Adolph's Meat Tenderizer was introduced in 1947 by two ex-GIs who discovered the ability of the product to make rougher cheap cuts of meat tender. The primary ingredient of Adolph's Meat Tenderizer is papain, an enzyme that breaks down the tissues in meat, rendering them more tender. This same enzyme has several medical uses, making Adolph's Meat Tenderizer a handy addition to first-aid kits.
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A phytobezoar is a ball of food, made up of vegetable fibres, skins, and seeds, bound tightly together in an indigestible ball. Phytobezoar can cause intestinal blockages and pain. In the February 2007 issue of Pharmacotherapy magazine, David Cloney, MD, Erica Baker, PharmD and William Baker, PharmD reported on the case of a man with a phytobezoar who was treated with one teaspoon of Adolph's Meat Tenderizer dissolved in water before each meal for seven days. At the end of the seven days, the phytobezoar was gone, dissolved by the enzyme in the meat tenderizer.
Adolph's Meat Tenderizer neutralises the venom of bee and wasp stings. Make a paste of meat tenderizer and water, and apply it to the sting. Or dissolve meat tenderizer in water and soak a cotton ball in the solution. Apply to the sting for 20 minutes.
As with insects, the papain in Adolph's Meat Tenderizer neutralises the protein in jellyfish venom, relieving the sting. Sprinkle the meat tenderizer directly on the wounded area, covering it completely and leave it on the skin until the pain subsides.
Papain taken before or after each meal has been shown to be an effective treatment for intestinal parasites. Third-world countries get papain from the skin of papayas, but meat tenderizer offers a commercial form of papain.
Removing Thorns and Stickers
Sprinkle the affected area with meat tenderizer and allow to sit for 10 minutes. Cover the area with adhesive or duct tape, then pull off the tape. The stickers and thorns should stick to the tape and come out.
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