Pork and beef are the traditional meats used in hot dogs.
Less expensive hot dogs are often made from chicken or turkey, using low-cost mechanically separated poultry.
Hot dogs often have high sodium, fat and nitrite content, ingredients linked to health problems.
Hot dogs are not only the most popular and most enjoyed fast food ever.
It is also allegedly the foremost cancer-causing fast food leading to even four types of cancer.
They were initially introduced by the German immigrants in the 19th century and gained their popularity soon, so nowadays, they even enjoy an iconic status.
The World Health Organization (WHO) released a report suggesting that all processed meats can cause cancer, including the red meat.
Hot dogs contain a mixture of pork, beef and chicken.
In their production, factories use leftovers from cutting steaks or pork chops and ‘edible’ slaughter by-products, such as animal feet and heads, fatty tissue and skins.
During the process, all the ingredients are mixed together.
The mixture is enhanced with numerous additives, such as sat, corn syrup, nitrates, large salt quantities, and other chemicals, most of which have been associated with cancer.
Institutions such as the Physicians Committee for Responsible Medicine rank the risks of hot dogs on the same level as those of smoking.
Nitrates and nitrites are the most harmful additives used in production of hot dogs.
During the process of production, the two aforementioned additives bind with amines on high heat, which results in nitrosamines.
Nitrosamines have been directly linked to several types of cancer: Bladder cancer, colon cancer, stomach cancer, pancreatic cancer, etc.
According to the American Institute for Cancer Research, those who consume only one hot dog a day are at 21% higher risk of colorectal cancer.
The sad truth is that even organic hot dogs have nitrite, which is often even higher in content than that in traditional hot dogs.