Is sausage harmful? Raw smoked sausage

Is sausage harmful? Raw smoked sausage - tasty, but harmful

07.09.2019 Egg dishes

Any kind of sausage in our time is quite popular and in demand by consumers. On the shelves of stores, varieties of meat products are presented in such a wide assortment that it is hard to resist and not buy some delicious piece of boiled or a stick of raw smoked sausage. But it is worth remembering that not every choice may turn out to be correct and safe.

How harmful is raw smoked sausage?

There are speculations that a boiled sausage product, when choosing between different varieties, is considered the most harmful because of the high content of "paper" in its composition. Cellulose is indeed present in cooked sausage, but do not forget that it is also present in vegetables and various grains, and its harm is not considered proven. If the "meat" components of the sausage have undergone any chemical treatment and contain various additives (most often - dyes), only in this case the cooked product will directly harm the human body.

And raw smoked sausage without additives can worsen due to its high content of fat, salt and high calorie content. It is completely contraindicated for those who are obese, for people with diseases of the cardiovascular system, and in no case is it suitable for dietary nutrition. One conclusion suggests itself: this product is suitable only for healthy people who lead a fairly active lifestyle.

Proper nutrition with raw smoked sausage

For healthy people who are not overweight, this is completely harmless for any type of food - fried with eggs, in the form of sandwiches, etc. But for a full person, raw smoked sausage prepared in this way will be harmful: it is better for him to boil it so that excess salt and extractives remain in the water. Also, a good combination for eliminating excess cholesterol is the use of sausages with cereals (preference should be given to oatmeal).

And in the winter, when eating raw smoked sausage in small quantities, even sick people do not need to worry too much. All excess fats will be used by our body to heat it up. But in the summer, in the heat, all this "settles" in a person, and the first thing that appears is the heaviness in the stomach.

It should be remembered that raw smoked sausage will harm the body in the evening, as it is considered heavy food to eat before bedtime. It is better to eat it for breakfast when you need a lot of calories to get a boost of vivacity. During the day, all unnecessary will be eliminated due to active movement.

The composition of various kinds of sausages

It is very difficult to accurately describe the composition and content of all components in a raw smoked sausage product, since there are at least a hundred different types of such sausages. And this is taking into account the fact that all standards at meat processing plants, especially small ones, may not be taken into account, and proportions of salt are often added to minced meat at random. The approximate figures for the content of proteins and fats per one hundred grams of raw smoked sausage are 15-25 g and 40-50 g, respectively. Raw smoked sausages contain insignificant amounts of carbohydrates, and in many types they are practically absent.

In the composition of meat products, cartilage with ground bones that have fallen under the press can sometimes come across. It’s unpleasant but not dangerous, so don’t worry. Bone meal by itself cannot be harmful, it is only an additional source of calcium.

Therefore, raw smoked sausage of high quality, the composition of which meets all the requirements, will not cause direct harm to the human body if consumed in moderation.

How to choose a sausage?

The priority in this matter should be the price and the manufacturer. Firstly, a cheap sausage will never be cooked in appropriate conditions, in compliance with all GOSTs, and secondly, a manufacturer with extensive experience will not allow marriage, valuing its reputation. It is better to choose delicious and expensive raw smoked sausage for your table in order to be sure of its good quality.

And they represent the most valuable and wholesome food. But sausages, sausages, ready-made cutlets, etc. are among the most dangerous foods. Why it happens? Where is the logic? Let's try to figure it out.

What meat is classified as industrially processed?

All sausages, wieners, sausages - from boiled to uncooked smoked
All types of dried, smoked, dried meat
Ham, hams, bacon
Dumplings, cutlets
Canned meat

Meat that was only cut for sale is not considered industrially processed.

Why are sausages and sausages harmful?

To date, a huge amount of scientific research has been carried out, which has proven that industrially processed meat consumed daily increases the risk of developing diseases such as:

arterial hypertension
diseases of the heart and blood vessels
chronic obstructive pulmonary disease
oncological diseases of the gastrointestinal tract

They also contribute to weight gain and obesity.

What constituents of sausages and ready-made cutlets lead to such devastating health consequences? Obviously, this is not meat, fat or spices. What then?

Sodium nitrite

Sodium nitrite is always used for the production of meat products. The reason for the popularity of this chemical in the food industry is that sodium nitrite has several remarkable properties for this industry. He:

improves the color of sausages, making them pink instead of gray
prevents product burnout caused by fat oxidation
helps to fight the growth of pathogenic bacteria.

Sodium nitrite itself is okay. However, in industrially processed meats, sodium nitrite often converts into various N-nitroso compounds, such as nitrosamines, which are known to cause cancer.

Polycyclic aromatic hydrocarbons (PAHs)

Polycyclic aromatic hydrocarbons are formed when organic compounds are burned. With regard to the production of meat products, this means that most of them are in those delicacies that were produced by smoking. All of these products carry traces of smoke, which contains a lot of PAHs.

The main harm of polycyclic aromatic hydrocarbons is their carcinogenic properties.

Heterocyclic amines

Another class of carcinogenic compounds that are also present in many prepared meat products. However, you can get such a delight as heterocyclic amines at home, if the meat is exposed to very high temperatures for a very long time, for example, fry.

But if the meat is cooked, especially steamed, or stewed at a not very high temperature, heterocyclic amines are not formed.

In industry, extremely high temperatures are used for cooking stew, sausages or hamburgers, and therefore heterocyclic amines are usually found in these food products.

Glycation end products

Like heterocyclic amines, these molecules are also formed when meat is cooked at very high temperatures.

Once in the body, the end products of glycation cause oxidative stress and inflammation, which lead to the development of diseases of the heart, blood vessels, kidneys, diabetes and cancer.

Salt

We have already talked about that. Therefore, it may seem that there is nothing wrong with sausages, hams and carbonates containing salt. In principle, this is the case if you made the sausage yourself and salted it normally.

But industrially produced meat products usually contain not much, but a lot of salt.

When preparing food at home, it is almost impossible to add salt to the food so that the salt intake exceeds the acceptable level. But with the regular abundant consumption of ready-made meat dishes, it is very easy to oversaturate your body with salt.

Excessive salt intake not only increases the risk of developing hypertension and cardiovascular disease, but can also provoke the occurrence of certain types of cancer, such as stomach cancer.

Taste enhancers

These chemical compounds, the most famous of which is monosodium glutamate, are closely related to the problem of overeating and all the consequences of this problem from obesity to diabetes and hypertension.

The rationale behind the use of flavor enhancers by the food industry is to get a person to eat, and therefore buy, more and more. Foods with flavor enhancers do not saturate. Often it has the opposite effect: the more you eat, the more you want to chew further.

All industrially produced deli meats today contain flavor enhancers. And if monosodium glutamate is not indicated on the package, this only means that in this type of sausage it is replaced by some other compound with similar properties.

You can read in more detail about the harmful effects of monosodium glutamate on the human body, and how the natural beneficial glutamate differs from the artificial one.

Sugars and carbohydrates

Oddly enough, but in industrial meat products, especially inexpensive sausages, sausages, cutlets, sugar is present. Sometimes in a fairly large volume. And also other not very healthy carbohydrates, for example, semolina.

The presence of sugars and other carbohydrates is again linking industrial meat products to the problem of excess weight and its negative consequences.

Someone might argue that sausage is not candy, and there is not so much sugar in it. Of course. But this is unaccounted for, the so-called hidden sugar, that sugar, the consumption of which a person may not even know about.

And often it is the consumption of such hidden sugar and hidden easily digestible carbohydrates that negates all attempts to lose weight or. It seems to people that they are acting by the rules - they eat protein foods with healthy fat, but in fact they are eating carbohydrates again.

One of the most popular products, which do not differ in quality, but attract with taste, like a magnet, are sausages. It is impossible to imagine that this "meat" product would not decorate with its appetizing appearance any feast or a simple family dinner. In the refrigerator, sausages and sausages always take pride of place.

Everyone always loved sausage. However, earlier sausages, boiled, smoked and dry-cured sausages were really natural. Indeed, they contained from 90 to 100% natural pork or beef. How are modern sausages different from the previous ones? For example, do today's "Doktorskaya" and its distant relative of the Soviet times under the same name differ in quality? What is sausage made of today?

Of course, almost everyone has heard about modern technologies for the preparation of sausages. It is no secret that today sausage contains solid soybeans and flavor enhancers. Whether this is so, you can find out from the following facts.

Sausage ingredients

So, the appearance of the sausages attracts buyers, firstly, by the color. Juicy, pink-colored sausages, small sausages, boiled sausages certainly attract the eyes of food lovers. It's sodium nitrite to blame for this. It is the toxic chemical that gives the rich color to the sausages, and without its participation the sausages would be gray and unattractive. Sodium nitrite contains approximately 80-85 mg per kilogram of product, but a dose of 2 grams for a person is already considered deadly. Nitrite in large quantities can provoke the development and growth of cancer cells.

Stabilizers, colorants, flavor enhancers, soybeans, spices and only 3-5% of meat - this is what modern boiled sausage is. What is so much chemistry for? So that it retains moisture, and moisture adds weight, which is incredibly beneficial for manufacturers. As a result, the calorie content of one circle of smoked sausage is equal to 0.5 liters of drunk soda. There is also a lot of salt in the sausage!

Who is sausage harmful to?

Almost everyone loves sausage, except for vegetarians. Of course, this product does not need to be in the refrigerator every day, but occasionally it can be present in the diet. And yet, there are restrictions on the use of all kinds of sausages.

These are, firstly, children. Up to 3 years old, there should be no sausage in the child's diet at all. At an older age, it is possible a little, but it is better to replace this product with a more healthy natural meat.
Secondly, for patients with hypertension, prone to the manifestation of edema, those with unhealthy kidneys, the use of sausages is generally prohibited.
You can use low-fat varieties of veal sausages for those who have periodic gastrointestinal ailments.

Sausage products are and will be on store shelves, but you need to use them wisely, since their taste stimulants lead to overeating and liver problems. Sausage should be a rare guest on the dinner table, then there will be fewer health problems.

Roskachestvo checked the doctor's sausage. Experts rated the 30 most popular brands on the Russian market. In 14 brands, the doctor's sausage really turned out to be "doctor's" - traces of antibiotics were found in it!

The check was carried out on 70 indicators. The main conclusion of experts who checked the sausages produced in Belgorod, Vladimir, Vologda, Kursk, Leningrad, Moscow, Pskov, Saratov, Tver and Tomsk regions, in Mordovia, Stavropol Territory, Moscow and St. Petersburg, is that they can be eaten. Moreover, almost all the brands studied are safe for health. However, impurities have also been identified.

There is no bird tastier in the world than pork sausage

GOST prescribes the presence of minced pork and beef in the doctor's sausage, and there should not be chicken meat in it. This rule was violated by products of the Egorievskaya and Tsaritsyno brands. Mechanically deboned chicken meat was found in the sausage allegedly produced in accordance with GOST.
In one case, horse DNA was found in a doctor's sausage. The presence of horse meat in the sausage minced meat was distinguished by "Klinskaya" doctor's office. In one case, soy was found in the sausage. At the same time, Novoaleksandrovskiy meat-packing plant did not declare its presence on the label. Gorin Product uses corn in the production of doctoral sausage. True, the traces of corn found do not allow us to know whether the corn was added to the product intentionally or accidentally.

Doctor's sausage without toilet paper, cats and dogs

In the doctor's sausage "Starodvorskie sausages" the manufacturer indicates animal protein - these are particles of bones and cartilage, poultry skin and fragments of the heart. Since the sausage is declared not according to GOST, but according to TU, this is not a violation. In the sausage "Atyashevo" experts found parts of the heads, particles of mucous membranes and cartilage. It is also a violation of consumer rights, as the manufacturer did not declare the presence of bones and cartilage on the label.
The main discovery of the study is the collapse of the folk myth that toilet paper is put in a sausage. Fears and fears were not confirmed - there is no paper, water-retaining phosphates, meat of cats and dogs in the doctor's sausage.

History of the doctoral question

"Doctor's" sausage was developed by employees of the Mikoyan plant. It was given to patients and veterans of the party who suffered in the Civil War. The composition of the sausage until 1974 was unchanged and simple: beef, pork, eggs, salt and milk. The current GOST also allows sodium nitrate and spices. If the sausage is produced according to technical conditions, and not according to GOST, then it may contain other types of meat, as well as antioxidants, flavors, flavor and aroma enhancers.
None of the manufacturers violated all sanitary standards, and also provided the sausages with the correct conditions for storing and transporting products. None of the samples showed an excess of the total number of microorganisms, E. coli, Staphylococcus aureus bacteria, Clostridia, Listeria, Salmonella, heavy metals, radionuclides, genetically modified ingredients and nitrosamines.

To the sausage shop with a doctor's prescription: Doctor's with antibiotics

Antibiotics were found in 14 out of 30 doctor's sausages tested. However, with a prescription from a doctor, not to a pharmacy, but to a store, you should go only for one type of doctor's degree. It is produced by the "Provincial Meat Company". In the doctoral mark of this brand, the amount of the antibiotic of the tetracycline group (oxytetracycline) exceeded the maximum level allowed by law. In another 13 cases, manufacturers simply did not indicate the correct composition of the sausage, hid ingredients such as soy or carrageenan, violated the GOST declared on the label, which is a violation of consumer rights.
All the participants in the expertise with preservatives, stabilizers and dyes are relatively good. Benzoic and sorbic acids used as artificial preservatives were not detected in any sample. Starch, permitted by GOST, but unacceptable according to the leading Roskachestvo standards, is used by four trade marks out of 30: Vyazanka and Starodvorskie kolbasy, as well as Vologda Meat Processing Plant and Gorin Product. The last two manufacturers hide this fact from the buyer.
Carrageenan banned by GOST was added by manufacturers of eight brands. They all chose not to put it on the product label. Blizhnye Gorki, Velkom, Vyazanka, Gorin Product, Dmitrogorsky Product, Mikoyan, Borodin's Meat House and Cherkizovo were found in this violation.

Greed by Velcom will destroy

The weight of almost all packages was in accordance with the manufacturer's specifications. Only the doctor's sausage from Velcom turned out to be lighter: a half-kilogram loaf was only 416.4 grams in weight. The underweight was 83.6 grams or almost 17%. Agree, this is a bit too much for an honest business.

Highest quality indicator

According to the Roskachestvo standard, a doctor's sausage should not contain starch, benzoic and sorbic acids, antibiotics even in the form of traces and dyes E102, E110, E124, E131, E132. Doktorskaya sausage of six brands - Balakhonovskiy meat-packing plant, Myasnov, Okraina, Pit Product, Tomarovskiy meat-packing plant and Family sausages - was recognized as a product of higher quality.
Pit Product and Family Sausages were also among the best in the research on the quality of dairy sausages.
A detailed report on each specific product is available on the Roskachestvo portal.

Boiled sausage is a food product made from minced meat. For this type of sausage, they often use pork, veal, less often lamb, poultry. The most suitable is the meat of young animals, due to its characteristic delicate structure and juiciness.

The finished product has a uniform pinkish consistency. Depending on the type, the sausage may contain pieces of bacon of various sizes or interspersed with spices.

Composition

The main recipe for cooking premium boiled sausage includes:

Minced meat, bacon (up to 95%);
Eggs or melange (from 3%);

Interesting! Melange is a frozen egg mass.

Starch (up to 5%);
Milk (up to 5%);
Condiments (garlic, cardamom, coriander, black pepper);
Salt.

The main component of the premium sausage is meat, while the lower grade product may contain additives, plant substitutes, or have no meat at all. In the latter case, the label MOM (mechanically deboned meat) must be present on the label, which indicates a chemical improvement in the quality of the substance. The amount of food additives (E) must not exceed the permissible limits.

Views

The most famous types of cooked sausage are:

Doctor's;
Amateur;
Creamy;
Beef;
Veal;
Stolichnaya;
Dairy;
Tea room.

Manufacturing

In industrial conditions, the components of the recipe of any sausage are first mixed until a homogeneous mass is obtained, then cooked at a temperature of about + 80 ° C. The finished sausage is sold in a casing - natural or artificial. A label is attached to its surface, where the composition and batch number are indicated.

Attention! The greatest quantity in the sausage contains those ingredients that are embossed on the label in the first place.

Boiled sausage is also very easy to make at home. For this purpose, you will need meat with lard chopped in a blender (1.5 kg), onions (3 pcs.), Garlic (2 cloves), spices (to taste), 1 egg, gelatin, semolina (1 tablespoon), salt. After mixing all the ingredients, the resulting mass is placed in a roasting sleeve. In several places the sausage is tied with a rope. It is necessary to cook the product for 2 hours over low heat.

Advice! To give the sausage a pleasant pink color, you can use a mixture of beetroot juice with a few drops of alcohol.

Benefit and harm

If the sausage is made from natural products, then it has a high nutritional value. However, the benefits of modern cooked sausage are controversial due to the possible content of thickeners, stabilizers, flavor enhancers and color enhancers.

All of these chemicals can cause diabetes, cancer, obesity, heart disease, kidney disease, liver disease, and increased cholesterol. This product is especially dangerous for diseases of the biliary tract and gastrointestinal tract.

How to cook

Boiled sausages are used to prepare hodgepodge, okroshka, snacks, add to salads, pizza, omelettes, sandwiches. It goes well with any vegetables (potatoes, cucumbers, tomatoes, peppers, onions), herbs (dill, parsley).

How to choose

When buying cooked sausages, pay attention to:

A bright reddish color indicates the presence of sodium nitrite (E 250). Once in the body, sodium nitrite turns into nitrosamine, which in high quantities can cause cancer.

Curious! Sausage, which contains E 250, is best used with green vegetables and tomatoes.

The sausage should be free from genetically modified soybeans, and the concentration of phosphates (E 450-452) and starch should be within the limits established by the standard.

Curious! Since defrosted meat is often used for production, phosphates are added to bind moisture.

This criterion is influenced by phosphates, which can lead to looseness and loss of shape in the cooked sausage. These substances are also dangerous for the body: they cause an imbalance of phosphorus and calcium. The presence of voids in the finished product indicates the multiplication of botulism sticks. This process is accompanied by gas formation.

Storage

From the moment of production, boiled sausage of the highest grade in a natural casing is stored for 2 to 5 days at + 2 ° C ... + 6 ° C. The artificial casing extends the shelf life up to 15-20 days.

Attention! The lower the grade of the sausage, the faster it spoils.

dom-eda.com

Why are sausages harmful?

This year, the World Health Organization has compared the health risks associated with the consumption of processed meat (sausages, sausages and other convenience foods) with the dangers posed by smoking cigarettes or using asbestos (1).

The experts noted that processed meat significantly increases the risk of bowel cancer and recommended limiting the consumption of such foods to 50 grams per day. In this article, we will try to figure out what exactly sausages and sausages are harmful.

Sausage meat

The raw materials for sausages are “intensively fed animals” kept in conditions of limited movement. Since such animals practically do not move, their meat becomes extremely fat, while having a light color and a loose consistency.

If under normal conditions a cow feeds on grass, then a cow from a meat processing plant lives on corn (naturally, GMO) and protein supplements, which are the ground bones of her fellows. The result is a shift in fat balance towards more harmful omega-6 fats (2).

Adding vegetable fats

Up to 98% of animal carcasses are used in the processing process. The fat from the hides and bones is melted and added to the minced meat for a juicier (and cheaper) product. In addition, hydrogenated vegetable fats are introduced - first of all, palm fats.

In the process of such processing, the fatty acids contained in palm oil change their structure, turning into trans fats that are hazardous to health. The irony is that in its natural form, palm oil is one of the healthiest.

Stabilizers

Light and friable meat crushed into minced meat, with the addition of harmful vegetable fats, becomes even more colorless and looks like a shapeless mass. Stabilizers and colorants are added to create an elastic structure and a red "meat" color.

Traditionally, starch and gelatin were used as stabilizers (remember jellied meat), but now they are replaced by hydrocolloids, which bind water and minced meat ten times better. To visualize their effect, think of wallpaper glue diluted in water.

Sodium nitrite: a dangerous preservative

Sodium nitrite is added to sausage meat for two reasons. Firstly, it is he who gives the colorless mixture of animal and vegetable fats the familiar bright red color. Secondly, it is a powerful preservative that prevents the development of cadaveric bacteria.

Many experts are sure that the consumption of sodium nitrite in food leads to stomach cancer (3), but it is impossible to exclude it from the sausage composition - without this component, the meat will begin to rot intensively within a few hours, even in a chilled state.

Taste enhancers

It is deeply mistaken to believe that flavor enhancers are the worst ingredient in sausage. Monosodium glutamate is an understood and researched substance that has no health side effects and is found in many natural products (tomatoes, cheese).

Adding glutamate to an absolutely tasteless mass of loose meat, vegetable fat, stabilizers and preservatives is not able to solve the problem. Sausage spices are ground in a vacuum at -192C, or in the presence of carbon dioxide and ultra-high pressures.

What is harmful in sausage?

Modern sausages are a complex chemical product, only a small fraction of what the average person would call "meat." In 20 years, it will be difficult to believe that someone really could not have suspected of their harm.

Separately, it should be noted that sausages and sausages are forbidden to fry, boil or undergo any other temperature treatment - the components contained in them are capable of aggressively oxidizing, becoming powerful carcinogens that provoke cancer.

***

The World Health Organization officially recognized sausages, sausages and other semi-finished meat products as unhealthy and recommended limiting the consumption of processed meat to no more than 50 grams per day.

Scientific sources:

IARC Monographs evaluate consumption of red meat and processed meat, source
Why Grassfed Animal Products Are Better For You, source
The link between sodium nitrites and cancer, source

fitseven.ru

Sausage harm

Home »Harmful» Harm of sausages

Sausage harm or sausage horrors

What can be found in every second refrigerator? If we asked this question, the answer would not surprise us at all. In a place of honor, on the middle (and, maybe, the upper or lower shelf), almost every second of us has sausages - boiled, smoked, semi-smoked sausages, sausages, wieners ...

It is noteworthy that according to statistical data, it is sausages and sausages that occupy the 4th place in the scale of products that are in constant and constant demand among the population, and are second only to dairy products, bread and bakery products, as well as “second bread” - potatoes.

Today we also decided to talk about the "sausage" topic, and figure out why we love sausage so much, what this product brings to our body, and how to choose the right sausages so as not to harm our health and stomach ...

Cooking sausages - what's harmful

Despite the fact that every year the number of fans of orthorexia (psychosis of a healthy diet) and vegetarians is increasing, despite the active propaganda that sausage is a harmful product, in which there is not only nothing useful, but even meat is not contained, there are queues in sausage departments of stores and supermarkets are not getting smaller, and sausages are still one of the most popular products from the grocery list. Therefore, we will still try, as far as possible, to rehabilitate this sausage product in the eyes of our customers, and for this we will objectively answer the questions of what is included in the sausage and how it is produced ...

How to cook boiled sausages

Depending on the type and grade of sausage, the technology of its preparation also changes. So, for example, boiled sausages are prepared from salted minced meat with certain additives - all this sausage mass is cooked at a temperature of 80 degrees. But, boiled sausages are more expensive, and of the highest grade are prepared from natural pork and beef meat, and natural casings are used for packaging, or protein or gozon-penetrated and vapor-permeable barrier casings. It is noteworthy that, according to the buyers of sausages themselves, they prefer artificial casings more, since in their opinion, this allows to extend the shelf life of such a sausage product and reduces the risk of buying stale sausage.

According to the standards, on the packaging (casing) of sausages, the batch of goods must be indicated, as well as the composition of such sausages (the first ingredients represent the majority, and then in descending order). In addition, the casing of such a sausage must necessarily indicate the food additives added to its composition (the permission of the use of which is "de facto" and "de jure") and in no case should exceed the permissible norms ...

Ah, now look at the stick of cooked sausage that lies in your refrigerator ... It must - this does not mean that it is, and this is what is written on the shell of your sausage ...

Boiled sausage - harm and benefit

A sandwich with slices of boiled sausage is not an ideal breakfast option. However, do not rush to draw such conclusions. As if you learn about all the properties of cooked sausage - your opinion will definitely change. But, let's start by remembering what boiled sausage is made of.

And, they prepare it (or rather, they must cook it) from lean meat, fat, spices and salt. It is possible to add spices such as garlic, caraway seeds, onions, nutmeg, cardamom, pepper ... Theoretically, from such a composition and provided that the sausage is fresh and made in compliance with all the necessary sanitary standards of production, there will be no particular harm to our body ... True, the main thing is not to abuse such breakfasts, since such sandwiches, and also dry food, can become fertile ground for the development of gastrointestinal diseases.

But, this is all theory, let's move on to practice. And, in practice, it turns out that in order to give the sausage a marketable appearance, to reduce the cost of the production process, to increase the shelf life of such boiled sausage, which the manufacturer does not add to the composition of such a product. Moreover, such additives, as well as their quantity - are very often on the verge and beyond the permissible. And it's not just about eggs, milk proteins, whole milk or animal blood plasma ...

Therefore, more often than not, such boiled sausage on the shelves of our stores does not bring any benefit to our body, even when it is fresh. And, frequent consumption of such sausage can cause diseases such as gout, diabetes, hypertension, coronary heart disease, impair the functions of the kidneys and liver, and promote the growth of cancer cells, lead to obesity and atherosclerosis. So much for a boiled sausage sandwich!

Harm of meat and vegetable sausages

Sausages or sausages, which, in addition to meat, include cereals, soybeans or beans are called meat and vegetable. At the same time, the biological value of such products does not decrease at all, since plant fiber and biologically active substances, which soy is so rich in, are added to the composition of such sausages, the benefits or harms of which we have already written about. These products must comply with GOSTs, and the content of the plant part must not exceed the permissible standards. However, if you see a record on the casing that the sausage meets the TU (technical specifications) - think about it! Each manufacturer has its own technical conditions and they do not always guarantee the benefits of our body and the absence of harm.

Blood sausage harm

It is customary to call the type of sausage in which purified blood acts as the main ingredient (depending on which minced meat is made of blood - veal, pork, bovine).

It is noteworthy that bloodworm has long been considered a traditional food of nomadic peoples, who prepared just this type of sausage from meat and blood of animals.

However, despite the fact that, it would seem, this product is as natural as possible (ideally, a homemade blood vessel should not contain any other components except meat, blood, salt and spices), and the fact that such a sausage contains vitamins , minerals, important amino acids and it is even used to treat iron deficiency anemia, this type of sausage is contraindicated for people who are overweight, have a problem of obesity, suffer from diabetes mellitus, liver diseases, pancreas, biliary tract diseases, diseases of the gastrointestinal tract.

In addition, it is worthwhile to understand that in view of the peculiarities of its preparation and the ingredients from which the bloody is prepared, the shelf life of this sausage is very short. And, poor quality or expired bloodstain can cause severe food poisoning.

Therefore, if you are a lover of blood, and you still find it difficult to refuse this product in your diet - use only fresh and limited quantities of blood, and in order to reduce the risk of possible infectious diseases, expose the blood to heat before serving. processing.

Another sausage variation on the main theme of the benefits and harms of sausage is liver sausage. This sausage is produced from the liver, or rather, it was previously produced. Now, in the composition of liver sausage, you will not find anything: starch, thickeners, preservatives, and even ... cardboard and paper.

To make sure that this is indeed the case, simply place pieces of such liver sausage in a preheated pan and try to fry them. What you get as a result of such thermal exposure will look like anything but liver or liver.

And, once the real natural liver sausage was completely different, and its calorie content even exceeded the calorie content of boiled sausage, and it was possible to use liverka and, in principle (if you had no contraindications), it was tasty and healthy. But, today's liverwort, which even cats refuse to eat, will do you nothing but harm: it contributes to an increase in the level of bad cholesterol. And, in case of diseases of the gastrointestinal tract, the use of such a dubious delicacy can cause an exacerbation of your chronic diseases or an impetus for their development.

Likewise, in case of diseases of the biliary tract, liver, pancreatitis, it is not worth eating liver sausage (if you still eat it!).

How to choose a harmless sausage

What should you pay attention to when choosing sausages and sausages? This question interests all "meat-eaters". So, here, according to experts, the criteria for choosing a sausage should be:

the color of sausages - the brighter and more natural it is, the more sodium nitrate in the composition of such sausage, which is added to the sausage to give the product a marketable "meat" appearance. In addition, such sodium nitrite also acts as a preservative, and in the case when its concentration exceeds the permissible norm, it can harm your health, since such nitrites in the human body are converted into nitrosamines, which promote the growth of cancer cells.
packaging and information indicated on it - carefully read the composition of such sausage and sausage products and remember that if food additives are immediately indicated in the composition, then there is no meat at all in such sausage.
if you buy not natural sausage, but meat and vegetable, pay attention to the fact that the soy that is part of such sausage is not genetically modified, and the product does not contain GMOs.
manufacturers often add starch to sausages of non-premium grades. The more starch, the more such sausage crumbles. Think about it ...
very often you can find ... phosphates in sausages. They are added to color and improve the consistency of the sausage product. However, in the case when the manufacturer has overdone or deliberately exceeded the permissible dose of phosphates, such a sausage will look loose and not have a dense consistency, and this is already a dangerous symptom, since an excess of phosphates leads to an imbalance of phosphorus and calcium in the human body and provokes the development osteoporosis, which over time will bring no small harm to your body.
voids in the cut of the sausage may indicate a technological defect, or hint at the multiplication of botulism sticks in such a sausage.

The harm of raw smoked sausage

How smoked sausages are made

It's no secret that raw smoked and hard smoked sausages are considered to be a real delicacy. They are not heat treated, and cold smoking processes take place at high temperatures, besides, such sausages are tastier, spicier and are stored much longer than cooked sausages. But, do not forget that during the smoking process in such sausages, substances that are not entirely useful for the human body are formed - nitrosamines, benzopyrene, which are carcinogens. Therefore, you should not get carried away with such sausages either ..

Video on how sausage is prepared:

Real shelf life of sausages

It would seem that it is very easy to find the answer to this question - I read the information on the shell and that's it. However, you remember that your health is in your hands, therefore, the following points should become the golden rule for storing sausages and sausages for you:

boiled sausages, small sausages, sausages - all these are perishable products that must be kept in the refrigerator for 2 to 5 days from the moment of their production !!!
the lower the sausage grade, the shorter and shorter its shelf life.
semi-smoked sausages are allowed to be stored in the refrigerator for no longer than 12 days from the date of production of such sausages !!!
uncooked smoked slices are allowed to be stored in the refrigerator for no more than 10 days from the date of production
uncooked smoked sausages - referred to as products of long-term storage and the drier they are, the longer they are stored, however, the maximum permissible shelf life is 4 months.

We want to draw your attention to the fact that all these dates are indicated from the moment the sausage was produced, and not from the moment you bought such a sausage in the store, where it had already been lying for several weeks before ...

When which sausage is harmful

Sometimes, of course, you can diversify your diet with high-quality and natural sausages that are fresh and in which you are 100% sure. However, to diversify does not mean to eat sausages and sausages all the time, 3 times a day. So, not far from diseases of the gastrointestinal tract and the occurrence of oncological diseases, disturbances in the work of the cardiovascular system and an increase in cholesterol levels. Therefore, if you have the opportunity, give preference to a piece of boiled meat over sausage, or completely give up such dubious benefits for your body.

And, who absolutely cannot use sausages and sausages, it is children under 3 years old, people suffering from obesity, hypertension, gout, urolithiasis, cardiac pathologies, inflammation of the gastric mucosa, cholecystitis, pancreatitis, nephritis ...

Be healthy and have a healthy appetite!

Olga Shevtsova, World Without Harm

Raw smoked sausage - tasty but harmful?

How harmful is raw smoked sausage?

And raw smoked sausage without additives can worsen health due to its high content of fat, salt and high calorie content. It is completely contraindicated for those who are obese, for people with diseases of the cardiovascular system, and in no case is it suitable for dietary nutrition. One conclusion suggests itself: this product is suitable only for healthy people who lead a fairly active lifestyle.

Proper nutrition with raw smoked sausage

For healthy people who are not overweight, this type of sausage is completely harmless for any type of food - fried with eggs, in the form of sandwiches, etc. But for a full person, raw smoked sausage prepared in this way will be harmful: it is better to boil it so that excess salt and extractives remain in the water. Also, a good combination for eliminating excess cholesterol is the use of sausages with cereals (preference should be given to oatmeal).

The composition of various kinds of sausages

Therefore, raw smoked sausage of high quality, the composition of which meets all the requirements, will not cause direct harm to the human body if consumed in moderation.

How to choose a sausage?

Boiled sausage - calories

Sausages are foods that most people love. The undoubted advantages of sausage include a wide assortment, a variety of tastes, and also an important positive factor for many is time savings and the need for minimal processing. Each person can choose for himself the taste of boiled sausage that suits him, but the calorie content and usefulness of these products raises doubts, both among nutritionists and consumers.

The benefits and harms of boiled sausage

Doctors and nutritionists unanimously argue that sausages should be completely eliminated from the diet. But are their warnings really so justified? Cooked sausages undergo the most gentle type of processing, in contrast to cooked-smoked and smoked meat products. Based on this, the properties and calorie content of boiled sausage depends entirely on its composition. According to GOST standards, category A boiled sausage should contain:

90-95% minced meat (equivalent to 60% muscle tissue),
from 3% eggs,
2-5% starch,
2-5% milk
salt, spices and condiments.

Products of category A, that is, of the highest grade, from a trusted and responsible manufacturer are quite acceptable in food, even dietary and children's. Of course, you should not regularly replace full-fledged meat dishes with sausages, but sometimes it is quite acceptable to pamper yourself with high-quality sausages.

Unscrupulous manufacturers, wishing to reduce the cost of the product, add soy protein, flour and a large amount of a substance made from animal bones and skin to the minced meat. Pure meat in such a sausage may not be contained at all, this is indicated on the label with the "MOM" mark.

How many calories are in boiled sausage of various varieties

In the modern market for ready-made meat products, there is a huge selection of cooked sausages, in order to count calories in a certain form, you need to know what type of minced meat it is prepared from, as well as what additives are included in its composition. To get information about a specific type of sausage, it is worth examining the label and inquiring about the manufacturer of this product.

Liver sausage - benefits and harms

Liver sausage is a fairly affordable product. Despite the low price, it is very tasty and satisfying. The calorie content of liver sausage is 326 kcal per 100 g. Therefore, you can eat it daily, but it is worth controlling the amount. Liver sausage is prepared from pork and beef entrails with a lot of spices.

The benefits of liver sausage

The question arises whether liver sausage is useful, and if so, how. Liver sausage will be useful only if natural products are used for its preparation. Natural liver sausage increases cholesterol in the human body. When buying liver sausage, you need to pay attention to its color, it cannot be light. On the packaging of liverwurst sausage, there should be a GOST badge.

Liver sausage harm

Lever sausage can harm people suffering from gastrointestinal diseases. This is due to the high fat content in the sausage. A piece of liver sausage for a person with such a disease can be fraught with exacerbation. Against this background, diseases of the liver and biliary tract may arise, and then not only liver sausage, but any other sausage will be prohibited.

Today, many unscrupulous manufacturers instead of pork or beef entrails put starch, soy, milk powder and flour into liver sausage. Even a dog cannot be fed with the resulting product.

The benefits and harms of liver sausage directly depend on the product from which it is made. For example, if it was prepared from beef or pork liver, then it has a large amount of nutrients, vitamins, amino acids and helps to strengthen bones.

Liver sausage can be eaten as a separate dish, as a sandwich, and even as a filling for pancakes.

The most dangerous meat products

For many, meat and meat products form the basis of the diet. After all, meat is considered a source of valuable protein compounds and amino acids, as well as some vitamins and other useful substances, therefore it is impossible to minimize the benefits of meat. Recently, however, people have been buying natural meat less and less often (for lack of time to cook it) and prefer meat products: sausage, sausages, sausages, ham, etc. And these products are often difficult to call useful, due to the abundance of all kinds of chemical additives: flavors, dyes, preservatives, etc. What meat products are considered the most dangerous?

Raw smoked sausages and smoked meats

These products are harmful for a number of reasons, firstly, they contain dyes and flavors, which give the products a more beautiful appearance and mouth-watering smell. For example, saltpeter (indicated on the packaging as E 250) gives sausages a pinkish tint; this substance is a strong carcinogen that can cause the development of cancer.

Secondly, in raw smoked sausages and smoked products, as a rule, the salt content is too high, which also does not have the most favorable effect on the state of the body and the digestive tract. The lard content is no less high in raw smoked sausages, which sometimes makes up to 50% of the total volume. Often, in the preparation of sausages, old, tough lard is used, which has lost all its useful properties, and the abundance of spices, dyes and flavors allows you to hide all manifestations of stale lard and meat. Of course, you should not forget about the benefits of lard, but remember that the recommended daily intake is quite small.

The third factor that allows us to speak about the harmfulness of these meat products is the presence of carcinogens formed as a result of smoking or the use of "liquid smoke".

Sausages, wieners and boiled sausages

Appetizing in appearance and so beloved by many people, sausages and small sausages, as well as some varieties of cooked sausages, are also considered unhealthy foods for several reasons. First, there are dyes, flavors and preservatives. The content of these substances sometimes amounts to a greater proportion in the aggregate than that of meat. Be sure to pay attention to the packaging of products, the mass fraction of meat should be indicated there, some packages of sausages say that the mass fraction of meat is 2%. On average, sausages contain up to 50% protein components, that is, meat ingredients: meat trimmings, animal skins, tendons, etc. Also, these products include fat (pork, horse, chicken). The remaining ingredients are starch, soy preparations, flour and cereals. There is no need to talk about the health benefits of these components.

As for cooked sausages, the bulk of sausages produced not according to GOST, but according to TU also contain all of the above components. There were legends about putting toilet paper in boiled sausage back in the Soviet Union, what can we say about the present time, when the chemical industry has reached such a high level, and offers a lot of substances that can deceive our taste and olfactory receptors. Needless to say, the bulk of all these components are substances that can cause indigestion, allergic reactions, gastritis, ulcers and even cancer.

To see with your own eyes how much of any "chemistry" in meat products and understand that they are harmful to the body, it is enough to take a piece of natural meat and boil it - you will see that the pork will turn gray, the beef will acquire a brown tint. And almost all meat products are either reddish or pink in color. That is, the dye is present in any case. Often, when boiling sausages, the water also turns pink - this indicates the use of a low-quality dye.

Regular iodine will tell you about the amount of starch in a meat product, put a drop of iodine on a sausage or a piece of sausage. In the presence of starch, iodine will turn blue.

The most harmful and dangerous such products are for young children, pregnant women and people with diseases of the digestive organs.

What is more harmful than sausage or sausage? and what is their harm?

same. they contain a lot of soy genetically modified protein, an explosive mixture of meat and dairy products, phosphoric acid salts that retain water for weight and monosodium glutamate as a flavor enhancer. As well as sodium nitrite as a preservative and a red dye. All of the above are pro-carcinogens, cause mutations, inhibition of the functions of the cerebral cortex of a developing organism (children), cause a slight chemical-salt dependence, disinhibit nerve cells (conditioned reflexes are poorly formed), meat and milk together, according to many dietary canons, are generally incompatible products.

I don't think one is more harmful than the other. they are on an equal footing in harmfulness :) Their harm is that people buying them want meat, but only get 2-5 percent of it in the product. All the rest do not understand what. there are of course natural and sausages and sausages, but these are very expensive products and the bulk of the population does not eat them.

Lyudmila Tumanova

Soy and the water-soy substrate, which gives the sausage a heaviness and "full" appearance, are already known to consumers. Another miracle of food technology is the substance MDM, made from bones with hard-to-cut meat, veins, cartilage, and tendons remaining on them. All these residues are turned into mashed potatoes using a press, and on the product packaging this component is indicated by the words: beef, pork, poultry. Of course, in Russia there are standards - GOSTs, according to which it is forbidden to add such components to sausages. For example, the most expensive cooked sausage should consist entirely of meat; sausage of the 1st grade of meat must contain at least 70%, and the rest - soy and dairy products, protein stabilizers, starch and cereals. In sausage of the 2nd grade, accordingly, this ratio changes: the meat should be put 60%, and additives - 40%. As for the premium semi-smoked sausage, it should contain only meat - 100%, and no additives. Only 10% additives are allowed in grade 1 semi-smoked sausage - only soy products and flour. If these standards were adhered to, our food could be considered very acceptable ... Probably, there are some companies that try to organize the production of sausages in accordance with GOST, but there are very few of them - after all, you cannot get big profits. Basically, manufacturers create their own recipes, their product compositions, which do not correspond to GOSTs, but to technical specifications - TU, and these recipes are not disclosed. But what about government laboratories that are required to check the quality of food? Unfortunately, now the quality is rarely checked, since there is not enough money for this. The quality of food is not yet an area that our state is ready to finance. Therefore, laboratories test products only for safety, and then at best. Quantity, not quality, is a priority for manufacturers today, otherwise they would have to give up profits. And what is a business without profit? Anything is put into sausages and other products, but not real meat. Cooked sausage consists of 25% emulsion, 25% more soy protein, 10% meat, 30% poultry meat, starch (or flour) - 8%, and 2% various food additives. Sausages, so beloved by many housewives, are even more interesting: just meat and poultry meat in them is 15 and 10%, but there are more emulsions and soy protein - 35 and 30%. Starch (flour) and additives - 5% each. Pork sausages contain the same as sausages, however, instead of poultry meat, more exotic components are added to them: lard and pork skin. Probably, hence the name ... Convenient sausages in a polyethylene casing contain 25% soy protein, but emulsions - 45%. Poultry meat 15% and regular meat 7%, flour or starch 5%, and 3% various additives. The harm of sausages, sausages, small sausages, pork pork fat, etc. Poultry meat often turns out to be the meat of the so-called "mechanical deboning". Chicken bones with leftover meat, cartilage, skin and even feathers are pressed with a press until a homogeneous mass is obtained. This additive is much more economical than regular poultry meat. Other meat is beef, lamb and pork, most often imported, in briquettes. Flour - potato and corn. As for additives, the flight of imagination is unlimited: dyes, bleaches, thickeners and improvers, preservatives, flavors ... Even if there are few of them in the sausage, the meat from which it is made can be very unhealthy. The sausage says that it was made in the Russian hinterland, but from what kind of meat? And the meat can be from very distant countries: Australia, China, Argentina. Animals destined for export to Russia are unlikely to be raised there on environmentally friendly feed.

In addition, at meat processing plants, meat and sausages that have become unusable are disinfected and put back into production. What is disinfected with? Some people say it's better not to know.

polvr.ru

Sausage - calorie content, useful properties, benefits

Sausage is a type of food. It is minced meat (from one or more types of meat) placed in an oblong casing.

Depending on the manufacturing technology and raw materials used, all sausages are divided into blood, liver pate, smoked (uncooked smoked), semi-smoked and boiled. Typically, sausages are made from lean meat, fat, spices and salt. In recent years, many manufacturers have added vegetable fats to sausage meat instead of lard rich in saturated fatty acids. This increases the beneficial properties of the sausage.

To increase the protein content in minced meat, eggs, milk proteins, whole milk or animal blood plasma are added to it. In order to improve the taste of sausages, garlic, onion, caraway seeds, coriander, cardamom, nutmeg, pepper (allspice, black, red), and sometimes Madeira or cognac are also used.

Calorie sausage

Different types of sausage contain different amounts of nutrients and have different calories:

Cooked sausages contain 20-30% fat and 10-15% protein. Their energy value is from 200 to 300 kcal per 100 g of product;
Cooked-smoked sausage - caloric content of 100.0 g of this product is from 350 to 410 kcal. Cooked smoked sausage contains about 17% protein and about 40% fat;
Raw smoked sausages are considered one of the most delicious and nutritious. They contain 15 to 30% protein and up to 57% fat. The calorie content of the sausage is from 350 to 580 kcal for every 100.0 g of the product.

Sausage benefits: truth or myth?

It would be possible to talk about the benefits of sausage in human nutrition only if these products were made from high-quality meat and natural spices. But in fact, a huge number of all kinds of enhancers of taste, smell, color are added to modern sausage. Many of them pose a huge health hazard. As a result, excessive consumption of sausage in food can provoke the development of various diseases (gout, diabetes mellitus, hypertension, coronary heart disease) lead to dysfunctions of the liver and kidneys, and some of the preservatives even have the ability to cause the formation of cancer cells in the human body.

In addition, sausage contains a lot of fat. This is also far from the most useful property of sausages, because excessive consumption of fats leads to obesity, the development of hypertension, the deposition of cholesterol plaques on the walls of blood vessels, i.e. to the development of atherosclerosis.

How to choose the right sausage?

The most useful sausage is considered to be a sausage made from turkey meat. This is due to the fact that it contains the minimum amount of fat and spices.

When choosing a sausage, pay special attention to its color. The pinker it is, the more sodium nitrite solution was added to the minced meat by the manufacturer. In small quantities, this substance does not cause significant harm to the human body, but the same cannot be said about large doses of nitrates!

Sausages are perishable. Therefore, when buying them, you should always be interested in the expiration date of the product. If the date of manufacture and expiration date is not indicated on the label, then you should refuse to purchase this sausage.

You should also ask about the calorie content of the purchased sausage, as well as the fat content in it. It is advisable to choose low-calorie varieties.

Useful properties of sausage are available only in products manufactured in full compliance with GOST. However, these products are very expensive, sometimes even more expensive than premium meat. And for the rest of the sausages, the benefits and harms are incomparable! Therefore, it is better to refuse from their use in food, and especially in large quantities, and replace the sausage with natural meat.

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