Celiac.com Sponsor (A1):


Join eNewsletter


Celiac.com Sponsor (A1-m):



Join eNewsletter

Archived

This topic is now archived and is closed to further replies.

Scott Adams

Meat Glue Secret - Why Celiacs Need to Beware of this Possibly Non-Gluten-free ... - Celiac.com (blog)

Recommended Posts

6.jpg

Celiac.com (blog)

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

Celiac.com (blog)

I recently saw a post on Face[taKuQpbYrmealfBBvhXHG] in the Celiac Global Guide group about "meat glue." It told celiacs to beware if you are eating meat because you are most likely, directly digesting transglutaminase (meat glue. ...

View the full article


Scott Adams

Celiac.com - Celiac Disease Board Moderator

Founder Celiac.com

Share this post


Link to post
Share on other sites

Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8):


<table border="0" cellpadding="2" cellspacing="7" style="vertical-align:top;"><tr><td width="80" align="center" valign="top"><font style="font-size:85%;font-family:arial, sans-serif;"><a rel="nofollow" target="external ugc nofollow" href="http://news.google.com/news/url?sa=t&fd=R&usg=AFQjCNFLauq5rfhwUEUPivZpydkB-qUdqw&url=https://www.celiac.com/blogs/278/Meat-Glue-Secret----Why-Celiacs-Need-to-Beware-of-this-Possibly-Non-Gluten-free-Ingredient.html"><img src="http://nt1.ggpht.com/news/tbn/xTinTrzYvzhhFM/6.jpg" alt="" border="1" width="80" height="80"/>

<font size="-2">Celiac.com (blog)</font></a></font></td><td valign="top" class="j"><font style="font-size:85%;font-family:arial, sans-serif;">

<div style="padding-top:0.8em;"><img alt="" height="1" width="1"/></div><div class="lh"><a rel="nofollow" target="external ugc nofollow" href="http://news.google.com/news/url?sa=t&fd=R&usg=AFQjCNFLauq5rfhwUEUPivZpydkB-qUdqw&url=https://www.celiac.com/blogs/278/Meat-Glue-Secret----Why-Celiacs-Need-to-Beware-of-this-Possibly-Non-Gluten-free-Ingredient.html"><b>Meat Glue Secret - Why Celiacs Need to Beware of this Possibly Non-Gluten-free <b>...</b></b></a>

<font size="-1"><b><font color="#6f6f6f">Celiac.com (blog)</font></b></font>

<font size="-1">I recently saw a post on Face[taKuQpbYrmealfBBvhXHG] in the <b>Celiac</b> Global Guide group about "meat glue." It told celiacs to beware if you are eating meat because you are most likely, directly digesting transglutaminase (meat glue. <b>...</b></font>

<font size="-1" class="p"></font>

<font class="p" size="-1"><a rel="nofollow" class="p" target="external ugc nofollow" href="http://news.google.com/news/more?ned=us&ncl=dT-qbr2ScNUSFHM"><b></b></a></font></div></font></td></tr></table>

View the full article

Ok, so I agree that meat glue sounds gross, but can someone tell me the actual danger specifically to Celiacs? This is an enzyme that is related to what we have... in that we produce antibodies to . From wikipedia, "Antibodies to tissue transglutaminase are found in celiac disease and may play a role in the small bowel damage in response to dietary gliadin that characterises this condition"

Biologists? Anyone? Will we produce antibodies if we ingest cow/pig transglutaminase? The video says this enzyme is the coagulant, which makes me wonder if it's even related. Isn't it "just" made from animal blood plasma? (Maybe factor XIII?) If so, the title of this is very misleading. I'd like to see some science behind the connection before I freak out. (Other than the obvious OMG they're putting stuff in my meat that isn't meat!!)

This seems to indicate there may be maltodextrin (corn) and casein in it: http://www.prisonplanet.com/meat-glue-the-meat-industry


Diagnosed 2/12/09 by biopsy after years of anemia, neuropathy, dizziness, brain fog, pain and more.

Negative blood tests (following gluten light diet)

Still healing with time, harmony, and good food.

Grain-free 1/11/11

Blogging Gluten-Free

Share this post


Link to post
Share on other sites

Speaking of freaking out about the right thing, here's more about meat glue:

http://www.greenprophet.com/2011/03/meat-glue-is-everywhere/


Diagnosed 2/12/09 by biopsy after years of anemia, neuropathy, dizziness, brain fog, pain and more.

Negative blood tests (following gluten light diet)

Still healing with time, harmony, and good food.

Grain-free 1/11/11

Blogging Gluten-Free

Share this post


Link to post
Share on other sites

Anybody who says "I saw it on Facebook" then tells me to watch a video to see what they saw, I don't bother unless they provide a full transcript and an explanation. Scare tactics which result in my supposed to be going "vegan" for my gluten free status health, I just laugh at. I'm more likely to run into gluten in processed "organic," or vegan items, since most vegans DO eat a lot of wheat.

My spouse has done this recently with several grocery items, made the mistake of picking up "organic" generic tomato stock items, assuming they would be gluten free. They have unspecified "natural flavorings," which can be anything. And just why do tomatoes need "natural flavoring" anyway ? Another is a ketchup which changed its formula, and got me with a mild reaction. I didn't know which ingredient until the next day when I studied the labels, & saw a new bottle in the refrigerator, he just selected it based on the stupid "organic" label and they had the nerve to claim its gluten free on the label, and it's certainly not now. Now they're going into the food donation bag, except for the one we unfortunately opened and he's stuck either eating himself or throwing it out.

Share this post


Link to post
Share on other sites

Gross. Of course this isn't even a risk of being a problem if you raise your own meat, go hunting, or buy from a local farmer you can visit.


Our family is transitioning off the GAPS Intro Diet and into the Full GAPS Diet.

Gluten-Free since November 2010

GAPS Diet since January/February 2011

me - not tested for celiac - currently doing a gluten challenge since 11/26/2011

partner - not tested for celiac

ds - age 11, hospitalized 9/2010, celiac dx by gluten reaction & genetics. No biopsy or blood as we were already gluten-free by the time it was an option.

dd - age 12.5, not celiac, has Tourette's syndome

both kids have now-resolved attention issues.

Share this post


Link to post
Share on other sites

Ok, so I agree that meat glue sounds gross, but can someone tell me the actual danger specifically to Celiacs? This is an enzyme that is related to what we have... in that we produce antibodies to . From wikipedia, "Antibodies to tissue transglutaminase are found in celiac disease and may play a role in the small bowel damage in response to dietary gliadin that characterises this condition"

I agree. I can't imagine how this would have any affect on a person.


"But then, in all honesty, if scientists don't play god, who will?"

- James Watson

My sources are unreliable, but their information is fascinating.

- Ashleigh Brilliant

Leap, and the net will appear.

Share this post


Link to post
Share on other sites

I agree. I can't imagine how this would have any affect on a person.

I wonder about that too. But since they don't have to declare it on ingredients (per the article) then there is no one to check with on possible gluten cc at the manufacturing plant. So, who's to say really? Probably not a problem, but hard to verify too.


Proverbs 25:16 "Hast thou found honey? eat so much as is sufficient for thee, lest thou be filled therewith, and vomit it."

Job 30:27 My bowels boiled, and rested not: the days of affliction prevented me.

Thyroid cyst and nodules, Lactose / casein intolerant. Diet positive, gene test pos, symptoms confirmed by Dr-head. My current bad list is: gluten, dairy, sulfites, coffee (the devil's brew), tea, Bug's Bunnies carrots, garbanzo beans of pain, soy- no joy, terrible turnips, tomatoes, peppers, potatoes, eggplant, celery, strawberries, pistachios, and hard work. Have a good day! 🙂 Paul

Share this post


Link to post
Share on other sites

Ok, so I agree that meat glue sounds gross, but can someone tell me the actual danger specifically to Celiacs? This is an enzyme that is related to what we have... in that we produce antibodies to . From wikipedia, "Antibodies to tissue transglutaminase are found in celiac disease and may play a role in the small bowel damage in response to dietary gliadin that characterises this condition"

I did some reading.."Transglutaminase is a crosslinking enzyme that is being used more extensively in foods and has been widely accepted as a processing aid. We, and others, have reported the use of transglutaminase in the baking industry to improve the functional properties of bread, pastry and croissant dough. Early work suggested that transglutaminase may reduce the allergenicity of wheat flour. However, recent research into the molecular mechanism of coeliac disease suggests the disturbing possibility that transglutaminase in baked products may act upon gliadin proteins in dough to generate the epitope associated with the coeliac response. Further work is urgently required to assess this possibility. In the meantime, we do not recommend the use of transglutaminase in baked products."

http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6VHY-4GWBDVC-3&_user=10&_coverDate=11%2F30%2F2005&_rdoc=1&_fmt=high&_orig=gateway&_origin=gateway&_sort=d&_docanchor=&view=c&_searchStrId=1718772227&_rerunOrigin=google&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=06255eb39e01efc07c3133127a3a630a&searchtype=a


Anemia and IBS through my life

2005 Joint pain, exhaustion, general feeling of not being well 2006 Beginning of testing for everything but Celiac 2008 Bloating, more muscle stiffness, feeling sicker, more exhausted-testing 'normal' 2010 March insides begin to shut down, cough that won't go away 2010 June Colonoscopy, Endoscopy, biopsy - all show no problems

Self diagnosed gluten intolerant - went gluten free. Within 3 days feeling better.

After 5 days - insides began to move

Now - feel better than I have felt for 15 years (except when I gluten myself.. which I'm good at)

Share this post


Link to post
Share on other sites

Alright! Enough!

If we don't grow it or kill it ourselves, we can't eat it! I will surely lose some weight with this new eating plan! ;)

Backyard bunnies, beware!


 

 

Share this post


Link to post
Share on other sites

I'm so with you there... chickens and sheep in the backyard. Lots of garden space... :)


Anemia and IBS through my life

2005 Joint pain, exhaustion, general feeling of not being well 2006 Beginning of testing for everything but Celiac 2008 Bloating, more muscle stiffness, feeling sicker, more exhausted-testing 'normal' 2010 March insides begin to shut down, cough that won't go away 2010 June Colonoscopy, Endoscopy, biopsy - all show no problems

Self diagnosed gluten intolerant - went gluten free. Within 3 days feeling better.

After 5 days - insides began to move

Now - feel better than I have felt for 15 years (except when I gluten myself.. which I'm good at)

Share this post


Link to post
Share on other sites

Time to get out the old fishin' rod and some nightcrawlers Karen! :)


Proverbs 25:16 "Hast thou found honey? eat so much as is sufficient for thee, lest thou be filled therewith, and vomit it."

Job 30:27 My bowels boiled, and rested not: the days of affliction prevented me.

Thyroid cyst and nodules, Lactose / casein intolerant. Diet positive, gene test pos, symptoms confirmed by Dr-head. My current bad list is: gluten, dairy, sulfites, coffee (the devil's brew), tea, Bug's Bunnies carrots, garbanzo beans of pain, soy- no joy, terrible turnips, tomatoes, peppers, potatoes, eggplant, celery, strawberries, pistachios, and hard work. Have a good day! 🙂 Paul

Share this post


Link to post
Share on other sites

I did some reading.."Transglutaminase is a crosslinking enzyme that is being used more extensively in foods and has been widely accepted as a processing aid. We, and others, have reported the use of transglutaminase in the baking industry to improve the functional properties of bread, pastry and croissant dough. Early work suggested that transglutaminase may reduce the allergenicity of wheat flour. However, recent research into the molecular mechanism of coeliac disease suggests the disturbing possibility that transglutaminase in baked products may act upon gliadin proteins in dough to generate the epitope associated with the coeliac response. Further work is urgently required to assess this possibility. In the meantime, we do not recommend the use of transglutaminase in baked products."

http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6VHY-4GWBDVC-3&_user=10&_coverDate=11%2F30%2F2005&_rdoc=1&_fmt=high&_orig=gateway&_origin=gateway&_sort=d&_docanchor=&view=c&_searchStrId=1718772227&_rerunOrigin=google&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=06255eb39e01efc07c3133127a3a630a&searchtype=a

Thanks for finding that. This seems to indicate that transglutaminase needs gliadin to elicit a response.

I hope the moderators/board editors think about pulling the article from the site or at least put up a new headline/disclaimer. Seems irresponsible to yell fire in a crowded theatre.

I still think meat glue is gross, though. =)


Diagnosed 2/12/09 by biopsy after years of anemia, neuropathy, dizziness, brain fog, pain and more.

Negative blood tests (following gluten light diet)

Still healing with time, harmony, and good food.

Grain-free 1/11/11

Blogging Gluten-Free

Share this post


Link to post
Share on other sites

Thanks for finding that. This seems to indicate that transglutaminase needs gliadin to elicit a response.

I hope the moderators/board editors think about pulling the article from the site or at least put up a new headline/disclaimer. Seems irresponsible to yell fire in a crowded theatre.

I still think meat glue is gross, though. =)

Thank you for explaining.. even though I posted it...I couldn't interpret it properly. See that's why this article is good.. I lerned something.. ;)


Anemia and IBS through my life

2005 Joint pain, exhaustion, general feeling of not being well 2006 Beginning of testing for everything but Celiac 2008 Bloating, more muscle stiffness, feeling sicker, more exhausted-testing 'normal' 2010 March insides begin to shut down, cough that won't go away 2010 June Colonoscopy, Endoscopy, biopsy - all show no problems

Self diagnosed gluten intolerant - went gluten free. Within 3 days feeling better.

After 5 days - insides began to move

Now - feel better than I have felt for 15 years (except when I gluten myself.. which I'm good at)

Share this post


Link to post
Share on other sites
I hope the moderators/board editors think about pulling the article from the site or at least put up a new headline/disclaimer. Seems irresponsible to yell fire in a crowded theatre.

I have added to the title to indicate that the topic is controversial. While I understand your perspective, even bad publicity based on misinformation is worthy of discussion. :angry:

Better that we see it and rebut it than try to ignore it. My thought, anyway. :(


Peter

Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000. I was retested five years later and the biopsy was normal. You can beat this disease!

Type 1 (autoimmune) diabetes diagnosed in March 1986

Markham, Ontario (borders on Toronto)

Celiac.com - Celiac Disease Board Moderator since 2007

Share this post


Link to post
Share on other sites

Meh, from the article it looks like meat glue is used to make those processed meat products like sausages, meat loaf etc. Wouldn't touch those anyway, with the risk of gluten being used for binding too high. I'm fairly sure plain steaks/chops/chicken doesn't use meat glue. No need to go hunting for your own, just go to a decent butchery!


Feb 2010 - Start of continuous GIT problems and panic attacks

July 2010 - Blood and biopsy -ve, went gluten free after testing which completely relieved symptoms

July 2011 - 1 year gluten free, food intolerances (Chicken, eggs, olives, goat milk) gone!

2012 - Soy no longer a problem

*************************************************************

Gluten intolerant

Share this post


Link to post
Share on other sites

LOL !! Not much wildlife here in the "big" city. Guess i join you on that weight loss program.

Alright! Enough!

If we don't grow it or kill it ourselves, we can't eat it! I will surely lose some weight with this new eating plan! ;)

Backyard bunnies, beware!

Share this post


Link to post
Share on other sites

I have added to the title to indicate that the topic is controversial. While I understand your perspective, even bad publicity based on misinformation is worthy of discussion. :angry:

Better that we see it and rebut it than try to ignore it. My thought, anyway. :(

Thanks =) It is appreciated. And, of course "bad publicity based on misinformation is worthy of discussion". That made me chuckle, though I agree (thus my active discussion on it)

The article came up on my google news alerts and I see a lot of people blindly tweeting it/etc, so that is my concern. As you know, many people read something like that on the internet, don't research it, take it out of context, and next thing you know I'm ordering gluten-free meal at a restaurant and they give me a vegetarian meal. ;)

Marz - To the "only in processed meat/sausages" comment... not so! Watch the video/etc and see the glue in action.

What worries me is the maltodextrin and casein... I'm trying SO hard to keep corn out of my diet. Much harder to avoid than gluten! ...and the whole idea of unlisted ingredients. Ugh.


Diagnosed 2/12/09 by biopsy after years of anemia, neuropathy, dizziness, brain fog, pain and more.

Negative blood tests (following gluten light diet)

Still healing with time, harmony, and good food.

Grain-free 1/11/11

Blogging Gluten-Free

Share this post


Link to post
Share on other sites
What worries me is the maltodextrin and casein... I'm trying SO hard to keep corn out of my diet. Much harder to avoid than gluten! ...and the whole idea of unlisted ingredients. Ugh.

Corn is a real challenge. Casein is milk protein, and as such is an allergen that must be disclosed on the label in both Canada and the USA.

"Unlisted ingredients" is a myth, although one with some basis. Everything contained in a food product in the USA and in Canada must be accounted for in the ingredient list. That is the law. There are some terms which are legally permitted that are ambiguous. As an example, malted barley (gluten) can be hidden in "natural flavor" although it almost never is.

In the US and in Canada, wheat is an allergen that must be explicitly labeled. Oats and rye don't hide. The concern is the possibility that flavor or seasoning might contain hidden barley.


Peter

Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000. I was retested five years later and the biopsy was normal. You can beat this disease!

Type 1 (autoimmune) diabetes diagnosed in March 1986

Markham, Ontario (borders on Toronto)

Celiac.com - Celiac Disease Board Moderator since 2007

Share this post


Link to post
Share on other sites

Corn is a real challenge. Casein is milk protein, and as such is an allergen that must be disclosed on the label in both Canada and the USA.

"Unlisted ingredients" is a myth, although one with some basis. Everything contained in a food product in the USA and in Canada must be accounted for in the ingredient list. That is the law. There are some terms which are legally permitted that are ambiguous. As an example, malted barley (gluten) can be hidden in "natural flavor" although it almost never is.

In the US and in Canada, wheat is an allergen that must be explicitly labeled. Oats and rye don't hide. The concern is the possibility that flavor or seasoning might contain hidden barley.

I am quite familiar with the US labeling laws and the difference between most of the grocery store vs. meat (and who is responsible for the labeling: following the statutes of FMIA, PPIA, EPIA, etc). I've spent lots of time reading about them all...

But, you're saying that if they use this meat glue, they'll list it? I think the whole idea behind this was that they can use it and not tell us.

Meat products sold here (California) do not always list ingredients on the package - right or wrong, it's the case. At our local Henry's they have a rack full of meat (not in the butcher shop, but wrapped up) that is packaged that just says something like "fajita meat" or "parsley chicken" and when you look at it it is meat and veggies, seasonings, maybe breadcrumbs or in a marinade - and the ingredients aren't listed, nor are they obvious. I asked the employee about it and he offered to go get the ingredient card from the back. Nowhere on the package does it say what's in it. Same experience at bigger grocery stores. I assume a point of purchase loophole...but it's a very large loophole. (Off topic, but I started really noticing it when I found an unintended piece of parsley in a package of chicken!)

I'm not sure if "meat glue" is applied at point-of-purchase, or how that works.


Diagnosed 2/12/09 by biopsy after years of anemia, neuropathy, dizziness, brain fog, pain and more.

Negative blood tests (following gluten light diet)

Still healing with time, harmony, and good food.

Grain-free 1/11/11

Blogging Gluten-Free

Share this post


Link to post
Share on other sites

Not disagreeing with Poeter at all here. But I seem to remember reading about wine in the US labeling, that it was ok to not list ingredients that were derived from the original source of the product (grapes). In other words, wine can have additional flavorings/supplements added as long as they are derived somehow from grapes in the US of A without it being listed. So I wonder if this is the same thing for meats in the US of A? From the video it sounds like it is. Real life could differ of course...


Proverbs 25:16 "Hast thou found honey? eat so much as is sufficient for thee, lest thou be filled therewith, and vomit it."

Job 30:27 My bowels boiled, and rested not: the days of affliction prevented me.

Thyroid cyst and nodules, Lactose / casein intolerant. Diet positive, gene test pos, symptoms confirmed by Dr-head. My current bad list is: gluten, dairy, sulfites, coffee (the devil's brew), tea, Bug's Bunnies carrots, garbanzo beans of pain, soy- no joy, terrible turnips, tomatoes, peppers, potatoes, eggplant, celery, strawberries, pistachios, and hard work. Have a good day! 🙂 Paul

Share this post


Link to post
Share on other sites

AH HA! Found a statement with some substance for us (um...sorta)! Check it out:

"The main hazard of creating novel proteins is their effect as a potential allergen. While TG itself is non-allergenic, there are studies that show that gluten can be made more allergenic if treated with TG. Gluten-free cereal products can contain a small amount of gluten. That small amount is below the threshold of activity for Celiac patients. If that small amount of gluten is made more allergenic by TG, there is the possibility that a “Gluten Free” product could suddenly pose a hazard*. Interestingly, there are other studies that claim that if gluten is reacted with mTG under the right circumstances, it can be rendered safe for consumption by Celiac sufferers**.

*(Microbial Transglutaminases Generate T Cell Stimulatory Epitopes Involved in Celiac Disease, E.H.A. Dekking, et al, Journal of Cereal Science 47 (2008), 339-346.

**Transamidation of Wheat Flour Inhibits the Response to Gliadin of Intestinal T Cells in Celiac Disease, Carmen Gianfrani, et al. Gastroenterology 133 (2007), 780-789."

...so, inconclusive, but at least someone at some point in time has considered it. :D

That's from http://www.cookingissues.com/primers/transglutaminase-aka-meat-glue/


Diagnosed 2/12/09 by biopsy after years of anemia, neuropathy, dizziness, brain fog, pain and more.

Negative blood tests (following gluten light diet)

Still healing with time, harmony, and good food.

Grain-free 1/11/11

Blogging Gluten-Free

Share this post


Link to post
Share on other sites

After I read this article I did some internet surfing and found that transglutaminase is used in far more applications than just "meat glue". Its used in dairy products, pasta products, dough enhancers, and many more. So my questions is there are so many celiacs that have other food intoloerances & issues, maybe they are reacting to the transglutaminase in the products instead???

I know that I have had reactions to food when no gluten has been consumed! I don't eat out ever & my whole family (husband, 2 kids)are gluten free. We only eat items we prepare in our home, but we eat pastas & other items labeled gluten free made on equipment dedicated to gluten free. The reactions are inconsistent as it seems the reactions happen once to an item & then not again when it consumed, but the only connection to all the reactions would be they contain transglutamine.

It is my understanding from the reading I have done that it is not required to be listed on packaging since it isn't an "ingredient" but rather a "natural" enzyme???

I for one am of the mind set that the FDA doesn't protect the consumer as much as they do the big business so it wouldn't be a shock if it doesn't have to be listed.

Celiacs is an endless journey!

Share this post


Link to post
Share on other sites

I for one am of the mind set that the FDA doesn't protect the consumer as much as they do the big business so it wouldn't be a shock if it doesn't have to be listed.

Agreed. I feel that way about a lot of organizations! =)


Diagnosed 2/12/09 by biopsy after years of anemia, neuropathy, dizziness, brain fog, pain and more.

Negative blood tests (following gluten light diet)

Still healing with time, harmony, and good food.

Grain-free 1/11/11

Blogging Gluten-Free

Share this post


Link to post
Share on other sites