Part 8/10:
Health Considerations and Recommendations
Dr. Grace Tan, a medical professional, emphasizes that fresh sausages are generally better than processed ones because they contain less preservatives, additives, and sodium nitrite. However, both types are high in salt and fat, which, in excess, contribute to health issues like high blood pressure, artery damage, and other cardiovascular problems.
Cooking Tips:
One simple way to reduce fat content during cooking is to poke small holes in sausages to allow some fat to escape — though this might slightly affect flavor and juiciness. Moderation is key; limiting sausage intake to once a month can significantly reduce health risks associated with excessive salt and preservatives.