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Natural News
Meat industry
uses chemical 'meat glue' to trick consumers into eating food scraps
by: S. D. Wells
Thursday, October 30, 2014
A white powder that glues together small scrap pieces of beef, lamb,
chicken and fish is sold by the kilo and is considered to be the meat
industry's "dirty little secret." This is not breaking news, as the
industry has been at it for quite some time, but just how many people
need to know if they're greatly increasing their chances of consuming
some E. coli with those "choice" filets?
Just what is "meat glue"? Surely, you don't know if you're still eating
it, and still feeling the health detriment. Hey, carnivores, would you
mind if someone glued together some road kill with some pig's blood and
seasoned it just right with some MSG?
You think it's premium steak or a choice cut of filet. Some experts
can't even tell the difference. It won't tear where the pieces are
mended together, so you can't tell that it's not one piece. You can't
distinguish whether it's one cut or a toxic collage of 20 cheap
tidbits! Chefs use this trans-glue enzyme in a white powder form to
mend the meat. You have to be careful in preparation not to breathe in
the powder!
This is an industry-wide secret that butchers don't want you to know
about. Major suppliers have been caught using this "special product
known as meat glue" to stick together sub-par portions or "scraps" of
meat to sell as prime cuts. In some parts of the world, there are no
regulations on meat glue. It's often packaged in supermarkets and delis
as "formed" or "reformed" meat.
No Regulations on "transglutaminase" Meat Glue in the USA
Big Surprise! Chefs in the grand 'ole U.S. need not worry. No
regulations are coming down the pike any time soon; in fact, Obama and
the sold-out USDA don't even regulate the toxic heavy metals in organic
meat, so what would a little glue in conventional meat chunks do to
hurt the humans? Beef glue -- it's what's for dinner!
Here's the scariest part. The powder substance is actually made from an
animal's blood clotting agent (swine usually) and leaves the problem of
increased potential for bacteria gathered from multiple pieces. Roll it
up in plastic wrap and refrigerated for about 1/2 a day and what have
you got? Filet mignon. Abracadabra! It's been done in US banquet halls
for decades and it's USDA-approved.
Want some (blood-clotting agent) choice filet with that Alzheimer's
disease, sir? Would you like your prime cut (that causes blood clots
and strokes) cooked medium-rare or well-done, ma'am? Guess what -- if
you don't cook the middle of that meat scrap clump well, you are not
killing the bacteria likely in those portions, contaminating your
entire digestive tract with the lingering bacteria.
Besides the health risks and the unethical practice of it, using meat
glue is just plain consumer deception. It's a jigsaw of sources from
different animals. What if a beef eater doesn't eat pig? That's
certainly not Kosher, by any means! And did those pigs and their blood
live in concentration camps, otherwise known as CAFOs?
Meat Glue and Pink Slime - What's Next?
While some companies distance themselves from meat glue
transglutaminase, the American Meat Institute publicly defends it,
saying its depiction by consumer activists is unfair and that it's been
nicknamed "meat glue" for the shock factor. What's really shocking is
when you're invaded by organ cancer and the oncologists send you home
to die.
But it doesn't matter if the USDA or the "Meat-Glue-Safety Institute"
says eating glue is safe, because we all learned in elementary school
that eating glue gives you a horrible headache and stomachache -- plus,
it tastes terrible. Use common sense. Ask questions. Investigate your
own health. If you must eat meat, remember, don't eat cancer and it
won't "eat" you!
Read the article with sources at Natural News
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