PROJECT 19 (NON FULL): The Ten Most Toxic Things In Our Food, KMUD, 2009

burtlancast

Member
Joined
Jan 1, 2013
Messages
3,263
(NEW: After posting your transcription, in an effort to save time for everybody, please drop a PM to the member due to verify your part ( when possible).)
To save yourself some serious time during transcribing, please first visit this short updated FAQ : START HERE: FAQ :transcribing advice (last update: 9 nov) | Ray Peat Forum (this FAQ was last updated on: 9 nov)

Post here to claim a part for you to transcribe, and it will be yours. Check further down this thread to see which parts remain to be trancribed.

You can transcribe multiple parts; but in order to facilitate the attribution process for verifying , please avoid transcribing adjacents parts ( ex: do parts 1 and 3 instead of parts 1 and 2)


Please don't forget to EDIT YOUR INITIAL POST and include BOTH TRANSCRIBED and VERIFIED parts. This will keep localized inside the thread each volunteer's work.

Each of your post should include thus at least these 3 lines:
-Part 1 for Burt
- Link for transcribed part 1: MEGA ... WDN356wsbY
- Link for verification of part 2: MEGA ... WDN356wsbY

Once the parts have been verified, no more work is needed from anyone. The final piecing together of all parts into a full transcript will be done by Loess.

Only post here to claim a part and to upload your finished files.
Comments can be posted at: Comments for TRANSCRIPT PROJECTS | Ray Peat Forum

Lenght: 60 min
Name: The Ten Most Toxic Things In Our Food, KMUD, 2009
Download link: : https://raypeatforum.com/community/...e-ten-most-toxic-things-in-our-food-mp3.3383/

Part 1: for Burtlancast:MEGA
Part 2: MEGA
Part 3: MEGA
Part 4: MEGA
Part 5: MEGA
Part 6: MEGA
Part 7: MEGA

Attached to this post are all individual parts, if one cannot use Mega.
 

Attachments

  • 1.mp3
    4.7 MB · Views: 42
  • 2.mp3
    4.1 MB · Views: 147
  • 3.mp3
    4 MB · Views: 17
  • 4.mp3
    4.6 MB · Views: 19
  • 5.mp3
    4.1 MB · Views: 19
  • 6.mp3
    3.5 MB · Views: 30
  • 7.mp3
    5.7 MB · Views: 32
Last edited:
OP
burtlancast

burtlancast

Member
Joined
Jan 1, 2013
Messages
3,263
Part 1 for Burtlancast:


HD: Welcome, Dr Peat. As usual, for those people who have never listened to you, could you mention your academic background?


RP: I used to teach linguistics and literature, and such. But I got interested in nutrition, and other parts of biology, endocrinology and such. So, I went back to graduate school in 1968, got a Ph.D, taking most of my course work in biochemistry and reproductive physiology. So, it’s mostly endocrine chemistry that I’ve been studying ever since.


HD2: So, for the last 45 years, Dr Peat has been doing nutritional counseling and reproductive physiology, specializing in hormones.


RP: I was doing it somewhat in the early sixties, just from what I could learn incidentally, without actually taking course work in it.


HD: So, we have a very experienced nutritionist, physiologist and endocrinologist joining us. Diet is very important; the adage “You are what you eat” is very appropriate. In England, all the food has extensive descriptive notices of its ingredients; everything has to be disclosed, and it’s very good. The 10 bad things we’re going to talk about are very easy to spot on the food notices in England. Whereas in America, non-disclosure of certain ingredients on food notices is allowed. There are ever increasing processing agents, to the point that food can be basically broken down into a “soup”, re-homogenized, put into molds, pressed and formed into certain types of “food”. And this becomes almost an an “art”, for the sake of selling a product, and turning a pretty non edible food into, apparently, one edible and good for you. The transglutaminases are a group of compounds basically equivalent to “meat glue”, and will bind meat together. What are the negative impacts of the foods they are found in?


RP: Celiac disease has been pretty much explained as an overlap between part of the gluten protein molecule and a natural enzyme that we have in all of our cells and systems, the transglutaminase, which sticks proteins together. And this is induced by lots of things to increase its quantity or decrease it. For example, the ACE inhibitors, for treating blood pressure, have been discovered to block it. To the extent that people’s skin can fall off the epidermis ([it] separates and forms blisters and comes loose because of inhibition of the transglutaminase). But other things can intensify the action. Estrogen, for example, will cause premature hardening of the epidermis; the cells are flattened and keratinized under the influence of estrogen, which is antagonized by vitamin A. The uterus and the skin and the breasts are places that especially involve these interactions of the hardening enzyme. And breast and uterine cancer contain overproduction of transglutaminase of [a] certain kind. And the antibody reactions that are involved in celiac disease can inactivate the natural enzyme, when it occurs. And, for example, scleroderma (the hardening and calcification of the skin and other membranes) can apparently overlap considerably with celiac disease, involving over activation of the transglutaminase enzyme.
 

Grapelander

Member
Joined
Mar 26, 2019
Messages
1,297
Location
Sonoma County

Meat Glue Secret - Transglutaminase - Coagulated Pigs Blood - April 2011



https://www.naturalpedia.com/transglutaminase-toxicity-side-effects-diseases-and-environmental-impacts.html

"Transglutaminase’s brand name is Activa, which is manufactured by Japanese food and chemical maker Ajinomoto Co., maker of the neurotoxins aspartame and monosodium glutamate (MSG).

The different types of transglutaminase are:
  • Activa TG-FP, which is used for beef and pork restructuring and utilized for foods that are high in protein but low in fat;
  • Activa TG-GS, which can last for days without going bad;
  • Activa TG-RM, which is used for poultry, red meat, seafood, and other muscle food, and foods that are low in protein;
  • Activa TG-TI, which is used to birng texture to foods that naturally have protein; and
  • Activa TG-TIU, which is the kosher equivalent of TG-TI.
Transglutaminase is manufactured through the cultivation of bacteria, while others are produced from the blood clots of cows and pigs, specifically the coagulant that makes blood clot. Usually known as a “meat glue”, transglutaminase form cross-linked, insoluble protein polymers that essentially act like superglue when sprinkled on a protein such as beef, joining the pieces together with almost invisible seams. The glue-filled meat is then bundled up in plastic film, and then refrigerated afterwards.

Transglutaminase is bad for the nervous system. It aggravates the condition of people who already have neural illnesses such as Alzheimer’s, Parkinson’s, and Huntington’s, which is a fatal genetic disorder that causes the breakdown of nerve cells in the brain.

Transglutaminase is bad for the ocular system. It can induce the development of cataracts in the eyes.

Transglutaminase is bad for the cardiovascular system. Overindulgence of it can cause the onset of atherosclerosis.

Transglutaminase is usually found in cosmetics and personal skin care products as a binder and a skin conditioning agent. It is said to treat irritation when incorporated in topical creams by soothing acne, moisturizing dry and aging skin, and preventing the growth of wrinkles.

It is also used as an ingredient in foods to make them creamier (milk and yogurts) and to bind them (sausages and hot dogs). One of the main reasons that the meat industry uses meat glue enzymes, such as transglutaminase, to bind meat is because “restructured meat can be made from underutilized portions of the carcasses”. This means that you can add five percent of extenders to beef, and no one would notice. This is a dangerous practice, though, because it opens up the “risk that otherwise discarded leftovers of questionable microbial quality could find their way into the reconstituted meat”.

A microscope observation can show the presence of Escherichia coli 0157:H7 along the glue lines where meat pieces were enzymatically connected, meaning that the restructuring process can transfer fecal matter surface contamination.

A recent report states that the bacterial contamination of a glued steak is 100 times higher than a solid piece of steak.
 
Last edited:

Similar threads

Back
Top Bottom