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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Just A Warning About Perdue Chicken
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32 posts in this topic

So the other night I( a ncgi) and my friend(celiac) decide to eat fried chicken. We cooked it the usual manner. The flour was rice flour and sorgum flour and we thought we were safe. Mere moments after eating we both start feeling horrible. We narrowed it down and discovered that the corn nor the rice were the suspects. We took a look at purdue's frozen chicken and made a shocking discovery. The chicken had been frozen in a broth that contained barley. We wee dumbfounded. So please be careful. The bag did not continue any allergy info and sadly there customer service was non-existing.

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I better check my chicken. Normally we buy all of our meat from our local butcher but recently I bought a big bag of Purdue frozen chicken breasts from Costco to give them a try. Thank you for the heads up!

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Okay, I just checked mine and it just has water and kosher salt!!

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There are so many reasons not buy Purdue chickens. Having gluten is the least of them.

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So the other night I( a ncgi) and my friend(celiac) decide to eat fried chicken. We cooked it the usual manner. The flour was rice flour and sorgum flour and we thought we were safe. Mere moments after eating we both start feeling horrible. We narrowed it down and discovered that the corn nor the rice were the suspects. We took a look at purdue's frozen chicken and made a shocking discovery. The chicken had been frozen in a broth that contained barley. We wee dumbfounded. So please be careful. The bag did not continue any allergy info and sadly there customer service was non-existing.

Was that listed on the bag?  If not, how do you know?

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MJ-S

 

I'm curious---what's wrong with Perdue chickens? :mellow:

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Did it actually list barley on the ingredient label? I've never seen that on a Perdue (or any) fresh chicken.

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Did it actually list barley on the ingredient label? I've never seen that on a Perdue (or any) fresh chicken.

I couldn't find anything on their website either.

 

Generally from what i've seen, chickens are often injected with a salt solution (water and salt).

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Perdue fresh chicken is all gluten free, it says so right on their website. Their chicken isn't the cheapest chicken at Costco so I've never even looked at a bag but putting barley in frozen chicken would be a complete waste of money when plain salt water is so much cheaper. If you could provide more info that would be super helpful, like if this information was printed on the bag of chicken or how you got it.

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I have never seen chicken frozen IN a broth that you would want to dry off and fry. Nor have I seen barley injected into chicken. Some chicken is injected with salt water. You can tell by looking at the sodium content. Plain chicken has about 40 units of sodium naturally. Please provide some evidence of this fact.

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IrishHeart,

 

Where do I start? Deceptive marketing practices, grossly inhumane conditions, environmental pollution, restrictive contracts on local growers, feed that includes arsenic, antibiotics, and god knows what else, and so forth. 

 

These issues are not limited to Perdue (we've been spelling it wrong). These are the same issues that most industrialized meat producers are guilty of. Perdue has just always had a reputation of being the one of the worst offenders.

 

This is getting slightly off-topic, but I just took a course on US Food Systems and saw this great video on the future of farming with a focus on meat production. If you're interested in this sort of thing here it is (about 30 minutes long): 

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For those of us with celiac and NCGI our number one concern when buying food has to be gluten and possibly our other intolerances or allergies if we have them. Many of us are on fixed incomes or even food stamps and are far too poor to have things like principles. (This is a common joke in my house, it is meant to be funny.) Don't get me wrong, I grew up on a farm and I'm all about the humane treatment of our food sources. Don't even get me started on how much mistreating our animal food angers me. But frankly, I'm too poor to be picky. If it is gluten free, I'll buy the cheapest one at the store. I'm too poor to have morals about it until I am well enough to have a job. I don't think this is the appropriate place to get into some moral debate about how to be nice to chickens. This is about gluten in chickens. 

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IrishHeart, Where do I start? Deceptive marketing practices, grossly inhumane conditions, environmental pollution, restrictive contracts on local growers, feed that includes arsenic, antibiotics, and god knows what else, and so forth.  These issues are not limited to Perdue (we've been spelling it wrong). These are the same issues that most industrialized meat producers are guilty of. Perdue has just always had a reputation of being the one of the worst offenders. This is getting slightly off-topic, but I just took a course on US Food Systems and saw this great video on the future of farming with a focus on meat production. If you're interested in this sort of thing here it is (about 30 minutes long): 

That is all fine but it still doesn't explain why the OP is accusing the company of poisoning him and his friend with barley.

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IrishHeart,

 

Where do I start? Deceptive marketing practices, grossly inhumane conditions, environmental pollution, restrictive contracts on local growers, feed that includes arsenic, antibiotics, and god knows what else, and so forth. 

 

These issues are not limited to Perdue (we've been spelling it wrong). These are the same issues that most industrialized meat producers are guilty of. Perdue has just always had a reputation of being the one of the worst offenders.

 

This is getting slightly off-topic, but I just took a course on US Food Systems and saw this great video on the future of farming with a focus on meat production. If you're interested in this sort of thing here it is (about 30 minutes long): 

 

 

Actually, this is more than slightly off topic and inappropriate to the discussion, but, I think Adalaide addressed it sufficiently.

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The topic is about whether Perdue Farms products contain gluten.

A discussion about their farming practices is not appropriate for this topic, or even this board.

Stick to the original topic.

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Actually, this is more than slightly off topic and inappropriate to the discussion, but, I think Adalaide addressed it sufficiently.

You asked her this direct question: 

 

MJ-S

 

I'm curious---what's wrong with Perdue chickens? She replied to your question, but also agreed it was getting off topic.

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Rule five was violated:

5) Any claims you make here should be based on legitimate sources, or be expressed as opinion, experience, or inquiry. You should remain on topic and be consistent with the theme of the forum as a whole.

Specifically, You should remain on topic.

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So the other night I( a ncgi) and my friend(celiac) decide to eat fried chicken. We cooked it the usual manner. The flour was rice flour and sorgum flour and we thought we were safe. Mere moments after eating we both start feeling horrible. We narrowed it down and discovered that the corn nor the rice were the suspects. We took a look at purdue's frozen chicken and made a shocking discovery. The chicken had been frozen in a broth that contained barley. We wee dumbfounded. So please be careful. The bag did not continue any allergy info and sadly there customer service was non-existing.

 

Are we still awaiting a reply?  Let argue about "stuff" until a reply appears. :blink: Sheesh.........

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You asked her this direct question: 

 

MJ-S

 

I'm curious---what's wrong with Perdue chickens? She replied to your question, but also agreed it was getting off topic.

 

 

She said "gluten was the least of our concerns". That begged a question, I felt ---about other food intolerance issues.

This is a celiac forum, yes, but some people have other food intolerances as well.

 

I had no idea it would go into a discussion about the ethical treatment of animals. I was polite in my replies, and it requires no more discussion, in my opinion.

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Perhaps a discussion in the 'everything else' section would be more apropos?

Regarding the subject of industry standards for meat production, that is.

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So the other night I( a ncgi) and my friend(celiac) decide to eat fried chicken. We cooked it the usual manner. The flour was rice flour and sorgum flour and we thought we were safe. Mere moments after eating we both start feeling horrible. We narrowed it down and discovered that the corn nor the rice were the suspects. We took a look at purdue's frozen chicken and made a shocking discovery. The chicken had been frozen in a broth that contained barley. We wee dumbfounded. So please be careful. The bag did not continue any allergy info and sadly there customer service was non-existing.

 

Hi RLAZ,

 

It sounds like you made breading to coat the chicken.  Are you sure any spices you used were gluten-free?  Another possibility is the rice flour itself.  Just because it is rice flour doesn't mean it is safe.  Tricia Thompson did some testing on various flours that would normally be thought of as gluten-free, like rice flour, corn flour etc.  Her testing showed there is significant gluten contamination in some of these flours.

 

The article by Tricia Thompson:

http://www.glutenfreedietitian.com/newsletter/contamination-of-naturally-guten-free-grains/

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Forgive me, this post was never intended to spin off into a discussion Reguarding ethical treatment of animals or company standards. This was meant to be a warning, so what happened to me doesn't happen to you. Also the flour used has been tried and true by my celiac friend. She has never had an issue with it until that night and keeps her pantry completely gluten free. I have attempted to contact purdue reguarding the issue but to no avail I haven't gotten them. I will post a further update when I speak with them.

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Forgive me, this post was never intended to spin off into a discussion Reguarding ethical treatment of animals or company standards. This was meant to be a warning, so what happened to me doesn't happen to you. Also the flour used has been tried and true by my celiac friend. She has never had an issue with it until that night and keeps her pantry completely gluten free. I have attempted to contact purdue reguarding the issue but to no avail I haven't gotten them. I will post a further update when I speak with them.

You still haven't explained your accusation that Perdue coated your chicken in barley. I'm assuming that is something you just decided for some reason and have no proof of it. Please do not make statements meant to scare people about a product if you have no facts to back it up.

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Kareng you have to give time for proof to exist. I spoke with customer service with purdue chicken. The rep advised me that they only list wheat, eggs and nuts on their allergy labels. The rep went on to explain that without the r and d dept she couldn't confirm any other allergins. She also said that is a "proprietary" blend of ingredients. They barley part comes from my friend(a chef) who helped cooked the meal and he explained that most seasoned broths are seasoned with barley. I will further contact r and d to get further answers. I didn't post this to cause falsly startle everyone, but everyone should know what occured. We are all on the same team here Afterall.

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