Are You Eating Food Glue? microbial transglutaminase (mTG)

do your chicken nuggets contain food glue?

What is food glue?

To answer the question, “Are You Eating Food Glue?”, we must first know what food glue is and which foods contain food glue.

Food glue, or microbial transglutaminase (mTG), is a bacterial enzyme that facilitates the bonds between proteins, causing proteins to bind together (1).

This protein-binding capability makes mTG a popular substance used in biomedical engineering and therapies, the textile industry, and the processed food industry, as it improves food's appearance, texture, and shelf life (1) (2).

Foods that contain food glue

Food glue (mTG) is used in many products today, such as chicken nuggets, imitation crabmeat, fish sticks, hot dogs, deli products, pasta, tofu, almond milk, cereals, and gluten-free products (3).

However, finding this substance on the label can be tricky, as it can be hidden under various names or statements.  For example, the USDA says that food products made using this enzyme can simply state “formed beef tenderloin” or “formed turkey thigh roast” (4).

Why does it matter if we consume this bacterial enzyme?

Effect of food glue on the body

 Food manufacturers began using mTG around the early 1990s, and in the late 1990s, the FDA classified mTG as GRAS (generally recognized as safe), and it has been used as a food additive since 1997 (6).

Research today shows that mTGs protein-binding or cross-linking capabilities may be capable of causing celiac disease as it cross-links gluten (7) (10).

Food glue (mTG) can also increase intestinal permeability, allowing bacteria and toxins to enter the body through the small intestine, leading to autoimmune conditions (2).

Further, mTG can inhibit immunity by suppressing protective barriers, exposing us to disease processes (8).

How to avoid consuming food glue

First, look for label statements like “formed beef tenderloin”, as well as words like “enzyme”, “TG enzyme”, and “TGP enzyme” in the ingredient list, especially in processed meats, dairy, and baked goods, and avoid consuming these products (5).

Additionally, choose organic whole foods that have not been processed.  The USDA prohibits using enzymes derived from genetically modified organisms (GMOs) in organic products (9).  However, mTG is a naturally derived bacterial enzyme.  Some say this enzyme should not be used in organic products because the methods used to produce the mTG enzyme are often outside the scope of what is allowed in organic production.  So, when consuming organic processed products, check your labels or purchase organic whole foods to avoid food glue (mTG).