Not dead yet!
Well-Known Member
More of the antics of processed foods: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4951441/
"Application of guar–xanthan gum mixture as a partial fat replacer in meat emulsions"
I stumbled on that when I was working on an article about gluten free. I was really thinking about transglutaminase being used as a meat glue. But that's another story. I guess it wasn't enough for them to ruin most GF food with their unnecessary gums (even cookies with xanthan now, although cookies don't need gluten to be good). They're looking to mess with meat too.
It's easy to say "read labels" but much harder to do. However, forewarned, etc.
"Application of guar–xanthan gum mixture as a partial fat replacer in meat emulsions"
I stumbled on that when I was working on an article about gluten free. I was really thinking about transglutaminase being used as a meat glue. But that's another story. I guess it wasn't enough for them to ruin most GF food with their unnecessary gums (even cookies with xanthan now, although cookies don't need gluten to be good). They're looking to mess with meat too.
It's easy to say "read labels" but much harder to do. However, forewarned, etc.
![ME/CFS lecture | Dr Nancy Klimas | 2011 [Chronic Fatigue Syndrome / SEID / New Zealand] - YouTube](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
