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Meat Glue Secret - Why Celiacs Need to Beware of this Possibly Non-Gluten-free Ingredient
- By Sarah Curcio
- Published 04/12/2011
Sarah Curcio is a health advocate, blogger and has a background in medical office assisting. She worked at Nutrition Treatment Center, as a Lifestyle Educator. She's also the founder and organizer, since February 2011, of Celiac and Allergy Support (www.meetup.com/allergy), which is a mutual social and self-help support group located in New Jersey.
There was a post on Facebook, in the Celiac Global Guide, about something called meat glue. It told celiacs to beware if you are eating meat because you are most likely digesting transglutaminase (aka meat glue.) It might be one way that harmful ingredients are getting into your system and why you may not be recovering, even if you’re being really careful about gluten.
Unfortunately, the meat industry is protected. They do not need to list this as an ingredient. This enzyme has been approved for use in the United States, Japan and most European countries. This white powder called meat glue makes scraps of beef, lamb, chicken and even fish paste together so closely, that it appears to be a solid piece of meat.
Now, everyone believes if you eat gluten free and have fresh meats, fish, fruits and vegetables you will become healthier. Well, this new secret could be the exact reason why celiacs are not getting better. In fact, this may be a cause for celiacs developing colon cancer and other auto-immune diseases.
Going vegetarian or vegan, if possible, might be a safer bet. If you continue to eat meat try to go organic, antibiotic and hormone free. Plus, consider trying chop meat because there is nothing to glue there.
So, for more detailed information, check out this exclusive for yourself:
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