Jim Hightower - What's Really in Your Expensive Steak? You'd Be Surprised
June 6, 2012 Attention foodies: Let's chow down!
Forget organic, locavore, omega3, umami, artisanal and all the other signposts of the healthy, ethical and refined "good food" movement, there are important advances in CuisineWorld that are going 180 degrees in the opposite direction -- advances that literally are reshaping what we eat (while also reshaping us).
Let's start with red meat. Perhaps you're one who enjoys a steak dinner now and again. If so, let me ask this question: Do you prefer it with a nice Bernaise sauce, a side of garlicky spinach -- or maybe some transglutaminase?
Trans-what-did-he-say?
Transglutaminase is an enzyme made by the fermentation of bacteria and added to meat pieces to make them stick together. Yes, "meat glue" -- it's what's for dinner!
This is yet another dandy product from industrialized food purveyors that keep inventing new ways to mess with our dinner for their own fun and profit. Right about now, you're probably asking yourself, "Why do they need to glue meat together?"
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