Everyone knows that harmful food additives are present in sausage, which is why experts do not recommend using it often, and even more so introducing babies into complementary foods. But what specific additives are we talking about, and is there a way out?

What are nutritional supplements and what are they for?

First, let's define what nutritional supplements are.

This concept does not mean all the components of sausages and other food products.

Food additives are those components that are added to products in order to acquire the desired qualities.

Such additives can only be concomitant components, and they are by no means intended for consumption in their pure form.

Please note: food additives and ingredients that increase the nutritional value of products have nothing in common. The former have a specific goal, while the latter are designed to make the product better and more useful for humans.

What are nutritional supplements for?

Their main purpose is to:

  • Improve the appearance, color and smell of the product.
  • Reduce the chance of pathogenic microorganism growth.
  • Extend product shelf life.
  • Improve consistency.
  • Stimulate appetite.

Of course, such a list of “duties” is beyond the power of one food additive; an integrated approach is needed here. It consists of 5 main types of additives.

Additive type a brief description of
Dyes The main task is to change or improve the color of the product. It is with the help of the dye that the sausage acquires a soft pink hue, and not cloudy and dark, which meat actually happens to be.
preservatives Responsible for the shelf life and shelf life of the product. In the past, the main preservatives were salt and sugar. Now these are intricate connections.
Flavors Additives that affect the flavor of the final product. They make its smell appetizing, from which they further increase the demand for products.
Flavor enhancers To make the product seem tasty to us, and the desire to buy it wins, flavor enhancers are used. Often they consist of compounds that literally awaken the appetite, and are addictive.
Thickeners Consistency matters too. In order for the sausage to be smooth, do not loose and pleasant to the touch, thickeners are used. Their purpose is also to bind more water molecules, and increase the density and final weight of the product.

The most dangerous in the production of sausages are preservatives and dyes. Their manufacturers often add in excessive amounts, from which the product looks tasty and does not deteriorate, but does not provide any benefit to the body.

But this is no reason to despair. In fact, the addition of all food additives in the country is regulated by GOSTs and other regulatory documents. True, modern nutritional supplements are designated differently than before.

Now the letter E is used to designate additives (means Europe or European standard), as well as a certain numbering, which is clearly documented.

And remember, the number after “E” has nothing to do with “harmfulness” or the amount of additive in the product. Its purpose is to decrypt the content for the buyer.

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Prohibited and permitted food additives in sausage: what should be feared?

It turns out that not all food additives are so dangerous. And those that can really have a very detrimental effect are needed in large quantities to harm a person.

There are also not harmful components, for example:

  • E100 is a popular curcumin dye.
  • E 363 is an acidifier, which means succinic acid.
  • E 300 - vitamin C.
  • E 306-E 309 - vitamin E.
  • E 440 - pectin.
  • E 101 - riboflavin.
  • E 957 - sweetener thaumatin.

Unfortunately, not all of these components are used in sausage. But if you see one of these designations on a serveral stick, you know that it is absolutely safe.

But, of course, this is more of an exception than the rule. After all, there is another side of the coin, which is prohibited by the legislation of most countries.

In the list of especially dangerous and not allowed additives are the following:

  • E 121 - red citrus.
  • E 128 - red dye.
  • E 124 - Ponceau dye.
  • E 240 - formaldehyde.
  • E 123 - amaranth dye.
  • E 216 and E 217 are especially dangerous preservatives.

As you can see, the statistics confirm the conjecture. In the list of the most dangerous components, it is dyes and preservatives.

So be vigilant if you see these components on the package, not only refuse to buy, but also complain, you are dealing with offenders.

Harmful Food Additives in the Sausage You Eat: Recognizing the Enemy in Face

Unfortunately, sausages with a good composition are not found now. Each stick of sausage contains certain components that will not do any good at all, especially if you eat it in unlimited quantities.

Here are the 3 most common food additives that are used in sausage, and which, at high dosages, can have a detrimental effect on the body:

  • Monosodium glutamate or E 621 is an additive that is designed to improve the taste and smell of the product, to make it desirable for the buyer. It is safe with small consumption, but with increased dosages it can affect overall well-being and mood. Monosodium glutamate can cause mood swings, headaches, nausea, and stomach pain.
  • Sodium nitrite or E 250 is a preservative that not only prolongs the shelf life of the sausage, but also improves its color. If you eat such an additive with enviable regularity, you may encounter an unreasonable headache, increased irritability, and even impaired oxygen supply to the body.
  • Tartrazine or E 102 is a popular dye, thanks to which the sausage acquires the desired color. It is contraindicated for allergy sufferers, as it can provoke serious allergic reactions.
  • Of course, the list is not limited to this, however, the above additives are the TOP common and fraught with their consequences.

    Is there a way out? Actually yes. You can remember the harmful ingredients well and try to buy products without them, or even better - cook sausage at home.

    Alternative Solution: Homemade Sausage Recipe

    Only by preparing sausage at home, you can be 100% sure that you have used the highest quality and harmless ingredients. Moreover, it is not so difficult to cook it if you use a step-by-step plan.

    6 steps to cooking rye porridge in your kitchen

    Steps Description

    Step 1. Buy the necessary ingredients
    To make a stick of good sausage, you will need:
    ✓ Pork pulp - 400 g
    ✓ Beef tenderloin - 200 g
    ✓ Bacon or bacon - 50 g
    ✓ Dried garlic - half a teaspoon
    ✓ Water - 120 ml
    ✓ Rock salt - 4 g
    ✓ Nitrite salt - 7 g
    ✓ Coriander and black pepper - half a teaspoon each
    ✓ Collagen shell or parchment paper
    As you can see, the main food additives you will have are nitrite and simple salt. They act as conservatives.

    Step 2: Prepare the Meat
    Freeze the meat and fat a little, and then cut into small oblong pieces.

    Step 3. Add spices
    Add salt, pepper, coriander and dried garlic to the chopped meat.

    Step 4. Knead the minced meat
    Gradually pouring in water, knead the minced meat from the existing components. The water should be cold, almost ice cold. Knead It will take about 10 minutes until you get a viscous consistency.

    Step 5. Cool the minced meat
    Cover the prepared mass with a lid or film, and refrigerate for 24 hours.

    Step 6. Fill the casing with sausage
    To start the shell, it should be soaked in warm water for several minutes. Then fill it with minced meat so that there is no air left in it. If the shell is not at hand, you can use parchment paper. It also needs to be soaked in water first.

    Step 7. Cool the sausage and cook
    Leave the sausage blank for 2 hours, and then cook in a slow cooker or on the stove. For a slow cooker, set the temperature to 82 ° C, and bake there for 3 hours. If you do not have a slow cooker, you can cook sausage on the stove in a saucepan. To do this, pour quite a bit of water, and leave to blanch for 3 hours.

    Step 8. Rinse the sausage, soak for a few hours
    After the sausage is cooked, place it under cold water and then chill for 6-8 hours in the refrigerator. Bon appetit!

    Here is a simple recipe that will delight your family and guarantees you the consumption of a quality product.

    Characteristics of the sausage composition:

    TOP reliable and uncomplicated supplements

    Finding nutritional supplements can be tricky, and there is no need for them in homemade recipes. Where better to use time-tested additives and spices. They will not only improve the taste, but also have a positive effect on your health.

    All Purpose Seasoning, Simply Organic, 59 g

    Simply Organic, Garlic Salt, 133 g

    Pink Himalayan salt, Sunfood, 454 g

    Mill with Celtic Sea Salt, Celtic Sea Salt, 51 g

    Curry powder, Simply Organic, 85 g

    Italian Seasoning, Simply Organic, 27 g

    Onion Powder, Simply Organic, 85g

    Harmful food additives in the sausage are present, whatever one may say. But the situation can be corrected, and even necessary. First, reduce your consumption of cheap store-bought sausage, and second, try making it yourself. I'm sure you can do it.

    Things to know (Q&A)

    What additives are in sausages?

    Sodium nitrite, sodium nitrate, potassium nitrate, phosphates and sodium chlo- ride are widely used as added ingredients in sausages and other meat products.

    What are the additives and preservatives used in sausages?

    Chemical Food Preservative

    • Benzoates (such as sodium benzoate, benzoic acid)
    • Nitrites (such as sodium nitrite)
    • Sulphites (such as sulphur dioxide)
    • Sorbates (such as sodium sorbate, potassium sorbate.

    What are the most harmful food additives?

    In Pictures: Most Dangerous Food Additives

    • Aspartame. The sweetener found in Equal and NutraSweet and thousands of other food products has many critics. ...
    • Partially Hydrogenated Vegetable Oil. ...
    • Sodium Nitrite. ...
    • Artificial Coloring. ...
    • Olestra. ...
    • Stevia. ...
    • Saccharin. ...
    • Sulfites.

    What are the top 3 worst food preservatives used today?

    Here are the top 5 food preservatives to avoid in processed food

    • #1 | Sodium Nitrite and Sodium Nitrate.
    • #2 | BHA & BHT (Butylated hydroxyanisole (BHA) and butylated hydrozyttoluene (BHT))
    • #3 | Potassium Bromate (other names it goes by: bromic acid, potassium salt, bromated flour, “enriched flour”)

    What chemicals are in sausages?

    Sausages have never been known as the healthiest food. But what makes them so dangerous? The things that are causing all the fuss are chemicals called nitrites and nitrates , which once in the body can be converted into cancer-causing compound

    What preservatives are in sausages?

    Antimicrobials. The most commonly used preservative in fresh sausages, is currently still sulphur dioxide (SO 2 ) . It is usually added in the sulphite salt form as sodium metabisulphite (Varnam & Sutherland, 1995) and expressed as part per million (ppm) or mg/kg SO 2 (Gould & Russell, 2003).

    Do sausages have additives?

    Most Additives used in sausage & jerky making are not spices and do not do necessarily "Season The Meat" . They usually perform a function such as retaining color or moisture. They can also protect meat from bacteria while smoking or drying. However, some additives such as cures do affect taste and color to a degree.

    What are additives and their functions in sausages?

    It prevents microbial growth, “aids in solubilizing myosin-type proteins”, “increases water-holding capacity”, and of course makes for better flavour . Curing Salts (sodium nitrite, sodium nitrate, potassium nitrate, and others) perform several functions in sausage-makin

    Do sausages need preservatives?

    Sausage premixes and sulphite preservatives should be used according to the manufacturer's instructions . Sausage premixes usually include excess sulphites to allow for production and storage losses. Overuse of premixes or addition of a 'spike' of preservative can result in illegal levels of sulphites.

    What are additives and preservatives?

    Food additives are chemicals added to foods to keep them fresh or to enhance their colour, flavour or texture . They may include food colourings (such as tartrazine or cochineal), flavour enhancers (such as MSG) or a range of preservatives.

    What food additives should you avoid?

    Here's a list of 7 Food Additives and Preservatives to Avoid.

    • TRANS FATS. Trans fat has been a popular nutrition buzzword for the past 15 years or so. ...
    • ASPARTAME. ...
    • BHA & BHT.

    What is considered the most toxic ingredient in our food?

    Know which toxic food ingredients to avoid:

    1. Palm Oil. ...
    2. Shortening. ...
    3. White Flour, Rice, Pasta, and Bread. ...
    4. High Fructose Corn Syrup. ...
    5. Artificial Sweeteners. ...
    6. Sodium Benzoate and Potassium Benzoate. ...
    7. Butylated Hydroxyanisole (BHA) ...
    8. Sodium Nitrates and Sodium Nitrites.

    What are the most heavily used additives?

    Of more than 3,000 substances used as food additives, salt, sugar, and corn syrup are by far the most widely used additives in food in the United State

    What type of preservatives are the worst for your health?

    Some artificial preservatives, such as nitrites or nitrates used in processed meats , have been shown to be bad for our health, Hnatiuk said. “Consuming these preservatives has been shown to increase our risk of colon cancer and should be limited in our diets,” she sai

    What are the 3 types of food preservatives?

    Chemical food preservatives

    • Benzoates (such as sodium benzoate, benzoic acid)
    • Nitrites (such as sodium nitrite)
    • Sulphites (such as sulphur dioxide)
    • Sorbates (such as sodium sorbate, potassium sorbate.

    What are the top 5 preservatives used today?

    The 5 most common food preservatives.

    1. Salt. That's right – salt. ...
    2. Nitrites (nitrates and nitrosamines). Nitrites are preservatives added to processed meats (sodium nitrite 250 and sodium nitrate 251). ...
    3. BHA & BHT. ...
    4. Sulfites. ...
    5. Sodium Benzoate, Potassium Benzoate and Benzene.

    Which preservatives are used the most?

    Even with numerous advancements in chemical and food science over the years, plain NaCl table salt is still the most commonly used preservative in the world. Propionic acid, as well as its salts, are the second most common type of preservativ