Photos from open sources Meat eating is a whole science, because for a person it is important not only eat a piece of meat, even if well cooked, but understanding of what was the animal from which this piece meat received. For example, Koreans eat dogs, but Jews do not eat pork, but not even the most important thing.
It turns out in meat-eating – the most important is the process creating this very meat, that is, growing the same calves, pigs, chickens and so on. So here is the modern meat production, focused on commercial profit, creates for a person not meat, and real poison.
But the consumption of meat in its pure form is, as they say, “aerobatics” or the highest level in meat-eating. Second level – the use of meat sausages. In your attention you can see detailed information about what are modern sausages of Russia. For instance, how to choose them correctly, so as not to buy a fake or obvious marriage, what additives and fillers do manufacturers use to reduce the cost (for yourself, but not for the buyer) of sausage and much more, interesting and almost criminal.
So, when choosing raw smoked products, buy “sticks” sausages that have a pronounced tuberosity, many folds is an indicator that in this sausage actually meat is present, not some substitutes and additives.
Cheese sausages are best bought in natural shell. Just pay attention to the texture of the “drawing” of this shells: in natural, it is arbitrary on any segment, and on artificial “under the natural” pattern is repeated, like, say, on the wallpaper.
A photo from open sources
Pay attention to the “shades of pink” in sausages and sausages, since natural meat practical does not give bright, beautiful colors. Therefore, the most attractive-looking sausages are the most unnatural, stuffed with sodium nitrite.
An interesting moment, for example, is that in “beef sausage” seventy percent of beef should be present, but in “beef sausage” – only thirty. But who knows about this, the names are sort of the same? ..
A special talk about soy, which is almost universally used. in the manufacture of sausages, as a cheap filler. Therefore in this case it is better to focus on a well-known, respectable producer and buy sausages more expensive at a price. That the presence of soy is not indicated in the sausage recipe, nothing has been said yet is talking. As verification shows, soy is present almost everywhere. Not to mention other excipients such as fiber (carrots, cabbage), which none of the producers even stutters about, indicating the formulation of the product, and fiber, however, is present in the sausage.
The worst thing is that there are a lot of sausages on the shelves of Russian stores, manufactured in clandestine workshops where unsanitary conditions and even the presence of rats that often end up in meat grinders is common phenomenon. Therefore, when you are offered “home” sausages, it is not known by whom and where made, it is better to refuse such “delicacy”.
In the proposed film, you will find many more other tips, like choose sausages, but this in no way will save you at all one hundred from the purchase it is not known what and what is made is unknown from whom. Not by chance, smart people say that instead of sausage it’s better to eat a piece meat. And the wise argue that meat (especially unknown by whom and how grown) and meat products (all without exception) is not worth use at all. In no way!
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