Originally, sausages were made by stuffing an animal's pureed internal organs into its intestines. As sausages shifted from a locally made food to a mass-produced industrial product, it became infeasible to make all sausages with traditional intestine casings. ~ Mike Adams
Some sausages are now
stuffed into inedible synthetic casings, but for consumers preferring a
more natural-seeming food, an alternative edible casing was needed.
Enter collagen, the primary protein that makes up connective tissue in the bodies of humans and other animals.
To make collagen sausage casings, the hides of slaughtered cows are set aside and have their hair removed. The hide is then chopped up and mixed with water, lactic acid and cellulose fiber until it swells into a slurry.
A vacuum removes air from
the slurry, which is then homogenized, re-vacuumed, and pressed into a
thin, flat shape. This casing is then coagulated with salt, plasticized
with glycerin and dried until it is needed.
Yummy, huh? It gets even better: Most sausage sold today is chemically adulterated with cancer-causing sodium nitrite, which multiplies your risk of pancreatic cancer, colon cancer and brain tumors. It's listed right on the labels. Just check it yourself! This chemical is also added to beef jerky, bacon and hot dogs.
Want some cancer for breakfast? Eat more conventional sausage!
Mike Adams - February 9, 2012 - NaturalNews