Meat Glue Ingredient Triggers Symptoms in Celiacs and Could Promote Disease

Please tell me what meat would be safe? Also where do we get it? Seems like everyday something new comes out about this horrible disease that prevents even more of a normal life. We are so limited with what we can eat and yet so many think this is a fad that I am quiet about having Celiacs and so frustrated when I shop. If I ever win the lottery I will have a chef that knows everything about Celiacs and will do all my shopping/cooking for me!  At least I can still daydream!

I’m with you Jeannie.  I have Celiac disease as well as being lactose intolerance. It’s getting harder & harder to figure out what’s good for us or not. With all these  unneccasry additives & processes , eating is a real chore.   The chef sounds a great option.??

Would this be in ground beef? If so, this would help explain why Celiac disease and gluten intolerance is so provelent today.

My son has Celiac disease while his older sister is gluten intolerant.

I was just diagnosed in October of last year and am in the learning stages.  How do we know what meat is safe?  I do lean meats, when I do have meat.  The chef you dream about would be a great option and would take winning the lottery!  Thankful for the information on this, but makes celiac even a bit more scary!

This is so sad. The consumers so called needs for bigger products are causing us harm. I have been attempting to only eat organic. It is more expensive but I am tired of being sick and tired of the celiac rash. The question is do they glue the organic meats as well?

My husband has celiac and it’s hard to find actually labeled thing but Walmart has so many of there brand  are gluten free sour cream cheese tomato sauce diced tomatoes Jenni-o lean turkey patties are labeled also a lot of there seasoning are gluten-free labeled now skippy peanut butter is labeled Quaker Oats oatmeal have gluten-free one one protein bars are also gluten-free and silk almond milk gluten-free

seems to me the safe choice would be to buy roasts, or have steaks cut at grocer.no need to glue a whole side of beef.

I can't speak for meat. I do know I have had 3 scallops in my life ever and I react immediately gi wise to them. I was reacting to scallop long before my diagnosis. I have no seafood, mollusks, scallop allergy. Low and behold when the Dr. that diagnosed me went over my scallop issue, she explained that sometimes a scallop is made from smaller pieces and bound/glued together and it likely was my issue with them. I voluntarily gave up scallops 3 scallops bites before. She didn't name it by name, but likely this is what she was referring to in my case.

Good luck all.

hmm, never thought about fake scallops.

did you ever try any from a market that were 24.95 per pound and presumably real just to see?

This is the time to talk to your butcher.  Yes, even in the big grocery stores, you can actually talk to the store butchers. For example, I shop for my meat at Costco or at an old-fashioned butcher shop.    My butchers there do not use meat glue.  They also do not “stuff” porkchops with gluten either.  However, they can not vouch for meat that is processed in a factory.  You would have to call the factory’s (companies) directly.  If you do not have confidence in your store butcher, take your business elsewhere.  

Eating out is a different story.  Be wary and talk to the head chef.  

I just ate a delicious cheese, avocado, lettuce wrapped, burger shaped by my hands from ground beef I purchased from Costco (and not in a factory “tube” — what is in that stuff?  Who ground it?).  I am a repeat biopsy-confirmed, HEALED celiac.  

I was also reading that transglutaminase is used in the cheese making/yogurt process. Is this also a concern for celiacs. So exhausting keeping up with what I can and can't eat.

quote from article on meat glue(I put link to article at bottom of page)

"If you want to avoid consuming foods that contain transglutaminase, it’s best to choose whole, unprocessed foods whenever possible.

Be sure to refrain from the following foods:

• Manufactured chicken nuggets
• Products containing “formed” or “reformed” meat
• Foods that contain "TG enzyme," "enzyme" or "TGP enzyme"
• Fast food
• Manufactured poultry pieces, sausages, bacon crumbles and hot dogs
• Imitation seafood

According to the USDA website, transglutaminase must be listed in the product ingredients.

To ensure that your diet is transglutaminase-free, choose high-quality ingredients, such as locally raised, grass-fed meat and poultry, and cook most of your meals at home to know exactly what you’re putting into your body."

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