By Dr. Philip Goglia
Meat glue & what is meat glue – Transglutaminase, also called meat glue, is an enzyme that can be used to bind proteins to make uniform portions of fish filet, tenderloins, etc. that cook evenly, look good and reduce waste. Some meat glues are produced through the cultivation of bacteria, while others are made from the blood plasma of pigs and cows, specifically the coagulant that makes blood clot. When sprinkled on a protein, such as beef, it forms cross-linked, insoluble protein polymers that essentially acts like a super-glue, binding the pieces together with near invisible seams. The glue-covered meat is rolled up in plastic film, followed by refrigeration. Some manufacturers have gotten so proficient in the practice that even an expert butcher can’t tell the difference between a piece of prime beef and one that’s been glued together with bits and pieces of scraps. 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 But aside from the fact that it’s a pure scam, there’s the increased possibility of contracting food poisoning from these meats, the bacterial contamination of meat glued steak is hundreds of times higher than a solid piece of steak – if you cook your steak rare, which is the healthiest way to cook your meat, you’re at a much greater risk of contracting food poisoning. Additionally, when an outbreak does occur, it’s difficult, if not impossible, to discern the source of the contamination, as chunks of meat from multiple cows have now been combined Meat glue is also used for: Pork / ham Lamb Fish products such as fish balls Chicken Imitation crab meat Processed meats. Source your meets responsibly – ask questions — don’t be fooled by marketing or “bargain meat” deals.
Soy – Soy is a bean… it is considered a sugar / starch… in many vegetarian communities it is considered a protein source. In fact there are amino acids within the bean but the amino acid structures are not highly biologically available — protein utilization is scored on a 0 to 100 chart for utilization as an example an egg scores 100…. Soy and many other plant based proteins are scored in the bottom third. Keep in mind that though there are amino acid groupings in plant based products like soy, it is still a bean and starch / sugar first and foremost. Additionally soy is high estrogen and has been linked to numerous cancers primarily breast cancer in both men and women. Products high in estrogen like wheat and soy are unfavorable choices especially for men.
Juice – Juice is a low fiber sugar – it rapidly penetrates the blood stream causing an almost immediate rise in blood glucose and an insulin spike resulting in a rapid energy response and then within a number of minutes a loss of energy – lethargy and the risk of additional sugar cravings. Fresh squeezed juices do have macro and micro nutrient benefits — some are high in anti- oxidants – some high in vitamin c… some have immune system benefits – juices are best consumed as a fresh squeezed or cold pressed product. Juices from concentrates have a low nutritional value and can be extremely caloric. Cold pressed juices should be consumed within 48 hours of manufacturing. The cold pressed juices are certainly loaded with live food enzymes and provide anti-oxidant benefits… if juices are not cold pressed or fresh squeezed and come from concentrate then they provide a sugar source that will activate rapid insulin response… like any simple sugar would… the result is the possibility of low blood sugar a drop in energy and craving stimulation for more sugar… like with all nutrients too much of anything could be a bad thing… when small amounts could possibly be a benefit