand today doctor's sausage with such a composition is impossible to find. Currently, instead of GOST, manufacturers set their own specifications (technical specifications), according to which they produce the product.

Eating sausage and an unhealthy lifestyle

Apparently, the use of sausages will soon be equated with bad habits. What difference does it make, from which agent a person receives harm: from a cigarette or from a sausage.

As observations show, sausages and sausages are systematically consumed by people who, one way or another, lead an unhealthy lifestyle. Among those who go in for sports and monitor the quality of their diet, you will hardly find those who eat sausage or sausages.

Interesting studies were carried out by Finnish scientists. They found that it is more common among those people who consume a lot of sausages. That is, this is a category of people who are not burdened with taking care of their health.

At the same time, the above study raises a number of other interesting questions. Are the diseases that occur in people who consume sausages related to processed meat? If this is a category of people who generally lead an unhealthy lifestyle (do not play sports, smoke, are prone to alcohol abuse), then perhaps it is all about unhealthy habits?

Sausage and cancer

However, these doubts were dispelled. In 2015, experts from the World Health Organization made a report on the dangers of processed meat. They analyzed data from more than 800 large-scale studies, from which they concluded that the systematic use of processed foods contributes to the development of certain types of bowel cancer. And according to the degree of harmfulness, sausages were equated to cigarettes. Therefore, if you eat sausage, then harm yourself comparable to cigarettes.

Processed meat and chronic diseases

Processed meat consumption is associated with an increased risk of many chronic diseases. These include:

high blood pressure(hypertension).
Heart diseases .
Chronic obstructive pulmonary disease (COPD).
Bowel cancer and stomach cancer.

Research on the consumption of processed meat in humans is ongoing. In particular, they show that people who eat processed meat are more likely to get the above diseases, but these studies do not yet prove that processed meat caused these diseases. However, the correlation is clear despite the lack of a complete evidence base.

In addition, the harm of sausages (and their ability to provoke chronic diseases) is confirmed by animal studies. For example, studies in rats show that eating processed meat increases the risk of bowel cancer and cardiovascular disease.

What is clear is that processed meats contain harmful chemicals that can increase the risk of chronic disease. The most widely studied compounds are discussed below.

Nitrites and nitroso compounds

N-nitroso compounds are carcinogenic substances that enter the body when eating sausages. These substances are formed from nitrite (sodium nitrite), which is added to processed meat products.

Sodium nitrite in sausages

One of the components of all sausages is sodium nitrite. This substance is used as an additive for three main reasons:

Sodium nitrite keeps the pink/red color of the meat.

Sodium nitrite improves taste as it inhibits fat oxidation (rancidity is eliminated).

Sodium nitrite prevents the growth of bacteria in sausages.

Agree, a very convenient substance, adding which, you can kill several birds with one stone at once.

Nitrite and related compounds such as nitrate are also found in other foods. For example, nitrates are found in relatively high amounts in some vegetables.

Nitrites in processed meat can be converted into harmful N-nitroso compounds, the most widely studied of which are nitrosamines. Currently, it is processed meat that is the main source of nitrosamines. Other sources include contaminated drinking water, tobacco smoke, and salted and pickled vegetables.

Nitrosamines are mainly formed when processed meat products are exposed to high temperatures (above 130°C), such as when frying or grilling such products.

As for the risk of bowel cancer with excessive consumption of sausages, one of the reasons may be precisely nitrosamine. Animal studies indicate that nitrosamines may play an important role in bowel cancer. Such observations have also been made in humans, which revealed that nitrosamine may be one of the candidates for the role of the main factor in the development of colon and stomach cancer.

Polycyclic aromatic hydrocarbons (PAHs)

One of oldest methods preservation of meat is its smoking. This leads to the formation of various potentially hazardous substances. These include polycyclic aromatic hydrocarbons (PAHs). PAHs are a large class of substances formed during the combustion of organic compounds.

PAHs are released into the air with smoke and accumulate on the surface of smoked meat products and meat.

Polycyclic aromatic hydrocarbons can form under the following conditions:

Burning wood or charcoal.
When burning fat dripping from meat.
When burning and charring meat and meat products.

For this reason, smoked meat products may contain large amounts of polycyclic aromatic hydrocarbons.

Numerous animal studies have shown that some PAHs can also be. The use of products containing polycyclic aromatic hydrocarbons is highly undesirable.

Heterocyclic amines

Heterocyclic amines are a class of chemical compounds that form when cooking meat or fish at high temperatures, such as when frying or grilling.

It is noteworthy that their content is not limited to processed meats, but significant amounts of heterocyclic amines can be found in sausages, fried bacon and meat products.

As with nitrosamine and polycyclic hydrocarbons, heterocyclic amines have been found to increase the risk of cancer. Studies have been conducted on animals fed foods containing an excess of heterocyclic amines.

HCA levels can be minimized by using less "aggressive" cooking methods such as low-temperature frying, boiling or. It is highly recommended to avoid eating charred meat and meat products, as they contain the most harmful substances.

Calorie "bomb"

But let's put the chemistry aside and talk about calories. Sausage is a very high-calorie product, and its use will certainly affect your figure. So, the calorie content of boiled sausage is 200-350 kcal / 100g; boiled-smoked - 350-420 kcal / 100g; raw smoked - 350-600 kcal / 100g. For comparison, the calorie content of beef is about 200 kcal / 100g; chicken meat - 170 kcal / 100g.

As you understand, classify sausages as dietary products we can’t, and their frequent use leads to weight gain.

5 reasons not to eat sausage

Now let's sum up. So why should you refrain from eating processed meats? Here are five iron-clad arguments that you are only hurting yourself by eating these foods:

Chemical additives. added to sausages chemical substances are harmful to your health. First of all, irritation of the mucous membranes of the digestive tract occurs. In the long term, this is fraught with the development of serious ones.
Processed meat contributes to bowel cancer. Sausages have been found to increase the risk of certain types of bowel cancer. This, of course, does not mean that they always cause this disease, but in a certain percentage of people they can contribute to the degeneration of normal intestinal cells into malignant ones.
Sausage - a combination of incompatible ingredients. According to the food compatibility rules, it is not recommended to combine proteins, fats and carbohydrates in one meal. In the sausage, all of the above components are in excess. On top of that, we usually eat sausage with bread, butter or cheese, which only exacerbates the matter. Due to this combination, problems arise with the digestion of food, which is fraught with the development of bloating, flatulence and putrefactive processes in the intestines.
Calorie sausage. Great content fat, starch, flour and salt make sausage enough high-calorie product. From the regular use of sausage products, not only adipose tissue accumulates, but puffiness develops (due to the high salt content).
Unpredictable factors. You cannot know about the sausage production technology that you use. All hope for bona fide manufacturer and honesty of regulatory authorities.

Well, and an additional argument against sausage: it is not a cheap product at all. And if we are talking about sausage, which are full of German or Italian tricolors, then most of us cannot afford such products. You spend money on sausage, and in addition, you harm your health. Agree, absolutely not a rational approach. In Europe, there is a serious debate about whether to increase the tax for producers of sausages. The more expensive the sausage, the less often it will be consumed. This cigarette policy has worked well and paid off.

Boiled sausage is a food product made from minced meat. For sausages of this type, pork, veal are more often used, less often lamb, poultry meat. The meat of young animals is considered the most suitable, due to its inherent delicate structure and juiciness.

The finished product has a uniform pinkish hue. Depending on the type, pieces of bacon of various sizes or interspersed with spices may be present in the sausage.

Compound

The basic recipe for cooking boiled sausage premium includes:

Minced meat, bacon (up to 95%);
Eggs or melange (from 3%);

Interesting! Melange is a frozen egg mass.

Starch (up to 5%);
Milk (up to 5%);
Seasonings (garlic, cardamom, coriander, black pepper);
Salt.

The main component of a premium sausage is meat, while a lower grade product may contain additives, vegetable substitutes or no meat at all. In the latter case, the label must contain the MOM sign (mechanically separated meat), which indicates the improvement in the quality of the substance by chemical means. Quantity food additives(E) must not exceed the allowable limits.

Kinds

The most famous types of boiled sausage are:

Doctoral;
Amateur;
Creamy;
beef;
Veal;
Capital;
Dairy;
Tea room.

Manufacturing

In conditions industrial production the components of the recipe of any sausage are first mixed to obtain homogeneous mass, then boiled at a temperature of about + 80 ° C. Ready-made sausage goes on sale in a casing - natural or artificial. A label is glued on its surface, where the composition and batch number are indicated.

Attention! The largest amount in the sausage contains those ingredients that are stamped on the label in the first place.

Boiled sausage is very easy to make at home. For this purpose, you will need meat chopped in a blender with bacon (1.5 kg), onion (3 pcs.), Garlic (2 cloves), spices (to taste), 1 egg, gelatin, semolina(1 tablespoon), salt. After mixing all the ingredients, the resulting mass is placed in a baking sleeve. In several places, the sausage is tied with a rope. It is necessary to cook the product for 2 hours over low heat.

Advice! To give the sausage a pleasant pink color, you can use a mixture beetroot juice with a few drops of alcohol.

Benefit and harm

If the sausage is made from natural products, then it has a high nutritional value. However, the usefulness of modern boiled sausage is a controversial issue - due to the possible content of thickeners, stabilizers, flavor and color enhancers.

All of these chemicals can cause diabetes, cancer, obesity, heart disease, kidney disease, liver disease, high cholesterol. This product is especially dangerous for diseases of the biliary tract and gastrointestinal tract.

How to cook

Solyanka, okroshka, appetizers are prepared from boiled sausage, they are added to salads, pizza, omelettes, sandwiches. It goes well with any vegetables (potato, cucumber, tomato, pepper, onion), herbs (dill, parsley).

How to choose

When buying boiled sausage, pay attention to:

A bright reddish color indicates the presence of sodium nitrite (E 250). Once in the body, sodium nitrite turns into nitrosamine, which in high quantities can cause cancer.

Curious! Sausage, which contains E 250, is best consumed with green vegetables and tomatoes.

The sausage should not contain genetically modified soybeans, and the concentration of phosphates (E 450-452) and starch is within the limits established by the standard.

Curious! Since thawed meat is often used for production, phosphates are added to bind moisture.

This criterion is influenced by phosphates, which can lead to looseness and loss of shape of the cooked sausage. These substances are also dangerous for the body: they cause an imbalance of phosphorus and calcium. The presence of voids in the finished product indicates the reproduction of botulism bacillus. This process is accompanied by gas formation.

Storage

From the moment of production, boiled sausage of the highest grade in a natural casing is stored for 2 to 5 days at +2°C ... +6°C. The artificial shell increases the shelf life up to 15-20 days.

Attention! The lower the grade of sausage, the faster it spoils.

dom-eda.com

Why are sausages bad?

This year, the World Health Organization compared the health risks of eating processed meats (sausages, sausages and other processed foods) with those of smoking cigarettes or using asbestos(1).

Experts noted that processed meat significantly increases the risk of bowel cancer and recommended limiting the consumption of such products to 50 grams per day. In this material, we will try to figure out exactly what sausages and sausages are harmful.

Meat for sausage

The raw material for sausages are "intensively fattening animals", kept in conditions of limited movement. Since such animals practically do not move, their meat becomes extremely fatty, while having a light color and a loose texture.

If in normal conditions a cow eats grass, then a cow from a meat-packing plant lives on corn (of course, GMOs) and protein supplements, which are the ground bones of her fellows. The result is a shift in fat balance towards more harmful omega-6 fats (2).

Adding vegetable fats

In the processing process, up to 98% of the animal carcass is used. The fat from the skin and bones is rendered and added to the minced meat for a juicier (and cheaper) product. Additionally, hydrogenated vegetable fats are introduced - primarily palm.

In the process of such processing, the fatty acids contained in palm oil change their structure, turning into dangerous trans fats. The irony is that in its natural form Palm oil is one of the most useful.

Stabilizers

Light and friable meat crushed into minced meat becomes even more colorless and looks like a shapeless mass with the addition of harmful vegetable fats. To create an elastic structure and a red “meaty” color, stabilizers and dyes are added.

Traditionally, starch and gelatin were used as stabilizers (remember the jelly), but now they have been replaced by hydrocolloids, which bind water and minced meat ten times better. To imagine their effect, remember wallpaper paste diluted in water.

Sodium nitrite: a dangerous preservative

Sodium nitrite is added to minced sausage for two reasons. Firstly, it is he who gives the colorless mixture of animal and vegetable fats the bright red color familiar to everyone. Secondly, it is a powerful preservative that prevents the development of cadaveric bacteria.

Many experts are sure that the use of sodium nitrite in food leads to stomach cancer (3), but it is impossible to exclude it from the composition of the sausage - without this component, the meat will begin to rot intensively in a few hours, even when chilled.

Flavor enhancers

The opinion that flavor enhancers are the most terrible component of sausage is deeply erroneous. Monosodium glutamate is a well-understood and researched substance that has no health side effects and is found in many natural products(tomatoes, cheese).

Adding glutamate to a completely tasteless mass of loose meat, vegetable fat, stabilizers and preservatives are not able to solve the problem. Spices for sausage are ground in vacuum at -192C, or in the presence of carbon dioxide and ultra-high pressures.

What is bad in sausage?

Modern sausages are a complex chemical product, consisting of only a small fraction of what an ordinary person would call "meat". In 20 years, it will be difficult to believe that anyone could really be unaware of their harm.

Separately, it is worth noting that sausages and sausages are forbidden to be fried, boiled or subjected to other heat treatment - the components contained in them can aggressively oxidize, while becoming powerful carcinogens that provoke cancer.

***

The World Health Organization has officially recognized sausages, sausages and other semi-finished meat products unhealthy product and recommended limiting the consumption of processed meat to no more than 50 grams per day.

Scientific sources:

IARC Monographs evaluate consumption of red meat and processed meat, source
Why Grassfed Animal Products Are Better For You, source
The link between sodium nitrites and cancer, source

fitseven.ru

Sausage harm

Home » Harmful » Sausage Harm

Sausage harm or sausage horrors

What can be found in every second refrigerator? If we were to ask this question, the answer would not surprise us at all. In a place of honor, on the middle (or maybe the top or bottom shelf) almost every second of us has sausages - boiled, smoked, half smoked sausages, sausages, sausages ...

It is noteworthy that according to statistics, it is sausages and sausage products that occupy the 4th place in the scale of products that are in constant and constant demand among the population, and are second only to dairy products, bread and bakery products, as well as the "second bread" - potatoes.

Today we decided to talk about the "sausage" topic, and figure out why we love sausage so much, what this product brings to our body, and how to choose the right sausages so as not to harm our health and stomach ...

Cooking sausage - what's harmful

Despite the fact that every year the number of fans of orthorexia (psychosis healthy eating) and vegetarians is increasing, despite the active propaganda that sausage is harmful product, which contains not only nothing useful, but even meat is not contained, the queues in the sausage departments of shops and supermarkets do not become smaller, and sausages are still one of the most sought-after products from the list of products. Therefore, we will still try, as far as possible, to rehabilitate this sausage product in the eyes of our customers, and for this we will objectively answer the questions of what is included in the composition of the sausage and how it is produced ...

How boiled sausages are prepared

Depending on the type and variety of sausage, the technology of its preparation also changes. So, for example, boiled sausages are prepared from salted minced meat with certain additives - all this sausage mass is cooked at a temperature of 80 degrees. And, here boiled sausages are more expensive, and the highest grade is prepared from natural pork and beef meat, and they are used for packaging natural casings, or proteinaceous or gosonic and vapour-permeable barrier shells. It is noteworthy that, according to the sausage buyers themselves, they prefer artificial casings, since, in their opinion, this allows extending the shelf life of such a sausage product and reduces the risk of buying stale sausage.

According to the standards, the batch of goods must be indicated on the packaging (shell) of sausages, as well as the composition of such sausages (the first ingredients represent the majority, and then in descending order). In addition, on the casing of such a sausage, the food additives added to its composition (permission for the use of which is “de facto” and “de jure”) must be indicated without fail, and in no case should exceed the permissible norms ...

Ah, now look at the stick. boiled sausage, which lies in your refrigerator ... Must - this does not mean that it is so, and this is exactly what is written on the shell of your sausage ...

Boiled sausage - harm and benefit

Sandwich with pieces of boiled sausage - than, not perfect option breakfast. However, do not rush to draw such conclusions. So, as if you learn about all the properties of boiled sausage, your opinion will definitely change. But, let's start by remembering what boiled sausage is made from.

And, they cook it (or rather, they should cook it) from lean meat, fat, spices and salt. It is possible to add spices such as garlic, cumin, onion, nutmeg, cardamom, pepper ... Theoretically, from such a composition and provided that the sausage is fresh and made in compliance with all necessary sanitary production standards, there will be no particular harm to our body. . True, the main thing is not to abuse such breakfasts, since such sandwiches, and also dry food, can become fertile ground for the development of gastrointestinal diseases.

But, this is all theory, let's move on to practice. And, in practice, it turns out that in order to give the sausage a marketable appearance, to reduce the cost manufacturing process, increase the shelf life of such boiled sausage, which the manufacturer does not add to the composition of such a product. Moreover, such additives, as well as their quantity, are very often on the verge and beyond the permissible. And it’s not just about eggs, milk proteins, whole milk or animal blood plasma…

Therefore, most often such a boiled sausage on the shelves of our stores does not bring any benefit to our body, even when it is fresh. And, frequent use of such sausage can cause diseases such as gout, diabetes, hypertension, coronary heart disease, disrupt kidney and liver function, and promote the growth of cancer cells, lead to obesity and atherosclerosis. Here's a sandwich with boiled sausage!

Harm of meat and vegetable sausages

Sausages or sausages, which, in addition to meat, include cereals, soybeans or beans are called meat and vegetable. Wherein, biological value of such products is not reduced at all, since vegetable fiber and biologically active substances are added to the composition of such sausages, which soy is so rich in, about the benefits or harms of which we have already written. These products must comply with GOSTs, and the content of the plant part must not exceed the allowable standards. However, if you see a record on the casing that the sausage complies with TU (technical specifications) - think about it! Each manufacturer has its own technical conditions and they do not always guarantee the benefit to our body and the absence of harm.

Harm of blood sausage

It is customary to call a blood sausage the type of sausage in which purified blood is the main ingredient (depending on what kind of minced meat blood is made from - veal, pork, bull).

It is noteworthy that the blood drop has long been considered the traditional food of nomadic peoples, who prepared just this type of sausage from the meat and blood of animals.

However, despite the fact that, it would seem, this product is the most natural (ideally, homemade black blood should not contain any other components other than meat, blood, salt and spices), and the fact that such sausage contains vitamins , minerals, important amino acids and it is even used to treat iron deficiency anemia, this type of sausage is contraindicated for people who are overweight, have obesity, suffer from diabetes, diseases of the liver, pancreas, biliary tract, diseases of the gastrointestinal tract.

In addition, it should be understood that in view of the peculiarities of its preparation and the ingredients from which blood is prepared, the shelf life of this sausage is very short. And, poor quality or expired blood can cause severe food poisoning.

Therefore, if you are a blood drop lover, and it’s still difficult for you to refuse this product in your diet, use blood drop only fresh and in limited quantities, and in order to reduce the risk of possible infectious diseases, subject the blood drop to thermal before serving. processing.

Another sausage variation on the main theme of the benefits and harms of sausage is liver sausage. They produce such sausage from the liver, or rather, they used to produce it. Now you can’t find anything in the composition of liver sausage: starch, thickeners, preservatives, and even ... cardboard and paper.

In order to make sure that this is indeed the case, simply put pieces of such liver sausage in a heated pan and try to fry them. What you get as a result of such thermal exposure will look like anything but liver or liver.

And, once upon a time, real natural liver sausage was completely different, and its caloric content even exceeded the calorie content of boiled sausage, and it was possible to use liver sausage in principle (if you had no contraindications) - tasty and healthy. But, today's liverka, which even cats refuse to eat, will not bring you anything but harm: it helps to increase the level of bad cholesterol. And, with diseases of the gastrointestinal tract, the use of such a dubious treat can cause an exacerbation of your chronic diseases or an impetus for their development.

Similarly, in case of diseases of the biliary tract, liver, pancreatitis, you should not eat liver sausage (if you still eat it!)

How to choose harmless sausage

What should you pay attention to when choosing sausages and sausages? This question interests all "meat-eaters". So, here, according to experts, the criteria for choosing sausages should be:

the color of sausages - the brighter and more unnatural it is, the more sodium nitrate is in the composition of such a sausage, which is added to the sausage to give the product a marketable "meat" appearance. In addition, such sodium nitrite also acts as a preservative, and in the case when its concentration exceeds allowable rate- it can harm your health, as such nitrites in the human body turn into nitrosamines, which promote the growth of cancer cells.
packaging and information indicated on it - carefully read the composition of such sausages and sausages and remember that if nutritional supplements are immediately indicated in the first place in the composition, then there is no meat in such a sausage at all.
if you buy not natural sausage, but meat and vegetable, pay attention to the fact that soy, which is part of such sausage, is not genetically modified, and the product does not contain GMOs.
producers often add starch to the composition of sausages of not the highest grades. The more starch, the more such sausage crumbles. Think about it...
very often in the composition of the sausage you can find ... phosphates. They are added to color and improve the consistency of the sausage product. However, in the event that the manufacturer has gone too far or deliberately exceeded allowable dose phosphates, such a sausage will look loose and not have a dense texture, and this is already a dangerous symptom, since an excess of phosphates leads to an imbalance of phosphorus and calcium in the human body and provokes the development of osteoporosis, which over time will bring no small harm to your body.
voids in the section of the sausage may indicate a technological defect, or else hint at the reproduction of botulism sticks in such a sausage.

Harm of raw smoked sausage

How smoked sausages are made

It is no secret that raw smoked and hard smoked sausages are considered to be a real delicacy. They are not subjected to heat treatment, and cold smoking processes occur during high temperatures oh, besides, such sausages are tastier, spicier and are stored much longer than boiled sausages. But, do not forget that in the process of smoking in such sausages, substances that are not entirely useful for the human body are formed - nitrosamines, benzapyrene, which are carcinogens. Therefore, you should not get carried away with such sausages either.

Video on how to cook sausage:

Real shelf life of sausage

It would seem that it is very easy to find the answer to this question - I read the information on the shell and that's it. However, you remember that your health is in your hands, therefore, the following points should become the golden rule for storing sausages and sausages for you:

boiled sausages, sausages, sausages - all these are perishable products that must be stored in the refrigerator from 2 to 5 days from the date of their production!!!
the lower the grade of sausage, the shorter and shorter its shelf life.
half-smoked sausages can be stored in the refrigerator for no longer than 12 days from the date of production of such sausages!!!
raw smoked cuts can be stored in the refrigerator for no more than 10 days from the date of its production
raw smoked sausages are classified as long-term storage products and the drier they are, the longer they are stored, however, the maximum allowable shelf life is 4 months.

We want to draw your attention to the fact that all these dates are indicated from the moment the sausage was produced, and not from the moment you bought such a sausage in a store where it had already been lying for several weeks before that ...

When which sausage is harmful

Sometimes you can diversify your diet with high-quality and natural sausages that are fresh and in which you are 100% sure, of course, you can. However, diversifying does not mean eating sausages and sausage all the time, 3 times a day. So, not far from diseases of the gastrointestinal tract and the occurrence of oncological diseases, disturbances in the work of cardio-vascular system and raising cholesterol levels. Therefore, if you have the opportunity, give preference to a piece of boiled meat, rather than sausage, or completely abandon such dubious benefits for your body.

And who absolutely cannot eat sausages and sausages is children under 3 years old, people suffering from obesity, hypertension, gout, urolithiasis, heart pathologies, inflammation of the gastric mucosa, cholecystitis, pancreatitis, nephritis ...

Be healthy and have a healthy appetite!

Shevtsova Olga, World Without Harm

Raw smoked sausage - tasty, but harmful?

How harmful is raw smoked sausage?

And raw smoked sausage without additives can worsen the state of health due to the high content of fats, salt and high calorie content. It is completely contraindicated for those who are obese, people with diseases of the cardiovascular system, and in no case is suitable for dietary nutrition. There is only one conclusion: this product is suitable only for healthy people who lead a fairly active lifestyle.

Proper nutrition with raw smoked sausage

For healthy people who do not have excess weight, this type of sausage is completely harmless in any way of eating - fried with eggs, in the form of sandwiches, etc. But for a full person, raw smoked sausage prepared in this way will be harmful: he it is better to boil it so that excess salt and extractives remain in the water. Also a good combination to eliminate excess cholesterol is the use of sausages with cereals (preference should be given to oatmeal).

And in winter, when using raw smoked sausage in small quantities, even sick people do not have to worry too much. All excess fats will be used by our body to heat it. But in the summer, in the heat, all this will “settle” in a person, and the first thing that will appear is heaviness in the stomach.

Composition of various kinds of sausages

It is very difficult to accurately describe the composition and content of all components in a raw smoked sausage product, since there are at least a hundred different types of such sausages. And this is taking into account the fact that all standards at meat processing plants, especially small ones, may not be taken into account, and proportions of salt are often added to minced meat at random. Approximate figures for the content of proteins and fats per hundred grams of raw smoked sausage are 15-25 g and 40-50 g, respectively. Raw smoked sausages contain a small amount of carbohydrates, and in many types they are practically absent.

As part of meat products, cartilage with ground bones that have fallen under the press can sometimes come across. This is unpleasant, but not dangerous, so do not worry. Bone meal in itself cannot be harmful, it is only an additional source of calcium.

Therefore, high-quality raw smoked sausage, the composition of which meets all the requirements, will not cause direct harm to the human body with moderate use.

How to choose sausage?

Boiled sausage - calories

Sausages are products that most people love. The undoubted advantages of sausage include a wide range, a variety of tastes, as well as an important positive factor for many is the saving of time and the need minimal processing. Each person can choose for himself the taste of boiled sausage that satisfies him, but the calorie content and usefulness of these products are in doubt, both among nutritionists and consumers.

The benefits and harms of boiled sausage

Physicians and specialists in diet food unanimously argue that sausages must be completely excluded from the diet. But are their warnings really justified? Boiled sausages undergo the most gentle type of processing, unlike boiled-smoked and smoked meat products. Based on this, the properties and calorie content of boiled sausage entirely depend on its composition. According to GOST standards, category A boiled sausage should contain:

90-95% minced meat (equivalent to 60% muscle tissue),
from 3% eggs,
2-5% starch,
2-5% milk,
salt, spices and seasonings.

Products of category A, that is, the highest grade, from a trusted and responsible manufacturer are quite acceptable in nutrition, even dietary and children's. Of course, regularly replace full-fledged sausages meat dishes not worth it, but sometimes pampering yourself with quality sausage is quite acceptable.

Unscrupulous manufacturers, wanting to reduce the cost of the product, add soy protein, flour and a large amount of a substance made from animal bones and skin to minced meat. Meat in pure form such a sausage may not contain at all, on the label this is indicated by the mark “MOM”.

How many calories in boiled sausage of various varieties

In the modern market of ready-made meat products, there is a huge selection of boiled sausages, in order to count calories in a certain form, you need to know what type of minced meat it is prepared from, as well as what additives are included in its composition. To get information about a specific type of sausage, it is worth studying the label and making inquiries about the manufacturer. this product.

Liver sausage - the benefits and harms

Liverwurst is pretty available product. In spite of low price, it is very tasty and satisfying. The calorie content of liver sausage is 326 kcal per 100 g. Therefore, you can eat it daily, but you should control the amount. Liver sausage is prepared from pork and beef innards with a lot of spices.

Benefits of Liver Sausage

The question arises whether liver sausage is useful, and if so, with what. The benefits of liver sausage will be only if natural products are used for its preparation. Natural liver sausage increases cholesterol in the human body. When buying liver sausage, you need to pay attention to its color, it cannot be light. On the packaging of liver sausage there should be a GOST icon.

Liver sausage harm

Liver sausage can harm people suffering from diseases of the gastrointestinal tract. This is due to the high fat content in the sausage. A piece of liverwurst for a person with such a disease can be fraught with exacerbation. Against this background, diseases of the liver and biliary tract may occur, and then not only liver sausage, but any other will be banned.

Today, many unscrupulous manufacturers instead of pork or beef entrails put starch, soy, powdered milk and flour. The resulting product will not be able to feed even a dog.

The benefits and harms of liver sausage directly depend on the product from which it is made. For example, if it was prepared from beef or pork liver, then it has a large amount useful substances, vitamins, amino acids and help strengthen bones.

Liverwurst can be eaten as a separate dish, and as a sandwich, and even as a filling for pancakes.

The most dangerous meat products

Meat and meat products for many people form the basis of the diet. After all, meat is considered a source of valuable protein compounds and amino acids, as well as some vitamins and other useful substances, so it is impossible to minimize the benefits of meat. However, recently people are less and less likely to buy natural meat (due to lack of time to cook it) and prefer meat products: sausages, sausages, sausages, ham, etc. And these products are often difficult to call useful, due to the abundance of all kinds of chemical additives: flavors, dyes, preservatives, etc. What meat products are considered the most dangerous?

Raw smoked sausages and smoked meats

These products are harmful for a number of reasons, firstly, they contain dyes and flavors that give products a more beautiful look and appetizing smell. For example, saltpeter (denoted on the package as E 250) gives a pinkish tint to sausages, this substance is a strong carcinogen that can cause the development of cancer.

Second, in raw smoked sausages and smoked products usually too high content salt, which is also not the most favorable effect on the state of the body and the digestive tract. Not less high in raw smoked sausages is the content of fat, which sometimes amounts to 50% of the total volume. Often in the preparation of sausages they use the old, hard fat, which has lost all its useful properties, and the abundance of spices, dyes and flavors allows you to hide all manifestations of stale fat and meat. Of course, you should not forget about the benefits of fat, but remember that the recommended daily dose is quite small.

The third factor that allows us to talk about the harmfulness of these meat products is the presence of carcinogens resulting from smoking or the use of "liquid smoke".

Sausages, sausages and boiled sausages

Appetizing by appearance and so beloved by many people, sausages and sausages, as well as some varieties of boiled sausages, are harmful food products also for several reasons. First, dyes, flavors and preservatives. The content of these substances sometimes makes up a larger share than the share of meat. Be sure to pay attention to the packaging of products, the mass fraction of meat should be indicated there, on some packages of sausages it is written that the mass fraction of meat is 2%. On average, sausages contain up to 50% protein components, that is meat ingredients: meat trimmings, animal skins, tendons, etc. fat (pork, horse, chicken) is also included in these products. The remaining ingredients are: starch, soy preparations, flour and cereals. There is no need to talk about the health benefits of these components.

As for boiled sausages, the bulk of sausages produced not according to GOST, but according to TU, also contains all the above components. The fact that toilet paper was put into boiled sausage was legendary back in the Soviet Union, what can we say about the present time, when the chemical industry has reached such a high level, and offers a lot of substances that can deceive our taste and olfactory buds. Needless to say, the bulk of all these components are substances that can cause digestive disorders, allergic reactions, gastritis, ulcers, and even cancer.

To see with your own eyes how many “chemistry” there are in meat products and understand that they are harmful to the body, just take a piece of natural meat and boil it - you will see that the pork will turn gray, the beef will turn brown. And almost all meat products are either reddish or pink. That is, the dye is present in any case. Often, when boiling sausages, the water also turns pink - this indicates the use of low-quality dye.

Ordinary iodine will tell you about the amount of starch in a meat product, drop a drop of iodine on a sausage or a piece of sausage. In the presence of starch, iodine will turn blue.

Such products are most harmful and dangerous for young children, pregnant women and people with diseases of the digestive organs.

What is more harmful sausage or sausages? And what is their harm?

same. they are high in soy gene-modified protein, an explosive mixture of meat and dairy products, phosphoric acid salts that retain water for weight, and monosodium glutamate as a flavor enhancer. As well as sodium nitrite as a preservative and a red dye. All of the above are pro-carcinogens, cause mutations, inhibition of the functions of the cerebral cortex of a developing organism (children), cause a slight chemical-salt dependence, disinhibit nerve cells (conditional reflexes are poorly formed), meat and milk together, according to many dietary canons, are generally incompatible products.

I don't think one is worse than the other. they are equal in terms of harmfulness :) Their harm lies in the fact that people, buying them, want meat, but get only 2-5 percent of it in the product. Everything else, don't get it. there are of course natural and sausages and sausages, but this is very expensive products and the bulk of the population does not feed on them.

Ludmila Tumanova

Soybeans and the water-soybean substrate that gives the sausage its heaviness and "full" appearance are already known to consumers. Another miracle of food technology is the MDM substance, made from bones with hard-to-cut meat left on them, veins, cartilage, and tendons. All these leftovers are mashed using a press, and on the packaging of the product this component is indicated by the words: beef, pork, poultry meat. Of course, in Russia there are standards - GOSTs, according to which it is forbidden to add such components to sausages. For example, the most expensive boiled sausage should consist entirely of meat; in the sausage of the 1st grade of meat should be at least 70%, and the rest - soy and dairy products, protein stabilizers, starch and cereals. In sausage of the 2nd grade, accordingly, this ratio changes: meat should be put 60%, and additives - 40%. As for semi-smoked sausage of the highest grade, it should contain only meat - 100%, and no additives. In half-smoked sausage of the 1st grade, only 10% of additives are allowed - only soy products and flour. If these standards were observed, our food could be considered very acceptable ... Probably, there are companies that are trying to organize the production of sausages in accordance with GOST, but there are very few of them - after all, you can’t make a big profit that way. Basically, manufacturers create their own recipes, their own product compositions, which do not correspond to GOSTs, but to technical conditions - TU, and these recipes are not disclosed. But what about government laboratories that are required to check the quality of food? Unfortunately, now the quality is rarely checked, as there is not enough money for this. The quality of food products is not yet an area that our state is ready to finance. Therefore, laboratories only test products for safety, and then at best. The quantity, not the quality, of products today is a priority for manufacturers, otherwise they would have to give up profits. What is a business without profit? Anything but real meat is put into sausage and other products. Boiled sausage consists of 25% emulsion, another 25% soy protein, 10% meat, 30% poultry meat, starch (or flour) - 8%, and 2% various food additives. Sausages, so loved by many housewives, are even more interesting: they just contain 15 and 10% meat and poultry meat, but more emulsions and soy protein - 35 and 30%. Starch (flour) and additives - 5% each. Spikachki contain the same as sausages, however, instead of poultry meat, they add more exotic ingredients: suet and pig skin. This is probably where the name comes from… Convenient polyethylene-coated sausages contain 25% soy protein, while emulsions contain 45%. Poultry meat 15% and ordinary meat - 7%, flour or starch - 5%, and 3% various additives. Harm of sausages, frankfurters, wieners, sausages, etc. Poultry meat often turns out to be the meat of the so-called "mechanical deboning". chicken bones with the remains of meat, cartilage, skin and even feathers are pressed with a press until a homogeneous mass is obtained. Such an additive is much more economical than regular poultry meat. Other meats are beef, lamb and pork, most often imported, in briquettes. Flour - potato and corn. As for additives, the flight of fancy is unlimited here: dyes, bleaches, thickeners and improvers, preservatives, flavors ... Even if there are few of them in the sausage, the meat from which it is made can be very unhealthy. It says on the sausage that it was made in the Russian outback, but from what meat? And the meat can be from very distant countries: Australia, China, Argentina. Animals destined for export to Russia are unlikely to be raised there on environmentally friendly feed.

In addition, at meat processing plants, meat and sausage that have become unusable are disinfected and put back into production. What do they disinfect? Some people say it's better not to know.

polvr.ru

Sausage - calories, useful properties, benefits

Sausage is one type of food. It is minced meat (from one or more varieties of meat) placed in an oblong shell.

Depending on the manufacturing technology and the raw materials used, all sausages are divided into blood, liver-pate, smoked (raw-smoked), semi-smoked and boiled. Usually, lean meat, fat, spices and salt are used to make sausages. In recent years, many manufacturers, instead of fat rich in saturated fatty acids, add vegetable fats to sausage meat. Thanks to this, the useful properties of sausage increase.

To increase the protein content in minced meat, eggs, milk proteins, whole milk or animal blood plasma. In order to improve the taste of sausages, garlic, onion, cumin, coriander, cardamom, nutmeg, pepper (allspice, black, red), and sometimes also Madeira or cognac are used.

Calorie sausage

Different types of sausage contain different amounts nutrients and have different calorie content:

Boiled sausages contain 20-30% fat and 10-15% protein. Them the energy value from 200 to 300 kcal per 100 g of product;
Boiled smoked sausage - calorie content of 100.0 g of this product is from 350 to 410 kcal. The boiled-smoked sausage contains about 17% protein and about 40% fat;
Raw smoked sausages- are considered one of the most delicious and nutritious. They contain from 15 to 30% protein and up to 57% fat. The calorie content of sausage is from 350 to 580 kcal for every 100.0 g of the product.

The benefits of sausage: truth or myth?

It would be possible to talk about the benefits of sausage in human nutrition only if these products were made from high-quality meat and natural spices. But after all, a huge amount of various enhancers of taste, smell, color is added to modern sausage. Many of them pose a huge health hazard. As a result, excessive consumption of sausage for food can provoke the development various diseases(gout, diabetes mellitus, hypertension, coronary heart disease) lead to impaired liver and kidney function, and some of the preservatives even have the ability to cause the formation of cancer cells in the human body.

In addition, the sausage contains a lot of fat. This is also far from the most useful property of sausage, because. excessive consumption of fats leads to obesity, the development of hypertension, the deposition of cholesterol plaques on the walls of blood vessels, i.e. to the development of atherosclerosis.

How to choose the right sausage?

most healthy sausage considered sausage made from turkey meat. This is due to the fact that it contains a minimum amount of fats and spices.

When choosing a sausage, pay attention Special attention for her color. The pinker it is, the more sodium nitrite solution was added by the manufacturer to the minced meat. In small quantities, this substance does not cause significant harm to the human body, but it is impossible to say the same about large doses of nitrates!

Sausages are perishable product. Therefore, when buying them, you should always be interested in the expiration date of the product. If the label does not indicate the date of manufacture and expiration date, then you should refuse to buy this sausage.

You should also take an interest in the calorie content of the purchased sausage, as well as the fat content in it. It is advisable to choose low-calorie varieties.

Useful properties of sausage are available only for products manufactured in full accordance with GOST. However, these products are very expensive, sometimes even more expensive than meat top grade. And for the rest of the sausages, the benefits and harms are incomparable with each other! Therefore, it is better to refuse to eat them, and especially in large quantities, and replace the sausage with natural meat.

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The harm of sausage is not just a myth propagated by vegetarians. For several years now, the World Health Organization has compared the health risks of regular consumption of processed meats (sausages, sausages and other convenience foods) with those of cigarette smoking and the use of asbestos (1) .

Experts note that processed meats significantly increase the risk of bowel cancer and strongly recommend limiting the use of such products to 50 g per day. But what in the composition of sausages and frankfurters provokes such negative processes, and how much does a sausage that is “safe” for health cost?

What exactly is bad in sausage?

It must be understood that modern sausages are a complex chemical product, consisting of only a small fraction of what an ordinary person could call "meat". None of the key ingredients in the composition of the sausage can be considered natural, since they all go through multi-stage and very aggressive processing.

Separately, it is worth noting that sausages and sausages are strictly forbidden to fry, boil, or subject to other heat treatment - the components contained in them can oxidize and change under the influence of high temperatures, while becoming even more powerful carcinogens that provoke various types of cancer.

Sausage composition: meat quality

Typical raw materials for the manufacture of even expensive sausages are the so-called "intensive fattening animals", kept in conditions of limited movement. Since such pigs and cows practically do not move, their meat becomes extremely fatty, while having a light color and a loose texture.

If under normal conditions a cow eats fresh grass, then a meat-packing cow lives on corn (naturally, the cheapest and most modified) and protein supplements, often representing the ground bones of her fellows. The result is a shift in the fat balance towards those contained in corn (2).

Vegetable proteins and fats

It is important to note that meat processing plants process up to 98% of the carcass of a slaughtered animal. Fat from the skin and bones is rendered and added to minced meat to get a more "juicy" sausage. Additionally, hydrogenated vegetable fats are introduced into the product - unfortunately, they appear in the process of aggressive processing.

Among other things, in the composition of cheap sausages and sausages, part of the meat can be replaced with soy protein. However, the main problem with this protein is not soy itself, but, again, aggressive chemical processes. To give soybeans the desired texture properties, they can be soaked in an alkaline solution, bleached, and so on.

The main element of the composition: stabilizers

The initially light and loose meat, crushed into minced meat, after the addition of vegetable fats, becomes even more colorless and looks like a shapeless mass. To create an elastic structure and a red “meaty” color, dyes and stabilizers are added. As a dye, both chemicals and dried blood can be used.

As stabilizers and thickeners in the manufacture of sausages, starch and gelatin have traditionally been used (typical ingredients homemade jelly), but now they have been replaced by hydrocolloids, which bind water and minced meat ten times better. To imagine their effect, remember wallpaper paste diluted in water.

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Sodium nitrite: a dangerous preservative

Sodium nitrite is added to sausage meat for two key reasons. Firstly, it is he who gives the colorless mixture of animal and vegetable fats the reddish-pink “sausage” color familiar to everyone. Secondly, it is a powerful preservative that prevents the development of cadaveric bacteria (without which, whatever one may say, the meat of a slaughtered animal is impossible).

Although many experts believe that regular use sodium nitrite in food leads to various diseases and even stomach cancer (3), it is simply impossible to exclude it from the composition of the sausage - without this component, the meat will begin to rot intensively in a few hours, even when chilled.

Flavor enhancers

The opinion that flavor enhancers are the most terrible component of sausages and other semi-finished meat products is deeply erroneous. In fact, it is a well-understood and researched substance that has no health side effects and is found in many natural foods (including mushrooms, tomatoes and cheese).

Among other things, adding "regular" monosodium glutamate to a completely tasteless mass of loose meat, vegetable fat, stabilizers and preservatives is not able to solve the problem and really improve the taste. Spices for sausages are ground in vacuum at -192C, or in the presence of carbon dioxide and ultra-high pressures.

***

The World Health Organization has officially recognized sausages, sausages and other semi-finished meat products as unhealthy and strongly recommended limiting the consumption of processed meat to 50 g per day. The main reason is that modern sausages are a product of multi-stage and aggressive processing.