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Meat Glue

Meat Glue

May 9th, 2011

Via: Yahoo Shine:

It has recently come to my attention that a substance called transglutaminase (i.e. meat glue) has been used in the food industry for many years in order to trick us into thinking the food we eat is of a better quality.

 

According to Wiki, meat glue “…is produced by Streptoverticillium mobaraense fermentation in commercial quantities or extracted from animal blood, and is used in a variety of processes, including the production of processed meat and fish products. It can be used as a binding agent to improve the texture of protein-rich foods such as surimi or ham.” (Surimi is a fish used to make imitation crab meat. Suprise! There’s animal blood extract in your crab!)

“Transglutaminase can be used in these applications:

* Improving texture of emulsified meat products, such as sausages and hot dogs.
* Binding different meat parts into a larger ones (“portion control”), such as in restructured steaks
* Improving the texture of low-grade meat such as so-called “PSE meat” (pale, soft, and exudative meat, whose characteristics are attributed to stress and a rapid postmortem pH decline)
* Making milk and yogurt creamier (seriously??? there’s pig blood extract in my yogurt???)
* Making noodles firmer”

How to spot a meat-glued steak – this video is not for the faint of heart

Meat glue is banned in the EU, but in the US, the FDA classifies it under GRAS (generally recognized as safe). Transglutaminase is not required to be posted on the ingredients list.

So the next time I order a steak at a restaurant, I will raise holy hell if they are unable to tell me if my steak was made with meat glue. Then again, how can I truly believe them, if I don’t see it with my own eyes? According to the video above, it is impossible to tell the difference between a cooked, meat-glued steak, and a cooked, non-meat-glued steak.

This is just ridiculous..

 



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This entry was posted on Wednesday, May 11th, 2011 and is filed under Body,Health & Mind, FDA. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

2 Responses to “Meat Glue”

  1. Daniel Sutfin on May 11th, 2011 at 12:39 pm

    Isn’t that great stew meat is sirloin I’m 64 and its just keeps getting worse oh and isn its interesting Osma’s traditional burial is at sea even though his country is mostly desert can’t you just seem all those camel caravans with poor uncle on that long long trip to the ocean forgive my rant but how can’t anybody believe all this bs news

  2. WarOnYou on May 11th, 2011 at 2:52 pm

    The meat surprised me a little because I always was under the presumption that steak was better cause less processing.

    Hussein was buried in a cemetery with his sons. I guess he wasnt Islamic enough for the special treatment. I like the analogy of people riding though the desert for weeks to bury someone. That would go against the phony 24 hour burial theory too.

    It is pretty sad no one is questioning the lack of evidence. You would think the pictures, videos, and proof of his death to be plastered all over MSM. That just goes back to when did he really die? 2001? 2002?

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