Are ordinary sausages and crispy sausages sold in supermarkets carcinogenic?

Yes, sodium nitrite is indeed a carcinogen, but I don't think the content in the sausage will be high, or the quality supervision department will not allow such an obvious toxic food to be sold. But even though you won't get into trouble, eating too much will affect your health!

It's better to do it yourself, don't buy ready-made :

Buy fresh pork leg meat, it is better to buy it according to the ratio of fat to lean 6:4, 5:5 is OK, and buy meat according to personal preference.

Then find a supermarket or market sausage processing point to grind the meat for you, seasoning (Cantonese sweet, Sichuan-style spicy, etc., the seasoning is very simple: salt, white sugar, chili powder, monosodium glutamate, Wang Shouyi thirteen spices, liquor, cooking wine, etc.) You decide, and then enema. You will be there to supervise you throughout the entire process.

The only thing you should pay attention to is that some unscrupulous traders now use synthetic edible glue (of course, there are more black-hearted industrial glues) instead of pig casings and small casings. Here's how to identify it:

1.If you use glue, it pulls like a rubber band, it is not easy to break, and the color is yellowish. The real pig casing should be brittle, thinner, easy to break when pulled, white and transparent, and easy to break if it is not filled well.

2.Burn with fire, and the burning of glue is the smell of glue. The pork casing is the smell of burnt meat.

After filling, you can ask the merchant to dry it for you, then you can take it home and eat it after 1-2 days, you can continue to blow dry, and then put it in the refrigerator to freeze it and eat it slowly after the New Year.

If you're worried, take it home and dry it yourself. Here's what you need to pay attention to: don't start hanging it up when you get home

One is that the current sausages are very wet and crispy, and they can easily burst if you don't pay attention to them. More importantly, the salt and seasoning of the sausage go down the water, resulting in a light taste on the top and a heavy taste on the bottom. It should be taken home, put it in a basin, put it in a circle and put it in a basin, put it in a cool position for about 2-3 days to pickle, and then hang it to dry, about a week (sunny day, air drying is generally 5 days) and you can eat! Thank you.

A lot of things will do, but as long as it doesn't exceed the standard, it's normal.

Summary. Hello kiss, I am happy to answer your questions, kiss me here to find that their definition is different, sausage is a kind of food that uses very ancient food production and meat preservation technology, the meat of animals is minced into strips, and then filled into casings to make a long cylindrical tubular food. Sausages are made from small casings of pigs or sheep (there are also large casings) filled with seasoned meat.

And crispy sausage is just a way to eat ham sausage. Hope it helps you kiss the difference between crispy sausage and sausage.

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Hello kiss, I'm glad to be able to answer your questions, kiss me here to find that their definitions are different, sausage is a kind of food that uses very ancient food production and meat preservation technology, the meat of animals is ground into strips, and then filled into casings to make a long cylindrical tubular food. Sausages are made by filling small casings of pigs or sheep (there are also large casings) with seasoned meat and drying. And crispy sausage is just a way to eat ham sausage.

Hope it helps you kiss it

From a carcinogenicity point of view, 50 grams of smoked sausage is equivalent to a whole pack of cigarettes. Studies have shown that consuming 50 grams of processed sausages per day increases the risk of colon cancer by 18 percent, he said. Not only sausages, but all processed meats, including sausages, sausages, hams, and canned meats, are high-risk carcinogens.

But in terms of carcinogenicity, smoked sausages are the most dangerous because the smoke during smoking contains many harmful substances. In addition to nitrite, these sausages also contain phenylpropylene, which has carcinogenic activity. This substance is produced by the decomposition of wood at high temperatures during the smoking process.

Experts stress that long-term consumption of smoked sausages and other red meat products increases the risk of cancer, and that any treatment done to extend the shelf life or change the taste, including heat treatment, smoking, curing, can cause meat products to harm human health.

Sausages are one of the most common processed meats in our daily life, with a variety of flavors, spicy and salty flavors are my favorite, and I will buy many of them every Chinese New Year to entertain family and friends.

Although I knew that pickled and smoked foods had a risk of causing cancer, I did not expect it to be so great. Although the taste is good, but health is more important, I hope everyone will pay attention to it and eat less ham, sausages and other foods.

Summary. Sausages made in summer are usually bad if the production and storage process is not reasonable. The production process of making sausages is air-dried or smoked-dried, and the temperature is high in summer, and it is easy to deteriorate in the process of air-drying, and there is a possibility of spoilage.

In addition, there are many mosquitoes in summer, and it is easy to be attracted by the smell of sausages and cling to them, making it difficult to ensure hygiene. Therefore, it is advisable to make sausages in autumn and winter.

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Please wait a moment! I'm compiling the answers, thank you for your understanding!

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Sausages made in summer are usually bad if the production and storage process is not reasonable. The production process of making sausages is air-dried or smoked-dried, and the temperature is high in summer, and it is easy to deteriorate in the process of air-drying, and there is a possibility of spoilage. In addition, there are many mosquitoes in summer, and it is easy to be attracted by the smell of sausages and cling to them, making it difficult to ensure hygiene.

Therefore, it is advisable to make sausages in autumn and winter.

Hope it helps you and I wish you a happy life!

Supermarket grilled sausages have no effect on other items.

Supermarkets are generally rich in items, such as electrical appliances, digital, books, stationery, sporting goods, department stores, daily necessities, food, toys, furniture, home furnishings, etc. Generally, if you want to buy, you can find categories in Chaowu or Shanshi.

Supermarkets are supermarkets, which generally refer to stores that are open to display, self-service by customers, and one-time settlement of payments, mainly engaged in fresh food and daily necessities.

A supermarket is a kind of retail enterprise in which consumers self-serve and are open to the sale of goods. It was developed after World War II, and was first developed in Europe and the United States, and now there are 200,000 supermarkets in more than a dozen Chinese homes in Europe and the United States.

Supermarkets were born in New York, USA in 1930 and are known as the third revolution in retail.

In August 1930, Michael Cullen, an American, opened the first supermarket in New York State, the Kim Culomb United Store. At that time, the United States was in the midst of a major economic crisis, and Michael Culomb accurately designed a low-price strategy based on his decades of experience in the food business, and pioneered the method of pricing products by product. Its average supermarket gross margin was only 9%, which was staggering compared to the 25-40% gross margin of the average store in the United States at the time.

In order to ensure the low price, the old must be low in the purchase of goods, only a large number of purchases can lower the purchase price, Michael Culomb opened a semicolon in a chain way, and established a sales system to ensure a large number of purchases. It pioneered a self-service sales approach with one-time centralized settlement.

After the mid-30s of the 20th century, the supermarket gradually spread from the United States to Japan and Europe. In Malaysia, supermarkets were introduced in 1978 and were called self-selected shopping malls at that time.

Sausages are also a relatively common food. Generally speaking, eat some appropriately, as long as it is produced by regular manufacturers, it is okay if it has not passed the expiration date, it is not that eating sausages will cause cancer, this is not based on science.

In the process of making sausages, some chemical agents may be used in order to maintain quality and preserve for a longer time, but also below the safe dosage controlled by the state. The occurrence of cancer is the result of a comprehensive effect, in addition to dietary factors, it may be related to genetic mutations, genetics, environmental and other factors, and the specific cause is still unclear.

Hello, yes, self-made sausages cause cancer, although there are many advantages of home-filled sausages, but there is one point that has to be prevented, because there is no professional equipment to pass the baking off, sterilization is not thorough. There are also condiments added by individual businesses that contain carcinogenic sodium nitrite.

Self-made sausages cause cancer, although there are many advantages of home-made sausages, but there is one point that has to be prevented, because there is no professional equipment to pass the baking off, sterilization is not thorough.

Can eating sausages cause cancer for a long time? The camera records the whole process of processing, will you still eat after watching it?

Sausages are delicious and nutritious, so people generally like to eat them.

But sausages are easy to mold if they are left out for a long time.

Clinically, it has been shown that the moldy sausages are contaminated with a more virulent form of botulinum toxin. People can get food poisoning when they eat contaminated sausages.

Many people eat hot dog ham sandwiches every day, unaware of the hidden killers of these processed foods: not only do they contain a lot of corpse poisons and pesticides, but they also contain a variety of carcinogens. In order to save your life, it is better to stay away.

In recent years, more and more scientific evidence has confirmed that eating sausages and ham increases the risk of cancer.

As early as the fifties, scientists discovered that nitrosamines are chemicals that can cause liver cancer. In 1954, four chemists at a British university suffered from cirrhosis of the liver at the same time, and one of them died. Two years later, more animal experiments confirmed:

Dimethylnitrosamines can cause liver cancer.

A German chemist quietly put a small amount of nitrosamines in the jam and asked his wife to eat it every day, but she died of poison, still not knowing that it was her husband.

In the production process of sausages, ham, barbecued pork, sausages, luncheon meat, corned beef and other foods, nitric acid is added, which reacts chemically with the heme in the meat, which looks beautiful and pink, and also has the effect of sterilization and preservation.

After this nitric acid is eaten into the human stomach, it will be broken down into nitrous acid, which will react with the amines contained in meat and become nitrosamines.

Chinese originally did not eat much sausages, but in recent years, they have become accustomed to eating sausages and ham frequently for breakfast, which is equivalent to chronic suicide and do not know it.

According to Western medicine, Yakult and sausages do not produce carcinogens. However, the doctor reminded us that the sausage itself has a high content of preservatives, and eating too much will be bad for the body, and there is no such medical basis for whether eating it with Yakult will cause cancer.

Eating too many sausages causes cancer, which is nothing more than a rumor on the Internet. In the past, people ate so many sausages, especially in the alpine areas, the elderly prefer to eat pickled products, and they have a high chance of longevity. The landlord is really worried, and eating less is it.

As long as the sausage is not smoked, you can, eat it casually, eat it with confidence, it is impossible to cause cancer, if the sausage is smoked, then it is carcinogenic,

Sausages and bacon are delicious, but they should not be eaten in large quantities from a health point of view. First of all, this type of food has a high fat content, and eating more is not good for the human body; Secondly, a large amount of salt, preservatives, and coloring should be added to the processing process of these foods, and eating too much is not good for the body. In order not to spoil the pickled products, the amount of salt will be particularly "sufficient", and the longer the shelf life, the more it will be added.

In particular, polymeric phosphate is added to it. Eating too much phosphorus-containing food can easily lead to calcium deficiency in the human body.

Sausages and bacon are made differently in different places, some are directly air-dried, and some are smoked. Everyone knows the carcinogenicity of smoked products, so bacon or sausages made by smoking methods should be eaten sparingly. Of course, eating less does not mean that you can't eat it, sausages and bacon are a delicacy after all, as long as they are not eaten regularly, the harm will not be obvious.

It is not a big problem to eat appropriately during the Chinese New Year, but you should usually eat as little as possible.

The main hazards of sausage foods are:

1. Contains one of the three major carcinogens: nitrite (antiseptic and chromogenic effect);

2. Contains a lot of preservatives, increasing the burden on the liver.

Sausages contain a certain amount of nitrate, which is not harmful to the body, but if it is not marinated, nitrate can produce toxic nitrite under the action of intestinal bacteria. A large amount of nitrite ingestion can make the blood lose the function of carrying oxygen and make the human body lack oxygen, and the symptoms of poisoning appear, such as bruising of the lips, nails and the whole body, shortness of breath, dizziness, palpitations, drowsiness, etc., and fainting will occur in severe cases, which can be life-threatening if not rescued in time. If you have low stomach acid, diarrhea, abdominal pain, malnutrition, ascariasis, etc., eating this sausage is more likely to form nitrite and cause poisoning.

The tradition in many places is to fill sausages during the New Year, and this custom has also been preserved, and when the New Year is approaching, every household will begin to prepare sausages and bacon for the festival, and the number is very large, so that there are still a lot left after the New Year. However, sausages are not suitable for frequent eating, if you often eat them at home, it is best to understand what are the dangers of eating too many sausages?

First of all, sausages are pickled foods, especially when buying sausages, in order to ensure that they can be stored for a longer time and will not deteriorate, certain preservatives will inevitably be added to them. In addition, the meat quality used in the shopping malls sold on the market is not necessarily the quality of the pork to be made, and in order to reduce costs, it may be the amount of absorption, and the freshness of the purchased raw materials is difficult to guarantee.

If the mixture of other ingredients is not marinated in place, it may cause diarrhea after eating, and the sausage contains a lot of fat particles, especially for ** people, if you eat too much, it is bound to lead to weight gain. In addition, the nitrate contained in sausages can also lead to poisoning, shortness of breath, hypoxia and other conditions if you eat too much, so in view of the dangers of eating too many sausages, it is recommended that you usually eat a small amount.