What is Meat Glue?
Meat Glue Is Used In Meat And Many Products
Microbial transglutaminase (MTG), a.k.a ” meat glue,” is an enzyme found naturally in humans, animals, and plants. It is used as a type of “glue” in products because it binds proteins together and improves consistency and texture. It is used in meat products but is also widely used in other food products besides meat. This includes dairy products, baked goods, desserts, and low-calorie foods. It improves characteristics such as texture, taste, and shelf life of foods. On labels, it might be listed by its complete name, TG Enzyme, or TGP enzyme.
Autoimmune Disease Risk
Meat Glue Triggers Celiac Disease; An Autoimmune Disease
The information in recent research is alarming. MTG was found to activate celiac disease, an autoimmune disorder. This “natural” food enzyme is causing a leaky gut and triggering immune reactions. Autoimmune diseases are often accompanied by an increase in gut permeability / ” a leaky gut.” A leaky gut allows proteins to pass through the gut wall and trigger immune reactions. Could MTG trigger other autoimmune conditions as well by by this same mechanism? What does this mean for people at risk of autoimmune diseases?
Autoimmune DIseases Are On The Rise
More people than ever are being diagnosed with autoimmune diseases
The rate of autoimmune diseases is increasing. Multiple factors have been discussed as possible reasons. MTG is just one potential reason, but one that we can somewhat control.
Meat Glue/MTG and Gluten
MTG / meat glue is attracted to and binds gluten in food
When the food is consumed, a compound is created, which makes the intestine “leaky.” The MTG-gluten compound sneaks in through the leaky gut and triggers an immune response. This immune response makes the body react to gluten/wheat in individuals who are genetically susceptible to celiac disease. This means it may activate the celiac disease.
How do you know if you are susceptible to celiac disease if you haven’t had a genetic test? You don’t.
Celiac Disease Is An Autoimmune Disease
Celiac Disease Is Common And On The Rise
Celiac Disease is one type of autoimmune disease. In people with celiac disease, gluten triggers the immune system to attack the gut. It occurs in 1/100 people, is lifelong, and can cause many health problems long-term if undiagnosed or untreated. Celiac disease is on the rise. About forty percent of the population carries a gene that puts them at risk for celiac disease. Of that 40%, about 5% will go on to develop active celiac disease. The problem is, we don’t know who will be in that 5%. Could MTG put them there?
How To Avoid Meat Glue
Tips To Avoid Meat Glue
- Avoid/Limit fast Food.
- Avoid/Limit formed meats such as chicken nuggets.
- Read labels for “TG Enzyme or “TGP Enzyme.”
- Avoid or limit imitation seafood, manufactured sausages, hot dogs, bacon crumbles.
- Choose meat and poultry in their natural form.
- Eat a whole foods diet, minimal to no processed foods.
- Cook at home
- Buy organic meats, vegetables, foods, and products.
I am glad to see more research to clarify further the risks associated with this common food ingredient. Read labels and eat real food!
Processed Food Additive Microbial Transglutaminase and Its Cross-Linked Gliadin Complexes Are Potential Public Health Concerns in Celiac Disease Int J Mol Sci. 2020 Feb 8;21(3)
Microbial transglutaminase: A new potential player in celiac disease Clin Immunol. 2019 Feb;199:37-43
Microbial transglutaminase should be considered as an environmental inducer of celiac disease World J Clin Cases. 2019 Nov 26;7(22):3912-3914
Microbial Transglutaminase Is Immunogenic and Potentially Pathogenic in Pediatric Celiac Disease. Front Pediatr. 2018 Dec 11;6:389
Changes in intestinal tight junction permeability associated with industrial food additives explain the rising incidence of autoimmune disease.Autoimmun Rev. 2015 Jun;14(6):479-89.