Taste qualities of sausages and ease of preparation find their customers. At the same time, along with the usual taste of the beloved sausage variety, a person consumes a huge amount of harmful and far from natural ingredients.
The variety of sausages and their availability attract the attention of the modern consumer. Sausages are nutritious and easy to prepare. At the same time, such products contain biological and chemical contaminants, a large number of food additives in the form of stabilizers, dyes, preservatives, thickeners and leavening agents. That is why sausage is not recommended by nutritionists.
Various kinds of contamination get into sausages in the process of technical manufacture, as well as during storage and production movement of finished products. Pesticides, heavy metals and radionuclides that enter products as chemical pollutants pose a particular danger to human health. Bacteria, worms and viruses are biologically contaminating factors and can be found in low-grade sausage products.
Parasites do not always get into the product if the storage conditions for sausages are not observed. Often the meat and organs used to make sausages are leftover parts that can only be sold in processed form. These types include finnose meat or organs containing echinococcus. At the same time, the identification of echinococcal cysts in minced meat or finished sausage products is almost impossible.
Food additives are used by the manufacturer to improve the aroma and taste of sausages, the possibility of longer storage, and to prevent rotting and spoilage.
The share of harmful substances in finished products increases with the increase in the use in agriculture of agents designed to combat pathogenic organisms, as well as with the introduction of complementary foods to animals to rapidly increase muscle mass. Hidden fats are added to almost all sausages in an emulsified form and are invisible to the naked eye of the consumer, and it is this additive that accounts for the main calorie content of the product (80%).
It should be noted that the level of harmfulness of sausages is directly related to the content of chemical additives in them. Thus, the initial amount of minced meat for sausage production is increased by adding carrageenan. This drug is considered harmless in low dosage, but in combination with the addition of such complex substances as pyrophosphates, cochineal, potassium and sodium nitrates, it leads to a worsening of diseases present in the human body.
In order to increase the volume of finished products, unscrupulous manufacturers add soy, bacon, processed organs, tissues and animal fibers to sausages.
Smoked sausages are high in salt, carcinogens and other irritating substances that have a negative effect on the functioning of the digestive and genitourinary systems.
As a result of the daily consumption of sausages, a person enters into his body a large amount of table salt, calories, extractive nitrogenous elements, fats and chemical additives.
It is not advisable to eat sausages for people with cardiovascular diseases, kidney failure, atherosclerosis, obesity, gout, diabetes mellitus and edema. The use of sausages and food during pregnancy is contraindicated.
When choosing sausages, you need to pay attention to the composition of the finished product. The order of priority in it indicates to the consumer the percentage of ingredients contained in the product, i.e. if the first place in the composition is occupied by meat, then its quantity exceeds the number of other components following it in the list order.
The appearance and smell of the product are no less important. The bright pink color of the sausage may indicate a high content of monosodium glutamate. It is thanks to the content of this substance that the sausage has an attractive taste for humans, forcing them to acquire again and again the product they like and at the same time causing addiction to a food additive that is dangerous for the body.
