Researchers are finding large amounts of Transglutaminase, meat glue, in diseased tissues within the body. This is especially true with cataracts, rashes and herpetiformis, a highly itchy chronic rash composed of bumps and blisters that last a long time, according to Medline Plus. Homeopaths often say this is the body’s way of responding during detox. The body is trying to push out the toxic substance forming these responses.
Transglutaminase must be noted as an ingredient on a food label. It can be listed in many forms including: Transglutaminase, TG enzyme, enzyme or TGP enzyme. If a product uses meat glue the label should also read formed or reformed saying things like “formed beef tenderloin”. The challenge for the average consumer is a formed beef tenderloin with enzyme in the ingredient list can easily be read over as safe, even by foodies.
Meat glue underwent some drastic criticism from consumers, most specifically from consumers with celiac disease. The same issues affecting celiac patients affect some children with hyperactivity or other behavioral issues. The manufacturer of meat glue, Ajinomoto, responded by saying eating meat glue is the same as eating compounds occurring naturally from cooking meat or fish. They added Transglutaminase is a safe product for people diagnosed with celiac disease.
The Truth in Labeling Campaign stepped forward and began researching and testing. They found many people who have celiacs disease have intestinal issues with MSG. Some protease enzymes produce MSG as they break down proteins. Ajinomoto is the founder of MSG. Celiac patients also have issues with Maltodextrin and Sodium Caseinate which are both ingredients in some of the meat glue products that can contain MSG, even though MSG is not on the ingredient list.
Again, it can simply read: enzyme.
Meat glue is used to form lesser pieces of meat into one larger, finer appearing cut of meat. This is done by taking meat pieces and adding meat glue, forming it into whatever shape is desired, wrapping it in cling wrap and refrigerating. The next day the meat is cut from the formed block looking exactly like a fine cut of meat.
This generates one massive issue in organism growth. The outside cut of meat comes in contact with many surfaces, grabbing hold of potential bacteria. Those outer sides of meat are formed together and now in the inner slice of the meat after being formed with meat glue. If that cut of meat is not fully cooked on the inside, leaving the inside more tender, the now prolific bacteria is eaten. This could be a possible invitation to e-coli as well as other bacteria.
The University of Rochester Medical Center says, “Tissue transglutaminase is an enzyme that repairs damage in the body. People with celiac disease often make antibodies that attack tissue transglutaminase. They are called anti-tissue transglutaminase antibodies, or immunoglobin A (IgA) antibodies. Therefore, a blood test that shows higher levels of anti-tissue transglutaminase antibodies can help your doctor figure out if you have celiac disease.”
This poses the question of why people with celiac disease are having issues with meat glue if it is an enzyme that repairs damage in the body. I’m curious to know your thoughts.
Transglutaminase also appears to affect the gliadin process which is the stretchy aspect of flours made of wheat. This specifically would cause damage to person with celieac.
Feldhues, a company from western Germany that now operates out of Ireland, specializes in children’s character meat. This processed meat is a delicatessen wonder focusing on design aesthetics. Treat yourself to a good chuckle by clicking on their site here: http://www.feldhues-group.de/english/character-meat-products.php.
The human intestinal tract normally contains tissues tranglutimase which is part of the tranglutaminase ezyme family. The challenge is the form of transglutaminase found in meat glue is different than the transglutimase found in the human intestinal track. “In celiac disease, our systems make antibodies to our own tissue transglutaminase enzyme, causing our immune systems to attack our intestinal linings,” says Jane Anderson, a guide on celiac and gluten sensitivities.
An article entitled, “Transglutaminase treatment of wool fabrics lead to resistance to detergent damage,” and published in the Journal of Biotechnology, Volume 116, Issue 4, 6 April 2005, Pages 379–386, discussed damage to and rehabilitation of wool fabrics. They used transglutaminase not for food, not for transforming food but for, “Distinct biochemical properties, for their ability to protect wool fabrics from the chemical and enzymic damage caused by common household detergents.”
Eating meat sourced from a local farmer raising grass fed cattle is best.
If you know anyone with food allergies or sensitivities share this post for them to see. It could help.
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