How picky should I be with my sausages?

Answered on April 11, 2014
Created April 10, 2014 at 6:49 PM


I'm having trouble finding sausages that don't have some form of sugar in them, but if it's one of the last ingredients on the list, is there enough sugar in there for it to really matter? Also, are there any other ingredients I should be looking out for and avoiding (I already make sure there is no soy crap in my stuff)?

Here's the ingredients list for some sausages I have in my kitchen at the moment:

Pork (75%), Water, Curing Salt (Iodised Salt, Preservative: Sodium Nitrite), Pork Fat, Spices (contain Mustard), Dextrose, Stabiliser: Diphosphates; Spice Extracts, Antioxidant: Ascorbic Acid.

Does that look okay?

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3 Answers

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on April 11, 2014
at 04:55 AM

I avoid sugar, but I consider it minor as I can wrap my head around the concept. Diphosphates ? Can you follow this from Wikipedia ? I can't so I avoid things like this - basically processed foods are bad.


Pyrophosphates are very important in biochemistry. The anion P2O74− is abbreviated PPi and is formed by the hydrolysis of ATP into AMP in cells.


For example, when a nucleotide is incorporated into a growing DNA or RNA strand by a polymerase, pyrophosphate (PPi) is released. Pyrophosphorolysis is the reverse of the polymerization reaction in which pyrophosphate reacts with the 3'-nucleotidemonophosphate (NMP or dNMP), which is removed from the oligonucleotide to release the corresponding triphosphate (dNTP from DNA, or NTP from RNA).

The pyrophosphate anion has the structure P2O74−, and is an acid anhydride of phosphate. It is unstable in aqueous solution and hydrolyzes into inorganic phosphate:

P2O74− + H2O → 2 HPO42−

or in biologists' shorthand notation:

PPi + H2O → 2 Pi

In the absence of enzymic catalysis, hydrolysis reactions of simple polyphosphates such as pyrophosphate, linear triphosphate, ADP, and ATP normally proceed extremely slowly in all but highly acidic media.[2]

(The reverse of this reaction is a method of preparing pyrophosphates by heating phosphates.)

This hydrolysis to inorganic phosphate effectively renders the cleavage of ATP to AMP and PPi irreversible, and biochemical reactions coupled to this hydrolysis are irreversible as well.

PPi occurs in synovial fluid, blood plasma, and urine at levels sufficient to block calcification and may be a natural inhibitor of hydroxyapatite formation in extracellular fluid(ECF).[3] Cells may channel intracellular PPi into ECF.[4] ANK is a nonenzymatic plasma-membrane PPi channel that supports extracellular PPi levels.[4] Defective function of the membrane PPi channel ANK is associated with low extracellular PPi and elevated intracellular PPi.[3] Ectonucleotide pyrophosphatase/phosphodiesterase (ENPP) may function to raise extracellular PPi.[4]

From the standpoint of high energy phosphate accounting, the hydrolysis of ATP to AMP and PPi requires two high-energy phosphates, as to reconstitute AMP into ATP requires two phosphorylation reactions.

2 ADP + 2 Pi → 2 ATP



on April 11, 2014
at 12:54 AM

i get the niman ranch sausages. they taste AMAZING and don't have any of the junk ingredients like the ones in your kitchen. i get them at the regular grocery store.



on April 10, 2014
at 07:05 PM


You're eating a non ideal food, if you're going to eat it then a little sugar on top isn't going to kill you. It's really just what you can eat and still feel good and be healthy, there is no secret paleo book of how far you can push cheats before they become not-"okay".

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