The Sausage Revolution
Last week on Monday, WHO’s department for cancer research stated in their latest press release: “Processed meat was classified as carcinogenic to humans (Group 1), based on sufficient evidence in humans that the consumption of processed meat causes colorectal cancer.”
Just let that sink in a little, please.
THEY ARE SAYING THAT THEY HAVE SUFFICIENT EVIDENCE THAT PROCESSED MEAT CAUSES CANCER TO HUMANS! Far out, that’s very bad news!
Especially for all those kids, who seem to be the biggest sausage consumers about. And quite particularly taking into account the huge amount of sausage sizzles that are held in our little town and in its schools…….they are handing out the stuff that causes cancer. To our kids and to us too. Under the umbrella of the good cause.
“Hellers’ SAUSAGES FOR SCHOOLS programme has already helped New Zealand schools raise $1.5m over the last 4 years.” Fantastic news financially for those schools, but pretty detrimental when you are concerned about longterm health, don’t you think? And what would be more important, do you think? Hmm….
The good news
Luckily some people have actually thought about these questions and Michelle Tai, Health and Lifestyle Coach, has helped find a better way. The Waihi Swimming Club has started something last year which Michelle refers to as ‘ The sausage revolution ‘. The aim is to provide a healthier, more nutritious alternative. The Club sizzles up our sausages (made by my wonderful husband and soulmate Ronny, here at The German Bakery), and some real beef ones and they serve them with Sauerkraut, our homemade mustard or preservative free tomato sauce on some of our Sourdough Rye. What a great post swim snack.
Michelle admits that they aren’t making as much money as they would with the ordinary precooked and flavoured sausages but she is keen to point out the ingredients of ordinary sausages: Meat (66%) (Lamb, Beef, Pork), Water, Wheat Cereal, Salt, Soya Protein, Mineral Salt (451), Antioxidant (316), Flavour Enhancer (621), Spice Extracts, Beef Flavour, Preservative (223). Edible Casing: Colour (172).
By the way: Flavour Enhancer 621 is MSG! In case you didn’t know.
And this is what we put into our sausages: Porkshoulder, milk, salt, herbs, spices. They are are hand made, and free of preservatives, colours and flavour enhancers. Very straight forward.
So next time you want to help the good cause holding a sausage sizzle, give them a goldcoin koha and may be suggest they sell Christmas cards instead. It’s that time of year now anyway…