Meat Industry's Dirty Secrets Exposed

Transglutaminase known as meat glue or TG is used to bind food scraps together and improve the texture of food. Transglutaminase can be used in a number of foods including: - Steak - Pork - Processed meat - Seafood - Yogurt - Cheese - Hummus Transglutaminase must be disclosed on the ingredient list and the label must say formed or reformed. Restaurants are not required to disclose its use. Our bodies naturally produce Transglutaminase enzymes which play numerous important roles. The biggest known risk with meat glue is bacterial exposure from combining together different pieces of meat. It also can trigger autoimmune symptoms in people with gluten sensitivity or celiac disease.