Those first three I don't think are exclusive to pork products, and I'm sure its not Onion/Garlic powders or breadcrumbs. I use them frequently when cooking without getting sick.

But emulsifiers.... would sausage/bratwurst of a lesser quality also have them? And are they exlclusive to tubular pork? Because they sound they may be the same thing that's in most sugar-free gums, and glyceride by itself is everywhere, unless it's a specific kind.

I appreciate the help, but like I said I have narrowed it down to something that's pretty exclusively used to preserve pork for really any duration of shelf life of a grocery store. I don't get sick when I eat fresh pork of any kind, well I guess so long as it's cooked, and I don't get sick when I eat other animal products with preservatives in it, or at least not consistently at all.

I'm good with just leading this pseudo-jewish life for the time being. Honestly unless it's like quality fresh brought worse at Oktoberfest, then I don't really feel like I'm missing out anyways.