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Just A Warning About Perdue Chicken


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31 replies to this topic

#16 psawyer

 
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Posted 22 March 2013 - 04:10 PM

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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Peter
Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000.
Type 1 (autoimmune) diabetes diagnosed in March 1986
Markham, Ontario (borders on Toronto)

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#17 Lisa

 
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Posted 22 March 2013 - 05:43 PM

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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#18 psawyer

 
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Posted 22 March 2013 - 06:26 PM

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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Peter
Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000.
Type 1 (autoimmune) diabetes diagnosed in March 1986
Markham, Ontario (borders on Toronto)

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#19 Lisa

 
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Posted 22 March 2013 - 07:00 PM

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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#20 IrishHeart

 
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Posted 23 March 2013 - 03:33 AM

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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#21 JNBunnie1

 
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Posted 24 March 2013 - 08:04 PM

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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#22 GFinDC

 
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Posted 25 March 2013 - 08:46 AM

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.glutenfre...en-free-grains/


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#23 running like a zombie

 
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Posted 26 March 2013 - 03:22 AM

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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#24 kareng

 
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Posted 26 March 2013 - 05:24 AM

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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#25 running like a zombie

 
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Posted 26 March 2013 - 09:09 AM

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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#26 psawyer

 
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Posted 26 March 2013 - 09:31 AM

So, your friend the chef speculated that there was barley, and you posted a warning on the internet based on his supposition. Not something I would have done.


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Peter
Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000.
Type 1 (autoimmune) diabetes diagnosed in March 1986
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#27 kareng

 
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Posted 26 March 2013 - 09:31 AM

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.

  


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.



You came on and stated as a fact that the chicken was "frozen in a broth that contained barley". When you were asked why you say that, you have no response other than your friend thinks that is the case. I am on the team that does not want to spread rumors or scare people about gluten in products that do not have gluten.
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#28 running like a zombie

 
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Posted 26 March 2013 - 02:44 PM

I can admit fault when I am wrong. I have no intent on scaring people with false accusations. The thing I do know that is fact is that the recipe used has been tried and true by both of my friends and the only variable that changed was the chicken. I agree it may have not been the smartest thing to jump in the water while not being able to see the bottom but I felt people needed to know. If I am wrong in doing so then I am sorry
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#29 bartfull

 
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Posted 26 March 2013 - 03:15 PM

Could it possibly be that you both got sick with "the bug" at the same time?


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#30 running like a zombie

 
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Posted 26 March 2013 - 04:05 PM

Food poisoning isn't an option. 5 total ate the chicken and the only two with intolerances got sick.
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