Meat glue?!

Meat glue?!  How low will they go to increase profits?  Poison us all?

Industry-Wide Use of Meat Glue Sticks Together Scraps of Meat To Sell You Prime Cuts

Did you know your meats contain this meat glue? Just one more way food producers can sell more, while lowering the quality of what you consume. If it’s so harmless and miraculous, why didn’t we know before? It’s not on labels because technically it not part of formulation of the product. That’s a giant stretch. It is not harmless…and yes, you are actually ingesting it all the time!
 
It creates a type of franken-meat in that it allows butchers to use the undetectable glue to piece together scraps of meat into a seamless full meat cut. England banned use of Thrombin coagulant last year. They found it mislead consumers to think they are getting a prime cut for their money, and also the original glue was made from cow and pig blood, something they didn’t think was wise in restaurant meats.

When multiple pieces are globbed together, bacteria has a better chance of growth. “If there is a bacteria outbreak, it’s much harder to figure out the source when chunks of meat from multiple cows were combined,” said Keith Warriner who teaches food science at University of Guelph.
The EU recently brought back the use of the new glue, Thrombian, or Transglutaminase, right along with Australia, Canada and the US. The FDA, of course, deems it GRAS (generally recognized as safe). The meat preparers in the video below need to wear masks when using it because, “It’s dangerous s—.”

It’s hush-hush because meat preparers are afraid to lose their suppliers and customers.  The next time you buy natural and organic meat, it wouldn’t hurt to ask about its use.
~Health Freedoms

Read the original here.