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Transglutaminase / Meat Glue

pricklypear1971

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pricklypear1971 Community Regular
pricklypear1971
Posted

Okay, there's a headline on CNN.com about this stuff: Open Original Shared Link

And here's an article:

Open Original Shared Link

This about.com article discusses the enzyme itself shouldn't be a problem but the "product" can contain things that may be an issue. Open Original Shared Link

This definitely looks like it can be a problem for milk intolerants since some of the Activa products contain milk protein. And if the maltodextrin is produced with wheat, or if some varieties do contain wheat (sounds like it's used to bind wheat noodles so we wouldn't be eating any of that).

I guess we now need to ask if the meat is "glued" at restaurants and although I already read my meat labels (screen out injected solutions) it looks like I need to dig deeper.

YUCK!!!!

I had no idea they did this....

Am I the only ignorant one out there?

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Bubba's Mom Enthusiast
Bubba's Mom
Posted

Gah! The thought of those brown and serve sausages(my hubby loves those) came to mind..hamberger patties..chicken patties. I didn't know this product existed. :o

beachbirdie Contributor
beachbirdie
Posted

Ugh.

First "pink slime", now this.

Not a happy consumer, am I!

Making more and more of my stuff from "fresh"...I get some really great hand-made sausage seasonings (for Italian and breakfast sausage) from a Open Original Shared Link, as well as ketchup spice blend. Have made a lot of my own tomato sauce from my own tomatoes.

Thinking now about growing my own cow. :ph34r:

ciamarie Rookie
ciamarie
Posted

And hey, I see the manufacturer is Ajinomoto which is, I believe I have read on at least one related site, the number one maker of MSG! Awesome! :ph34r:

This might also explain why I was having reactions to store-bought beef, though I've recently tested some 'natural' beef and did o.k. (In the case of beef, if it's labeled 'natural' it's not supposed to contain dyes or other things...) I haven't finished reading the article, but since you mentioned maltodextrin, I've seen it on some of the lists of things to avoid if one is sensitive to sulfites.

Edit: I wanted to link to another article on the topic:

Open Original Shared Link

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      i know i've been rather cynical and sad about being fully diagnosed in june 2025, but my boyfriend has been consistently showing me the wonderful world that is gluten free cooking and baking. in the past couple of days he's made me a gluten free rice paper-wrapped spanakopita "pastry", plus a wonderful mac and cheese bechamel-ish sauce with gluten free pasta (san remo brand if you're in australia/if you can get your hands on it wherever you are).  those meals are notably gluten free, but mainly he's been making me easy gluten free meals - chili mince with white rice and sour cream, chicken soup with homemade stock from the chicken remains, and roast chickens with rice flour gravy and roast veggies. i'm a bit too thankful and grateful lol. how lucky could i possibly be? and, of course, for those who don't have someone to cook for them, it's quite easy to learn to cook for yourself. i've been making a lot of meals for us too. honestly, cooking is pretty darn fun! knowing basic knife skills and sanitary practices are all you really need. experimenting with spices will help you get on track to creating some really flavourful and yummy dishes. coeliac is a pain, but you can use it to your advantage. healthier eating and having fun in the kitchen are major upsides. much luck to all of you! let's be healthy!
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      Help understand results

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      Welcome to the celiac.com community @pothosqueen!   Can you be more specific about which IGA test was run that resulted in 114 score and said to be "normal" and could you please include the reference range for what would be normal? By the size of that number it looks like it may have been what we call "total IGA" but that test is not usually run without also running a TTG-IGA. Total IGA tests for IGA deficiency. If someone is IGA deficient, then the celiac-specific IGA tests like the TTG-IGA will be inaccurate. Was this the only IGA test that was run? To answer, your question, yes, a positive biopsy is normally definitive for celiac disease but there are some other medical conditions, some medications and even some food proteins in rare cases that can cause positive biopsies. But it is pretty unlikely that it is due to anything other than celiac disease.
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      Positive biopsy

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      Upper endoscopy last week resulted in positive biopsy for celiac disease. The IgA they ran was normal (114). Does positive biopsy automatically mean definitive diagnosis?
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