The deadly harm from the sausage you know?

In the ingredients of hot dogs only have about 10% of natural meat, 30% is animal fat, the skin and the meat of poultry. The rest is naturally of protein and fat, protein stabilizers as well as vegetable oil and water.

Sodium caseinat contain broiler, a substance based on casein, milk's protein, is added to increase the amount of protein. In addition, part of the sausage is starch and wheat flour.

Nitrite compounds are in the sausage to cause anemia and cancer

Nitrite in sausage, Greek rib is food preservatives that can cause anemia, cancerand even death for the consumer.

When the nitrate salts in human body, oxidation/reduction reactions involved in stomach and intestinal tract under the effect of the enzyme, born of the substance toxic nitrite.

Nitrite oxidation effect of hemoglobin, hemoglobin into methemoglobin variables no longer respiratory function.  In adults, due to the reduction of nitrate enamel so hard to activate the process of resolution of nitrate into nitrite.

But in children because the digestive system has a high pH should not eliminate yeast formation.  Therefore, children under 12 months of age, especially under 6 months of age, if the use of water resources or vegetables with high nitrate vulnerable to poisoning, called the "blue baby" syndrome.

Children symptoms usually pale thin weak, vulnerable to threats to computer networks. Children often suffer from shortness of breath, stifling. If severe infection, the body is lacking in oxygen in the blood, fainting, stun when are fun to play. Severe poisoning case susceptible to death if not treated promptly.

In addition to increasing the risk of cancer, you know that the sausage is a serious threat to small children? Sausage caused 17% of the total incidence of choking related to have children and they make 80 child deaths each year.

Bowel cancer

In 2009, the American Institute for cancer research issued a report, based on more than 7000 scientific research, it was confirmed that 50 grams of meat-eating part is absorbed (50 grams is about 1 sausage) increases the risk of cancer of the small intestine up to 21%. Each sausage that you eat increases the risks of increased 21%.

If you occasionally want to eat sausages or other prepared meats, find the "unsaved" but insisted that they not contain nitrates. At the same time, they are made 100% from 100% beef or chicken because this is the only way you can ensure that at least the sausage is made from a species of the same and will not contain any by-products or cross-contamination.=