HEALTH RISK: 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 compounds. These, according to a spokesman for Cancer Research UK, occur naturally in red meat, but are also often added during meat-processing as a preservative.
Sausages’ relatively high fat and salt content, which have also been linked to increased risks of developing cancer.
One in ten sausages may carry the hepatitis virus: Cases of rare deadly strain have rocketed 40% in a year
- Once considered very rare, cases have risen by nearly 40 per cent in a year
- 1 in 50 of those infected will die, rising to one in five pregnant women
- Sausages most dangerous pork product – they contain liver meat
This applies to most processed meats, canned or otherwise, so eat at your own risk.
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