soy protein isolates is likely just fat free milk powder which is added as a binder and typical in many sausages. There is nothing wrong with nitrites. They will add to typical flavours and also depending on process of preparation required to prevent botulism risks. Especially when they can be sitting around in the danger zone. Even if you want to use celery seed powder or some other "nitrite free" sausage, it is still nitrite, just rather than pure chemical form it is naturally sourced, and typically in higher concentration. The industrially produced nitrites used in curing salts will guarantee functionality over a wider range of temperatures (which increases its performance and therefore safety). Sugars and other spices are used for flavouring depending on the type of sausage.
1. Soy protien isolates are not a milk product;
According to Google AI:
"...soy protein isolates and powdered milk are not the same. Soy protein isolate is a highly processed, plant-based protein (over 90% protein) derived from soybeans, lactose-free, and cholesterol-free. Powdered milk is dried dairy milk, containing lactose, lower protein levels (roughly 26–34%), fat, and cholesterol.
Key Differences:
Source: Soy protein isolate comes from soy; powdered milk comes from cows.
Protein Content: Soy protein isolate is
protein, while powdered milk is typically
protein.
Components: Soy isolate has fat/fiber removed, while milk powder contains lactose and milk fat.
Use Cases: Soy isolate is used in vegan products, protein shakes, and meat substitutes for high protein, whereas milk powder is used for reconstituting milk, baking, or added fat/sugar content.
Dietary Needs: Soy isolate is vegan/dairy-free; milk powder is not.
While both are powders used for added protein, their nutritional profiles and origins differ significantly."
2. Nitrites used as a preservative in cured meats are not the same as nitrites found in celery, and thoroughly cooking sausage using high heat appears to poses significant health risks.
According to Google AI:
"Nitrites, commonly used to preserve and color sausages and cured meats, can be bad for you when they turn into cancer-causing compounds known as nitrosamines. While essential for preventing bacterial growth (like botulism), they are linked to higher risks of colorectal cancer, stomach cancer, and heart disease due to high-heat cooking.
Cancer Risk (Nitrosamines): When sausages are cooked at high temperatures (grilling/frying), nitrites react with amino acids to form nitrosamines, which can damage DNA.
Health Concerns: High consumption of processed meat containing nitrites is consistently linked to colorectal cancer. They are also associated with metabolic disorders and type 2 diabetes.
Regulation: While regulated to safe levels in many countries, it is advisable to limit intake of sausages, bacon, and other cured meats.
Better Options: Look for "nitrite-free" products, which are increasingly available, or check for products that use celery juice or natural alternatives to sodium nitrite.
Vegetables vs. Meat: Nitrates/nitrites in vegetables (like spinach or beetroot) are not considered harmful, as they provide beneficial nutrients that prevent the formation of cancer-causing compounds, unlike when they are added to meat.
To minimize risks, reduce your intake of highly processed, cured sausages and opt for fresh, unprocessed meats."
3. As for sugar, I sincerly believe it is worth the 18 minutos for anyone who is still consuming sugar in any form, including anything made with wheat or wheat flour (bread, cookies, pastries, cake, etc.) rice, pasta, corn, cereal (including s well as the vast majority to watch (or at least listen) to this:
