2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The composition of the products that lurk on store shelves is being talked about more and more often. It is no longer surprising that some sausages contain horrifying ingredients such as powdered blood. Its use in products has been a practice for decades.
A new study also showed a leader in the import of dry blood - Bulgaria. This literally means that we are the biggest consumers of garbage from slaughterhouses from abroad.
Dry blood is a waste product of meat production. As a rule, slaughterhouses must specifically pack and bury this waste product in septic tanks. Instead of investing extra money, however, they choose to sell dry blood. And the greatest demand for this garbage is found in our country.
In Bulgaria, dry blood is a preferred product for sausages. In 90% of them it occupies 30 per 100 of the content. A bonus for producers is that it masks meat very well. Even in chemical research, it reacts to protein, ie. it cannot be distinguished from real meat.
Therefore, a number of tests are powerless to prove how 1/3, and more than sausage, sausages, fresh salami are actually dry blood. It is, of course, among other things, calculated in the price as real meat.
However, dry blood has one drawback - it does not contain fat. Here, however, comes to the aid of another terrifying ingredient, namely - lard powder. And again - the leader in imports is Bulgaria.
Even more shocking is the revelation that in addition to sausages, lard is more and more often added to products such as yellow cheese, cheese, milk - fresh and sour, cream and even chocolates and ice creams. In a test, it reacts to fat, and simple calculations show that this product alone makes up 60 percent of the sausage.
Everything, of course, has its sequel. Once the product that is offered to you is stuffed and practically composed of dry blood and fat, you should add all kinds of E's, sweeteners, colorants, preservatives, and water. Quite appetizing.
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