GRDXers.
As a warning, this is a disturbing video. Regardless, I think that all of you should see this and share with your networks.
Disturbing?
Transglutaminase or “Meat Glue” is a product that does exactly what is described in the above video: “glues” scraps of meat together. Apparently transglutaminase is used in other products as well like milk and noodles.
I spoke with my cousin about it because she is the closest thing to a food expert I have at my disposal (she’s pursuing her Masters in Food Science). Go her! From what I was able to find out from her meat glue isn’t all THAT dangerous. She then continued to speak in a science-themed language that Derrick did not understand.
Kidding.
Essentially, she told me that the levels of the chemicals in the compounds aren’t bad as long as the quantities are fairly low and that its a protein. I love her, but it didn’t change how I feel about our friend meat glue.
Although there may not be immediate effects on our systems (the video tells us otherwise) I still have my issues. I’m sorry, but I don’t want to grab bag of meats glued together and then be called a ribeye. Seriously, think about it. I would prefer that those small pieces are just served minus all the chemicals.
I don’t know… It’s a chemical!
I don’t want anymore chemicals in my food than are already there naturally. I honestly think all of the foodbourne illnesses and issues with food are man made (don’t go citing me on that – the operative word there is “think”). If we could stop messing with certain items, maybe more of it would still exist. This however, is for another post (so stop trying to make sense of it – haha).
Before I let you go, below is the information I was able to find in regards to Transglutaminase. Please note that this information comes from outside sources.
According to Dorland’s Medical Dictionary for Health Consumers…
transglutaminase is an enzyme, formed by cleavage and activation of protransglutaminase, which forms stabilizing covalent bonds within fibrin strands. It is the activated form of coagulation factor XIII.
Now what is protransglutaminase? To be simple and fast, its a coagulant.
A coagulant is an agent (i.e. this protein) that causes a liquid to turn into a solid.
Are you sure meat glue is good for you yet? It’s a coagulant at its core from my understanding. I could however be wrong. Remember, I’m no expert in this arena. Why do I want a coagulant in my food?
One more thing. What is factor XIII? Again according to Dorland…
it is a factor that polymerizes fibrin monomers, enabling formation of a firm blood clot. Deficiency produces a clinical hemorrhagic diathesis.
Clot? Really. Because I don’t want to enjoy what I eat, I want it to cause blood clots in my body and slowly coagulate my blood. Sounds exciting (that’s sarcasm).
What are your thoughts? Do you think this is crazy? Great? Something of concern? Or do you just not care due to the already massive amounts of chemicals/additives/preservatives etc. in our food? Any scientists out there that have extensive knowledge about food willing to share their thoughts? Tell us in the Comment Section below.
Remember, Every new meaningful input demands a disorganization and recalibration of your reality.
-Derrick
