Nutrients, Calories, Benefits of Goose, Pate, Liver, Smoked, Canned.

The harmful properties of sausage have long been talked about, regardless of its type. We do not argue - it is much more harmful than ordinary meat. But we decided to figure out which type of sausage is more harmful - smoked, boiled, liver or blood sausage? We want to warn right away that this material will only talk about sausage that is prepared in factory conditions.

Probably, the most naive belief of buyers is that they think that sausage contains only meat. Experienced consumers know that this is not the case. We hasten to disappoint everyone - sausage is one of the most chemical products in the world. After all, how else could it be kept unopened for almost six months?

The composition of boiled sausage, unfortunately, is far from what we would like to see there. Although producers are forced to put meat even in the worst quality sausage. The higher the price, quality and more well-known brand, the greater the probability of buying the highest quality, which means, not such a harmful product. However, there are loopholes in the preparation of boiled sausage.

Boiled sausage is obtained after boiling minced meat. To make the cost lower, minced meat is prepared with the addition of various products of animal origin - tendons, ligaments, skins. When they turn into a single mass, you will not see any taste or color of natural meat. However, it is impossible to distinguish such a product from a natural one, since these are all meat products. It is worth noting one plus - real fats are used in the production of cooked sausage, as they cannot be replaced by anything at all.

There is another harmful ingredient that no one wants to see - soy and seitan. The first one does not contain the proteins needed by the body, which is what shows the harmful properties of sausage. Soy has no taste, smell and color, so a lot of seasonings are added to the final product to give the cooked sausage bright colors. Water is also added to the cooked sausage, due to which it becomes soft. However, this makes it one of the most perishable types of sausages.

There are many synthetic additives in cooked sausage - salt solutions, gelatin, flavor enhancers (sodium inosinate E631, sodium glutamate E621 and others), additives to improve taste (E250 is one of the most powerful carcinogens) and additives to prevent the development of pathogenic bacteria. The latter are real poisons that are tolerated by the body only in small doses. As for other additives, these are extremely harmful components that can cause various side effects — redness, itching, shortness of breath, chest pains, nausea, and even loss of vision and cancerous tumors.

Smoked sausage requires minimal meat processing, due to which it is considered one of the most useful. And it is stored much longer. Let's try to understand in more detail.

There are several types of smoked sausage: actually smoked, boiled-smoked, semi-smoked and raw. Initially, smoking was intended for processing meat and getting rid of various bacteria, but the taste of such minced meat turned out to be so interesting that people began to use this method just for this purpose.

The composition of smoked sausage includes the meat itself, from which minced meat is prepared, and lard, which is added in the form of pieces to already prepared minced meat. This allows you to maintain a firm consistency of the product. Thanks to additives in the form of spices, smoked sausage acquires specific aromas. Many things can be attributed to them: peppers, onions, garlic, lemon essence, cardamom, turmeric, fennel, and so on. Most often, each type of sausage has a certain set of seasonings. Moreover, it is necessary to support the fermentation of smoked sausage and its dehydration. At modern productions, however, quite often yeast and acids are used for this.

But it cannot be said that smoked sausage does not have harmful qualities at all. After all, even in the most natural product there are synthetic additives. Yes, very often saltpetre is added to the mixture, which gives the sausage a pink tint. However, it does not cause much harm.

Also, in the production of smoked sausage, E250, E621, E631 are added, the harmful properties of which are known to everyone. This allows you to give a more pronounced aroma to the product. Lactic acid is often added to smoked sausage, which speeds up the production of the meat product.

Blood sausage has been decorating the tables of Ukrainians for a long time and is considered a delicacy. Thanks to this, you can solve the problem of anemia. The uniqueness of this type of sausage lies in the main component - blood. It should be used fresh, without clots and various inclusions that have not collapsed. Before cooking, it is sterilized to avoid harmful microbes getting into the finished product.

But additives to blood sausage can be very different. For example, they traditionally like to add porridge, although it sounds strange, various by-products (tongue, liver), lard, spices, for example, onions, garlic, peppers. In fact, all these are not harmful components. All useful properties are preserved for humans only if the sausage was made from the blood of a completely healthy animal. Also, do not forget about the fact that it is harmful for the figure - blood sausage is quite high in calories, so it should not be eaten if you are obese.

Liverna, like blood sausage, stands alone in the line of different types of sausages. It is mainly prepared from offal, internal organs of cattle. There is no blood in liver sausage, but only processed offal. Also, liver sausage is often called liver sausage, this has been the case since the time when liver was mainly used in the composition. Thanks to this, the sausage finds a lot of useful properties. Liver sausage is divided into high-quality, which means more expensive. It is prepared from first-class offal - liver, kidney, mesentery. There is a sausage that is made from second-rate offal, which makes it not so high-quality - heart, udder, rumen and the rest of the stomach, even tendon. It cannot be said that these are more harmful to health, but these are simply not the vitamins and substances contained in first-class liver sausage.

As we could see, each type of sausage has its own tricks. It is necessary to be able to distinguish a quality product from something that will bring complete harm. For example, in principle, it is better not to take boiled sausage, but to cook it yourself. Yes, it will not be so appetizing, but still not so harmful and completely safe.

The same applies to smoked sausage, which is often stuffed with additives E. We are sure that you will hardly be able to do this at home. Therefore, homemade smoked sausage will become more natural and useful. As for the choice in the store, you should pay attention to the composition indicated on the package. Be sure to appreciate the color. Boiled and smoked sausages, close to natural ones, will not have a bright pink color. This happens due to the addition of saltpeter to the minced meat.

It is also necessary to pay attention to the presence of synthetic additives. The more of them, the lower the quality of natural ingredients. You must understand that there is no sausage without any synthetics. Therefore, read what is written on the label and pay attention to the color. And if possible, cook sausage at home, especially since recipes are now available to every modern person.