Doctor's Note

Some meat additives, however, may actually improve food safety. See Meat Additives to Diminish Toxicity, Viral Meat Spray and Maggot Meat Spray.

Most need not worry about gluten sensitivity, though. See my video Is Gluten Bad For You?

More on E. coli O157:H7 in my video, Meat May Exceed Daily Allowance of Irony. For those interested in the politics of this “Jack-in-the-Box” strain, see my blogs E. coli O145 Ban Opposed by Meat Industry and Supreme Court case: meat industry sues to keep downed animals in food supply. From a population perspective, the E. coli in chicken is more of a concern. See my video Avoiding Chicken To Avoid Bladder Infections.

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  • BB

    As a person with Celiac Disease, I found this video very interesting. It just shows that when you eat an animal product, you really don’t know what you are eating. Most Celiac patients think meat is a “safe” product and tend to increase their consumption as they exclude gluten containing foods. Fruits and vegetables are the safe foods!

  • Jocelyn

    I just find the whole topic of meat glue disturbing. I heard about it a few years ago and it was just another nail in the casket of my omnivorous life. Very glad to be vegan yet again!

  • Matt

    mmmmmmmmmm. meat glue.

    • Em Crone

      lol

  • Lawrence

    Hi Doc, I am not sure what the point was that you were trying to make regarding the source of TG. I did not understand the reference to the “communication issue”. Are Guinea Pigs still used as the primary source? I understand that is hard to communicate with a Guinea Pig but surely that was just a joke and I did not see the alternative connection.

  • Lawrence

    I found this link which I thought might interest you. It is about the use of meat glue in Australia. http://www.youtube.com/watch?v=ydzIlKJmwV4

    • Em Crone

      I watched this video as well. Thanks for posting it.

  • Lawrence

    I also found this information a supplier of meat glue in Australia.

    “Transglutaminase (TG) Sprinkle Powder (Activa KS-LS). This enzyme has the revolutionary ability to improve the physical properties of protein containing foods. Many forms of transglutamase are manufactured by Ajinomoto in Japan. The one we are selling is the only one approved for use in food manufacturing in Australia. TG causes proteins to bind together through an enzyme reaction. This binding cannot be broken even when frozen, cooked or sliced. There is also no pH shift involved when using this product.

    How is Transglutaminase (TG) Manufactured? TG is made by means of fermentation. Starch and other raw materials are used and when fermentation is over, all transglutaminase producing microorganisms are completely removed.

    What if we require bulk quantities of meat glue after our test batch works? This is not a problem we can supply you 1kg bags or even 10kg for industrial applications. The main concern would be to maintain fresh stock levels at all time. Activity of the activa meat glue will diminish over time.

    A Handy Hint about meat glue. Meat glue loves gelatin. The protein structures in gelatin work really well with Meat Glue. So why is this important? Well if something does not have a protein component eg grains or pulses add some gelatin and the meat glue will bond with the gelatin. Opens up a whole new area of ideas, let us know how you go.

  • Soooo gross.

  • Fluffy

    As a sufferer of angioedema, this made me sick.

  • Em Crone

    Seriously disgusting!!!!!!!!

  • photoMaldives

    Hi Nutrition Facts team

    I would like to hear your views on high temperature food cooking of meats. Is it just possible that many of the adverse effects associated with meat consumption are mainly due to the carcinogens produced by higher temperature methods (bbq, grill, oven, fry) and that meats cooked at lower temperatures (soup, stew, curry) are considerably safer ?

    Also, this caught my attention from ‘Meat Science’ (!) and is worth a read – some good graphics too – The role of red and processed meat in colorectal cancer development: A review, based on findings from a workshop – http://www.sciencedirect.com/science/article/pii/S0309174014000564

    • Thea

      photoMaldives: While you certainly identified one problem with meats, high temperature cooking, or cooking at all, are not the only problems. The saturated fat, cholesterol and trans fat embedded in meat is going to be a problem no matter how you cook it. As is the problem that you can’t get away from the animal protein, a substance that likely encourages cancer growth. (See the series of videos on this site regarding IGF-1, the one stop cancer shop.)

      Bottom line: a healthy diet does not include meat or includes very, very little.

      For the tip of the ice burg on our evidence against meat:

      http://nutritionfacts.org/topics/meat/

      Hope that helps.

  • Susan

    As someone suffering with severe osteoporosis and controlling pain and inflammation by eating vegan, I can better understand the reason so many people and animals are sick given the way our government allows us to be poisoned, and meat glue is no exception.
    When you eat higher on the food chain, like meat, you don’t know what it’s being fed like organisms from other species, incessant use of extremely toxic weed killers (and mineral chelators) and additives like meat glue. This is a great reason for eating organic vegan.
    Blood tests done recently found everything in the healthy normal range, which I attribute to organic as well as vegan food consumption. I don’t eat processed and only eat for health, and now my newly adopted kitten does as well. No meat glue for her, or us.

  • AlanTobey

    As far as I’ve learned, transglutaminase is an enzyme we all make in order to maintain the functional structure of our intestinal villi. Celiacs produce an IgA antibody to the glutenine fraction of gluten that cross-reacts with transglutaminase and takes it out of service, leading to the collapse of the villi and resulting absorption-of-nutrient issues. Nonceliac gluten-sensitives have other issues.

    • Gaston

      Sources? I’m trying to better understand the subject, thanks.

  • Gaston

    Hi nutritionfacts, thanks for the video. Can you share what scholarly peer revied studeis have you used to come to this conclusions? I have access to most databases. Thank you in advance

    • Thea

      Gaston: Look to the right of the video. You should see button titled, “Sources Cited”. After you click the button, the studies used in the video will appear in the box below the video. NutritionFacts includes a link to the studies when available. But as you probably know, a lot of videos are behind a paywall. So, if you have access to the studies, that’s great.