2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
We all love to eat sausages. But do we know the truth about them? According to some experts, salami and sausages lead to a number of diseases, including cancer.
Sausages and cheap minced meat contain a large amount of bacon, soy, preservatives. Substances for increasing the weight of the finished product are also added, which are also not useful for the human body. IN sausages there are also a large number of flavorings created chemically.
Sausages, for example, most often consist of the following ingredients: 25% protein, 15% chicken, 7% other meat, 7% flour or starch, 3% flavorings and 45% ground emulsion of cooked skins, offal and tendons.
The problem is precisely the preservatives. If we eat small amounts of food with preservatives, there is no problem for our health. But with regular consumption of sausages or larded salami for example, large amounts of preservatives accumulate in our bodies.
The human body does not recognize them and therefore has difficulty processing them. They are deposited in the body and can turn into cancer cells.
The most dangerous are the so-called. It is in foods, some of which are already banned. The ones with numbers from 200 to 290 are preservatives in sausages. E252 is an allergen and a carcinogen. Its use is associated with longer storage of meat products. Well with numbers after 400 are tires, emulsifiers and stabilizers.
For example, E451 is triphosphate, and as we know, triphosphates help raw meat to swell up to more than 2 times and make much more sausages from it. All E's with a number after 600, are placed I amplifying the taste and aroma.
The most dangerous is monosodium glutamate, which is a combination of several E's. He participates in the production of almost all processed meat products sold in Bulgaria. Monosodium glutamate certainly causes diseases of the gastrointestinal tract. This is serious the truth about bacon salami and sausages, which we should not neglect.
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