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Read This Before You Eat Another Hot Dog!
You can blame the carcinogenic effects on nitrates but it’s much more complicated than that. When you look at how hot dogs are made and what they are made of, there are plenty of reasons to see why hot dogs are so dangerous to our health.
Most of the meat by-products and meat that go into hot dogs comes from animals that are kept in tortured by being kept in unsanitary, unhealthy, overly crowded, and cruel conditions. Food manufacturers aren’t interested in raising quality animals for quality food, they want cheap food, nothing more. Read more why you should switch to grass fed meat.
You can check out our video about how hot dogs are made for a general overview of how hot dogs are made, but even the video doesn’t go into just how “unnatural” this food really is.
Let’s look at the cold hard facts. Hot dogs start with an animal carcass, AFTER it’s been completely stripped of any and all meat that will sell. This carcass is then boiled, the “meat” that comes off the bones is then forced through a sieve, ground up into a paste ( called meat emulsion), add a ton of chemicals to make it taste good, use a few “binders” so these pieces stick together, then force it into membrane casings, and label it as an “all American food.”
SEE ALSO: 15 Things Every American Must Know
What is actually left on an animal carcass that has been stripped of all its desirable meat? Not much, mostly some fat, gristle, and tendons. The meat industry has a nice name for this; they call it “trimmings.”
Unfortunately, the way animals are butchered leaves a considerable amount of bacteria on the carcass, but because hot dogs are “pre-cooked”, they can get away with using the head meat, animal skin, blood, liver, and other contaminated meat products.
Now it is true that cooking helps to kill the bacteria. It also separates the muscle, fat and connective tissues from the body of the animal. This leaves a slimy paste that manufacturers call “mechanically recovered meat.” It works like this: in huge metal vats, tons of meat trimmings are squeezed through tiny metal grates and then blasted with hot water. This mushy mess is mixed with preservatives, artificial colors, artificial flavors, an then drenched again in water before being squeezed into thin plastic tubes that go on to be cooked, packaged, and sold.
Ok, that’s the process; let’s look at the ingredients a bit more closely.
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