Hi-Tech Sausage: Scientists Replace Fat with Cellulose

Everyone knows that the famous hot dog is not the healthiest type of food there is. After all, sausages, the delicacy's main ingredients, are full of saturated fats and other ingredients.

Although scientists have already tried to replace these substances with healthier ingredients - such as natural oils, for example - the result has always been an unpleasant and unattractive texture product.

However, according to the Scientific American website - to our delight - scientists at the University of Guelph in Canada have managed to eliminate some of the sausage's saturated fat while retaining its texture by replacing it with a mixture of canola oil and cellulose.

According to Alejandro Marangoni, one of the discoverers of this magic formula, the mixture allows us to produce sausages with less saturated fat, but with the same texture we all know and love. Does this mean we can eat twice as many hot dogs without feeling guilty?