Is your meat made of scraps stuck together with “meat glue”? This exposé reveals how you may be being deceived about the meat you buy -- and why the dangerous practice makes food poisoning hundreds of times more likely.
If you are still on the fence, wondering if you should make the switch to organic, grass-fed beef from a local farm instead of the mass-produced variety from your local supermarket, perhaps this news brief from the Australian Today Tonight show will help change your mind.
If you haven't yet seen the video, please click through and be ready to be amazed.
By now most people probably realize that ground beef contains the meat from hundreds of animals from different parts of the world, but few would ever suspect that the same can be true for prime cut steaks! Well, that's possible through the use of so-called meat glue, used to "super-glue" small chunks of meat together that are too small to sell, and passing it off as prime cuts...
What is Meat Glue?
Meat glue is an enzyme called transglutaminase. Some meat glues are produced through the cultivation of bacteria, while others are made from the blood plasma of pigs and cows, specifically the coagulant that makes blood clot.
When sprinkled on a protein, such as beef, it forms cross-linked, insoluble protein polymers that essentially acts like a super-glue, binding the pieces together with near invisible seams. The glue-covered meat is rolled up in plastic film, followed by refrigeration. Some manufacturers have gotten so proficient in the practice that even an expert butcher can't tell the difference between a piece of prime beef and one that's been glued together with bits and pieces of scraps!
Interestingly enough, Ajinomoto is one of the leaders in transglutaminase. You may recognize that name as they are also one of the leaders in aspartame. According to their website, transglutaminase is also used to "improve the general texture" of a variety of foods aside from meat, such as fat-free yoghurt and cheese.
For complete article from Dr. Mercola...click here "Meat Glue"
2 comments:
So gross... I think it helps to be a picky snob when buying meat.
personally I go with ground sirloin or ground round. That shit's less fatty/ less scary than 'ground beef'. 'Ground beef' doesn't taste right, and who knows what's in it. I'm not the biggest fan of lunch meats. Or taco hell. The couple of times I get a steak each year, I'll go to my local butcher. It costs almost twice as much, but it's pretty freaking good. His cuts taste 100X better than a supermarket's cuts. In the case of meat, you get what you pay for. I prefer quality over quantity.
Agreed DD. Did you know that Taco Bell uses soybean product as a filler, about 1/3 of the taco meat isn't meat...it's soy! lol
Post a Comment