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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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  • Posts

    • kpf
      ttg iga high (646 mg/dl) other results are normal

      By kpf · Posted

      I think you may be correct. The way the results are printed makes it appear as though it’s the ttg iga but I think you’re right—the 646 is total iga. So this would be indicative of another issue (another autoimmune condition, infection, cancer, etc.) and my doctor would need to do further testing. Thank you for saying this! 
    • RMJ
      ttg iga high (646 mg/dl) other results are normal

      By RMJ · Posted

      Are you sure that is the TTG IgA? Based on the units (mg/dL) and having an upper limit to the normal range, it looks like a total IgA result. 
    • kpf
      Vegetarians and vegans with celiac disease

      By kpf · Posted

      I am wondering if there are any vegetarians or vegans on this forum. I’ve been vegan for 15+ years and am just finding out I likely have celiac disease (blood panel done, need biopsy). My favorite foods—outside of vegetables, fruits, nuts, seeds—I will likely have to give up. Anyone else? 
    • trents
      Fiber Supplement

      By trents · Posted

      Welcome to the forum, @Trish G! "Gluten free" does not necessarily equate to "no gluten". According to FDA standards it actually means that a food product contains no more than 20ppm of gluten. This is safe for most celiacs but would not be for those who are on the more sensitive end of the spectrum. So, it would depend on the individual celiac and their level of sensitivity to minor amounts of gluten. That's the long and nuanced answer. The short answer is that it is a product derived from wheat and so you can be certain it will contain some residual amounts of gluten. No gluten removal process is 100% effective. So, to be absolutely certain, stay away from it. Have you tried chia seeds? Very high in fiber and quickly turns into a gel when added to water. Make sure you get seeds that are gluten free if you decide to try it.
    • Trish G
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