Hot dogs are America’s number one treat with more than seven billion of them consumed every summer. They hit the streets in the 19th century when they were introduced by the German immigrants. Soon, they were given an iconic status and became a part of many nations’ eating culture.
But when you look at what goes into hot dogs and how they are made, you might be surprised to find out that this much loved food is lurking with health dangers.
Hot Dogs are a Health Hazard
Frankfurters are nutritionally empty processed foods. There is nothing natural about them and the factories produce them in a highly robotized manner at an astonishing rate of 300,000 hot dogs per hour.
Traditionally, hot dogs are made from a mixture of pork, beef and chicken. Leftovers from cutting steaks or pork chops and ‘edible’ slaughter by-products are used. These include fatty tissue, skins, animal feet and heads.
These trimmings are grounded and mixed together into a thick paste. To make the sausages taste good, a plethora of additives is added, including excessive amounts of salt, corn syrup, monosodium glutamate (MSG), nitrates, and other chemicals (in this regard, read my previous article about the top 10 worst ingredients in food).
Flavorings vary depending on where the hot dogs are sold, as people in different regions have different tastes. The U.S. Department of Agriculture (USDA) doesn’t require manufacturers to list flavorings on the label, so just about anything goes. Flavorings include the infamous monosodium glutamate (MSG) and carmine – a dye from the shells of small beetles, boiled in ammonia or sodium carbonate.
Hot Dogs can Cause Cancer
Nitrates and nitrites are the next on the list of problematic additives used in hot dogs. In the presence of high heat they combine with amines in processed meat to form nitrosamines.