Pastrami sandwich at the Carnegie Deli. Pastrami (Turkish: pastÄ±rma, Romanian: pastramÄ, Bulgarian: Ð¿Ð°ÑÑÑÑÐ¼Ð°) is a meat product usually made from beef, and sometimes from pork, mutton or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed.In the United States, although beef plate is the traditional cut of meat for making pastrami, it is now common to see it made from beef brisket, beef round, and turkey.t is cured in brine, coated with a mix of spices such as garlic, coriander, black pepper, paprika, cloves, allspice, and mustard seed, and then smoked. Finally, the meat is steamed until the connective tissues within the meat break down into gelatin.
NOTE: This site and all information on it is intended for U.S. audiences only. LUMIZYMEÂ® (alglucosidase alfa) is an enzyme replacement therapy for patients with Pompe disease (acid Î±-glucosidase (GAA) deficiency).
Vimizim is an enzyme replacement therapy. Enzyme replacement therapy provides patients with the enzyme they are lacking. The active substance in Vimizim, elosulfase alfa, is a copy of the human enzyme N-acetylgalactosamine-6-sulfatase.The replacement enzyme helps to break down GAGs and stop them building up in cells, thereby improving the symptoms of MPS IVA.he most common side effects with Vimizim (which may affect more than 1 in 10 people) are infusion-related reactions, including headache, nausea (feeling sick), vomiting, fever, chills and abdominal pain (stomach ache). These are usually mild or moderate and more frequent in the first 12 weeks of treatment.