- Fraudulent meat suppliers are using meat muscle scraps and toxic glue to create fake prime cuts, deceiving consumers and putting their health at risk.
- The toxic powder, transglutaminase enzyme, is made from cultivating bacteria and animal blood, raising concerns about its safety and potential health impacts.
- Meat glue is not limited to beef but is also used in pork, lamb, fish, and chicken, compounding health risks for consumers.
- The deceptive practices extend to labeling, with glued meat products often ambiguously labeled, leading to unknowing consumption by consumers.
- Urgent action is needed to address the fraudulent use of meat glue, protect consumers, and ensure transparency and safety in the food industry.
(Natural News)—Fraudulent meat suppliers are using meat muscle scraps and literally glueing them together to make them look like prime cuts, then selling them for top prices to unsuspecting consumers, who then swallow the toxic meat, if they can even chew it, and get sick. This is poisonous glue used to bind together parts of the animal most people would never buy or eat. Surprise, surprise. Welcome to Big Food of America, where it’s all about the money, and never about the health of the consumer.
The fake steak makers call the meat glue a “special enzyme” while they wear protective masks so they won’t breathe in the fumes from the poisonous glue. One of these fake steak makers was caught on video telling an interested party that it’s dangerous and “don’t breathe that in” when he spreads the toxic enzyme powder on the muscle tissue chunks of animal carcass.
Fake steak makers should be sued, prosecuted, and put out of business for good, but the FDA in America is so corrupt, they’re probably “in on it” too
The toxic powder is called transglutaminase enzyme made by cultivating bacteria and from a coagulant from the blood of animals that causes blood to clot. So, do humans who eat this meat glue get blood clots? No research has been done on this because the FDA doesn’t care. As long as it makes the meat industry more money, that’s all that matters in the USA. “Meat glue, it’s what’s for dinner!”
This meat glue is being used for more than just beef, meat glue is being mixed into pork, lamb, fish and chicken parts. Add this in with spike proteins that are now being created inside animals that are injected with mRNA jabs, and you’ve got a health nightmare happening to every person who eats conventional meat.
Thanks to the Alliance for Natural Health-USA (ANH-USA), the dark truth behind “meat glue” has been uncovered, raising serious concerns about the fraud and toxicity associated with this deceptive practice. Meat glue is banned in Europe, by the way. Of course, the FDA calls it GRAS, which stands for generally regarded as safe, even though it is not.
The ANH-USA has sounded the alarm on the dangers of meat glue, emphasizing the toxic nature of this enzyme. Not only is meat glue made from the blood plasma of pigs and cows, but it also poses significant health risks to consumers. The enzyme is so toxic that workers handling it must wear masks to prevent inhalation.
Furthermore, the deceptive labeling of meat products formed with glue adds another layer of concern. While supermarkets are required to label such products vaguely as “formed from pieces of whole muscle meat,” the restaurant industry often serves glued steaks without disclosure to customers.
The implications of consuming glued meat go beyond deception. Pathogens present on the surface of different meat cuts can contaminate the entire glued steak, increasing the risk of foodborne illnesses. Additionally, individuals may develop immune reactivity to meat glue, potentially triggering autoimmune disorders.
As the new administration led by Trump and RFK Jr. prepares to take office in January, urgent action is needed to address this fraudulent and hazardous practice. It is imperative that measures are taken to halt the use of meat glue and protect consumers from the risks associated with its consumption.
Stay informed, stay vigilant, and demand transparency in the food industry to ensure the safety and integrity of the food on your plate. The time to put an end to the meat glue deception is now.
Tune your food news frequency to FoodSupply.news and get updates on more toxic foods and food shortages coming to stores near you.
Sources for this article include:
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Why One Survival Food Company Shines Above the Rest
Let’s be real. “Prepper Food” or “Survival Food” is generally awful. The vast majority of companies that push their cans, bags, or buckets desperately hope that their customers never try them and stick them in the closet or pantry instead. Why? Because if the first time they try them is after the crap hits the fan, they’ll be too shaken to call and complain about the quality.
It’s true. Most long-term storage food is made with the cheapest possible ingredients with limited taste and even less nutritional value. This is why they tout calories so much. Sure, they provide calories but does anyone really want to go into the apocalypse with food their family can’t stand?
This is what prompted the Llewellyns to launch Heaven’s Harvest. They bought survival food from multiple companies and determined they couldn’t imagine being stuck in an extended emergency with such low-quality food. They quickly discovered that freeze drying food for long-term storage doesn’t have to mean sacrificing flavor, consistency, or nutrition.
Their ingredients are all-American. In fact, they’re locally sourced and all-natural! This allows their products to be the highest quality on the market, so good that their customers often break open a bag in a pinch to eat because they want to, not just because they have to due to an emergency.
At Heaven’s Harvest, their only focus is amazing food. They don’t sell bugout bags, solar chargers, or multitools. They have one mission – feeding Americans in times of crisis.
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