ViolentPanda
Hardly getting over it.
But its not really the meat, it must be what's added to it? All the chemical preservatives and meat substitute crap etc etc in sausages?
Pretty much. Traditional processing - i.e. hot or cold wood-smoking, drying/dehydrating and salt/brine-curing don't add much chemical load to food. Industrial-scale chemical processing, however, adds all sorts of novel combinations of chemicals to food. Those combinations (as opposed to the individual chemicals) often haven't been safety-tested for human consumption before they're deployed, as it's assumed that if they're individually safe, they will be in combination.


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