If you’re a fitness and nutrition nerd, you’re long past the grade school days of willingly eating glue, paste, and other pseudo-edible adhesives, but there’s a decent chance you’re still eating an entirely different kind of glue unknowingly. Maybe even on a regular basis. I’m talking about meat glue, also known as transglutaminase, which restaurants and food producers use to create “steaks” out of “glued-together” stew meat, add body to dairy products, make imitation crab, improve processed meat mouth feel, to name a few. A video exposing the “secret” of meat glue has been making the rounds of the various health circles, and more than a few readers have asked me about it. Here’s the video in question, taken from a recent Australian expose:

With that out of the way, what exactly is transglutaminase, and should you be worried about it?
Transglutaminase is an enzyme, produced either by bacterial cultivation (via fermentation […]

Original post by Mark Sisson

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