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Howard G. Smith, M.D. is a former radio medical editor and talk show host in the Boston Metro area.  His "Medical Minute" of health and wellness news and commentary was a regular weekday feature on WBZ-AM, WRKO-AM, and WMRE-AM.   His popular two-way talk show, Dr. Howard Smith OnCall, was regularly heard Sunday morning and middays on WBZ.

More recently, Dr. Smith has adopted the 21st century technology of audio and video podcasting as conduits for the short health and wellness reports, HEALTH NEWS YOU SHOULD USE.  Many of these have video versions, and they may be found on his YouTube page: https://www.youtube.com/channel/UCKPOSWu-b4GjEK_iOCsp4MA

Trained at Harvard Medical School and a long-time faculty member at Boston Children’s Hospital, he practiced Pediatric Otolaryngology for 40 years in Boston, Southern California, and in central Connecticut.

If you have questions or suggestions about this content, please email the doctor at drhowardsmith.reports@gmail.com or leave him a message at 516-778-8864.  His website is: www.drhowardsmith.com.

Please note that the news, views, commentary, and opinions that Dr. Smith provides are for informational purposes only.  Any changes that you or members of your family contemplate making to lifestyle, diet, medications, or medical therapy should always be discussed beforehand with personal physicians who have been supervising your care.

Jan 9, 2019

Celiac disease may be initiated by an agent used to improve food texture and to literally glue together meat fragments into a more substantial, steak-like product.  The agent is microbial transglutaminase, and a review of data about the causation of celiac diease just published in Frontiers in Pediatrics suggests that the increasing amounts of this substance that are finding their way into our food supply may be at fault.

 

Over 3 million American have celiac disease.  It is an inherited autoimmune disorder, and you are 6 times more likely to have it if a close member member is affected.    It is characterized by an attack of a person’s own immune system on their gut lining, and it’s triggered by the presence of the gluten protein found in wheat, barley, and rye.  Other factors such as stress, infection, or antibiotic use seem to initiate or exacerbate the process.

 

Although our own systems make transglutaminase, they do so in very small quantities compared with what we can ingest in processed foods.  The extra transglutaminase appears to break down any available gluten into small protein fragments that often bind to the transglutaminase itself and then serve to ignite the auto-immmune attack on the intestinal linings.

 

The FDA has not yet ruled on the safety of transglutaminase as a food additive.  The smart money is on avoiding it if possible even if you don’t now have celiac disease.  

 

By federal law, packaging must indicate its presence. Transglutaminase is more likely to be in meat products labeled as “formed” such as “formed turkey thigh roast, “ and it is also found in many baked goods.  When dining out, you can ask the restaurant staff about its use in their cuisine.

Vidcast: https://youtu.be/6B9c3AIvNMc

 

Celiacdisease #transglutaminase #foodadditives #healthnews #radio news

Matthias Torsten, Lerner Aaron. Microbial Transglutaminase Is Immunogenic and Potentially Pathogenic in Pediatric Celiac Disease. Frontiers in Pediatrics, 2018; 6 DOI: 10.3389/fped.2018.00389

 

https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/food-labeling/safety-of-transglutaminase-tg-enzyme/safety-of-tg-enzyme#3