I think that my fellow members of the Surviving The 21st Century series Mannie Barling and Ashley F. Brooks nailed the subject of Meat Glue in their article earlier today. You can read it here.

The mere idea of Meat Glue is somewhat hard to wrap your head around by simple words. But in essence it is the practice of taking ‘meat bits’ and by using what I view as a version of the well known Elmers Glue, joining the ‘bits’ back together to create the illusion that the consumer is buying Fillet Mignon rather than glorified Stew Meat.

I hear you say, oh this could not be happening.

This news report from Australia is well worth watching.

My wife asked me about 15 minutes ago if there was anything I wanted from Walmart, I suggested that she pick up a package of ground beef and some Meat Glue and we could have Fillet Mignon for dinner. “Which aisle will the Meat Glue be on” was her question? Oh, same aisle with the High Fructose Corn Syrup, MSG, Artificial (and Natural) flavorings, and all of the other ‘good’ stuff that seems to be in our packaged food.

The question I have is where does the FDA and USDA stand on the use of Meat Glue? Is there a legal requirement for it to be identified in the ingredient list?

Join us tomorrow on Surviving The 21st Century to unlock the mystery of Meat Glue and all of the other strange things that are now in our food. To listen in, please use this link.

Simon Barrett

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