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AMERICANS ARE BEING POISONED BY “MEAT GLUE” — AND IT’S 100% LEGAL Suppliers have been caught using a special powder called transglutaminase (aka meat glue) to stick together scraps of meat and pass them off as premium cuts. This hidden ingredient is legal in all 50 states and is used in about 8 million pounds of beef, pork, lamb, fish, and chicken every single year. What is it? It’s a powerful enzyme that acts like biological superglue. It comes in powder form and bonds proteins together instantly. Some versions are made by cultivating bacteria; others are extracted from the blood plasma of pigs and cattle. Why it’s making you sick: When they glue scraps together, any bacteria on the original surfaces gets trapped inside the meat. If it’s sold as a “solid” steak, tenderloin, or fillet and you cook it rare or medium-rare… you’re eating what’s basically a bacteria bomb. You’re leaving yourself wide open to food poisoning. The manufacturers know this. The FDA calls it GRAS “generally recognized as safe” — but only if it’s cooked thoroughly like ground meat. Most people have no idea they’re eating it. This is the hidden ingredient quietly making Americans sick while corporations turn trash meat into expensive-looking steaks. Protect yourself: - Buy whole, unprocessed cuts only - Ask your butcher if it’s “formed” or “reformed” meat - Cook anything suspicious to well-done (165°F internal) They’re gluing our food together and hoping we never find out.