What is in your meat?
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| Thrombian, or Transglutaminase (TG), otherwise known as "Meat Glue" is an enzyme that catalyzes covalent bonds between free amine groups, like glutamine. These bonds are pretty durable and resist degradation once the food has been formed. Thrombin is made from a pig or cow's blood. Basically, the enzyme enables food processors to stick various scraps of meat together and sell it to you as a regular cut. Food processors do this primarily to make uniform portions that "cook evenly", look good and reduce waste. They also use this practice to bind meat mixtures like sausage without casings. Basically, any meat product that has been formed into almost identical shapes contain TG. The "wonders" of this product can also be found in Tofu, Bread, Yogurt, Milk & even Cosmetic Products. According to the Food and Drug Administration, Transglutaminase is classified as a GRAS product (generally recognized as safe) when used properly. Some studies have shown that stomach enzymes have difficulty breaking down proteins after they have been bonded by TG. Other studies have been shown that these bonded proteins are absorbed and broken down in the body into normal products as though they had never been bonded. This is one of many problems with the meat industry. Ultimately, it is up to you to choose what you put in your body. With cancer & other crippling diseases on the rise, one would wonder if this could be a contributing factor? |
