Sausages…

What goes into food is a concern as the recent research on the gut bacteria we are very much responding to what we eat. Eat poorly and you get the wrong bacteria operating inside the colon.

This month 60 Million Consammateurs in France has shown that 18 sweets aimed at children have nanoparticles included without the proper disclosure. Interestingly all the manufacturers denied they used nanoparticles which may indicate a blind eye to what they are buying in.

Which? last mentioned nanoparticles in a Conversation in 2011. A light article which drew but five responses.

Since then we have had much talk of them in cosmetics and they are now being withdrawn – I think. However what is going on in the food industry?

” Really harmless, the nanos ?
Use the materials in the form of “nanos” offers new properties : in foods, nanoparticles help to change the color, the smell, the smoothness or the texture. Thus, the titanium dioxide (E171) in the form of nano optimizes the appearance bleaching of this dye for icings and coatings for sweets ; it also helps to prevent oxygen and moisture to alter the product.

But beyond their utility in technology, it is necessary to know if the ingestion of nanoparticles is actually harmless. The current studies do not yet allow for the knowledge, but the grip tightens around certain substances, such as the famous titanium dioxide. -E171, a food additive of concern

…… following a study by the national Institute of agronomic research (Inra) published in January 2017. The researchers ingested rats titanium dioxide containing 40-45 % of nanoparticles at doses close to those that a human can ingest. After one hundred days of exposure, they observed that the titanium dioxide resulted in the colon for an accelerated growth of lesions initially benign such as polyps.

No conclusion, however, is established for man on this potential effect “promoter” of carcinogenesis of E171. Or other results not less of a concern, such as the passage of the nanoparticles of the additive through the intestinal barrier. Further studies are needed to confirm these first results.

Things are changing so slowly. But in the meantime that the transparency is required, the more wise would be to ban foods containing the additives of the suspects.”

I think most people would agree, if they were aware of the known problems with nanoparticles, that caution is best exercised when dealing with things so small they can pass into the body and where no studies exist of long term effects.

I like meaty pork sausages with onion gravy and mustard. Our food shop generally is M&S and their 97% pork suit us very well. I also like toad in the hole as mrs r makes a very good Yorkshire, Needs decent gravy though.
Occasionally a sausage sandwich in decent bread with mustard and the sausages split in half is appreciated.

Not sure it’s a tea-time topic! A sausage, if pork, must contain 42% “meat” – but this can be 30% fat and 25% connective tissue. Other types must be at least 30% meat.

According to brief research “Bangers are so-called because after the First World War there was little meat in sausages — just scraps, cereal and water — so they sizzled and spluttered a lot when they were frying. It sounded as if there were mini explosions, or bangs, going on”. So presumably need have no connection (even tissue) with meat at all. 🙁

I avoid any sausages marked as “value”; they seem to be some sort of paste in a plastic tube.

Scampi and chips tonight. Preceded by sweetcorn just picked from the garden; as soon as its picked, drop it into boiling water for around 8 minutes, cover in butter, and get messy. As sweet as anything. What a treat! But leave it uncooked for too long and the sugar starts to turn to starch.