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How to choose a sausage. The harmful effects of sausage on the body
That is part of today's sausages, recalls the names of the chemical elements so Yes it is actually. Nitrates, nitrites, phosphates, cochineal, carrageenan – all this makes the sausage so fragrant, tasty and attractive in appearance. The taste of these chemicals, like us – because we got used to it, and our children too, because their taste buds much more sensitive, and food addiction occurs faster.
Today, manufacturers of sausages forgot what the standard and in the best case, the product according to technical conditions (TU) contains 10 % meat scraps in the form of tendons, bones, chicken skin and pork skins. All the rest is soy, perfectly absorbs moisture and chemical additives, water, casein of milk, increasing the amount of protein, vegetable oil, animal fat, blood, flour, starch, a variety of cereals, flavor enhancers, thickeners, dyes and fragrances. Despite the glaring product, many people continue to believe sausages are a much safer sausages, because they have spices and products of combustion. They need to pay attention that the number of "chemistry" in sausages no less, but the meat sometimes absent altogether. The only plus – vegetarians can eat them without fear to violate its principles.
Substances contained in a familiar and convenient foods, physiologically can't be digested and absorbed, the body simply does not understand that with it to do, and begins to spend resources that are required to children quite another – for growth, development, activity. Adult body also feels not the best way, but the craving for sausages already fixed, and give them no strength.
Scientists recommend to limit the use of products from recycled beef. Sausages, sausages and similar products always lose and in use, in taste when compared with natural meat.
Source: /users/155
Today, manufacturers of sausages forgot what the standard and in the best case, the product according to technical conditions (TU) contains 10 % meat scraps in the form of tendons, bones, chicken skin and pork skins. All the rest is soy, perfectly absorbs moisture and chemical additives, water, casein of milk, increasing the amount of protein, vegetable oil, animal fat, blood, flour, starch, a variety of cereals, flavor enhancers, thickeners, dyes and fragrances. Despite the glaring product, many people continue to believe sausages are a much safer sausages, because they have spices and products of combustion. They need to pay attention that the number of "chemistry" in sausages no less, but the meat sometimes absent altogether. The only plus – vegetarians can eat them without fear to violate its principles.
Substances contained in a familiar and convenient foods, physiologically can't be digested and absorbed, the body simply does not understand that with it to do, and begins to spend resources that are required to children quite another – for growth, development, activity. Adult body also feels not the best way, but the craving for sausages already fixed, and give them no strength.
Scientists recommend to limit the use of products from recycled beef. Sausages, sausages and similar products always lose and in use, in taste when compared with natural meat.
Source: /users/155
