KNACKI, MERGUEZ, CHIPOS... IL Y A UN PROBLÈME AVEC LES SAUCISSES INDUSTRIELLES

Dr Jean-Michel Cohen

Rejoignez Savoir Maigrir : http://bit.ly/jmcdailymotion  Knacki, merguez, chipolatas, saucisses de Francfort... Knacki, c'est l'exemple type du produit ultra transformé de très faible qualité, aux valeurs nutritionnelles peu intéressantes, d'autant plus en version végétale vous verrez dans la vidéo. Les merguez et les chipolatas industrielles sont aussi des produits à forte teneur en matières grasses et dont la teneur en protéines est faible par rapport à de la viande classique. Ces merguez, chipolatas et autres saucisses de Francfort sont constituées essentiellement de gras de porc, de mouton ou de bovin... c'est le principe de la saucisse me direz-vous mais là, il y a vraiment un problème de qualité. Une fois encore, préférez aller chez votre boucher du coin pour faire un barbecue et des grillades dignes de ce nom. Et la galette saucisse ? Vous avez déjà goûté ?

Transcript

00:00Welcome to the Jean-Michel Cohen channel, the channel where we only talk about nutrition and where we don't take you for potatoes.

00:09By the way, it could serve potatoes for barbecues.

00:13Masterclass personalized menu, followed by individualized dietetics.

00:18Visit the doctor.jean-michel-cohen.fr website.

00:22Number one of the number one, it's the hamburger.

00:25I have an a priori on these products because it's a product, as the meat is very chopped, it needs to be soft.

00:30We call it the trash can because we put meat, fat, and we put all the pieces we haven't sold.

00:35The composition of this merguez from Socopa, which is the bigar group, in reality, you should know.

00:41Beef meat 60%, mutton meat 14%, water, beef fat, that means we add fat.

00:48Mutton fat, that means we add mutton fat.

00:51Glucose syrup, so there's a little sugar inside.

00:53Then there are classic additives, acidifiers, potassium lactate, potassium acetate, blah, blah, blah, ascorbic acid.

01:00I won't even talk to you about that.

01:01It's about the same acidifiers and the same additives that we find.

01:05Nutritional value, well, 289 calories for 100 grams.

01:09Each merguez is about 50 grams, so each merguez is 140, 150 calories.

01:15Yeah, it's a lot for not much because it doesn't feed that much.

01:19The particularity is that it's 25% fat.

01:22It's really one of the richest pieces of meat.

01:25But it's not meat, it's a composition of meat.

01:27There's a little bit of fat.

01:29There's 14% protein.

01:30It's very low for meat.

01:32Usually, meat is 20%.

01:33So I wanted to compare it with chipolatas.

01:35For me, chipolatas were the fattest product out there.

01:38Here, I'm at 239.

01:40It's a little less fat.

01:41Pork meat 70%.

01:42And the smart thing is that they added pork ham with 20% salt, glucose syrup.

01:48There are fewer ingredients than in the other one.

01:50On the other hand, they added a dye that is beetroot red.

01:53240 calories for 100 grams.

01:55But still, 19 grams of fat for 100 grams, while the other one was 20.

02:00There's not much benefit, but it's a little less rich.

02:02But on top of that, I feel like the chipolata, no, it's 55 grams.

02:06In reality, like these socopas, they have factories where everything is standardized.

02:10So that means they make chipo like they make merguez.

02:13I looked for halal or cashier merguez.

02:16In this case, it was halal.

02:17To see if there were big differences.

02:19Because usually, products, for example,

02:21when they are sold in a category like vegetable, like halal, like cashier,

02:26it's always less well composed.

02:28Here, it wasn't a disaster.

02:29In fact, it was beef, French origin, 69% high fat beef.

02:34So it was to emphasize that we weren't going to find pork, but beef.

02:38But then we don't know what kind of beef it is.

02:40So that's a little weird.

02:42The additives are exactly the same.

02:44The calories, curiously enough, are higher than the merguez and the chipolata.

02:48It's only because, in my opinion, they put a little more beef fat.

02:54It's not bad, that's it.

02:56It's not bad.

02:57And the caloric values are sensitively the same as the others.

03:00Well, it's merguez that are made instead of being made with meat

03:04that we don't know the origin of, or mixes with pork.

03:07They are really made only in beef.

03:09Frankfurt sausage.

03:10What is a Frankfurt sausage?

03:12Let's look at the composition.

03:13Meat.

03:14Oh yeah, it's hot.

03:15Meat, fat and pork rinds.

03:17Pork rinds, it's pretty funny to put that.

03:19French origin.

03:20You see, it's specified now.

03:22High salt, preservative, sodium nitrite.

03:24So they didn't do the nitrite blood thing.

03:27They can't, because they put nitrites.

03:29In fact, nitrites are used as preservatives.

03:31And a big controversy about nitrites.

03:33We never indicate the dose.

03:34And in fact, it's very rare to get to the dose, which is toxic.

03:37So I looked at the caloric values.

03:39270 calories per 100 grams, including 23.4 fat.

03:42Fattier than merguez and chipolatas for an identical caloric value.

03:47So beware of Frankfurt.

03:49After that, it's a matter of taste every time.

03:51So people buy a lot of Eknaki instead of buying Sausage from Strasbourg.

03:55The caloric value is almost the same.

03:57260 calories per 100 grams, with 23 grams of fat per 100 grams.

04:01So it's always the same thing.

04:03You find between 23 and 25 grams of fat per 100 grams.

04:06The caloric value is between 260 and 300 calories per 100 grams.

04:10It's up to you to calculate the amount you take.

04:13The composition is nothing extraordinary.

04:16It's always the same thing.

04:18Except that it's pork meat, 73%, water, pork fat, salt, sugar.

04:23And then the usual additives.

04:25In particular, wheat fibers to give a little volume.

04:28Well, that's the typical product that is given to children.

04:31I don't know why.

04:32It's not a very good product, actually.

04:34So people tend to buy chicken Eknaki in these cases.

04:39Because they say chicken Eknaki is better for your health.

04:42Chicken meat, 81.3%.

04:45So hang on, my friends.

04:47Chicken skin, water, salt.

04:49The chicken skin is still the second ingredient.

04:52That means it's funny.

04:54It's isolated from protein, weight, wheat, natural flavor.

04:59It's really the rotten product par excellence.

05:02Did I do caloric reductions with this product?

05:05200 calories per 100 grams.

05:07It's a bit crazy.

05:0860 calories for a product that is so transformed, so weird.

05:12It's not much less fat, it's not much less caloric.

05:15On the other hand, it is much more transformed than the others that are already transformed.

05:19Then there is the vegetable version.

05:21You'll see, I know that in advance.

05:24Composition of vegetable sausages.

05:26Water, first ingredient.

05:28You buy water as the first ingredient.

05:30Then you take colza oil as the second ingredient.

05:33Then you take wheat gluten.

05:36So those who are allergic, hello.

05:38Or intolerant, 13%.

05:40Then you take egg white powder, 4.29%.

05:44Gel, methylcellulose.

05:47Carob flour.

05:52That's for thickening a max.

05:54Then all the usual additives.

05:56Salt, alcohol vinegar, spices, thickeners.

05:59Etc, etc.

06:00So in fact, I want you to buy vegetable products.

06:03But then it's really the big planting.

06:05Ok, there is no meat inside.

06:07It's not a vegan product.

06:08Because there is egg white.

06:10I want you to buy products like that, vegetarian.

06:12But frankly, you buy a chemical solution.

06:16Here, water, colza oil.

06:18And then I don't even know what else there was.

06:20Carob flour, wheat gluten.

06:25Listen guys, eat shit too if you want.

06:28So no interest.

06:30The sausage galette, friends, I'm promoting it to you.

06:33It's in Brittany.

06:34What the hot dog is in New York.

06:37They sold it to me, friends, saying it's a good quality sausage.

06:40Of course, they are Bretons.

06:42And you roll it in a pancake.

06:44And then when it's in the industrial version like that.

06:47What do you do?

06:48You put it in the microwave or you heat it in the oven.

06:50Black wheat galette, 50%.

06:52Black wheat flour, no, it's good.

06:54I have nothing to say.

06:55That of garland, pretty.

06:57Grilled sausage, 50%.

06:59Pork fat, salt, pepper, glucose syrup, flavor enhancer, acidifier.

07:03Well, the acidifiers are the same.

07:05Well, it's a sausage with a galette that is well done.

07:08But it's a galette sausage.

07:10Well, Bretons, I'm going to taste it.

07:12I'll tell you what it gives.

07:13So the caloric value of the product.

07:15Do I explode the thing?

07:17100 grams, 200 calories.

07:18No, it's normal that it smells less rich.

07:20Because in fact, it's the sausage that is expensive.

07:22And there, the galette, it's the black wheat galette.

07:24So it's glucose and there's no fat in it.

07:26And fat content, 8 grams.

07:28So it's good.

07:29Honestly, it's a good product.

07:31Well, Bretons, it's okay.

07:32Okay, I'm not giving you licorice.

07:34But it's a good product.

07:35In my empire, I was very surprised by the chipolatas.

07:39So they may not all be the same.

07:41There, it's industrial chipolata.

07:43I regret for the halal.

07:46It's not a good product.

07:48The merguez, it's still a fat product.

07:51No, they're not good products.

07:53I agree with my Breton.

07:55It's true that a priori, the sausage galette,

07:57it's still better balanced in history.

07:59The rest, enjoy it.

08:01Have fun if you like it.

08:03Two sausages, it's really the max on this range of products.

08:06Otherwise, it's fat.

08:07It's poorly composed.

08:09It's transformed, but not terrible.

08:11If you liked this video,

08:13you like, you share, you subscribe.

08:15You give me advice.

08:17You criticize me.

08:18You give me video ideas.

08:19And I'll see you soon, friends.

08:23Bye.

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