Purity Mild Portuguese Brand Sausage — ENGINEERED

Name: Purity Mild Portuguese Brand Sausage
Brand: Purity

Munch or Dump rates Purity Mild Portuguese Brand Sausage by Purity ENGINEERED — score 31/90.

Cured, processed pork sausage built on a stack of sodium curing salts plus sodium nitrite — a WHO Group 1 carcinogen. The 'No MSG' badge distracts from what's actually inside.

Why this verdict

Sodium nitrite — processed meat cured with it is a WHO Group 1 carcinogen
Stacked sodium additives: phosphate, acetate, diacetate, erythorbate
High in sodium (~410mg/serving) and saturated fat (15g)
Added sugar in a savory cured meat
'No MSG' badge distracts from the real additive load

Ingredients (13)

Pork (moderate) — The meat base. A source of protein, but this cut is fatty and heavily salted once cured.
Water (safe) — Used as a basic ingredient in bread.
Salt (moderate) — Used in moderation, might exceed necessary amount.
Paprika (safe) — Natural color and flavor from ground peppers.
vinegar (safe) — Mild preservative and flavor enhancer.
Sugar (moderate) — Added for sweetness, can contribute to calorie content.
GARLIC (safe) — Real aromatic. Whole food.
Sodium Phosphate (caution) — Emulsifying salt; helps the cheese melt smooth, adds sodium and phosphate load.
Sodium acetate (moderate) — Preservative/acidity regulator, adds to sodium load.
SODIUM DIACETATE (moderate) — Vinegar-flavor salt that delivers the tang and adds to the sodium total.
SODIUM ERYTHORBATE (moderate) — A cure accelerator that helps fix the pink color. Safe itself, but a marker of industrial curing.
black pepper (safe) — Whole spice seasoning.
Sodium Nitrite (avoid) — The curing agent behind bacon's color and shelf life. Under high heat it forms nitrosamines; processed meat cured with it is a WHO Group 1 carcinogen.