10 Fake Foods That You Will NEVER Eat Again
Dr. Berg’s Healthy Keto and Intermittent Fasting Podcast
Dr. Eric Berg
4.7 • 1.7K Ratings
🗓️ 10 April 2022
⏱️ 9 minutes
🧾️ Download transcript
Summary
After you see this, you’ll never want to eat these fake foods again. #1 is fake steak!
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Dr. Berg, 51 years of age is a chiropractor who specializes in weight loss through nutritional & natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government & the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning.
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Transcript
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| 0:00.0 | Welcome to the Dr. Berg's Healthy Keto and Interminute Fasting podcast, where Dr. Berg takes you |
| 0:08.4 | on the journey for the truth about getting healthy and losing healthy weights. |
| 0:29.2 | Today we're going to talk about 10 fake foods that you will never buy again once you find out what I'm going to talk about. All right, the first one is fake steak. Now, what's interesting |
| 0:34.7 | is certain restaurants, caterers, use pieces of meat that have been glued |
| 0:42.1 | together with something called meat glue. And that glue is called transglutaminase. Now, |
| 0:48.2 | a couple problems with this glue, they have to rehandle the meat. So there's increased risk of adding more bacteria to the |
| 0:56.0 | meat. And they don't have to actually tell you the process of how they make this glue. |
| 1:02.9 | Originally, it came from blood plasma from either a cow or a pig. And then they combine that |
| 1:09.0 | with certain things like bacteria. And then they evolved to |
| 1:12.2 | just fermenting a bacteria to make these enzymes to make this glue. But the problem is all of |
| 1:18.1 | this is not very transparent. You don't really know how they're making it. Eating anywhere where |
| 1:22.7 | there's bulk filet mignon, you might want to ask them if they use meat glue. All right, number two, |
| 1:30.4 | Parmesan cheese. Now, unfortunately, most parmesan cheese doesn't come from Parma, Italy, |
| 1:38.4 | which I could just imagine having that authentic parmesan cheese from that city is just amazing. But unfortunately, |
| 1:46.4 | especially in the U.S., you're going to get a different version of that cheese that is made |
| 1:52.0 | with different ingredients. It's usually a mixture of cheap cheeses like cheddar cheese or powdered |
| 1:59.4 | mozzarella cheese with added cellulose and a mold inhibitor. |
| 2:06.3 | And what's even worse is the FDA makes it legal to sell this fake Parmesan cheese. |
| 2:11.0 | And that is because the cellulose is from natural sources. |
| 2:14.2 | It's from wood pulp is between 4 to 20 percent. So that's like one-fifth |
| 2:21.8 | of the product is wood. So it's definitely a way for companies to make more money with cheaper |
| 2:28.6 | ingredients. All right. Next one is crab sticks. Okay, they called it the hot dog of the sea. |
... |
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