The Secret Poison Hidden in Your Food

Imagine someone’s putting poison in our food supply. They’ve snuck it into thousands of products. Needless to say, it doesn’t appear on any food label. And the government doesn’t object.

If that sounds like a bad science fiction movie, you’re in for a shock. It’s real. And it may be putting millions at risk of a deadly autoimmune disease.

Before I tell you what that poison is, we have to back up a bit. Because you’ll want to know just how big this problem is.

1 in 100 Americans Are at High Risk

“One in 100” may not sound like a lot of people. But it is. With the U.S. population at more than 328 million, “1 in 100” adds up to 3.28 million Americans.

Those 3.28 million have Celiac disease, an autoimmune sickness that destroys your body’s ability to absorb nutrients.

Even scarier, 3/4 of those 3.28 million – 2.5 million people – don’t even know they have it. But every one of them may be at risk from this poison.

Celiac disease occurs when your body’s immune system sees gluten – a protein found mainly in wheat, rye, and barley – as an invader. Its reaction is to release molecules to fight the imagined invader. But those molecules also damage the tiny structures in your intestines that absorb nutrients from your food.

Untreated, Celiac can trigger anemia, osteoporosis, nervous system problems – including seizures and dementia – infertility, and many other health problems. And, of course, you could die years early.

One Man’s Meat – and Much More – Really Is Another’s Poison

Centuries ago, Aesop wrote, “One man’s meat is another man’s poison.” When it comes to Celiac, this ancient fable couldn’t be truer.

Most people can tolerate gluten. But for that 1 in 100, it’s a poison. Even worse, Celiac disease appears to be growing more common. It could be that we’re just getting better at spotting it.

But scientists have made a more disturbing discovery over the last 20 years. Gluten may not be the only substance that triggers Celiac. And that’s where the hidden poison comes in.

You see, there’s an enzyme used in food processing that may be a trigger for Celiac disease. And it doesn’t have to be listed on food labels. But it’s present in thousands of meat, dairy, and bakery products.

It’s named “microbial transglutaminase,” but you can call it mTG. Food companies love mTG, because it improves the texture and shelf life of foods. And they use it widely in meat, dairy, and bakery products. But you won’t see mTG on any food label… so you can’t know if it’s present in the foods you buy.

Even though several studies suggest it may trigger an autoimmune reaction.

Is This an Answer to the Celiac Mystery?

Genes are involved in Celiac disease. But nobody knows exactly what triggers the disease.

If you inherit certain genes, you’re more likely to develop Celiac. But some people do… and some people don’t. Why?

The answer may be something other than gluten. And a handful of studies have shown one answer may be mTG.

For example, a 2005 French study found mTG may be a trigger, because this enzyme acts as“glue” for some proteins… and these protein combinations hadn’t been studied – up to that time – for safety.

Mexican scientists found mTG increased the activity of Immunoglobulin A – IgA – an immune system molecule linked to Celiac.

Israeli doctors looked at the effects of mTG in 2015. They discovered it raises immune system stress, weakens defensive barriers in the intestinal tract, and even makes it harder for enzymes to break down proteins.

They determined these three traits may make mTG a key Celiac trigger.

A 2016 German study was even more definite. The authors felt they had enough evidence to say mTG is a clear trigger for Celiac disease.

These studies – and others – suggest mTG can trigger Celiac – and a lifetime of suffering. So how do you avoid it?

Simple Is Safer

Companies use mTG in processing meats, bakery goods, and dairy products. So your best bet is to avoid highly processed products. The simpler – the closer to Nature – the better.

If you can, buy from the source. This can mean purchasing directly from organic farms. Or from certified organic farms at farmer’s markets. If there’s an organic farm that sells to the public in your area, definitely develop a relationship.

If you have to buy from a supermarket, shop the perimeter. The highly processed foods are on the inside aisles. If you have a local supermarket with an organic section, take advantage of the organic meats, fruits, and veggies they sell.

Avoid all baked goods and pastas if you have any problems with gluten. If you crave starches, stick to organic brown rice and potatoes.

Simpler, less processed foods can help you avoid gluten (which is added to thousands of processed products) and mTG. And that – in turn – may help you avoid the misery of Celiac.

About the Author: Jason Kennedy is a celebrated investigative health writer and the author of The X-Factor Revolution and Beyond the Blue Zone. With over 10 years of experience working with today’s leading alternative and anti-aging doctors, Jason shares his insider status and access to the latest breakthroughs with thousands of readers from around world.


“What is Celiac Disease,” Celiac Disease Foundation.

“Could this widely used food additive cause celiac disease?” ScienceDaily.com. Jan 3, 2019.

Malandain, H., “Transglutaminases: a meeting point for wheat allergy, celiac disease, and food safety,” Eur Ann Allergy Clin Immunol. Dec 2005; 37(10): 397-403.

Cabrera-Chávez, F., et al, “Transglutaminase treatment of wheat and maize prolamins of bread increases the serum IgA reactivity of celiac disease patients,” J Agric Food Chem. Feb 27, 2008;56(4): 1387-1391.

Lerner, A. and Matthias, T., “Possible association between celiac disease and bacterial transglutaminase in food processing: a hypothesis,” Nutr Rev. Aug 2015; 73(8): 544-552.

Matthias, T., et al, “The industrial food additive, microbial transglutaminase, mimics tissue transglutaminase and is immunogenic in celiac disease patients,” Autoimmun Rev. Dec 2016; 15(12): 1111-1119.


© Copyright 2019 Discovery Health Publishing, Inc. All Rights Reserved.

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