Harm of sausages.

Sausages, sausages and other meat products from processed meat are classified by the International Agency for Research on Cancer as products with carcinogenic activity. For example, the pink color of sausage is due to sodium nitrite or potassium nitrite. You can’t do without them, because they prevent the development of botulism pathogens in the product. When ingested, these substances can be converted into carcinogenic nitrosamines. Smoked sausages are real cholesterol bombs, and according to the World Health Organization, high blood cholesterol is the cause of 50% of all heart attacks and 20% of heart attacks. If you do not give up the regular use of sausages, then voluntarily increase the risk of getting cancer.