There’s no denying that there’s nothing natural about frankfurters, as they’re a nutritionally depleted processed food.

Factories produce them in a highly automated manner at an astonishing rate of 300,000 hot dogs per hour.

Hot dogs are made from a combination of pork, beef, and chicken. The production process involves using leftover cuts

from steaks and pork chops, along with “edible” slaughter byproducts such as feet, heads, fatty tissue, and even animal hides.

These ingredients are ground into a thick paste, after which a variety of additives are incorporated to enhance flavor.

This includes large amounts of salt, corn syrup, MSG, nitrates, and other chemicals.

Flavorings differ by region based on local tastes.

Among them are MSG and carmine, a coloring agent derived from crushed beetles that have been boiled in ammonia or sodium carbonate. Notably, the Department of Agriculture does not require manufacturers to disclose flavorings on labels, allowing for a wide range of undisclosed ingredients.

Studies have also linked processed meats, including hot dogs, to serious health risks. Research from the University of Hawaii found that consuming processed meats increases the risk of pancreatic can.cer by 67%.

One of the most concerning additives in hot dogs is nitrates and nitrites. Even organic hot dogs can contain high levels of these compounds. When exposed to high heat,

they react with amines in processed meat to form nitrosamines—chemicals associated with an increased risk of several can.cers, including bladder, pancreatic, colon, and stomach can.cer.

According to the American Institute for Can.cer Research, eating just one hot dog per day raises the risk of colorectal can.cer by 21%.