Topic: Transglutaminase

A report from a professional chef warns about the dangers of "meat glue" (transglutaminase), noting that inhaling the powder can cause severe respiratory issues. While used in dishes like chicken saltimbocca to seal meat logs, the substance is linked to digestive issues and is often used on a mass scale in the food industry.

Transglutaminase, commonly known as "meat glue," is an enzyme used to bind meat scraps into premium-looking cuts. While the FDA classifies it as "generally recognized as safe," the European Union banned its use in 2010. There are ongoing concerns regarding bacterial contamination and a potential link to the rise in celiac disease and gluten sensitivity.