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Did you suspect that one of the very popular products you probably have at home contains very harmful substances? We often eat this product for breakfast, lunch or even dinner. Unfortunately, the contents of this product are often a mystery to us and we merrily keep eating it. Do you have sausages in your fridge?
Sausage
Conventional sausages are in most cases made using chicken or pork. You should be aware that this meat is not exactly of the highest or best quality.
A huge and very powerful grinder is used to make sausages, which crushes everything. Including cartilage, bones, skin and much more. That still isn’t the main reason why we should remove sausages from our diet.
To achieve the ideal taste, fixing agents are added to the sausage, for example soy starch, monosodium glutamate, salts and many different binding/stabilizing agents.
Pink color of sausages
The added substances not only give the right taste but also the color. During production, several strange things are added to the sausage mixture so that the manufacturer achieves a nice, pink color. They are things like insects or ammonia.
Most of these additives, of course, the manufacturer does not list on the label.
Carcinogens
Later investigations have shown that these products are very risky for our health because they increase the probability of malignant tumor growth in the liver by up to 67%.
Aside from the binding agents used in meat processing facilities, nitrites and nitrates are also used, which are one of the primary drivers of malignant tumor growth in the stomach, pancreas, kidneys and other organs through which the digestive system passes.
Scientific research has shown that just a single sausage a day increases the risk of cancer by up to 21%!
