Celiac.com 04/07/2021 - It is not uncommon for people with celiac disease to have ongoing digestive symptoms and other systemic problems, even on a gluten free diet. Even though celiac disease is becoming better understood each year, much remains to be learned about the effects of the disease on the body and its ongoing symptoms. A recent study explains why digestive issues may linger for years, even after going gluten-free.
Not everyone with celiac disease who goes on a gluten-free diet will recover, according to the following study:
"After an average of 11 months on a gluten-free diet, 81% of patients with celiac disease and positive tissue transglutaminase IgA (tTG-IgA) at baseline will revert to negative tTG-IgA (SOR: C, disease-oriented evidence from retrospective co...

Celiac.com 01/10/2019 - Microbial transglutaminase is an enzyme that is commonly used by food manufacturers to improve product quality and increase shelf life. Transglutaminase is commonly used in the meat industry to add value to meat by allowing smaller pieces of meat, fish, or meat product to be glued together. The result is a large chunk of virtually intact piece of meat or fish that looks like a single chunk. Transglutaminase is rarely labeled and usually invisible to consumers. 
According to the food website, Delishably, “"Meat glue" is industry standard, and chances are if you eat meat, or even tofu, you're consuming this binding agent on a monthly, if not weekly, basis.”
Because it is functionally similar to the tTg, microbial transglutaminase acts like glue, bind...

Celiac.com 05/18/2021 - Microbial transglutaminase, also known as ‘meat glue,’ is an enzyme commonly used in the meat industry to “glue” together smaller pieces of fish or meat to make a single larger piece from numerous smaller chunks. Microbial transglutaminase is usually unlabeled and largely invisible to consumers. 
We've done a few articles on this over the years, including What is Meat Glue, and Why is it Unsafe for People with Celiac Disease, and Meat Glue Ingredient Triggers Symptoms in Celiacs and Could Promote Disease.
According to meat glue manufacturers, microbial transglutaminase and its related products are safe, nonallergenic, nonimmunogenic, and nonpathogenic. Most regulatory authorities say it is “generally recognized as safe” for public users. However, moun...

Celiac.com 10/14/2023 - Celiac disease is a complex autoimmune condition that affects millions of people worldwide. For those with celiac disease, gluten, a protein found in wheat, barley, and rye, is the primary antagonist. When individuals with celiac disease consume gluten, their immune system mounts an attack on the lining of the small intestine, causing a range of digestive and systemic symptoms. The cornerstone of managing celiac disease has traditionally been a strict gluten-free diet.
However, the landscape of celiac disease research is evolving. While gluten remains a central focus, emerging studies suggest that the triggers for celiac-related symptoms may extend beyond gluten-containing grains. Researchers and healthcare professionals are now exploring a broader spectrum...