If you haven't watched Food Inc, you need to. Pink slime has been covered in great detail and in fact, when it hit the fan a year ago most people refused to listen (because it came out via Natural News and some people refuse to listen to anything other than MSM)..and do you know what one top man in the fast food industry said?...He said he didn't care if people knew they used pink slime because 'Americans will eat anything if its cheap'.
Now - if that doesn't tell all. Obviously he's changed his tune a little but sadly, reports are coming out that 70% of all the beef is chock full of pink slime in the USA grocery stores. Pink slime is not an added product in all other countries it should be noted, because of stricter food regulations.
If you think pink slime is a winner - you really need to check out the meat glue industry. That nice piece of steak you order in the restaurant setting you back a chunk of cash, has a great possibility of being glued together from cheaper cuts of meat and sold to you as something else at a higher price. A common practice.
Ditto that cheese on your pizza. It's called plastic cheese or cheese product for a reason. It's chemically altered with some enhanced flavor to look like cheese..I believe that they found out it was actually silicone but apparently since some companies using the silicone cheese product were exposed, they have cleaned up their act.....and people gasped at a guy in China selling cardboard hamburgers! sammies
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Meat Glue: It sounds utterly repellent; like some pre-industrial, rustic adhesive , but it’s actually a fine, tasteless powder that looks like icing sugar and is it makes meat and other proteins stick together like super glue. If your eating meat, chances are you’re eating or have eaten the glue at some point.
This sort of thing has been a boon to the food industry, which can now treat all sorts of proteins like meat or fish as just another material to be processed, but in the hands of molecular gastronomists it’s become a way to manipulate food in a way that would have been previously impossible. It’s possible, for example, to make tenderloin rolls wrapped in bacon that hold together perfectly without the need for twine or toothpicks. So what kind of glue is it exactly?
Produced as Activa by Japan’s Ajinomoto Company, it’s scientific name is “transglutaminase” and it belongs to the family of clotting enzymes which are eight in number .
Thrombin is a coagulation protein which together with the fibrous protein fibrin can be used to develop a “meat glue” enzyme that can be used for sticking together different pieces of meat. It can be made from blood taken from either cows or pigs.