According to the specialist, the composition of the product most often includes low-quality meat and ground cartilage.
Gastroenterologist Inna Mazko told how modern sausages are dangerous for human health. According to the doctor, the real meat in sausages is, at best, about 40%.
“Moreover, it is often low quality meat, offal, ground cartilage. The rest is soy, starch, gelatin, food additives, flavor enhancers”- said the specialist in an interview for kp.ru.
According to her, nitrites used to color pink sausages with frequent use provoke cancer. And the phosphates used are dangerous in that they disrupt the absorption of calcium, which can lead to osteoporosis or rickets.
At the same time, the gastroenterologist emphasized that now there are still many types of sausages, in the production of which natural meat is used. The by-products that make up sausages contain many useful vitamins.
The doctor gave the example of blood sausage, which contains a lot of iron. It is it that helps fight anemia and is useful for blood loss and loss of strength. The poultry product contains little fat, therefore it will not harm the heart, blood vessels and stomach.
At the same time, the doctor still advised to eat a limited amount of sausage, and to exclude it from the diet for children and people with stomach ailments.