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Author Topic: Sausages  (Read 5686 times)
MooseMom
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« on: June 07, 2010, 12:10:39 AM »
Yes, I know that processed meats are high in phosphorus and are therefore lethally taboo.  I am not a fan of such foodstuffs, but when I lived in England, I developed a taste for locally and freshly made sausages.  It is an artform.  Now that I am back in the States, I stay away from processed meats, but I recently found a butchers that does their own fresh sausages.  I had a look on the ingredients list and saw no phosphates listed, inorganic phosphates being the real bugbear when it comes to processed meats you buy, say, at a deli.  Can anyone tell me if these types of locally, freshly made sausages are ok to eat (in moderation, of course)?  Thanks for any advice.
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Darthvadar
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« Reply #1 on: June 07, 2010, 05:18:04 AM »
Hi Moose...

Over here, sausages are a very popular food, and my mum loves them.... Like yourself, I've sourced a butcher who makes his own sausages... I asked him what was in the sausages, and he gave me a list of ingriedients... The only concern was the salt content... It was 1.5gm per 100gm of product... The solution we came to was that I'd let him know what we needed a few days in advance, and when making the next batch of sausages, he'd make ours before adding salt, but would add extra onion and pepper... Works perfectly for us....

Perhaps a chat with the butcher might be a good idea.... Most people are very accomodating when they understand the need....

Enjoy your sausages!...

Darth...
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totosidney
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« Reply #2 on: June 07, 2010, 05:38:53 AM »
Damn..those sound good. I sure would eat a couple now and then. Sid
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Zach
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« Reply #3 on: June 07, 2010, 05:54:28 AM »
I, too enjoy a breakfast sausage now and then.

As always, moderation --and taking the phosphate binders-- is a winning solution!

8)
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MooseMom
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« Reply #4 on: June 07, 2010, 09:38:16 AM »
I haven't been prescribed phosphorus binders just yet, but when the time comes, I certainly will.  And while I like these sausages, I can't really eat a whole one as they are pretty large, so eating them in moderation is no problem.  I hadn't really thought about the sodium content...I take 8 sodium bicarbonate tablets a day and my neph wants me to eat more salt to combat potassium and acidosis, but once I start D, that will change, I assume.  So as of now, I don't have to watch sodium.  But I will keep that in mind and will have a word with the butcher.

As for processed meats...the deli meats, bacon, etc...are inorganic phosphates used in the curing process, and that's what makes them taboo?  I've never understood exactly why they are high in phosphorus.
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"Eggs are so inadequate, don't you think?  I mean, they ought to be able to become anything, but instead you always get a chicken.  Or a duck.  Or whatever they're programmed to be.  You never get anything interesting, like regret, or the middle of last week."
Restorer
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« Reply #5 on: June 07, 2010, 06:13:10 PM »
Added phosphates aren't necessary in any curing process as far as I know. They're only used to make the meat hold onto more water, and seem more tender or less mealy. You should be able to find deli meats, bacon, ham, sausages, etc. without any added phosphorus.
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MooseMom
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« Reply #6 on: June 07, 2010, 11:34:46 PM »
Quote from: Restorer on June 07, 2010, 06:13:10 PM
Added phosphates aren't necessary in any curing process as far as I know. They're only used to make the meat hold onto more water, and seem more tender or less mealy. You should be able to find deli meats, bacon, ham, sausages, etc. without any added phosphorus.

I'll look into that.  I've always just avoided such foods.  But these sausages I bought over the weekend were wonderful.  They were actually brats with cranberries.  Whenever we go to N.Michigan on holiday, we buy locally made brats with cherries, and they are miraculous and phosphorus-worthy.
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monrein
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« Reply #7 on: June 08, 2010, 04:45:43 AM »
http://www.renalandurologynews.com/low-sodium-phosphorus-diets-tricky/article/30067/

This website provides some valuable information about phosphorus and other things related to CKD. 
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« Reply #8 on: June 10, 2010, 06:04:05 PM »
I keep seeing jalapeno and Monterey Jack sausages at the market - they look so good that I want to buy them, but the cheese! Does that count as added phosphates?  :rofl;
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- Matt - wasabiflux.org
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3/2007Kidney failure diagnosed5/2010In-center hemodialysis
8/2008Peritoneal catheter placed1/2012Upper arm fistula created
9/2008Peritoneal catheter replaced3/2012Started using fistula
9/2008Began CAPD4/2012Buttonholes created
3/2009Switched to CCPD w/ Newton IQ cycler            4/2012HD catheter removed
7/2009Switched to Liberty cycler            4/2018Transplanted at UCLA!
MooseMom
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« Reply #9 on: July 01, 2010, 10:26:20 PM »
Quote from: Restorer on June 10, 2010, 06:04:05 PM
I keep seeing jalapeno and Monterey Jack sausages at the market - they look so good that I want to buy them, but the cheese! Does that count as added phosphates?  :rofl;

Almost certainly.  That's why they look so good...because they're so baaaaad.
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"Eggs are so inadequate, don't you think?  I mean, they ought to be able to become anything, but instead you always get a chicken.  Or a duck.  Or whatever they're programmed to be.  You never get anything interesting, like regret, or the middle of last week."
MooseMom
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« Reply #10 on: August 04, 2010, 11:34:30 PM »
My local family-owned grocery store has started selling meats from Nieman farms.  I looked at their bacon and their sausages, and neither contain sodium phosphate which is found in every other non-speciality brand (Hormel, Boar's Head, etc).    The Nieman meats are not cured, and I think that makes the difference.
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"Eggs are so inadequate, don't you think?  I mean, they ought to be able to become anything, but instead you always get a chicken.  Or a duck.  Or whatever they're programmed to be.  You never get anything interesting, like regret, or the middle of last week."
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