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Friday, May 1, 2009

Sausage, anybody?


I was talking to a patient today who works for a casing company. He states it is one of only two left in the world who makes this. It is to help with putting together the sausage. I asked if chemicals were used. Hesitantly, he did admit that but that the process is proprietary. My followup question is "it's not Organic, is it?" he CLEARLY shook his head. Something like this really makes me wary of eating hot dogs or anything of the like again, knowing that the sausages contain a multitude of chemicals to produce.

Whatever happened to the quaint German butcher that produced home-made sausages? That we would need to resort to putting chemicals in our food to make it hold together? taste better? not spoil as fast? Pickling the food with preservatives also means pickling our livers with the same chemicals. Let's face it, we live in a chemical world and our bodies are not made to handle chemicals. Happy eating.

Dr. Tang

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