Calories in Resers Big daddy sausage

WeightWatchers Points are estimated by carbohydrates, fats, protein and fiber in product. They are not an affirmation of better quality or nutritional value of the product or its manufacturer. Only way to count for dieters. Less points are better.
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Americans consume 4000 mg of sodium daily when the maximum recommended amount is 2300mg for healthy adults. Many people should not exceed 1500mg. Most of the sodium (65%) in our diet comes from processed foods, not home cooking or the salt shaker. Excess sodium intake increases blood pressure, causes hypertension and other heart problems. That’s why most of us need to cut back.

This product contains one or more of the following: - Sodium nitrite - Sodium nitrate - celery powder Sodium nitrite and its closely related sodium nitrate are food preservatives used primarily in prepared meat and fish such as ham, bacon, hot dogs, corned beef (spam), luncheon meats, and smoked fish. They help the meat look nice and red instead of grayish. Unfortunately, when cooked or broken down in the stomach, nitrites form nitrosamines (also called N-Nitroso Compound), which can cause cancer in young children and pregnant women. Sources: ----------- S C Larsson, A Wolk - Red and processed meat consumption and risk of pancreatic cancer: meta-analysis of prospective studies Br J Cancer. 2012; 106(3): 603–607. Risch HA, Jain M, Choi NW, Fodor JG, Pfeiffer CJ, Howe GR, Harrison LW, Craib KJ, Miller AB. - Dietary factors and the incidence of cancer of the stomach. Am J Epidemiol. 1985;122(6):947-59. Ji BT, Chow WH, Gridley G, Mclaughlin JK, Dai Q, Wacholder S, Hatch MC, Gao YT, Fraumeni JF Jr. - Dietary factors and the risk of pancreatic cancer: a case-control study in Shanghai China. Cancer Epidemiol Biomarkers Prev. 1995;4(8):885-93. Nöthlings U, Wilkens LR, Murphy SP, Hankin JH, Henderson BE, Kolonel LN. - Meat and fat intake as risk factors for pancreatic cancer: the multiethnic cohort study. J Natl Cancer Inst. 2005;97(19):1458-65. Aschebrook-Kilfoy B, Cross AJ, Stolzenberg-Solomon RZ, Schatzkin A, Hollenbeck AR, Sinha R, Ward MH. - Pancreatic cancer and exposure to dietary nitrate and nitrite in the NIH-AARP Diet and Health Study. Am J Epidemiol. 2011;174(3):305-15. Preston-Martin S, Pogoda JM, Mueller BA, Holly EA, Lijinsky W, Davis RL. - Maternal consumption of cured meats and vitamins in relation to pediatric brain tumors. Cancer Epidemiol Biomarkers Prev. 1996;5(8):599-605. Knekt P, Järvinen R, Dich J, Hakulinen T. Knekt P, Jarvinen R, Dich J, Hakulinen T. - Risk of colorectal and other gastro-intestinal cancers after exposure to nitrate, nitrite and N-nitroso compounds: a follow-up study. Int J Cancer. 1999;80:852–856. Zhu Y, Wang PP, Zhao J, Green R, Sun Z, Roebothan B, Squires J, Buehler S, Dicks E, Zhao J, Cotterchio M, Campbell PT, Jain M, Parfrey PS, Mclaughlin JR. - Dietary N-nitroso compounds and risk of colorectal cancer: a case-control study in Newfoundland and Labrador and Ontario, Canada. Br J Nutr. 2014;111(6):1109-17.

Not all fats are created equal. Saturated fats are the ones responsible for bad cholestrol buildup in our blood vessels, as well as contributing to coronary disease.

Once upon a time, there were no food colorings. Then folks figured out that food looks better and sells more when it can be enlivened through dyes. For most of food history, the dyes were from natural sources – beet juice for red, turmeric for yellow,etc… However, in the quest to increase color intensity and lower manufacturing costs, cheap artificial dyes were introduced to market. Unfortunately they pose a risk for hyperactivity in children, cancer, and allergic reactions. ----------- Sources: Feingold BF. Hyperkinesis and learning disabilities linked to artificial food flavors and colors. Am J Nurs 1975; 75-5: 797-803. Harley JP, Matthews CG, Eichman P. Synthetic Food Colors and Hyperactivity in Children: A double-blind challenge experiment. Pediatrics 1978; 62: 975-983. Kobylewski S, Jacobson M. Toxicology of food dyes. Int J Occup Env Heal 2012; 18-3: 220-246. McCann D, Barrett A, Cooper A, Crumpler D, Dalen L, Grimshaw K, Kitchin E, Lok K, Porteous L, Prince E, Sonuga-Garke E, OWarner J, Stevenson J. Food additives and hyperactive behavior in 3-year-old and 8/9-year-old children in the community: a randomized, double-blinded, placebo-controlled trial. Lancet 2007; 370: 1560-67. Schab DW, Trinh NT. Do artificial food colors promote hyperactivity in children with hyperactive syndromes? A meta-analysis of double-blind placebo-controlled trials. J Dev Behav Pediatr 2004; 25: 423-434. Sonuga-Barke EJS, Hollis C, Brandeis D, Konofal E, Cortese S, Lecendreux M, Daley D, Wong I, Ferrin M, Sergeant J, Holtmann M, Stevenson J, Danckaerts M, Van Der Oord S, Dopfner M, Dittmann R, Simonoff E, Zuddas A, Banaschewski T, Buitelaar J, Coghill D. Nonharmacological interventions for ADHA: Systematic review and meta-analyses of randomized controlled trials of dietary and psychological treatments. Am J Psychiatry 2013; 170-3: 275-289. Stevens LJ, Kuczek T, Burgess JR, Hurt E, Arnold LE. Dietary sensitivities and ADHD symptoms: Thirty-five years of research. Clin Pediatr 2011; 50:279-293. Williams JI, Cram DM, Tausig FT, Webster E. Relative effects of drugs and diet on hyperactive behaviors: An experimental study. Pediatrics 1978; 61-6: 811-817.

Monosodium Glutamate is responsible for the umami (savory) flavor of foods, but some people steer away from it as it causes them adverse reactions.

* FoodPoints are calculated by Fooducate based on fats, carbs, fiber, and protein. They are not an endorsement or approval of the product or its manufacturer. The fewer points - the better.

Protein is important, but some of the protein you find in this product isn't exactly natural. The protein comes from one of the following sources: - milk protein concentrate - whey protein isolate - soy protein isolate While it's fine to get some of your protein from supplemented items, keep in mind that they are not "natural" sources and that it's not ideal to get protein only from processed goods. If you're looking for more protein, try beans, quinoa, nuts, seeds, peas and spinach & leafy greens. Not only do they have protein, they're filled with other vitamins and minerals.

This product is highly processed. If you'll take a look at its ingredient list, you'll discover new words to add to your vocabulary. Many of theses ingredients are required to increase the shelf life of the product and improve the flavor that disappears when food is not fresh.

This product is in the bottom 10% of the products in its category

Sodium erythorbate is an additive chemically similar to ascorbic acid (Vitamin C). It is used in processed meats to prevent nitrosamines (cancerous agents that develop from nitrate preserved food) from forming. Any food preserved with nitrates is liable to develop nitrosamines, either from frying or during digestion. Sodium erythorbate is used interchangeably with ascorbic acid to prevent the formation of these cancer-causing chemicals.

While cholesterol has been shown to be less harmful than once believed, you should not consume more than 300mg a day. This product contains more than 10% of your daily cholesterol intake. If you're on a low cholesterol diet, make sure you pay attention to portion: 10% of your daily allowance can quickly become 50% when a hamburger turns into double cheeseburger. Trouble sticking to daily goals? Try limiting your meat, cheese and dairy intake to one item per meal and avoid items with multiple sources of cholesterol (like chicken with ham and cheese, breakfast sandwiches with sausage and cheese or bacon cheeseburgers). Opt for items like BLT's, chicken sandwiches with veggies and meatless pizza. Choose water and not milk for your main mealtime beverage.