What is “meat glue” and why products with it should be avoided

There's been a lot of talk about "meat glue" lately. This substance is actively sought in a variety of products, and debates about its effect on the human body continue online. Let's figure out what it is and whether this food additive is really dangerous.

“Meat glue” is the name given to the enzyme transglutaminase, which is banned not only in Russia, but also in most European countries. This substance acts as a thickener, giving sausages and sausages the desired shape, and yoghurts and curd products - volume and standard consistency.

The human body produces transglutaminase itself. Scientists have been trying to obtain it artificially for many years, and they succeeded in 1968. Since then, this substance has been gradually introduced into various areas of the food industry, mainly in meat processing.

For humans, transglutaminase does not bring any benefit, which cannot be said about the manufacturers. The substance helps transform low-quality raw materials into products attractive to consumers. However, studies have shown that “meat glue” in large quantities can create problems. In particular, an excess of transglutaminase can cause gluten intolerance. It is known that every year the number of people with this problem is growing, and scientists believe that “meat glue” is to blame for this.

Transglutaminase has been reported to also cause inflammatory bowel disease and autoimmune skin diseases. However, there is no consensus on the dangers of this substance. Research continues, and so far “meat glue” is allowed in some countries, for example, in the USA. In Russia they decided to act differently: since there is no evidence of the complete safety of the additive, it was banned. Great Britain, Switzerland and several other European countries followed the same path.

Transglutaminase received its “folk” name because it connects protein molecules and amino acids. Russian manufacturers, at their own peril and risk, continue to use the additive. Most often it can be found in the following products:

"Meat glue" is also sometimes added to baked goods. However, when baked, it collapses and loses its properties.

Of course, modern products also contain more dangerous components hidden under harmless names and letters. Among them there are compounds that cause cancer, allergic reactions and problems with the digestive system. But if you are a supporter of a healthy diet, then it is better to avoid “meat glue”, because the fact that its harm has not yet been proven does not make it useful.