The food industry is extremely innovative at reducing waste products and salvaging any last bit of animal tissue aka meat.
Transglutaminase is an animal-blood enzyme used as “meat glue” to create a prime filet steak, which many cooks and eaters can’t tell the difference.
“Meat Glue” is a naturally occurring enzyme found in animal blood called Transglutaminase or Thrombin. It is a coagulant that causes blood to clot and has the ability to crosslink proteins together creating an intramolecular bond that is highly resistant to protein degradation.
Here’s a tell-all video that may whet your appetite for more vegetarian meals than a potentially bacteria-ridden meat-glue steak.
What’s on your dinner plate?
Catherine J Frompovich (website) is a retired natural nutritionist who earned advanced degrees in Nutrition and Holistic Health Sciences, Certification in Orthomolecular Theory and Practice plus Paralegal Studies. Her work has been published in national and airline magazines since the early 1980s. Catherine authored numerous books on health issues along with co-authoring papers and monographs with physicians, nurses, and holistic healthcare professionals. She has been a consumer healthcare researcher 35 years and counting.
Catherine’s latest book, published October 4, 2013, is Vaccination Voodoo, What YOU Don’t Know About Vaccines, available on Amazon.com.
Her 2012 book A Cancer Answer, Holistic BREAST Cancer Management, A Guide to Effective & Non-Toxic Treatments, is available on Amazon.com and as a Kindle eBook.
Two of Catherine’s more recent books on Amazon.com are Our Chemical Lives And The Hijacking Of Our DNA, A Probe Into What’s Probably Making Us Sick (2009) and Lord, How Can I Make It Through Grieving My Loss, An Inspirational Guide Through the Grieving Process (2008)
Catherine’s NEW book: Eat To Beat Disease, Foods Medicinal Qualities ©2016 Catherine J Frompovich is now available