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22 days ago

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🌿 Your $30 'Filet' Is Fake

🌿 Your $30 'Filet' Is Fake

Good morning, wellness warriors! Listen, I get it. You're trying so hard to eat clean. You're buying grass-fed. You're shopping at Whole Foods. You're dropping $30 on what looks like a perfect filet mignon at that fancy steakhouse.

And then you find out it's literally held together with blood glue.

I'm not being dramatic here. I'm being HONEST. And honestly? I'm pissed. Because while you're out here trying to nourish your family, the meat industry is playing Frankenstein with your food, and the FDA is their cheerleader.

Today, we're exposing the whole disgusting truth:

🥩 The "special enzyme" workers won't breathe without masks
🔬 Why Europe banned what America calls "safe"
🤢 The celiac connection that'll make your stomach turn

Share the wellness wisdom: Forward to someone you care about (copy URL here).

🥩 THE FRANKENSTEIN FRAUD

Your "Premium Cut" Is Actually Meat Scraps Held Together With Blood Plasma

Let me paint you a picture that'll make you reconsider every restaurant steak you've ever eaten...

Picture this: A meat processing plant. Workers in full protective gear - masks, gloves, the works. They're handling a white powder so toxic that one worker was caught on camera warning, "Don't breathe that in, it's dangerous."

What are they doing? They're taking meat scraps, the stuff that should be ground into dog food, and literally GLUING them together to look like $30 filet mignon. The glue? It's called transglutaminase, but let's call it what it really is: an enzyme made from the blood plasma of pigs and cows, mixed with bacteria cultures

I wish I was making this up. But I'm not. The Center for Science in the Public Interest warns it's primarily used in restaurants where you'll never see it labeled.

💡 The smoking gun: The ABC7 I-Team investigation found that major restaurant chains won't even deny using it. When contacted, most simply didn't respond. The few that did distance themselves? Sizzler, Outback, Applebee's, Chili's, and BJ's. Notice who's NOT on that list?

What really frustrates me is they call it "innovation" and "reducing waste." You know what I call it? FRAUD. When you order a filet, you expect a filet. Not meat-scrap Legos held together with blood glue.

And the safety issue? Oh boy. When you glue meat pieces together, all that surface bacteria that would normally get killed by cooking? It's now INSIDE your "steak." The E. coli that was on the outside is trapped in the middle. Still want that medium-rare?

How to spot fake meat (because labels won't tell you):

The texture test: Real steak has directional grain. Glued meat looks uniform, almost processed
The price trap: Suspiciously cheap "filet" at a chain restaurant? Most likely glued.
The cooking tell: Glued meat falls apart weird when cooked, chunks separate instead of flaking
The color check: Look for unnatural white lines that aren't fat - that's the glue

🔬 AUTOIMMUNE BOMBSHELL

Why This "Safe" Enzyme Is Destroying Guts (Especially If You Have Celiac)

Okay, this is where it gets REALLY interesting and terrifying if you're one of the 3 million Americans with celiac disease.

Remember how the FDA says meat glue is "GRAS" (Generally Recognized As Safe)? Well, here's what they're not telling you: Transglutaminase is THE SAME ENZYME that triggers celiac disease.

I'm not kidding. Let me break this down because it's mind-blowing...

In celiac disease, your body attacks transglutaminase 2 (TG2) - your body's natural version of this enzyme. It's literally the autoantigen that defines the disease. Every single person with celiac has antibodies against transglutaminase.

Now guess what we're adding to our food supply? Bacterial transglutaminase that's molecularly similar to the human version.

💡 The research they're ignoring: A 2024 study in Nature Immunology showed that transglutaminase is central to celiac pathogenesis. Scientists are literally developing INHIBITORS of this enzyme as celiac treatment. Meanwhile, we're EATING it. Make it make sense!

Dr. Bana Jabri from the University of Chicago (one of the world's leading celiac researchers) has shown that transglutaminase doesn't just trigger celiac - it can make gluten MORE immunogenic. That means even if you don't have celiac NOW, consuming this enzyme with gluten could be priming your immune system for problems.

And here's the truly criminal part: People with celiac or gluten sensitivity have NO IDEA they're consuming this trigger. Restaurants don't have to disclose it. Food labels can hide it as "enzyme" or "TGP enzyme." It's even in "gluten-free" products!

Protect yourself from the Transglutaminase trap:

If you have celiac/gluten sensitivity: Avoid ALL processed meats unless verified transglutaminase -free
Check labels for: "enzyme," "TG enzyme," "TGP enzyme," "formed," or "reformed"
Restaurant red flags: Uniform-looking bacon-wrapped anything, "specialty" steaks, suspiciously perfect portions
Safe alternatives: Buy whole cuts from a real butcher who cuts in front of you

🏠 CLEAN MEAT REVOLUTION

How to Never Eat Frankenmeat Again

I spoke with my local butcher, and he said something that stuck with me: "If you're concerned about where your food is coming from, spend a little bit more money on higher quality, possibly less often."

BOOM. That's it. Quality over quantity. Real food over fake convenience.

Look, I'm not saying you need to buy $50/pound wagyu. I'm saying maybe we eat meat 3 times a week instead of 7, but when we do, it's REAL meat from animals that weren't tortured and glued back together.

💡 My personal rule: If I can't afford the real version, I don't buy the fake version. Period. I'd rather eat beans and rice than blood-glued "steak." At least beans are honest about what they are!

Here's what kills me - our grandparents would be HORRIFIED. They knew their butcher by name. They saw the whole animal. There was no mystery meat, no enzyme powder, no deception. Just real food from real animals.

We can get back to that. We NEED to get back to that. Because this isn't just about meat, it's about integrity in our food system. It's about not being lied to every time we sit down to eat.

Your Frankenmeat-free action plan:

Find a real butcher: Yes, they still exist. Ask to see them cut your meat.
Buy whole cuts: A whole chicken is harder to fake than nuggets
Learn to cook cheaper cuts: Slow-cooked chuck roast > glued "filet"
Start a meat co-op: Split a quarter cow with neighbors

💡 HEALTH HACK OF THE DAY

Meat Glue Detox Protocol: If you've been eating restaurant/processed meat regularly, support your gut with this: Morning: 1 tsp slippery elm powder in water. Afternoon: L-glutamine for gut repair. Do this for 2 weeks to help heal any damage. Your gut will thank you!