Biologist explains why “meat glue” is dangerous to human health 08:10

In the first half of 2024, microbial transglutaminase, called “meat glue”, was already detected 28 times in Russian products. stated “Postnews” Doctor of Biological Sciences Olga Bagryantseva.

According to him, consuming this “glue” can cause digestive disorders, reduced immunity, and can lead to the development of diseases such as celiac disease, Parkinson’s disease and Alzheimer’s disease.

The expert explained that transglutaminase changes the structure of proteins and “glues” them together. At the same time, the enzyme shortens the production cycle of goods. This reduces the cost of products. According to Bagryantseva, that is why the substance is used in the food industry for the production of sausages, dairy products and bread, because it helps to make production waste-free.

Bagryantseva noted that the effect of transglutaminase on human health has been well studied and that this enzyme is banned in Russia. According to her, the use of this substance in food production can be equated with adulteration. This is especially dangerous if the product is not subjected to heat treatment.

Use of “meat glue” in Russia from January 1, 2020 prohibited. But according to the results of the study, Roskachestvo experts identified the presence of an additive in cottage cheese of some manufacturers. In total, 25 cases of use of this component were recorded, which is twice as many as in 2022.

Russians before warned about the dangers of muesli and cornflakes for breakfast.

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Source: Gazeta

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