• Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes


  • Content count

  • Joined

  • Last visited

Community Reputation

1 Neutral

About krismuse

  • Rank
    New Community Member

Profile Information

  • Gender
  1. I think I found what I needed, in case anyone else is wondering. Of course, this is from 2007-08, so I don't know if more recent studies may contradict this. "Abstract Celiac disease (celiac disease) is a permanent intolerance to gluten. In celiac disease patients, gluten peptides cause an inflammation in the small intestine leading to tissue damage. Tissue transglutaminase (tTG) is an enzyme involved in the repair of damaged tissue by crosslinking of extracellular matrix proteins. Under certain conditions, tTG can deamidate glutamine into glutamic acid. Compared to native gluten, deamidated gluten elicits a more powerful inflammatory response. To improve the quality and texture of food products microbial transglutaminases (mTG) are used in the food industry. In this study, we investigated whether deamidation of gluten by mTG enhances the immunogenic nature of gluten. We found that mTG have a broader substrate specificity than tTG and deamidate both synthetic and natural gluten peptides which were recognized by gluten-specific T cells. Therefore mTG can enhance the immunogenicity of gluten and should not be used in food products intended for consumption by celiac disease patients." (emphasis mine) Article Link
  2. If my body is anti-tissue transglutaminase, is it also anti-culinary transglutaminase (the stuff that's being added to foods), since they come from the same family? Has anyone seen any research on that?
  3. What is the deal with transglutaminase? I understand (sorta) how it plays into the testing, but should I be avoiding it in foods? I've seen some sources that say it's bad for celiacs, and some that think it might help us. It's obviously used rather prevalently these days as "meat glue" in chicken nuggets, crab meat, hot dogs, etc. But I'm not seeing it on the lists of ingredients to avoid - maybe because it's not required to be listed on labels? I'm really in a quandary on this. I hope I'm not repeating an old topic, but I'm new here so please be patient with me.