Are there any advantages in sausages

Today we will talk about a product that has become an inseparable companion of our lives. We ourselves have come up with this product. Themselves have made it popular. Do we eat it with pleasure. Also it yourself spoiled and continue to eat. This sausage.

Species and varieties of sausage on a given day, there are many. These include not only cooked, smoked sausage, but also all kinds of sausages, sausages and wieners.

Once, in the days of the start of production of sausage, it was established guests for this product. Which provides certain (high) meat content in the product. In our rapidly evolving time, most of these guests, bypassed, using a completely legitimate technology. In some types of sausages, meat content today is not more than 10%. How can meat sausage, meat products contain a tenth of the total composition of what should be in the first place?

What we get, for your body, eating 90% is not clear that which is in the composition of sausage instead of meat?

In the market, you can always buy a piece of fresh meat of any animal. Everybody knows that it is more useful than the sausage. Manufacturer of sausages, you need to figure out a way to make a product to sell. For this you need a cheap commodity. But if the meat, for example, costs 350 rubles, plus processing, packaging, shipping, the cheapest sausages will be 700 rubles. Who will buy it? Correct one. Therefore, in the sausage gets a lot of ingredients, the latter of which is meat.

First in the course are cheap supply from China and Brazil, which represent a kind of meat substrate. It costs a penny, which is made of is not quite clear, but the smell of meat and even has his taste.

Next, in the course are all non-edible parts of animals. Skin, tendons and sometimes even bone.

In order to make the sausage tastes better in the added phosphates. Suffice it to recall that the phosphates are part of the washing powder and questions about the dangers do not arise.

For the beautiful colors of sausage used nitrates, which are the causative agents of cancer.

Further, there is gelatin. In other countries, the gelatin is banned for use in the sausage, as it increases the risk of encephalopathy disease. And we have, it is technically and humanly justified.

In many, if not all sausages, genetically modified soy is present. Some do not even have it, but there is a high content of starch.

As I was not trying to be objective, I could not find a single plus sign, which could put the sausage. To best protect yourself, if you can not live without sausage, do not buy the sausage, which is cheaper than meat. You understand that such a sausage, does not happen?

And how do you feel about the sausage?

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