Do Chickens really have Balls? · Fit 'n Healthy Forever

Do Chickens really have Balls?

Are you ever out "dining" and think, Hmmm, maybe chicken fingers or chicken strips, nuggets, chicken balls would be a good source of protein.

1. Chickens don't have fingers, nuggets or balls (lift the tail to check) and manufacturers don't tear off the "same size every time" - strips from a chicken. So the "meat" is mechanically deboned and the tiny scraps are all put together with meat glue. Often wrapped in tight plastic (hormone disruptor) to get the pieces to bond.

2. These are then "breaded"

3. Then they are deep fried in seed oils or possibly "air fried" (possibly in a Teflon container) or microwaved.

Processed Meat products were the biggest culprits - linked to a staggering 43% higher risk of death from neurodegenerative diseases (Alzheimers, Dementia, Multiple Sclerosis, Parkinsons), and a 13% higher risk of dying from all causes.

Researchers found that 32 out of 45 analyses (71%) confirmed a strong link between consuming these foods and 32 adverse health outcomes, including mental health disorders, respiratory diseases, digestive issues, metabolic problems and cancer.

For every 10% increase in ultra-processed food consumption, there was a 12% higher risk of developing Type 2 diabetes and a 21% higher chance of dying from any cause. Meanwhile, cardiovascular death rates surged by 50%.

Those who consumed more ultraprocessed foods were 48% more likely to suffer from anxiety and 53% more likely to experience depression and other mood disorders. Sleep problems were also common.

Even small daily increases in ultra processed foods added up quickly When you're thinking - "but it's just this one time this week or month" — Every additional serving increased obesity risk by up to 7%, abdominal obesity by 5%, and Type 2 diabetes by 12%.

If weight and metabolism are already concerns for you, these foods are quietly making things worse. It's not just chicken balls or nuggets.

Also avoid processed meats like imitation seafood, fish sticks, meat patties, deli meat (Subway etc.), bacon wrapped products, sausages, hot dogs, and bacon crumbles

The biological damage begins with gut disruption and chronic inflammation (sore joints or back anyone?)

*** BTW - it's not just chicken. They do it with beef, fish and pork too.

The “meat glue” is made up by two major types, the first transglutaminase Activa, a white powder form called transglutaminase.

The other type is Fibrimex, which is made of enzymes extracted from pig or beef blood by a process developed in the Netherlands.

The undeclared use of Activa and Fibrimex can cause issues for people with beliefs or dietary restrictions.

Jewish or Muslim consumers could be eating pork products chicken or fish pieces without being aware and vegetarians could be unknowingly consuming meat in their apparently “meat-free” products.

Transglutaminase is commonly used in the baking industry to improve dough stability, elasticity, volume and the ability to absorb water. It is known as a dough conditioner.

For those who react to eating pizza or bread this is often the issue.

Meat Glue has been linked to an increased risk of bacterial contamination and may also worsen celiac disease or gluten sensitivity symptoms.Most transglutaminase is made from the cultivation of bacteria using the blood plasma (clotting factors) from cows and pigs.

Most sources of transglutaminase are blended with other ingredients, including gelatin and caseinate (milk derivative). So my "meat" might be triggering my dairy allergy/sensitivity?

Transglutaminase may increase intestinal permeability, (Leaky gut - think Auto-Immune Disease) which can worsen symptoms in people with celiac disease by creating a higher allergenic load on the immune system.

It has even been suggested by medical professionals, that the surge in people diagnosed with celiac disease may be linked to the increased use of transglutaminase in food.

Here's another reason why you feel healthier eating in Europe. The European Union banned the use of transglutaminase in food in 2010 over safety concerns.

More news - it may be in your dairy products, like yogurt or cheese. Even veggie burgers.

https://www.youtube.com/watch?v=itLT-0Z0Rkk

Used for thickening and improving texture in dairy products (yogurt and cheese.)

Can be added directly into dairy mixtures. Contains lactose, yeast extract, maltodextrin, vegetable oil, and transglutaminase.

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