The World Cancer Research Fund recommends people avoid all processed meats.
All hot dogs need water to create the right consistency for the mushy paste, which is then squeezed into tubes and cooked. What kind of water you ask? Toxic fluoridated water of course. Almost 70% percent of the U.S. drinking water supply contains fluoride. If you’re not familiar with the dangers of fluoride, please review http://preventdisease.com/fluoride
Or HFCS is added to more than 60% of all hot dogs in the United States. For what reason a hot dog need a sweetener is beyond me. According to two recent U.S. studies, almost half of tested samples of commercial high-fructose corn syrup contained mercury.
All sausages — from the cheapest, nastiest brands, to the luxury free-range organic ones — are bulked out with carbohydrate starch. Hot dogs usually contain GMO potato starch or wheat flour mixed with salt, baked and crumbled. Starches give more volume to a hot dog. They also bind ingredients together, and make the mechanically-recovered meat and pork trimmings feel more pleasant on the tongue.
Hot dogs contain around 2 percent table salt, which means they are classed as high-salt foods. A single 35g hot dog has up to 0.6g of salt. Not high mineral salts which are good for our health but bleached, colored and chemically manufactured table salt.
Adding powdered milk proteins from pasteurized milk sources to the meat slurry also helps to bind it. Many hot dog manufactures use soy protein, which can also bulk out the hot dog and provide another source of GMO ingredients.
Processed meat increases the risk of bowel cancer and sodium nitrite is thought to be largely to blame. It is added to hot dogs to stop them going grey, and keeping microbes at bay. Studies on animals have linked sodium nitrites to an increased risk of cancer.
By law, hot dog packets don’t have to say what flavourings are used in them. Many use artificial smoke flavouring, and spices where monosodium glutamate hides and does not have to be labeled.
A synthetic form of vitamin C, sodium ascorbate is an antioxidant and acidity regulator that stops meat losing its red colour speeds up the curing process. When is taken in supplement form it can cause lung and skin irritation.
Carmine is another word for the red food dye cochineal, obtained from the aluminium salt of carminic acid, which is produced by some scale insects. For cochineal is made by crushing up the shells of small beetles. The shells are boiled in ammonia or sodium carbonate and the colour filtered off. Carmine is used in the manufacture of artificial flowers, paints, crimson ink, rouge, and other cosmetics, and is routinely added to food products.The colour can trigger allergic reactions and even anaphylactic shock in some people.