(NaturalHealth365) Steak lovers have been deceived about the quality of their meat. Those “prime” beef cuts sold in supermarkets and restaurants may contain “transglutaminase” (TG), known in the industry as “meat glue”. Naturally, the United States federal government says meat glue is safe – but many health experts disagree.
Shocking video report reveals the hidden danger of eating commercial beef
Grainne Trainor, a restaurant owner, warns “meat is something you buy at your neighborhood local butcher shop. Glue is something you buy at Home Depot. Those two words just don’t belong in the same sentence.”
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TG, approved for use in the United States and European Union, has been used to create imitation crab meat and chicken nuggets. But, thanks to the internet, food industry insiders are getting nervous about the idea that people are waking up. After all, an “educated consumer” is their worst customer.
The business connection between meat and MSG
TG, also known as thrombin, is a coagulation protein which together with the fibrous protein can be used to develop a “meat glue” enzyme used to paste together different pieces of beef. Obviously, this is a great technique to increase industry profits – at the expense of public health.
Transglutaminase is manufactured by Ajinomoto North America, the corporation that also brought us aspartame and MSG (monosodium glutamate). While those are known to be dangerous to human health, tranglutaminase hasn’t been studied long enough to know the effects. I, for one, will not be waiting around for the test results.
The risk of food poisoning in every bite
When pieces of meat are glued together, like a jigsaw puzzle, it gives bacteria a better chance to grow. According to Keith Warriner, a teacher of food science at the University of Guelph, “if there is a bacteria outbreak, it’s much harder to figure out the source when chucks of meat from multiple cows are combined”. If you want to avoid getting sick – buy organic food and look for grass-fed beef.
Since bacteria grow on the surface of a steak, cooking it well would mean than most of the bacteria is gone and this is true even if the inside is quite pink. But, if the steak consists of glued together pieces, then the story is different because the outside surface may now be the interior part of the meat.
This binding enzyme is made by cultivating bacteria from the blood plasma of cows and pigs. To make matter worse, there is nothing in place as far as transparency; no regulatory agency demanding that food producers reveal the process they use to create beef products.
No matter which way you cut it, you are ingesting a substance that may be foreign to the body. These foreign substances trigger the immune system to react causing food allergies; autoimmune dis-ease and outright food poisoning.
Save your life by making smart food choices
We are constantly bombarded with deceptive advertisement and marketing campaigns. Major food corporations have turned into profit hungry, junk food pushers. Now, more than ever, it’s important to know where your food comes from and to support local, organic food producers. Ask questions and do your own research before buying any food products.
Avoid buying commercially-produced hot dogs, sausages and chicken pieces – especially all the garbage sold at fast food restaurants. Meat glue, synthetic hormones and antibiotics will only create an internal environment ripe for disease to grow. The next time you are offered a “happy (value) meal” – just laugh and say “no thank you”!
About the author: Blanche Levine has been a student of natural healing modalities for the last 25 years. She had the privilege of working with some of the greatest minds in Natural Healing including Naturopaths, Scientist, and Energy Healers. Having seen people miraculously heal from all kinds of dis-ease through non-invasive methods, her passion now is to help people become aware of what it takes to be healthy.