www.sausagemaking.org

My OH now has to take calcium/vitamin D and has been told to avoid ham/sausage. I presume that this is because of the phosphates/additives binding to the calcium and reducing its bioavailability. Consequently if I make sausage/ham without any added phosphates then this restriction shouldn't apply. Cold someone confirm if my reasoning is logical, or if I have missed something? Thanks. Philip

There are some studies that claim that a diet high in phosphorus and low in calcium could theoretically result in osteoporosis (low bone density). I have not found anything suggesting that the amount of potential phosphate binders in sausage would do this and I can not find anything else to suggest any other reason he would have advised against it. I think you are probably correct in your assumption but why not ask the doctor to be safe?

Could it be related to this?

http://www.worldactiononsalt.com/salthe ... eoporosis/

HTH

Phil