What do we eat, wear, watch?

     Almost all most of us are very fond of sausage. Sausage firmly established in our diet, and yet all the experts on nutrition of the world go on about the dangers of sausage. Because the fat content in this product is often equal to 45%, and protein sausage, especially in our time, not more than 15%, with a tendency to decrease continues. In this connection, the scientists calculated that the body of an average inhabitant of our planet annually receives 10 kg of fat through consumption of sausage. But, sausage sausage alike. Following the fashion trends of healthy nutrition, sausage manufacturers try to reduce fat content in their products to a minimum while maintaining the quality and taste properties. But Until recently, this problem was beyond their strength, because that fat is the primary component of the taste and aroma preservation of sausage. And then it happened! Munich scientists said the secret of the sausages revealed! Firstly, they increased demand for raw materials, used to make sausage, and secondly – found a way to retain water in the finished sausage, which eventually makes a succulent sausage. Current 'fitness sausage' consists of only three protsentoov fat, plus the entire no longer need to use preservatives in it, preventing the oxidation of fat and, consequently, the development toxicity of this sausage. Maybe soon we will take another small step towards a healthy nutrition.