the glue is a blood clother, if you haave heart related problem I would stay away from it.
I don't question either of the above posts, but I would like to see some credible info to back it up.I think I'll forgo any meat gluing. How good can it be if it's banned everywhere but here.
While it may very well be used to clot blood, currently under medical study, we are eating it not injecting it. There is no way it could get into our blood stream even through an open cut or active stomach ulcer. As with most enzymes it is either inactivated by the heat of cooking or dissolved in the digestive tract, so I seriously doubt it could have any affect on the heart...As far as cooking goes, we eat Raw Beef in Carpaccio and Tartare. Sashimi and Poke have been eaten for a thousand years. So is there really difference if the meat is loose or bound? As far as being banned over seas, we are talking about Europe here, where meat inspection is loosely regulated and sanitation practices are no where near that of the US. Not to mention the biggest problem was not health issues but dishonest purveyors gluing scap together and selling at premium prices. Chef as you know proper handling and sanitation applies across the board. You handle the product safely and this like any other binder, Gelatin, Soy Protein, and Xanthan Gum should presents no danger...JJI would be very carefull with this product, first you need to cook it like hamburger 150-165 degrees because meat inside was expose to various outside contaminants, second the glue is a blood clother, if you haave heart related problem I would stay away from it.