Meat glue, or microbial transglutaminase, is an industrial enzyme produced by the bacteria streptoverticillium. This by-product of bacteria processing turns into a pink slime and is added to food for its ability to act as a binding substance.

Not only does meat glue hold items together, but it also adds palatability and increases texture. This is especially common in products where gluten is omitted. Gluten too acts as a binding agent, so when it is removed, in gluten-free products, for example, meat glue is added for a similar effect.

One of the major effects of eating this manufactured pink slime is an increase in the permeability of the GI tract leading to what is called leaking gut. Leaking gut is when microscopic pores in the GI tract develop and allow for bacteria and bacterial toxins to “leak” into the bloodstream. This can not only cause damage to the liver but if these harmful bacteria get into circulation, they can cause system-wide damage.

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*These statements have not been evaluated by the Food and Drug Administration. This video is not intended to diagnose, treat, cure or prevent any disease. It is strictly intended for educational purposes only. Additionally, this information is not intended to replace the advice of your physician. Dr. Osborne is not a medical doctor. He does not treat or diagnose disease. He offers nutritional support to people seeking an alternative from traditional medicine. Dr. Osborne is licensed with the Pastoral Medical Association.

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