Warning: This video might seriously ruin your appetite for protein.
By now, you’ve probably heard that the meat industry is sort of sketchy, but this Australian news program’s exposé on meat glue might send you running from the steakhouse, permanently. The program demonstrates how “meat glue,” a.k.a. transglutamate, a binder made of blood plasma from pigs and cows, is used to re-attach meat scraps so they can be sold as larger cuts of meat. The glue works so well that not even professionals are able to tell the franken-steaks from the real thing: great for restaurants and suppliers; bad for consumers who don’t know that what they’re buying isn’t 100% beef. More
Already gaining massive media hype after profiles on CNN, Oprah.com and The Doctor Oz Show, soon-to-be-released documentary Forks Over Knives is set to cause controversy amongst meat-eaters and vegetarians alike, as it puts the idea of “food as medicine” to the test. Following the personal journey of Dr T. Colin Campbell (a nutritional biochemist from Cornell University), and Dr Caldwell Esselstyn (Cleveland Clinic’s former top surgeon), as well as several case-study patients who have chronic symptoms, this documentary, hitting cinemas across North America on May 20th, examines the profound claim that many of the most debilitating degenerative diseases prevalent in the Western world are almost always preventable, and in most cases reversible. More
Did you know that… The meat industry generates nearly 1/5 of the man-made greenhouse gases that are accelerating climate change worldwide, far more than transportation. About 40 calories of fossil fuel energy go into every calorie of feed lot beef … More