Tag: Binders and fillers

Vitamins and minerals are classified as micronutrients, meaning they are non-caloric by nature. This is why the core question, 'are there carbs in vitamin supplements?', has a surprisingly complex answer depending on the supplement's form.

According to the National Celiac Association, all plain, fresh meats are naturally gluten-free. However, this is not the case for processed varieties, leading many to question: do processed meats contain gluten? The answer is not always straightforward, as gluten can be introduced as a filler, binder, or through cross-contamination during manufacturing.

Did you know that some form of sausage-making has been practiced for thousands of years as a method of preserving meat? Across the globe, the main ingredients in sausage are based on a core formula of ground meat, fat, salt, and various seasonings, though specific recipes and preparations vary widely.

Dating back to wartime rationing, sausage meal, or rusk, was first used to stretch out meat supplies. So, what is sausage meal made of, and why is it still a crucial component in modern sausage making for creating the right texture and juiciness?