The public was ignorant about the the dangers of smoking till the 1960s. The fashion for meat glue in food seems ominously similar.
Finding a scientist to talk about meat glue wasn’t easy. I spoke to neurologists, biologists, pathologists, the head physician at a local hospital, and biochemists. None had even heard of transglutaminase. When I described it and asked if they thought it dangerous to ingest, all gave the same easy answer: “Can’t really see a problem.”
Why were these medical professionals so unconcerned? The answer seems to be, what you don’t know can’t hurt you.
There’s been almost no research on long-term effects of meat glue on living humans. And as I mentioned in our first meat glue post, the one study available to the layman was funded by the manufacturer. How unbiased can that be?
It seems I’d been talking to the wrong people. At length an American bio-inorganic chemist agreed to do some informal research into meat glue, although he had never heard of it either. His conclusion was,
“It’s very scary stuff.”




“Fukushima cows” starving to death – but some got shipped to the meat markets.

