Image via Wikipedia
(NaturalNews) Are you eating meat cemented together by “meat glue”? It may sound shocking and far-fetched to most people, but a recent news story covered by the Australian Today Tonight show unveils how the meat you’re eating could be made up of scraps glued together to form a deceptively “normal” piece of meat.Just as big pharma supplies dangerous substances to countless people worldwide, the meat industry may not be far behind in such nefarious deeds. Using a special product called “meat glue”, meat suppliers have been caught using meat scraps, too small to sell, to create normal sized portions of meat for distribution. This misleading sales tactic is so effective that even experts can’t tell the difference between a regular piece of meat and a piece of meat tainted with “meat glue”.
Conventional meat isn’t much better
Although this shocking story unveils the hazards of meat tainted with meat glue, would eating “conventional” meat products be much better? The answer is almost always “no.” Conventional meat is injected with hormones and antibiotics and is thoroughly contaminated by pesticides. Animals are often locked in small cages or are raised in prison-like farms that force the animals to consume genetically modified corn instead of grass. Although it seems like the only creatures affected by these alterations are the animals themselves, that notion is far from true. Most of the population consumes meat, and by corroding the world’s meat supply with meat glue, the human population ultimately suffers.
Related articles
- Where do you get your Red Meat, Chicken or Fish from? (healthylifeinstitute.org)
- Restaurants may be using 150 times as much meat glue as the USDA recommends for beef and sausage sold in stores. (distilledopinion.wordpress.com)
- meat glue (geneticake.wordpress.com)
The GOLDEN RULE 
Just a bit more relevant information: (Ref: Cranberry Lips, Shine/Yahoo.com)
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. Surprise! There’s animal blood extract in your crab!) [Crabsticks!. (Ken)]
“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”
“Meat Glue – Both Unethical and Potentially Dangerous
First, there’s the obvious issue of misleading consumers. Since food manufacturers are not required to disclose what they’ve done, you think you’re buying a prime cut when in fact you’re paying top dollar for glued-together bits and pieces that would otherwise have been discarded or sold for a fraction of the cost. ”
Rather than create another post, I would refer you to another Sott.net article, greatly expanding on the issues of the use of meat glue.
You will find it here: http://www.sott.net/articles/show/228543#comment48167
The article contains a very healthy dicussion of many aspects in the ‘Reader Comments’. A great deal to be learned!