It’s tasty, filling, cheap, fast and found on every street corner… but how much do we really know about what’s in a hot dog?
Considered one of the most highly processed foods we can eat, the frankfurter sausage family has recently been subjected to harsh criticism after researchers visited factories to witness the manufacturing process.
This is what they found:
mass-produced frankfurters are made with leftover cuts of pork and the remains of chicken carcases, which are ground into a paste and mixed with preservatives, flavourings, colourings, starch and lots of water. Specifically, they contain 2% salt, with one single frankfurter containing the equivalent of 1/10 the daily recommended amount for an adult. As we know, too much salt increases the risk of hypertension, heart diseases and strokes. Sodium nitrite increases the danger of bowel and stomach cancer, Potassium and sodium triphosphates are stabilisers that are used also in the manufacture of detergents, flame-retardants, paper, rubber and anti-freeze, Cochineal is a food dye made from the crushed shells of beetles, boiled in ammonia or sodium carbonate
Granted, not all frankfurters are processed using the methods criticised… the rule generally applies that the greater the quantities manufactured, the lower the quality and higher the risk of the ingredients.
If you can’t remove hot dogs from your diet, be choosy when buying and set quality and traceability before price and convenience.