Is JUST Egg Gluten-Free?

1. Nisin is an antimicrobial peptide.  I am concerned about its effect on the normal (healthy) gut flora.  

2. Canola oil extracted canola plant was developed through crossbreeding with the rapeseed plant. Rapeseed oil contains very high levels of erucic acid, a compound that in large amounts can be toxic to humans. Canola oil, however, contains very low levels of erucic acid. How much is too much when ingested by a person with an injured "celiac" gut?

3. Tetrasodium Pyrophosphate: phosphate salts are permitted at a maximum level of use of 0.5% total added phosphate. It has yet to be approved by the Canadian health board.

4. Soy: not suggested for consumption by DES daughters/sons. Moderate soy consumption does not cause high estrogen levels in men. High levels of estrogen in men, though, can increase the risk of cardiovascular disease, stroke, and sexual dysfunction.

5. "Gum" additives.  Makes for an upset stomach in some celiac people.

My favorite quote of the day: "All things are lawful unto me, but all things are not expedient: all things are lawful for me, but I will not be brought under the power of any."

Regarding #1, do you have a link to any studies showing this is a danger?
#2 - Seems like a slippery slope to me, the ingredients say canola oil, not rapeseed oil.
#3 - and?
#4 - I don't buy this at all...got some scientific publications to back this up?
#5 - True, but nearly all gluten-free bread products contain some form of gum like xanthan gum.

It sounds like you are a professional marketing person for the egg industry. You don't need to eat this product, but some people who are allergic to eggs or are vegetarian or vegan are happy to have the option. The product is gluten-free, which is what concerns our visitors most.

The transglutaminase is impliced in Coeliac disease. There really isn't enough research to confirm its safety in the wide contexts it's used in. It's particularly problematic when used with gliadin, but it's likely a Coeliac individual would have a cross-reactive immune response to undenatured transglutaminase. What temperature does it degrade at? Depends; One sources cites 60°C / 140° F. If it is well cooked (denatured) and used with gluten-free proteins, it's plausible it's safe. Sadly, much more research is needed. I suppose you could try it and test for a reaction.

All the best.

The study on this which we summarized indicated that Transglutaminase, when consumed with gluten (gliadin), could be a factor in triggering celiac disease. It is, by itself, gluten-free, and I've seen no research that it could be harmful to those who already have celiac disease, and are gluten-free.

Open Original Shared Link

This paper (02/2020) makes more of a case for the potential harm it may intrinsically carry than I did. I'll let you interpret the reasoning for yourself, but my interpretation was that it unfortunately may be just too risky. I'd appreciate your thoughts.

We'll summarize this into an article, thanks for sharing it, and the current article you're commenting on still stands as correct--transglutaminase itself would be gluten-free, and may be somehow implicated in triggering celiac disease, presumably if someone with the genetic propensity is undiagnosed and consuming gluten/gliadin, although tons more research would need to be done on this to actually demonstrate this process.

Like many food additives that are gluten-free but may cause issues in some people, for example MSG, they are still considered gluten-free. In this cause transglutaminase MAY cause issues with more than just those with celiac disease, as the article states: "The enzyme enhances intestinal permeability, suppresses mechanical (mucus) and immunological (anti phagocytic) enteric protective barriers, stimulates luminal bacterial growth, and augments the uptake of gliadin peptide." 

What concerns me is that wheat, while not present in many of their products, is present on shared equipment. This information can be found on their allergen page.

I just tried this product because they removed the soy, unfortunately they use corn starch now which can be highly cross contaminated prior to production. I tried it, and while my gut didn't react while eating it, the next morning i woke up with massive joint pain! it took two days to subside.  Needless to say, I gave it away to someone without celiac disease. 

On 10/3/2021 at 7:55 AM, Guest Megan said:

What concerns me is that wheat, while not present in many of their products, is present on shared equipment. This information can be found on their allergen page.

This info is not correct. According to their FAQ page they will list any allergen if there is a chance for cross-contamination, and with Just Egg the only allergen listed is eggs, and not wheat:

https://www.ju.st/faq

Quote

While some of our products contain common allergens, we label them in the ingredient statement on the back of our product.

Guest 2023 Update: Corn starch is gluten-free and not a "highly cross contaminated prior to production," as you claim. It is on the safe list of every major celiac disease support group in the world, including our safe list. Please do not use this site to spread misinformation. 

On 8/4/2023 at 10:26 AM, Guest 2023 Update? said:

I just tried this product because they removed the soy, unfortunately they use corn starch now which can be highly cross contaminated prior to production. I tried it, and while my gut didn't react while eating it, the next morning i woke up with massive joint pain! it took two days to subside.  Needless to say, I gave it away to someone without celiac disease. 

From my understanding any product that has natural flavors may also include gluten. Because they use so many different ingredients in natural flavors, there is no real way of determining whether it contains gluten or not. 

In the USA if the ingredient "natural flavors" contains wheat, then it would need to be disclosed on the ingredient label. In general, "natural flavors" would be gluten-free because of this:

And I quote the national association of celiacs:

“Most likely. Unless wheat, barley, rye, or malt are included in the ingredients list or “Contains” statement (or both) of a product containing natural flavor, the natural flavor is most likely free of gluten.” 

most likely is not a definite yes or no. I’ve come across items that are not labeled gluten free, that contain no items that should have gluten except natural flavors and have suffered pains for days after. The contains section not including wheat, barley or malt. With all the ingredients in natural flavors, there is no way to be sure. That’s why there is a current petition to get companies to fully disclose what ingredients are in their natural flavors.