FDA Says ‘Meat Glue’ Used in Many Processed Foods Is ‘Safe.’ Scientists Have Another Theory.

Gluten and genetics may not be the only culprits behind skyrocketing cases of celiac disease and related inflammatory digestive autoimmune conditions. Scientists now believe the “meat glue” widely used in processed foods from chicken nuggets to veggie burgers may also play a role.

Recent research shows that an enzyme called microbial transglutaminase induces celiac disease and related inflammatory digestive diseases such as diabetes, rheumatoid arthritis, inflammatory bowel disease and psoriasis, writer Linda Bonvie reported on her Substack, Badditives.

Also known as “food glue,” transglutaminase is an enzyme widely used as a food additive to help foods stick together and look more appealing.

Meat glue is “beneficial for the food industry,” researchers Dr. Aaron Lerner and Torsten Matthias, Ph.D., said in one of several research papers they’ve published on the topic. But apparently, it’s not so good for public health.