The Hazard of Beef - Path 411 Pain

The Hazard of Beef

Posted on : August 9, 2017



Beef is a staple food of the American diet. However, it does pose a risk to your health if not consumed in moderation or without caution.

Before you tuck into your next serving of sirloin or filet mignon, here are a few things you should know about beef:


If the word sounds unfamiliar, the basic contents of transglutaminase are animal’s blood that is fermented in bacteria. What is the job of transglutaminase? Well, it’s considered to be “meat glue” that helps bind the beef together to form a round mignon shape. Meat glue increases the risk of sickness from beef, due to contamination issues, which may arise through the conglomeration of various beef pieces. The more transglutaminase used within a beef product, the higher your risk of contamination.

Pink Slime

There is a meat additive that has recently been recognized in the media. It’s called pink slime and it is technically a lean finely textured beef. The components that make up the additive are fatty leftover bits of meat that is heated and spun to remove the fat. The fat is then treated with ammonia gas which helps to kill harmful bacteria. The ammonia may get pathogens into the food supply and could most likely spread into your kitchen. Use caution when preparing beef.

Hardened Blood Vessels

Beef contains a compound called carnitine. Carnitine has been discovered to cause the hardening and clogging of arteries. High levels of this compound have been found to increase the risk of cardiovascular disease.

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