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Meat Glue Secret - Why Celiacs Need to Beware of this Possibly Non-Gluten-free Ingredient

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.

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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:

As always, welcomes your comments (see below).

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5 Responses:


said this on
13 Apr 2011 7:56:57 PM PDT
Article title say "possibly non-GF ingredient".

Then nowhere in the article is there any support for this assertion.
Is it thought to have gluten because 'glut' is in the middle?
Sounds like a dumb question, I know, but after some quick googling, I don't see a real reason to think it has gluten.

Whether we should eat it is a different matter than whether it has gluten.

How'd this article even get published here?


said this on
18 Apr 2011 7:10:12 PM PDT
This is definitely a disappointing fact but I can't find any evidence that there is gluten in this meat glue.


said this on
19 Apr 2011 8:47:01 AM PDT
I have had issues with some meat, chicken & lunch meat even though they are labeled gluten free or have no ingredients in them such as chicken, so this article really hit me. Why do manufacturers not have to disclose that this is used? Why does our government not care about our health? How many products do we eat being mislead to believe they are ok when in fact they are not?

Just another reminder that we can never assume absolute gluten free unless we know the exact origin & manufacturing process a product or even single ingredient in the product comes from!


said this on
21 Apr 2011 1:35:50 PM PDT
Well, TMM...this meat we are talking about is not from free range certified organic. This meats come from factories. This animals have been fed grains and grains contain Gluten. This meats contain unquestionably traces of gluten which we eat. The article is well in line "


said this on
22 May 2012 2:44:00 PM PDT
Transglutaminase is an enzyme produced by both animals and humans. The transglutamanise known as meat glue is derived from animal tissue (probably intestinal). Celiacs and gluten-sensitive people develop antibodies to transglutaminase - this is one of the diagnostic markers being looked for when blood work is drawn to check for celiac disease. If you are celiac or gluten-sensitive, your body will likely have the same response to transglutaminase used as meat glue as it has to a lovely slice of birthday cake or big fat ciabatta roll. This is why meats like rolled turkey breasts, deli meats, and other "cheap" or "glued" meats are suspect and ought to be avoided. Better to pay more and get quality meat of the grass-fed, organic variety, even if it means we eat much less of it. For optimal health, we don't need more than 3 ounces of meat protein in a single serving anyway.

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