Video yükleniyor...

Video Yüklenemedi

Ana Sayfaya Dön

This MUST stop Americans are being poisoned “Suppliers have been caught using a special product known as meat glue to stick together scraps of meat” “The hidden ingredient that’s making you sick” Meat glue, also known as transglutaminase, is legal in all 50 states. It is used in about...

WallStreetApes's profile picture

Wall Street Apes

1,394,412 subscribers

249,902 görüntüleme • 1 yıl önce •via X (Twitter)

Sağlık & İyilikHaberler & PolitikaYemek
LIVE

Anya Rossi• Live Now

Private livecam show

9 Yorum

GazaGaslighter profil fotoğrafı
GazaGaslighter1 yıl önce

THIS IS DISGUSTING. Americans are being POISONED with Frankenstein meat, glued together with pig blood enzymes and bacterial sludge, and no one’s stopping it? This is why people don’t trust the food supply anymore — because it’s rigged, corrupted, and pumped full of lies. "Meat glue"?! That’s not dinner — that’s biotech horror disguised as steak. You think this would fly in China or Russia? Hell no. But in America, it’s legal in all 50 states while they slap a USDA sticker on it and call it “choice cuts.” It’s not beef — it’s deception.

Planet Of Memes profil fotoğrafı
Planet Of Memes1 yıl önce

So nasty.

Diet & Nutrition profil fotoğrafı
Diet & Nutrition1 yıl önce

Meat glue is so hazardous in its raw form that chefs wear masks to avoid inhaling it.³ Yet once it’s in your food, regulators consider it “safe.” Why? Because processed food giants lobby to keep the public in the dark while they stretch profit margins and shrink your health. This is just one example of how the modern food industry feeds you a Frankenstein plate disguised as dinner. And it ties directly into a much bigger epidemic: fake food, broken metabolisms, and chronic illness.

FramersFLP profil fotoğrafı
FramersFLP1 yıl önce

What do you think the Chinese buffet has been using this whole time?

Nathan Pure Blood profil fotoğrafı
Nathan Pure Blood1 yıl önce

Wonder why people hunt

Fractal Bitcoin profil fotoğrafı
Fractal Bitcoin1 yıl önce

Shut up and eat your poison, slaves!

Urfavtrader profil fotoğrafı
Urfavtrader1 yıl önce

That’s just messed up. You have to wear a mask and we are eating it you fuker!!!

Cybernaut profil fotoğrafı
Cybernaut1 yıl önce

WTH is wrong with the FDA to allow this nonsense? Incompetence or corruption.

Davion profil fotoğrafı
Davion1 yıl önce

Buy your meat from local farms!

Benzer Videolar

America bought a steak and it immediately started becoming slush and coming apart “What is that stuff? Gluing it together right there. It's like a glue. Right at the seams. This was a steak. It looked like a steak. Now it just fell apart” American companies are using meat glue to save on costs Meat glue binds scrap pieces of meat together so strongly that they look and cook like a single, premium cut. Meat glue, also known as transglutaminase, is legal in all 50 states. It is used in about 8 million pounds of meat every year in America
1:35

America bought a steak and it immediately started becoming slush and coming apart “What is that stuff? Gluing it together right there. It's like a glue. Right at the seams. This was a steak. It looked like a steak. Now it just fell apart” American companies are using meat glue to save on costs Meat glue binds scrap pieces of meat together so strongly that they look and cook like a single, premium cut. Meat glue, also known as transglutaminase, is legal in all 50 states. It is used in about 8 million pounds of meat every year in America

Wall Street Apes

420,646 görüntüleme • 9 ay önce

American ordered a Family Meal from Texas Roadhouse She shows the steak completely comes apart into a slime like meat glue. By simply pressing with a spoon it turns into mush Many restaurants and suppliers in America are taking leftover scraps of meat, binding them together using a chemical enzyme (meat glue) and selling it as filet mignon or sirloin. No warning. No label. This is a growing trend in American restaurants to save costs.
1:32

American ordered a Family Meal from Texas Roadhouse She shows the steak completely comes apart into a slime like meat glue. By simply pressing with a spoon it turns into mush Many restaurants and suppliers in America are taking leftover scraps of meat, binding them together using a chemical enzyme (meat glue) and selling it as filet mignon or sirloin. No warning. No label. This is a growing trend in American restaurants to save costs.

Wall Street Apes

567,905 görüntüleme • 10 ay önce

These beef short ribs were purchased from a meat house in Chicago They look so unusual to this American, she actually threw them away. The meat seems to be separated into multiple layers you can peel apart with your fingers. She says she buys ribs all the time but has never seen anything like this Of course there are 2 explanations, there is the 3D printed meat theory or meat glue which is widely used. Meat glue does look similar to this The other theory is this is naturally layering of the muscle, fat and connective tissue I looked it up and found Beef ribs are supposed to have layers of muscle meat separated by fat and connective tissue. I’ve personally bought them multiple times and usually it’s not as clean and perfectly layered as this. But there are layers But the bigger issue here is people no longer trust our food in America. Everyone is worried about fake food yet it’s being pushed on us anyway which makes people not trust anything. No one trust things will be labeled properly either If it was up to me fake meat would be banned nationwide
2:02

These beef short ribs were purchased from a meat house in Chicago They look so unusual to this American, she actually threw them away. The meat seems to be separated into multiple layers you can peel apart with your fingers. She says she buys ribs all the time but has never seen anything like this Of course there are 2 explanations, there is the 3D printed meat theory or meat glue which is widely used. Meat glue does look similar to this The other theory is this is naturally layering of the muscle, fat and connective tissue I looked it up and found Beef ribs are supposed to have layers of muscle meat separated by fat and connective tissue. I’ve personally bought them multiple times and usually it’s not as clean and perfectly layered as this. But there are layers But the bigger issue here is people no longer trust our food in America. Everyone is worried about fake food yet it’s being pushed on us anyway which makes people not trust anything. No one trust things will be labeled properly either If it was up to me fake meat would be banned nationwide

Wall Street Apes

154,696 görüntüleme • 2 ay önce

"A butcher's warning: The secret industrial processes that are rewriting the definition of 'Certified Beef." Transparency is the foundation of a healthy society, but in the food industry, it’s often the first thing to be sacrificed for profit. In this investigative clip, an experienced butcher examines 'Certified Angus Beef' and finds something that defies his years of expertise. The way the meat fibers separate suggests the use of Transglutaminase, commonly known as 'Meat Glue.' This enzyme is used by the industry to bind smaller scraps of meat together to create a single, larger-looking cut. While the industry claims these processes are safe, the lack of clear labeling leaves the consumer in the dark. We are entering an era of radical transparency in 2026 where the public is no longer content with just 'trusting' the system. We want the data, we want the truth, and we want to know exactly how our food is being engineered before it reaches the shelf. Knowledge is our only defense. Awareness is our only path to accountability. It’s time to look past the marketing and into the reality of the supply chain. Are you ready to demand better standards? Do you think 'Meat Glue' and similar processes should be banned or more clearly labeled?
0:29

"A butcher's warning: The secret industrial processes that are rewriting the definition of 'Certified Beef." Transparency is the foundation of a healthy society, but in the food industry, it’s often the first thing to be sacrificed for profit. In this investigative clip, an experienced butcher examines 'Certified Angus Beef' and finds something that defies his years of expertise. The way the meat fibers separate suggests the use of Transglutaminase, commonly known as 'Meat Glue.' This enzyme is used by the industry to bind smaller scraps of meat together to create a single, larger-looking cut. While the industry claims these processes are safe, the lack of clear labeling leaves the consumer in the dark. We are entering an era of radical transparency in 2026 where the public is no longer content with just 'trusting' the system. We want the data, we want the truth, and we want to know exactly how our food is being engineered before it reaches the shelf. Knowledge is our only defense. Awareness is our only path to accountability. It’s time to look past the marketing and into the reality of the supply chain. Are you ready to demand better standards? Do you think 'Meat Glue' and similar processes should be banned or more clearly labeled?

Michael

28,408 görüntüleme • 4 ay önce

Have you ever seen meat labeled at the grocery store as just “Meat” It’s a mystery if it’s chicken, beef, pork or a thing else. It’s just “Meat” The store is in Anahuac, Texas Believe it or not, it’s 100% legal to label meat this way. A generic label like is acceptable to sell in Texas, you don’t need to specify the type of meat
0:31

Have you ever seen meat labeled at the grocery store as just “Meat” It’s a mystery if it’s chicken, beef, pork or a thing else. It’s just “Meat” The store is in Anahuac, Texas Believe it or not, it’s 100% legal to label meat this way. A generic label like is acceptable to sell in Texas, you don’t need to specify the type of meat

Wall Street Apes

61,163 görüntüleme • 3 ay önce

Here’s How 1 McDonald’s Hamburger Contains 1300 Strands Of Different DNA. This Is The Result Of Going From Small Farms To Mega Corporations “We're pooling the bacteria from a thousand different animals” “Thousands of animals” contribute “to a single hamburger.” “This is a combo bin of meat. The meat in these boxes comes from many different animals and many different places. Some is even from overseas. All of it is ground together to make the juicy hamburger Americans love. Hamburger used to be the scraps left over from butchering just one cow.” But a significant change has occurred. Now parts of many cows are blended together by the ton. ‌ If we take the meat from one animal, grind it up and make ground beef from just one animal, we're including only the bacteria from one animal. But if we take the meat from a thousand different animals and grind that together, we're pooling the bacteria from a thousand different animals as well. So explain this to me, how many different cows would be in one burger? Well, I suspect that there are hundreds or even thousands of animals that have contributed to a single hamburger.”
1:02

Here’s How 1 McDonald’s Hamburger Contains 1300 Strands Of Different DNA. This Is The Result Of Going From Small Farms To Mega Corporations “We're pooling the bacteria from a thousand different animals” “Thousands of animals” contribute “to a single hamburger.” “This is a combo bin of meat. The meat in these boxes comes from many different animals and many different places. Some is even from overseas. All of it is ground together to make the juicy hamburger Americans love. Hamburger used to be the scraps left over from butchering just one cow.” But a significant change has occurred. Now parts of many cows are blended together by the ton. ‌ If we take the meat from one animal, grind it up and make ground beef from just one animal, we're including only the bacteria from one animal. But if we take the meat from a thousand different animals and grind that together, we're pooling the bacteria from a thousand different animals as well. So explain this to me, how many different cows would be in one burger? Well, I suspect that there are hundreds or even thousands of animals that have contributed to a single hamburger.”

Wall Street Apes

3,114,142 görüntüleme • 2 yıl önce

Here’s the Dark Truth about the McDonald’s McRib “The fake shape is held together with meat glue” and “The ingredient list reads like a chemistry experiment” “McRib. Ever wonder why the McRib keeps disappearing and coming back? It's not because McDonald's is creating demand. The truth is it only returns when pork prices drop low enough. It's the boomerang of fast food. You throw it away, but it keeps coming back. What are you eating? Not actual ribs. It's ground pork shoulder and trimmings pressed into a rib shape. It's like ordering ribs and getting a cardboard cutout with wheels. The fake shape is held together with meat glue. Yes, meat glue is real and not what you want to think about while eating. The ingredient list reads like a chemistry experiment. It once contained azotic carbonamide, used in yoga mats and shoe soles. When your sandwich shares ingredients with yoga equipment, you're getting more flexibility than you bargained for. McDonald's removed this chemical, but what else lurks in that patty? The sauce hides the meat's true flavor with high fructose corn syrup and preservatives, those grill marks painted on with caramel coloring. About as authentic as a three dollar bill, the McRib contains 70% more sodium than claimed and stays fresh unnaturally long. It's the vampire of fast food refusing to age naturally. These patties sit in warming trays for hours. They've been there so long they should be paying rent. The McRib might make you think twice about McDonald's meat offerings, but it's just the tip of the iceberg when it comes to fast food secrets. If the McRib is this questionable, just imagine what lurks behind the breaded coating of other menu items.”
1:52

Here’s the Dark Truth about the McDonald’s McRib “The fake shape is held together with meat glue” and “The ingredient list reads like a chemistry experiment” “McRib. Ever wonder why the McRib keeps disappearing and coming back? It's not because McDonald's is creating demand. The truth is it only returns when pork prices drop low enough. It's the boomerang of fast food. You throw it away, but it keeps coming back. What are you eating? Not actual ribs. It's ground pork shoulder and trimmings pressed into a rib shape. It's like ordering ribs and getting a cardboard cutout with wheels. The fake shape is held together with meat glue. Yes, meat glue is real and not what you want to think about while eating. The ingredient list reads like a chemistry experiment. It once contained azotic carbonamide, used in yoga mats and shoe soles. When your sandwich shares ingredients with yoga equipment, you're getting more flexibility than you bargained for. McDonald's removed this chemical, but what else lurks in that patty? The sauce hides the meat's true flavor with high fructose corn syrup and preservatives, those grill marks painted on with caramel coloring. About as authentic as a three dollar bill, the McRib contains 70% more sodium than claimed and stays fresh unnaturally long. It's the vampire of fast food refusing to age naturally. These patties sit in warming trays for hours. They've been there so long they should be paying rent. The McRib might make you think twice about McDonald's meat offerings, but it's just the tip of the iceberg when it comes to fast food secrets. If the McRib is this questionable, just imagine what lurks behind the breaded coating of other menu items.”

Wall Street Apes

377,692 görüntüleme • 1 yıl önce

Utah Meat Shop exposing the red hamburger meat being sold doesn’t mean it’s fresh, it’s pumped full of gas to get the color “I'm here to tell you it is not fresh — These are gas flush packages that we open up and we put in the service case” America has NO LABELING REQUIREMENT for this procedure and it’s controversial because it makes old meat look fresh “That's why your hamburger is red for 14 days because it's in a gas flush.” “what you're seeing right here is this bag right here, it didn't have enough gas in it, so it turned the meat black. So that's why this meat is darker than the rest of these meats because it didn't receive the gas it was supposed to.” (The darker one in the video)
0:45

Utah Meat Shop exposing the red hamburger meat being sold doesn’t mean it’s fresh, it’s pumped full of gas to get the color “I'm here to tell you it is not fresh — These are gas flush packages that we open up and we put in the service case” America has NO LABELING REQUIREMENT for this procedure and it’s controversial because it makes old meat look fresh “That's why your hamburger is red for 14 days because it's in a gas flush.” “what you're seeing right here is this bag right here, it didn't have enough gas in it, so it turned the meat black. So that's why this meat is darker than the rest of these meats because it didn't receive the gas it was supposed to.” (The darker one in the video)

Wall Street Apes

2,498,756 görüntüleme • 1 yıl önce

Warning: When you buy boneless chicken breasts that says with "rib meat"... It is banned in Europe due to safety concerns about bacteria... It refers to the use of transglutaminase (meat glue) to bind small pieces of chicken (or other meats) together, creating larger, uniform cuts, often for convenience or to form shapes like nuggets or thighs.. It is also used in your favorite cuts of beef like Filet mignon and Rib eye steaks all across restaurants and grocery stores...
0:52

Warning: When you buy boneless chicken breasts that says with "rib meat"... It is banned in Europe due to safety concerns about bacteria... It refers to the use of transglutaminase (meat glue) to bind small pieces of chicken (or other meats) together, creating larger, uniform cuts, often for convenience or to form shapes like nuggets or thighs.. It is also used in your favorite cuts of beef like Filet mignon and Rib eye steaks all across restaurants and grocery stores...

Isaac’s Army

21,285 görüntüleme • 7 ay önce

🚨 YOU’RE EATING 3D PRINTED MEAT AND DON’T EVEN KNOW IT A viral TikTok is blowing up after a creator shows off a 3D printed “steak” from Redefine Meat and the footage is freaking people out. He holds it up and says: “It’s meaty and fibrous just like real meat… but 100% vegan.” “It looks meaty… it smells meaty… it’s got layers of protein and fat just like meat.” “I’m not gonna lie - it smells disgusting.” “Does it taste like meat? That is VERY, VERY meaty.” He loads it into tacos, takes a bite, and says it has the same umami punch you get from real meat. All while the internet is STILL reacting to the Campbell’s executive caught on hot mic claiming: “There’s bio-engineered meat in the soup!” “I don’t wanna eat a fu*king piece of chicken that came from a fu*king 3D printer!” Now people are connecting dots they never expected to connect. Because if 3D printed meat already looks, smells, and tastes like meat…how much of this stuff is already in the food supply without anyone realizing it? Does this make you curious…or straight-up terrified about what we’re REALLY eating?
1:15

🚨 YOU’RE EATING 3D PRINTED MEAT AND DON’T EVEN KNOW IT A viral TikTok is blowing up after a creator shows off a 3D printed “steak” from Redefine Meat and the footage is freaking people out. He holds it up and says: “It’s meaty and fibrous just like real meat… but 100% vegan.” “It looks meaty… it smells meaty… it’s got layers of protein and fat just like meat.” “I’m not gonna lie - it smells disgusting.” “Does it taste like meat? That is VERY, VERY meaty.” He loads it into tacos, takes a bite, and says it has the same umami punch you get from real meat. All while the internet is STILL reacting to the Campbell’s executive caught on hot mic claiming: “There’s bio-engineered meat in the soup!” “I don’t wanna eat a fu*king piece of chicken that came from a fu*king 3D printer!” Now people are connecting dots they never expected to connect. Because if 3D printed meat already looks, smells, and tastes like meat…how much of this stuff is already in the food supply without anyone realizing it? Does this make you curious…or straight-up terrified about what we’re REALLY eating?

HustleBitch

1,716,433 görüntüleme • 9 ay önce

American Cattle Rancher Exposing That Beef Sold In American Grocery Stores Doesn’t Look Like Natural Beef “They pump gases into the packaging that artificially create a red color — the color of the meat doesn't necessarily indicate it's fresh” “I get a lot of questions sometimes like when people buy our meat they're like, well, I opened it up and it's not red. Why isn't it red? And the reason is, is because the only way to keep it red is as they pump gases into the packaging that artificially create a red color. So the meat naturally is never that red. When you cut it and it's first exposed to oxygen momentarily, it will bloom. It's called, it'll redden up just a little bit and then it'll instantly start to brown out unless you pump gases into the packaging for about 10 minutes and artificially create this like red pinkish color. So we get that question a lot. And it's like, they're like, your meat's not fresh because it's brown. It's like, well, actually it's way fresher. Our meat is brown because five minutes later, it turns to that brown color and then we flash freeze it. So you're like eating meat that's like metabolic at five minutes old versus that red fresh meat in the grocery store might be a month old. And it sat like that, but they're using artificial gases in that packaging to crea completely unnatural. — If your packaged meat then it is it is filled w to create that. It doesn' look like that. But like believe it or not, it's been sitting out for 11 days. So how could it still look so fresh? It's because it's being packed and gassed in a special process that most people never heard about, using carbon monoxide, carbon dioxide, and nitrogen, which keeps the meat looking fresh and bright red. We left two cuts of lamb out at room temperature. One was gas packed, the other, no gas. After a few days, the untreated meat turns a dark, unappealing color. But the gas-packed meat stays red, even after being left out for eight days. The only visible sign of spoilage is the package puffing out and a bad odor when opened. We had the meat analyzed in a lab, and it's no surprise that both cuts are loaded with bacteria. The color of the meat doesn't necessarily indicate it's fresh”
2:18

American Cattle Rancher Exposing That Beef Sold In American Grocery Stores Doesn’t Look Like Natural Beef “They pump gases into the packaging that artificially create a red color — the color of the meat doesn't necessarily indicate it's fresh” “I get a lot of questions sometimes like when people buy our meat they're like, well, I opened it up and it's not red. Why isn't it red? And the reason is, is because the only way to keep it red is as they pump gases into the packaging that artificially create a red color. So the meat naturally is never that red. When you cut it and it's first exposed to oxygen momentarily, it will bloom. It's called, it'll redden up just a little bit and then it'll instantly start to brown out unless you pump gases into the packaging for about 10 minutes and artificially create this like red pinkish color. So we get that question a lot. And it's like, they're like, your meat's not fresh because it's brown. It's like, well, actually it's way fresher. Our meat is brown because five minutes later, it turns to that brown color and then we flash freeze it. So you're like eating meat that's like metabolic at five minutes old versus that red fresh meat in the grocery store might be a month old. And it sat like that, but they're using artificial gases in that packaging to crea completely unnatural. — If your packaged meat then it is it is filled w to create that. It doesn' look like that. But like believe it or not, it's been sitting out for 11 days. So how could it still look so fresh? It's because it's being packed and gassed in a special process that most people never heard about, using carbon monoxide, carbon dioxide, and nitrogen, which keeps the meat looking fresh and bright red. We left two cuts of lamb out at room temperature. One was gas packed, the other, no gas. After a few days, the untreated meat turns a dark, unappealing color. But the gas-packed meat stays red, even after being left out for eight days. The only visible sign of spoilage is the package puffing out and a bad odor when opened. We had the meat analyzed in a lab, and it's no surprise that both cuts are loaded with bacteria. The color of the meat doesn't necessarily indicate it's fresh”

Wall Street Apes

293,075 görüntüleme • 2 yıl önce

VIDEO | When asked about meat shops relocation to the outskirts in Varanasi, DMK spokesperson A Saravanan (Saravanan Annadurai) says, "See, the BJP government has always played with the sentiments of the people. They want to impose their views on food, on culture. They want to portray that as that of the culture of India, the habits of another person, eating meat is the identity, is the belief, is the practice of majority of the Indians. You cannot ask the meat shops be shifted out of any city. This is against the rights that are guaranteed under the constitution. This is a violation of that right. This is a denial of my right to have nutritious food. I don't know why the BJP is doing this. It has to be opposed." #Varanasi #MeatShop
1:10

VIDEO | When asked about meat shops relocation to the outskirts in Varanasi, DMK spokesperson A Saravanan (Saravanan Annadurai) says, "See, the BJP government has always played with the sentiments of the people. They want to impose their views on food, on culture. They want to portray that as that of the culture of India, the habits of another person, eating meat is the identity, is the belief, is the practice of majority of the Indians. You cannot ask the meat shops be shifted out of any city. This is against the rights that are guaranteed under the constitution. This is a violation of that right. This is a denial of my right to have nutritious food. I don't know why the BJP is doing this. It has to be opposed." #Varanasi #MeatShop

Press Trust of India

31,210 görüntüleme • 2 ay önce

I got the chance to talk to an Certified Angus Beef rep and here's something that might interest you. Regular tube ground beef is up to 40% cheek and head meat with a USDA cap of 25% on cheek meat. Ever wonder why some ground beef really needs sauce and seasoning to hook it up? That's why. Ground beef made from neck down is so much more flavorful. Buy it if you can afford it. Or grind it yourself. You can use a food processor and grind up your own ground beef. Chop a chuck roast or even short ribs up into tiny pieces and pulse it until fine in your processor. You can really taste the difference! This is short rib in the video below.
0:40

I got the chance to talk to an Certified Angus Beef rep and here's something that might interest you. Regular tube ground beef is up to 40% cheek and head meat with a USDA cap of 25% on cheek meat. Ever wonder why some ground beef really needs sauce and seasoning to hook it up? That's why. Ground beef made from neck down is so much more flavorful. Buy it if you can afford it. Or grind it yourself. You can use a food processor and grind up your own ground beef. Chop a chuck roast or even short ribs up into tiny pieces and pulse it until fine in your processor. You can really taste the difference! This is short rib in the video below.

Cary Kelly

75,793 görüntüleme • 2 ay önce

This post has 375k Likes. Americans are learning our chicken is not only dunked in chlorine, but it’s legally allowed to absorb a certain percentage its weight in chemical water, “without having to be reported as water added” “Did you know that our chicken is dunked in chlorine? Did you know that unless your chicken is labeled as air chilled, that when it is killed, it is dumped in a water bath that has chemicals in it to keep the water sterile and it can absorb 12% of its weight without having to be reported as water added. So when you go and you thaw your chicken and all that water comes out, that's not just because it was in the freezer. That is because there's water added into the chicken with chlorine and other chemicals in it that absorbs into the meat of your chicken and then runs out when you thaw it, and that's why sometimes chicken feels stringy. So if you're trying to eat organic antibiotic free, you don't just need to look for an organic label. You need this. You need the air chilled. That is not chilled with any of those chemicals. (In video) I wouldn't have known any of this if I hadn't started buying my meat from a local processor. And the guy talked to me about it, and he educated me on how our meat is processed in this country. And the answer is with a lot of chemicals that they don't tell us about” FSIS regulations require labeling for any retained water above what naturally occurs in the meat. (Naturally occurring is now considered to be roughly 8% of the meats weight)
1:01

This post has 375k Likes. Americans are learning our chicken is not only dunked in chlorine, but it’s legally allowed to absorb a certain percentage its weight in chemical water, “without having to be reported as water added” “Did you know that our chicken is dunked in chlorine? Did you know that unless your chicken is labeled as air chilled, that when it is killed, it is dumped in a water bath that has chemicals in it to keep the water sterile and it can absorb 12% of its weight without having to be reported as water added. So when you go and you thaw your chicken and all that water comes out, that's not just because it was in the freezer. That is because there's water added into the chicken with chlorine and other chemicals in it that absorbs into the meat of your chicken and then runs out when you thaw it, and that's why sometimes chicken feels stringy. So if you're trying to eat organic antibiotic free, you don't just need to look for an organic label. You need this. You need the air chilled. That is not chilled with any of those chemicals. (In video) I wouldn't have known any of this if I hadn't started buying my meat from a local processor. And the guy talked to me about it, and he educated me on how our meat is processed in this country. And the answer is with a lot of chemicals that they don't tell us about” FSIS regulations require labeling for any retained water above what naturally occurs in the meat. (Naturally occurring is now considered to be roughly 8% of the meats weight)

Wall Street Apes

779,155 görüntüleme • 1 yıl önce

This man ordered a steak at a steakhouse and knew something was not right He raises and processes over 100 cattle per year so he immediately knew this meat cut was fake He pulls apart the steak to show layer by layer it’s been glued together “I ate a little bit of it and I thought, man, something's not right. So you can definitely tell this is glued together. Probably a sirloin that's been tenderized and glued together to look like a filet — it's glued.” Many restaurants and suppliers in America are taking leftover scraps of meat, binding them together using a chemical enzyme and selling it as filet mignon or sirloin. No warning. No label.
0:34

This man ordered a steak at a steakhouse and knew something was not right He raises and processes over 100 cattle per year so he immediately knew this meat cut was fake He pulls apart the steak to show layer by layer it’s been glued together “I ate a little bit of it and I thought, man, something's not right. So you can definitely tell this is glued together. Probably a sirloin that's been tenderized and glued together to look like a filet — it's glued.” Many restaurants and suppliers in America are taking leftover scraps of meat, binding them together using a chemical enzyme and selling it as filet mignon or sirloin. No warning. No label.

Wall Street Apes

25,097,270 görüntüleme • 1 yıl önce

I am sorry but Dr Pal Manickam, the Gastroenterologist from California, is becoming not just a health misinformation menace, but also a subtle "hate-monger" with his divisive attitude towards dietary choices in India, also known as Bharat, a Union of States and marriage of [dietary] cultures and traditions. Claims: 1. Eating red meat (beef and pork) causes colon cancer 2. Nitrosamines (from nitrites/nitrates) in red meat causes colon cancer 3. Cancer screening in USA above age of 50, but not in India 4. Kerala has maximum number of colon cancers in India 5. Kerala has maximum number of colon cancers because Malayalees eat a lot of beef. A lot. Response: 1. Eating red meat does not cause colon cancer Higher red meat consumption was shown to have a correlation with increased risk for colon cancer, but the evidence for independent association was weak and remains weak Eating red meat does not increase risk of colon cancer. Excessive consumption of red meat/ processed meat (excessive not yet fully defined across populations) was confusingly correlated with increased risk of colon cancer 2. Studies have only looked at nitrites and nitrates [and hence nitrosamine formation] causing stomach cancer and not colon cancer. The International Agency for Research on Cancer (IARC) also focussed on nitrosamines and stomach cancer, but the potential role for dietary nitrate/nitrite in colon cancer is not conclusively proven. Meat-based diets (specifically processed meat, not fresh meat) have a well described higher risk for cancer, but it is not readily attributable to nitrite consistently in all studies. Most studies are on ground and well water and not meat. And the strongest study to show cancer link and nitrite consumption is in mice, not humans The biggest source of nitrate exposure is dietary consumption of certain types of vegetables that are naturally high in nitrate. This is a clear case of investigator bias, looking at any possible way to force the data into a specific conclusion (like Dr. Pal is doing in the video). The IARC maintains the tone of its conclusion, but only to reiterate its validity in a theoretical state, while acknowledging that the epidemiology does to support these conclusions. Nitrites are just one reason processed meats may contribute to bowel cancer, and their relative importance is uncertain. Other factors that may contribute include iron; PAHs (polycyclic aromatic hydrocarbons) which are formed in smoked meats; and HCAs (heterocyclic amines), which are created when meat is cooked over an open flame – and which also are tumour-promoting. So its not just red meat, but the cooking method signficantly affecting health outcomes. 3. India does not have a national level screening protocol because the proportion of colon cancer among all cancers in India is only 3% which would lead to wastage of medical resources on a low-incidence cancer detection protocol. But in the USA, colon cancer is the second most common cause of cancer death. Overall, the lifetime risk of developing colorectal cancer is about 1 in 23 for men and 1 in 26 for women - which is much much higher compared to India and that is why they have screening protocols in place - not because they eat more red meat than Indians. 4. Kerala has the highest crude incidence rate of all cancers followed by Mizoram. Not colon cancer. All cancers. Highest colon cancer rates and burden of colon cancer are observed in Goa and Orissa, not Kerala. & While the discussion on beef and colon cancer is ongoing in the video, a segment of the clip shows a news item "concerning increasing cases of colon cancer in Kerala" - this is that news piece - - and read what it says: it talks about only younger age group and colon cancer. "Experts opine that underlying factors leading to the rise in cases, especially at this age, could be lifestyle, environment and genetic factors" - they do not mention beef at all. The report also says: "Though we have no authentic records to show the statistics of rising cases, we have been observing a trend here. Our changing lifestyle is most likely to blame for the rise in colorectal cancer cases amongst younger people, though hereditary reasons are also a major cause." - again, no mention of beef eating. 5. Lakshwadeep is India's biggest meat eater followed by north-east states such as Arunachal Pradesh, Mizoram, Nagaland and Manipur followed by Kerala. MEAT EATING. Not beef eating. Specifically looking at the largest beef consuming state - it is Meghalaya, where more than 80% of the population consumes this meat, not Kerala. Kerala is the largest beef consuming state in the context of male population only. [ 6. Oh by the way, about pork and colon cancer --> the risk was not increased consuming high amounts of pork: and there is only one study showing colon cancer risk in women in Japan, not India and that too who consumed pork >/= 3 times/week compared to </=1 time: Add-on: The risk for colon cancer is not red meat alone (with weak evidence), but more importantly (with stronger evidence), alcohol use, smoking, family history of cancer, presence of inflammatory bowel disease, obesity and polyps or adenoma of colon. These have been very conviniently ignored by the Gastroenterologist from California. Summary - red meat causing colon cancer is not convincingly proven. Increased intake of processed red meat more than higher intake of unprocessed red meat is weakly linked from evidence point of view to colon cancer risk. Nitrosamine in red meat as cancer causing in humans is not proven. Kerala does not have the largest burden of colon cancer in India, nor it is the largest consumer of beef. There is no realistic evidence that eating pork increases risk of colon cancer. These are actual facts. And I am not even a Gastroenterologist from California. I am a Hepatologist. From India.
0:28

I am sorry but Dr Pal Manickam, the Gastroenterologist from California, is becoming not just a health misinformation menace, but also a subtle "hate-monger" with his divisive attitude towards dietary choices in India, also known as Bharat, a Union of States and marriage of [dietary] cultures and traditions. Claims: 1. Eating red meat (beef and pork) causes colon cancer 2. Nitrosamines (from nitrites/nitrates) in red meat causes colon cancer 3. Cancer screening in USA above age of 50, but not in India 4. Kerala has maximum number of colon cancers in India 5. Kerala has maximum number of colon cancers because Malayalees eat a lot of beef. A lot. Response: 1. Eating red meat does not cause colon cancer Higher red meat consumption was shown to have a correlation with increased risk for colon cancer, but the evidence for independent association was weak and remains weak Eating red meat does not increase risk of colon cancer. Excessive consumption of red meat/ processed meat (excessive not yet fully defined across populations) was confusingly correlated with increased risk of colon cancer 2. Studies have only looked at nitrites and nitrates [and hence nitrosamine formation] causing stomach cancer and not colon cancer. The International Agency for Research on Cancer (IARC) also focussed on nitrosamines and stomach cancer, but the potential role for dietary nitrate/nitrite in colon cancer is not conclusively proven. Meat-based diets (specifically processed meat, not fresh meat) have a well described higher risk for cancer, but it is not readily attributable to nitrite consistently in all studies. Most studies are on ground and well water and not meat. And the strongest study to show cancer link and nitrite consumption is in mice, not humans The biggest source of nitrate exposure is dietary consumption of certain types of vegetables that are naturally high in nitrate. This is a clear case of investigator bias, looking at any possible way to force the data into a specific conclusion (like Dr. Pal is doing in the video). The IARC maintains the tone of its conclusion, but only to reiterate its validity in a theoretical state, while acknowledging that the epidemiology does to support these conclusions. Nitrites are just one reason processed meats may contribute to bowel cancer, and their relative importance is uncertain. Other factors that may contribute include iron; PAHs (polycyclic aromatic hydrocarbons) which are formed in smoked meats; and HCAs (heterocyclic amines), which are created when meat is cooked over an open flame – and which also are tumour-promoting. So its not just red meat, but the cooking method signficantly affecting health outcomes. 3. India does not have a national level screening protocol because the proportion of colon cancer among all cancers in India is only 3% which would lead to wastage of medical resources on a low-incidence cancer detection protocol. But in the USA, colon cancer is the second most common cause of cancer death. Overall, the lifetime risk of developing colorectal cancer is about 1 in 23 for men and 1 in 26 for women - which is much much higher compared to India and that is why they have screening protocols in place - not because they eat more red meat than Indians. 4. Kerala has the highest crude incidence rate of all cancers followed by Mizoram. Not colon cancer. All cancers. Highest colon cancer rates and burden of colon cancer are observed in Goa and Orissa, not Kerala. & While the discussion on beef and colon cancer is ongoing in the video, a segment of the clip shows a news item "concerning increasing cases of colon cancer in Kerala" - this is that news piece - - and read what it says: it talks about only younger age group and colon cancer. "Experts opine that underlying factors leading to the rise in cases, especially at this age, could be lifestyle, environment and genetic factors" - they do not mention beef at all. The report also says: "Though we have no authentic records to show the statistics of rising cases, we have been observing a trend here. Our changing lifestyle is most likely to blame for the rise in colorectal cancer cases amongst younger people, though hereditary reasons are also a major cause." - again, no mention of beef eating. 5. Lakshwadeep is India's biggest meat eater followed by north-east states such as Arunachal Pradesh, Mizoram, Nagaland and Manipur followed by Kerala. MEAT EATING. Not beef eating. Specifically looking at the largest beef consuming state - it is Meghalaya, where more than 80% of the population consumes this meat, not Kerala. Kerala is the largest beef consuming state in the context of male population only. [ 6. Oh by the way, about pork and colon cancer --> the risk was not increased consuming high amounts of pork: and there is only one study showing colon cancer risk in women in Japan, not India and that too who consumed pork >/= 3 times/week compared to </=1 time: Add-on: The risk for colon cancer is not red meat alone (with weak evidence), but more importantly (with stronger evidence), alcohol use, smoking, family history of cancer, presence of inflammatory bowel disease, obesity and polyps or adenoma of colon. These have been very conviniently ignored by the Gastroenterologist from California. Summary - red meat causing colon cancer is not convincingly proven. Increased intake of processed red meat more than higher intake of unprocessed red meat is weakly linked from evidence point of view to colon cancer risk. Nitrosamine in red meat as cancer causing in humans is not proven. Kerala does not have the largest burden of colon cancer in India, nor it is the largest consumer of beef. There is no realistic evidence that eating pork increases risk of colon cancer. These are actual facts. And I am not even a Gastroenterologist from California. I am a Hepatologist. From India.

TheLiverDoc™

1,923,707 görüntüleme • 2 yıl önce

This is what’s in your chicken nuggets in America This is mechanically separated chicken, aka chicken paste After the good cuts are gone, the bones still have meat, fat, and tissue on them, so they run it through a machine and this is what comes out. This turns into your nuggets and hot dogs More info After the prime cuts like the breasts, thighs, wings are removed, the remaining bits of meat, fat, and tissue still attached to the bones are forced under high pressure through a fine sieve or filter. This produces a pinkish, paste-like slurry It must be clearly labeled as “mechanically separated chicken” on ingredient lists We have to stop eating this processed junk. Make America Healthy Again
0:27

This is what’s in your chicken nuggets in America This is mechanically separated chicken, aka chicken paste After the good cuts are gone, the bones still have meat, fat, and tissue on them, so they run it through a machine and this is what comes out. This turns into your nuggets and hot dogs More info After the prime cuts like the breasts, thighs, wings are removed, the remaining bits of meat, fat, and tissue still attached to the bones are forced under high pressure through a fine sieve or filter. This produces a pinkish, paste-like slurry It must be clearly labeled as “mechanically separated chicken” on ingredient lists We have to stop eating this processed junk. Make America Healthy Again

Wall Street Apes

36,629 görüntüleme • 3 ay önce

The gasses pumped into American grocery store meat are a mixture of carbon dioxide, oxygen, and carbon monoxide Carbon monoxide binds with myoglobin in the meat, which keeps the meat looking bright red for weeks Other countries have banned using carbon monoxide on meat American cattle rancher exposing that beef sold in american grocery stores doesn’t look like natural beef “They pump gases into the packaging that artificially create a red color — the color of the meat doesn't necessarily indicate it's fresh” “I get a lot of questions sometimes like when people buy our meat they're like, well, I opened it up and it's not red. Why isn't it red? And the reason is, is because the only way to keep it red is as they pump gases into the packaging that artificially create a red color. So the meat naturally is never that red. When you cut it and it's first exposed to oxygen momentarily, it will bloom. It's called, it'll redden up just a little bit and then it'll instantly start to brown out unless you pump gases into the packaging for about 10 minutes and artificially create this like red pinkish color. So we get that question a lot. And it's like, they're like, your meat's not fresh because it's brown. It's like, well, actually it's way fresher. Our meat is brown because five minutes later, it turns to that brown color and then we flash freeze it.” The FDA says pumping it full of this toxic gas is safe. Critics argue it mislead consumers because the meat can look fresh even after it has spoiled, potentially hiding spoilage signs like off odors or discoloration until the package is opened. In America there's no requirement to label meat treated with these gases, which has led to debates about transparency and consumer rights. Some countries have banned or restricted the use of carbon monoxide in meat packaging due to these concerns.
2:18

The gasses pumped into American grocery store meat are a mixture of carbon dioxide, oxygen, and carbon monoxide Carbon monoxide binds with myoglobin in the meat, which keeps the meat looking bright red for weeks Other countries have banned using carbon monoxide on meat American cattle rancher exposing that beef sold in american grocery stores doesn’t look like natural beef “They pump gases into the packaging that artificially create a red color — the color of the meat doesn't necessarily indicate it's fresh” “I get a lot of questions sometimes like when people buy our meat they're like, well, I opened it up and it's not red. Why isn't it red? And the reason is, is because the only way to keep it red is as they pump gases into the packaging that artificially create a red color. So the meat naturally is never that red. When you cut it and it's first exposed to oxygen momentarily, it will bloom. It's called, it'll redden up just a little bit and then it'll instantly start to brown out unless you pump gases into the packaging for about 10 minutes and artificially create this like red pinkish color. So we get that question a lot. And it's like, they're like, your meat's not fresh because it's brown. It's like, well, actually it's way fresher. Our meat is brown because five minutes later, it turns to that brown color and then we flash freeze it.” The FDA says pumping it full of this toxic gas is safe. Critics argue it mislead consumers because the meat can look fresh even after it has spoiled, potentially hiding spoilage signs like off odors or discoloration until the package is opened. In America there's no requirement to label meat treated with these gases, which has led to debates about transparency and consumer rights. Some countries have banned or restricted the use of carbon monoxide in meat packaging due to these concerns.

Wall Street Apes

256,048 görüntüleme • 1 yıl önce