Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

  • Announcements

    • admin

      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
0

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.

0

Share this post


Link to post
Share on other sites


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!

0

Share this post


Link to post
Share on other sites

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

0

Share this post


Link to post
Share on other sites

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

0

Share this post


Link to post
Share on other sites

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?

1

Share this post


Link to post
Share on other sites

MJ-S

 

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

0

Share this post


Link to post
Share on other sites

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

0

Share this post


Link to post
Share on other sites

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).

0

Share this post


Link to post
Share on other sites

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.

2

Share this post


Link to post
Share on other sites

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.

1

Share this post


Link to post
Share on other sites

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): 

0

Share this post


Link to post
Share on other sites

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. 

2

Share this post


Link to post
Share on other sites

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.

1

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

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.

1

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

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.

1

Share this post


Link to post
Share on other sites

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.........

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

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

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

0

Share this post


Link to post
Share on other sites

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/

1

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

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.

1

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      102,669
    • Total Posts
      914,345
  • Topics

  • Posts

    • Japan (Tokyo And Kyoto) Gluten Free
      i would  tend to agree with your mom and that comes from more than  30 years in and out of Japan. the  quality of the produce, meat and fish tends to be much better than the US  becsaue it gets to market  much faster and becasue there is a demand  for quality  above the demand for low price.  As it was pointed out, this  has  nothing to do with gluten.    There  are  alot of things you can  eat  in just about any restaurant  but there are things to learn like onigiri -- rice balls,  are seemingly innocent  but  90% of htem contain wheat starch.  most larger  grocery stores and  department store basements  you can  get  gluten free soy sauce. ---  most  chefs still assume that  soy sauce is soy  so never  take anyones  word for it when it comes to soy sauce. Of al the mixed  salads at  family mart, 7-11 and lawsons  only the gobo salad was  safe. good luck    
    • Gluten free backing food
      We are prepared for earthquakes at home, in our car and at work.  That means keeping tins of sardines, gluten-free cereal bars,  SPAM, nuts, chicken, fish, rice, etc. in our earthquake kits.  I have to go through it every three to four months to rotate out some of the foods (e.g. cereal bars).  I mark it in our planner.  It works for us.  Tasty?  Appetizing?  I bet my kid will be thankful to have food to eat in the event of an emergency.  
    • Blood sugar, hunger, celiac
      How much fat are you consuming?  Going lower carb and not adding in fats can make you hungry.   So, do you know that Type 1 diabetes is strongly linked to celiac disease?    I would ask your doctor for a GAD antibodies test to rule out type 1.   https://celiac.org/celiac-disease/celiac disease-and-diabetes/ http://www.celiac.nih.gov/CDandDiabetes.aspx   I basically eat to my meter and that translates to a Low Carb High Fat diet.  Keeps my doctor happy with my lab results! 
    • Lower left abdominal, left pelvic & other random pains
      VERY good point cyclinglady, very good point!!!!
    • Even gluten-free Foods Triggering Reaction After Initial Glutening?
      I was glutened in July.  Badly.  I have NO clue as to what got me.  I suspect two things 1) a gluten free store- brand, product that might have been mis-labeled and 2) a prescription generic medication (contacted the manufacturer to confirm a gluten-free status but got the old liability statement of no guarantees).  Both items were NEVER consumed by my gluten free hubby who acts as my canary.     I probably got glutened again by eating out while on vacation even though I only at at restaurants recommended by other celiacs.  The rest of the time I was at my parent's house and I have a dedicated kitchen there for us.   Who knows?  But I was sick with anxiety, tummy issues, vomiting, the works.  It was strange since anemia was my original symptom and I really did not have tummy issues at the time of my diagnosis.  So, celiac symptoms can evolve at least for me!  Six weeks after my first sign of a glutening, I was tested by my new GI because I was not getting well.  He thought I had SIBO or bile duct issues. I asked for celiac blood testing.    Turns out it was gluten all along!   During my glutening, I became lactose intolerant again, could only eat stewed foods because everything hurt to get through my digestive tract.   I was a basket case for three months.    Did I mention new problems resulting from my glutening?  Hives, itching, vomiting, passing out and tummy aches almost daily.  Anti-histamines helped.    My GP thinks I am her most "allergic" patient.  Except it was more like a histamine intolerance or a mast cell issue not allergies.   Who knows?  The hives eventually resolved as I healed from my glutening.    I refuse to test the two items that were suspect.    No way!    Three months later, I got dairy back.  Six months later I am eating gluten free anything....without any issues.  I also do not take any meds (except for Armour Thyroid) , supplements, eat out and I avoid even processed gluten-free items.  But, I feel great.     I suppose that I will eventually slip up and get glutened again.  But I am working hard not too.  I like feeling well.   So, really look to your diet.  I bet you just keep getting glutened.  Stick to whole foods, follow the FODMAP diet and wait.  Wait.  Wait.    
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      59,686
    • Most Online
      1,763

    Newest Member
    Rene53
    Joined