• kora@lemmy.blahaj.zone
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    7 months ago

    Those first three I don’t think are exclusive to pork products, and I’m sure its not Onion/Garlic powders or breadcrumbs. I use them frequently when cooking without getting sick.

    But emulsifiers… would sausage/bratwurst of a lesser quality also have them? And are they exlclusive to tubular pork? Because they sound they may be the same thing that’s in most sugar-free gums, and glyceride by itself is everywhere, unless it’s a specific kind.

    I appreciate the help, but like I said I have narrowed it down to something that’s pretty exclusively used to preserve pork for really any duration of shelf life of a grocery store. I don’t get sick when I eat fresh pork of any kind, well I guess so long as it’s cooked, and I don’t get sick when I eat other animal products with preservatives in it, or at least not consistently at all.

    I’m good with just leading this pseudo-jewish life for the time being. Honestly unless it’s like quality fresh brought worse at Oktoberfest, then I don’t really feel like I’m missing out anyways.

    • Rodeo@lemmy.ca
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      7 months ago

      I have narrowed it down to something that’s pretty exclusively used to preserve pork

      I don’t know of any preservatives that are exclusively used for pork. I’m a butcher so I have pretty good knowledge of that stuff. I didn’t really expect it would help you but I thought I’d take a shot in the dark.

      I don’t really feel like I’m missing out anyways.

      Grocery store sausages, definitely not.