Sex *ISN'T* good for you.

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It gives you children.

I like to soak my sausage in beer or wine too

(from the inside out)

YOU DON"T NEED TO GIVE UP YOUR BELOVED SAUSAGE AND BURGERS!

The worst thing about the danger of sausage, bacon, pepperoni, etc., is the processing with preservatives and sodium. The fat isn't good, either.

I like sausage.

But I make my own, sans preservatives and with a small amount of salt and fat.

It isn't a big deal to grind your own meats for sausage AND burgers and spice it yourself without the cancer-causing additives.

All it takes is a grinder and some spices.

The prep time is certainly worth avoiding the chemicals and increasing the risk of cancer.

Besides, I believe it's best to prepare your own from whole pieces of meat from the same animal rather than purchase it pre-ground by meat processors which use bits an pieces butchered from many animals and which has been mixed together and been lying around for days or weeks before it even gets to the market.

No studies have yet been made to support my long time theory that the flesh of various animals when mixed together begins a rejection cycle that accelerates spoilage and greatly increases the growth of unwanted organisms which can cause ilness.

Think about it.

Humans and animals both reject foreign tissue.

Organ transplant patients are given anti-rejection drugs to facilitate the acceptance of foreign organs.

In the meat processing industry, the flesh of several or more slaughtered animals is thrown together in a vat to be packaged for further processing where the rejection cycle immediately begins and continues as the meat begins its long journey to your refrigerator where it's shelf life before complete spoilage is down to only a couple days or even hours.

Again, if you like your sausage and burger, I strongly advocate the purchase and consumption of whole pieces of meat from a single animal for processing at home.

You will find that the shelf life of the meat is greatly increased in your refrigerator or freezer, it tastes better, and without preservatives is more healthy.

Bacon, however, is another story.

Loaded up with preservatives it probably is best avoided altogether or at least consumed only occasionally and in very small amounts.

Pass the chiccarones, please.

It helps if you don't overcook it, too. 

But the transplant analogy doesn't hold up.  (I know a thing or two about transplants.)

randomfactor, please share the "thing or two" you know about transplants and tissue rejection that contradicts my theory.

If my theory is flawed, please enlighten me and let me release it now rather than go to the grave with it.

But in any case, you must admit that it makes sound logical sense that making one's own sausage is far healthier than buying processed sausage containing preservatives.

Rejection is an active process involving at least three separate mechanisms (inflammation and two different kinds of immune-system cells.)  Immunosuppressants specifically target each of these three mechanisms.    Some suppress inflammation (like the steroids, prednisone and the like) .  Others suppress t-cells, and so on.  (One of my spouses has survived three transplants.  Barely.)

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But those mechanisms only work in living tissue.  Meat, tossed into a grinder, may react chemically with other things.  It will certainly pass any bacterial contamination that happens to be in there around.  But without a living "host" there's no tissue rejection.  Now, once the meat becomes sausage and is *EATEN,* it can trigger an immune reponse in *THAT* host--called a food allergy.  But meat against meat?  No.

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You're right about the sausage, though.  Although remember the famous adage about "laws and sausages."