Delikatesse Pfeffer Schinkenbraten — DUMP
Munch or Dump rates Delikatesse Pfeffer Schinkenbraten by Dulano DUMP — score 20/90.
Processed cured pork preserved with sodium nitrite, a WHO Group 1 carcinogen, plus phosphate stabilizers and added salt and sugar.
Why this verdict
- Sodium nitrite preservative is a WHO Group 1 carcinogen in processed meat
- Very high salt: ~2.8g per 100g
- Triphosphate stabilizer binds water and adds phosphate load
- Added dextrose sugar in a savory meat
- NOVA 4 ultra-processed cured meat
Ingredients (11)
- Pork (moderate) — Real meat and the protein source, but it's fatty cured red meat eaten in processed form.
- Iodized Salt (safe) — Standard salt; iodization is fine in small amounts.
- Pepper (black, white) (safe) — Simple spice for flavor, no health concern.
- Dextrose (moderate) — A second added sugar, used on the chicken; spikes blood sugar fast.
- Spices and spice extracts (safe) — Flavoring, fine in small amounts.
- Sodium Ascorbate (antioxidant) (safe) — Vitamin C salt; actually helps limit nitrosamine formation.
- Triphosphate (stabilizer) (concerning) — Added phosphate binds water to plump the meat; high phosphate intake stresses kidneys and bone health.
- Sodium Nitrite (preservative) (concerning) — Curing salt that forms nitrosamines; the additive behind processed meat's carcinogen classification.
- Sodium acetate (acidity regulator) (safe) — Mild pH regulator/preservative, generally recognized as safe.
- Beechwood smoke (moderate) — Smoke flavoring; introduces trace polycyclic aromatic compounds.
- POTASSIUM CHLORIDE (safe) — Salt substitute used to partly cut sodium; benign in this amount.
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