Bernard Matthews Turkey Twizzlers

[C How]

Hello guys, I am new here and have been suffering from an extreme gluten intolerance for the best part of a year. Even the slightest cross contamination can trigger major reactions. 

I am just curious if there is anyone in a similar boat to me that has tried Bernard Matthews Turkey Twizzlers? Did you have any adverse reactions?

It doesn’t contain any wheat/gluten although It says on the packet that it may contain cereals that contain gluten (which i always avoid just to be safe) but the temptation is too much! I haven’t had them since i was a child.

[trents]

The producers seem to be talking out both sides of their mouth. Either that or they don't know what gluten is or where it is found.

The trouble with many products that don't have gluten as an intentional ingredient is that some of the intentional ingredients may be cross contaminated with gluten. Since the product isn't being tested for gluten, it's hard to say if there is enough gluten in it to cause a problem and it may vary from one production run to the other. Even the spices they use could be cross contaminated or contain wheat as texturing nuclei.

[knitty kitty]

Food manufacturers frequently use "meat glue" to stick together processed meats so that they will hold their shape.  It is used in chicken nuggets, sausage, luncheon meats. "Meat glue" is often used in yogurt, ice cream, baked goods and the like to improve texture.  It is used in gluten free facsimile foods, like cookies, to improve texture.

"Meat glue" is produced by bacteria genetically modified so they excrete this "enzyme" which is identical to tissue transglutaminase produced by humans as part of the autoimmune response to gluten.  This microbial tissue transglutaminase (mTtg) acts the same in humans as human tissue transglutaminase causing inflammation.  A blood test for Tissue transglutaminase is used to diagnose Celiac Disease.

Food manufacturers use this "enzyme" as part of the process of production, and as such it does NOT have to be on the label as an ingredient.  

 

It's hard giving up those nostalgic comfort food from childhood.  

However, things made today are not the same....

 

[trents]

Is tissue transglutaminase the cause of inflammation or the response to it?

Edited April 12, 2021 by trents

[knitty kitty]

Thanks, @trents,

Tissue transglutaminase is produced during inflammation, but also becomes part of the inflammation process. 

 

The function of tissue transglutaminase in celiac disease

https://pubmed.ncbi.nlm.nih.gov/22326684/

"Tissue transglutaminase (tTG) is a calcium dependent ubiquitous enzyme which catalyses posttranslational modification of proteins and is released from cells during inflammation.

tTG is suggested to exert at least two crucial roles in celiac disease: as a deamidating enzyme, that can enhance the immunostimulatory effect of gluten, and as a target autoantigen in the immune response. 

Since glutamine-rich gliadin peptides are excellent substrates for tTG, and the resulting deamidated and thus negatively charged peptides have much higher affinity for the HLA-DQ2 and HLA-DQ8 molecules, the action of tTG is believed to be a key step in the pathogenesis of celiac disease."

[trents]

Thanks KK for the additional information on the role of tTG in the inflammatory process.

[knitty kitty]

Noticed another boo boo.

A blood test for anti-Tissue transglutaminase antibodies is used to diagnose Celiac Disease.

Sorry.

[C How]

How interesting! Thank you for the responses guys @knitty kitty @trents.  

I genuinely had no idea about tTG, since being forced to become gluten free it has been a massive learning experience.

I’ve decided i’m going to give the Turkey Twizzlers a miss, its not worth the risk of the effects. 10 minutes of joy for 1 week of hell doesn't quite seem to be the best trade off...

[Scott Adams]

You can read more about meat glue here: