What could be better than grilling hot dogs on a pleasant summer afternoon? For generations we've been throwing hot dogs on the grill, tossing them into buns, squirting some brightly colored condiments on top and chowing down. It's more aerodynamic than a sandwich and better at quenching your desire for a beefy treat in five bites.
But what is that pink tube we so carelessly toss on the grill and into our digestive system? And why is it so pink and perfectly shaped? The answer is not so simple. Tales of miscellaneous meats, organs, tails, snouts and floor scrapings filling these tubes of delight have haunted the hot dog for ages.
According to the Code of Federal Regulations, Volume 9, Section 319.180 a hot dog can be:
- Beef or pork
- 15% byproducts; heart, kidney, liver or other organs which must be labeled
- 20% mechanically separated meat; a process whereby bones are forced under pressure through a sieve, removing small amounts of attached meat to create a paste-like product which has qualified as “meat” since 1994 when the definition was officially changed.
For further information on sausage and hot dog regulations, see the United States Department of Agriculture hot dog fact sheet.
Food-Borne Illness
Hot dogs are often associated with food-borne illness. Though other food items carry listeria , FDA (Food and Drug Administration) studies have shown a high level of the harmful bacteria on hot dogs, processed meat and ready-to-eat meat products. Thus, as an added precaution, persons at risk may choose to avoid eating conventional hot dogs or thoroughly reheat them before eating. Pregnant women are advised to stay away from hot dogs altogether as listeria can be fatal to a developing fetus. i
Additives
Besides the “meat” that goes into a conventional hot dog or sausage, there is a long list of other ingredients that make them what they are. Along with spices and flavorings, water and salt, there are some not-so-familiar sounding ingredients which enhance color and texture and help to preserve “freshness”. ii
Binders – added soy filler, helps processed meat retain shape
Starter cultures – live bacteria added to ferment sausage
Phosphates – helps emulsion stability, known as the “all-purpose” chemical because they are used in dish detergent, meats and seafoods, biscuits, toothpaste, fertilizer, cola drinks, pet food, canned fish and condensed milk.
Erythorbate – controls nitrite curing reaction, maintains color
Dextrose – refined cornstarch, used to balance salty flavors
Citric Acid – contributes tangy flavor
MSG
One of the more controversial ingredients found in hot dogs is monosodium glutamate (MSG), which is a flavor enhancer for a variety of foods prepared by food processors. Its use has become controversial in the past 30 years because of reports of adverse reactions. iii Research on the role of glutamate (a group of chemicals that includes MSG) in the nervous system has raised questions about the chemical's safety, and it has also been studied in relation to migraine headaches, diabetes, asthma, atrial fibrillation and depression. iv
MSG is sold as a fine white crystal substance, similar in appearance to salt or sugar. It does not have a distinct taste of its own, and how it adds flavor to other foods is not fully understood. Many scientists believe that MSG stimulates the tongue to enhance meat-like flavors. Under current FDA regulations, when MSG is added to a food, it must be identified as "monosodium glutamate" in the label's ingredient list. Annual world-wide consumption of MSG is estimated at 1.1 million tons. v
For more information about possible health concerns related to consumption of MSG, please visit the Organic Consumers Association.
Nitrates and Nitrites
Nitrites are the most controversial ingredient. Since the late 19 th century, potassium nitrate and sodium nitrite have been used to preserve meats longer than nature may have intended. As local farming gave way to large-scale farming in the early part of the 20th century, food started traveling a lot farther, and needed to be preserved with these additives in order to make the trip.
Government regulations regarding such preservatives and additives were established in 1926 to ensure that the food - now bought from a stranger rather than the farmer down the road - could be trusted, and mainly the same rules apply today. Additives are used in hot dogs today not only to preserve the meat for longer periods of time, but also to create a more appealing product for the consumer. They are what make hot dogs red and help them maintain a plump consistency where there might otherwise be unattractive shrinking and wrinkling.
Nitrites themselves are poisonous to humans. In a 1981 National Academy of Sciences study on the toxic effects of sodium nitrate, a lethal dose was estimated to be 1gram (less than ¼ of a teaspoon). Therefore, meat packagers that use nitrates to preserve meats must be very careful. Although the amount of nitrates found in conventional hot dogs is well below anything that could be immediately toxic, there is mounting evidence that, over time, even smaller levels of sodium nitrite can cause damage to human health if consumed in abundance.
According to a recent study performed by Dr. Ute Nothlings of the University of Hawaii (presented at the American Association for Cancer Research, April 20th, 2005 ) consumption of foods such as bacon, sausage, hot dogs and other processed meats increased the risk of cancer. In a seven-year study of a multi-ethnic range of 190,545 men and women, those who regularly consumed processed meats had a 67% higher risk of developing colon and pancreatic cancer. Though the study did not explicitly point the finger at sodium nitrite as the culprit, cancer research from the Cancer Prevention Coalition does. According to their research, during the cooking process, nitrites combine with amines to form carcinogenic compounds.
But what about naturally occurring nitrites, the ones found in vegetables, do they cause cancer too?
While nitrites are commonly found in many green vegetables, especially spinach, celery and green lettuce, the consumption of vegetables appears to be effective in reducing the risk of cancer. Because these vegetables also contain Vitamin C and D, which serve to inhibit the formation of carcinogenic compounds, they actually reduce your cancer risk. vi
But what's summer without hot dogs?
Sustainable Hot Dogs
There are many dog options that don't require your consumption of nitrites, MSG or other unnatural additives. To find some of the many alternatives to the conventional hot dog, you can start by looking for sustainable hot dogs for this year's picnic feasts at your local health food store or market that carries sustainably-raised meat products. Even free-range buffalo dogs are available, if you are so inclined! Make sure to look for a “no nitrates, no nitrites” label, which sustainable ready-to-eat meats will proudly display.
Organic and/or sustainable hot dogs contain:
- No nitrites
- No additives
- No hormones
- No preservatives
- No fillers
- No artificial flavors
- No organs or brains or “mystery meats”, just ground beef, pork or poultry
Make sure to look for a 100% Organic label as well as a Grass-fed or Free-Range label to ensure the quality of your dog. Sea salt and cane sugar rather than sodium and dextrose on the ingredients label will ensure a minimally-processed meal that is higher in nutritional content. Don't forget the organic hot dog buns!
And if you are looking for a departure from the usual hot dog, but want a picnic experience, vegetarian dogs (made from soy) might be the thing for you. And to keep your vegetarian barbeque guests happy, remember to keep the hot dogs and the veggie dogs on opposite ends of the grill!
Hot Dog Factoids
- According to the National Hot dog and Sausage Council, on July 4th, Americans eat 150 million hot dogs. vii
- Every year, Americans consume more than 20 billion hot dogs. 7 billion of these hot dogs are consumed between Memorial Day and Labor Day; 2 billion hot dogs are eaten in the month of July. viii
- In 1957, the U.S. Chamber of Commerce designated July National Hot dog Month. ix
- Every year, Americans eat 24.2 million hot dogs in major league ballparks; [5] Los Angeles ' Dodger Stadium serves the most hot dogs (1.61 million in 2004). x
- Attempts to have the USDA and FDA ban sodium nitrite have failed repeatedly.
- The Frankfurter was developed in Frankfurt, Germany in 1484, and is that city's version of the hot dog. xi
- With knowledge gained from Frankfurt's efforts, sausage makers in Vienna (Wein) created their own version in 1805, which later became known as the “weiner-frankfurter” and then simply, the “wiener.” xii
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