Well, now attention!Why is it that if I cook a piece of meat, it turns brownish-gray, but if I buy sausage, it is pleasant, caressing my eyes with its pinkness?Because it contains sodium nitrite.Nitrites color sausages red, and the redder the sausage, the more nitrites there are.Nitrites are quite unpleasant things, they are toxins, but what is the trick here - especially expensive sausages that are smoked, dry-smoked, they contain a lot of these nitrites, because the producer chooses either he will put a lot of nitrites, and these nitrites will neutralize the botulinum toxin, or he will not report these nitrites and God forbid, this is really a scandal, the population will become infected with botulism or a specifica person who will grab a large dose of this botulinum toxin.This is, in principle, a fatal lethal disease.Botulinum toxin is the most powerful toxin in nature of organic origin.It is made by soil botulism bacteria.People often get poisoned by mushrooms, and God forbid from such sausages.And death from what?The nerve impulse from the brain stops reaching the respiratory muscles, the person forgets to breathe, and this automatism turns off.Death from respiratory arrest, so there is no way without sodium nitrite in sausages, and the brighter the red sausage, the more nitrites it contains.
Monosodium glutamate is a flavor enhancer.This is also a search for your point of pleasure when you eat sausage.Do you remember how wonderful the taste of “Doctor’s sausage” or “Lyubitelskaya” was?I don’t remember which one I loved, but brown bread, butter and such a generous piece of this boiled sausage is just the taste of childhood, especially with black tea.This taste enhancer monosodium glutamate makes you come back again and again to this taste, it creates a pleasant aftertaste.All soy sauces have E621 monosodium glutamate, sushi accordingly.A man eats sushi and wants more.All industrial food products are flavored with this monosodium glutamate - a flavor enhancer and enhancer, and when you choose spices, for example, already ground ones, you can also find monosodium glutamate there.It would seem that spices are good, but if you don’t read the label, you can easily buy monosodium glutamate for yourself.You need to read the composition of the sausage - not just examine it organoleptically, in the sense that no mold has grown there, and okay, no, but actually read what it was made from.
Now the sausage casing.There is an intestine - this is the best option, when the casing of sausages, God forbid, if you eat sausages, then this is generally below all our criteria, but sausages also have such intestinal casings.And even environmentally friendly sausages and cheeses contain polyvinylidene chloride (PVDC) - this is a synthetic polymer.Russia produces "Poviden", Japan - "Kurehalon", the USA - "Saran".In general, this is a whole business of these artificial shells.They come in different types, these artificial casings, but what they have in common is that they release toxic contents in the structure of the main product (sausages, sausages, casings for cheeses, that is, cheese takes on these toxic things, and packaging paper for ice cream is the internal surfaces, containers for milk, sour cream, yogurt, ice cream).And the toxic ingredients from this unnatural shell pass into the solution, which we then eat.