Meat Glue Exposed: The Hidden Hazard in Processed Meats

Based on the search results, meat glue (transglutaminase) poses several potential dangers to consumers:

1. Bacterial contamination:

• When pieces of meat are glued together, bacteria from the surface can be introduced into the interior, making it harder to cook thoroughly and eliminate pathogens.
• The bacterial count in “restructured” meat can be hundreds of times higher than in a single cut of meat.
• This increases the risk of food poisoning, especially for those who prefer rare or medium-rare meat.

2. Difficulty tracing foodborne illness outbreaks:

• Since meat glue can combine pieces from multiple animals, potentially from different sources, it becomes much harder to trace the origin of contamination in case of a foodborne illness outbreak.

3. Concerns for people with celiac disease or gluten sensitivity:

• Transglutaminase may increase intestinal permeability and worsen symptoms in people with celiac disease.
• It may create a higher allergenic load on the immune system for those with gluten sensitivity.

4. Potential immunogenic and inflammatory responses:

• Some research suggests that transglutaminase or its cross-linked compounds may be immunogenic, proinflammatory, and allergenic.
• It may increase gut permeability and suppress protective pathways in the intestines.

5. Possible links to other health issues:

• While not directly proven, some researchers have raised concerns about potential associations between consumed transglutaminase and conditions like Alzheimer’s, Parkinson’s, and Huntington’s diseases, as well as cataracts and arteriosclerosis.

6. Lack of transparency:

• Meat glue is often not disclosed on labels, making it difficult for consumers to make informed choices about the products they’re purchasing and consuming.

7. Deceptive practices:

• The use of meat glue allows lower-quality meat scraps to be sold as premium cuts, potentially misleading consumers about the quality of the meat they’re buying.

It’s important to note that while transglutaminase is considered “generally recognized as safe” (GRAS) by the FDA, these potential risks have led some experts and consumers to call for more thorough safety evaluations and stricter regulations on its use in food products.

Insiders Health Tip

To avoid meat glue (transglutaminase) in your food, here are some key strategies:

1. Read labels carefully:

• Look for terms like “formed” or “reformed” on meat packages, which indicate the use of meat glue.
• Check the ingredients list for “transglutaminase” or “TG enzyme”.

2. Buy whole cuts of meat:

• Opt for single, intact cuts of meat rather than processed or reformed products.
• Purchase meat from butchers or farmers’ markets where you can verify the source and preparation.

3. Be cautious with processed meats:

• Limit consumption of processed meats like chicken nuggets, sausages, and imitation crab meat, which often contain meat glue.

4. Cook meats thoroughly:

• If you’re unsure about the presence of meat glue, cook meats to a higher internal temperature to reduce bacterial risks.

5. Ask questions at restaurants:

• Inquire about the preparation methods and sources of meat dishes, especially for high-end cuts like filet mignon.

6. Choose organic or grass-fed options:

• These are less likely to contain meat glue, though it’s not a guarantee.

7. Avoid certain seafood products:

• Be wary of imitation crab meat and reformed fish products.

8. Prepare food at home:

• Cooking meals from scratch gives you more control over ingredients.

9. Be skeptical of unusually uniform or large cuts:

• Perfectly shaped steaks or abnormally large cuts may indicate the use of meat glue.

10. Stay informed:

• Keep up with food industry practices and labeling regulations to make informed choices.

Remember, while transglutaminase is considered safe by the FDA, some consumers prefer to avoid it due to concerns about food quality and potential bacterial risks. Being vigilant and informed is key to avoiding meat glue if that’s your preference.