The whole truth about the harm of boiled sausage: Mendeleev's Table in a pink loaf

Cooked sausage is a product that, probably, most clearly demonstrates the achievements of the chemical industry. Resist the astounding smell of boiled sausages given not every lucky woman. Why is this happening? Why does the hand and stretch to make another sandwich with a pink circle on top? Let's see how this "amazing" product manages to have power over our souls.

Evolution of the sausage: from a rustic meat dish to an incredible mixture of everything with everything

When Peter I brought the first masters of the sausage business to Russia, he simply could not have imagined that after three centuries this dish would not be cooked from meat. Even according to the Soviet GOST, beef in the doctor's sausage contained no more than 25%. The rest was taken by pork, eggs, milk powder and a few spices - this is according to the famous recipe of Anastas Mikoyan. Since 1979, brains, blood serum, bone mash, flour and starch began to be added to the sausage, and their share increased every year. Now the full lawlessness has come: each manufacturer hints out his sausage vinaigrette, just to get an appetizing pink loaf on the way out.

By the way, why is pink, because boiled meat acquires a gray shade? The manufacturer rightly believes that sausage of gray color will not be popular, and generously pours prepared minced brine, in which for 100 liters 26 kg of common salt for taste and 75 g of sodium nitrite for color are dissolved.

Sausage under the magnifying glass of the picky buyer: what do we eat?

Experts of Roscontrol with the help of modern technologies of chemical analysis periodically check the composition of the favorite product of millions and identify the presence in the sausage of such ingredients, the presence of which is not at all welcome. On some of them, the manufacturer honestly warns, but the buyer does not always know about their harm. Harmful components of boiled sausage:

1. An animal protein , it's a protein stabilizer. So called collagen, obtained from bones, ligaments, cartilage and skin. It is quite edible, but not drawn from the muscles, but from the connective tissues of the animals. This means that its nutritional value is low, since it does not contain many important amino acids.
2. Soy protein , sometimes called vegetable protein. This is not pure protein, but the result of grinding and subsequent cooking of ground soy. Soybeans are nutritious, they accumulate lecithin, useful for the brain, as well as substances that prevent the development of some forms of cancer. But all this benefit is crossed out by the presence of plant estrogen, which can suppress the production of testosterone, thereby changing the hormonal background of the male body.
3. Fats . For people leading a sedentary lifestyle, this is the most problematic component of sausage. Fat in it a lot and different, from pork bacon to palm oil, so the natural predisposition of some people to the deposition of cholesterol plaques can be realized already at a young age.

Practical benefits and harm to the health of food additives in sausage

The nutritional supplements listed below do not have the best effect on our body, but they are necessary in the production of sausage, otherwise it will become unpresentable in appearance, a loose, stored only one day nutrient medium for pathogenic bacteria.

1. Sodium tripolyphosphate (E450 and E451). These nutritional supplements belong to the group of stabilizers, and their task is to turn the liquid water of sausage meat into a kind of gel and thus keep it, increasing the mass of the finished product. And in the human body, these substances hamper the absorption of calcium, which leads to increased brittleness of bones.
2. Sodium nitrite (E250). It not only stains minced in a beautiful pink color, but it protects it from interaction with oxygen, and also inhibits the development of microorganisms that cause botulism - those most famous bacteria that cause the canning of cans. Directly and in small concentrations, sodium nitrite does not cause harm, but if it combines with certain substances of our cells, serious carcinogens can form.
3. Sodium glutamate (E621). It is a taste enhancer that works so effectively on taste buds and related areas of the brain that can cause real nutritional dependence. Getting used to dishes with glutamate, a person ceases to feel pleasure from ordinary food, not flavored with amplifiers. Glutamate can suppress any taste, at least rancid butter, even decomposing meat.

In some varieties of sausages put carrageenan - extract from red algae, improving the structure and taste of the product. Also in sausages you can find ascorbic, sorbic and benzoic acids, excess of which can cause different forms of deterioration of health.

Modified starch in the cooked sausage makes it possible to give a "second life" to the frozen meat that goes to the sausage production. Harm from this starch is not, because it is even better assimilated than the original one, so only the buyer pays for the starch, but for the meat product!

Is there anything harmless in cooked sausage?

Some ingredients of sausage are used to reduce the cost of sausage and do not cause the body any harm. Among them, for example, are extracts of seaweed. They are unexpected for this product, but they contain useful omega-3 acids, chlorophyll, iodine and a lot of substances that increase our immunity. Wheat fiber stimulates the intestinal walls to work properly, bone meal replenishes calcium stores in the body. So, most of the ingredients of cooked sausage do not belong to useful products. The manufacturer will do everything to make sausages as much as possible, and the cost of it was as low as possible. He will also add substances that are attractive to our taste buds. But let's ask the body: is it necessary for him to enrich the sausage business of the masters based on the loss of our health?