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

Meat
0

19 posts in this topic

OK, time for what really is kind of a a gluten-free 101 question, but one that I haven't really faced yet.  I'm considering trying to get some meat into my diet, as I think the extra iron, fat and protein would be good for me. 

 

What I'm wondering is what contamination may "hide" in that I would not think of.  I've heard honey-baked ham and certain kinds of turkey mentioned on here already.

 

Are there *brands* that are safe?  Certain cuts?  Can I trust ground meat (thinking tukery burgers, which is what I'd like to go for- or some kind of easily-prepped poultry).  How far does my paranoia have to spread?

0

Share this post


Link to post
Share on other sites


Ads by Google:

I have not seen any turkey or Honey Baked ham with gluten.  As for a pre-made turkey buger - you would need to read the ingredients.  They probably add things to it to make it tastier than just ground turkey.  You could get ground turkey - I usually get Jenny-o or the other name brand I can't think of right now.  Then you could add what spices you like, cook them all up and freeze the left-overs to re-heat.

0

Share this post


Link to post
Share on other sites

So, it is actually taking it a bit far to worry about whether or not store-brand ground meat has somehow been cross-contaminated, I take it?

0

Share this post


Link to post
Share on other sites

I'm starting to wonder about the stuff that is injected into meats, after reading that some broths can have gluten.

I eat eggs, make my own yogurt and use fresh cheeses. I had to stop eating chicken, maybe because of the reason above but I think I was getting a lot more gluten in other parts of my diet at the time. Here in the mid-west, Tyson country, we know a lot about how chicken is processed and I think the chemical baths used could also be a problem.

If I decide to try meat again, I think I'm going to find a good local butcher. Grocers can't control products the way a butcher can. 

Red meats are to hard to digest. I hate that because we all love a good steak but the price my body pays afterwards is to high. Cold cuts, sausages and processed meats like bacon have all sorts of additives and some don't have to be labeled. The USDA has different labeling rules. 

0

Share this post


Link to post
Share on other sites

So, it is actually taking it a bit far to worry about whether or not store-brand ground meat has somehow been cross-contaminated, I take it?

In my opinion, yes. Fresh meat, ground or not, at the grocery store is not something I ever worry about.

0

Share this post


Link to post
Share on other sites




I've never had a gluten issue with fresh meats. I generally do not buy preformed parties unless marked gluten-free.

I try not to buy any meat with "natural flavoring a" or sodium injections. Sometimes you have to really look for pork...

As far as trusting a butcher or a manufacturer - well, I disagree. Small butcher shops may have less stringent qc and frequently make up sausages, sauces, breadings, etc. in house. They may or may not clean their surfaces adequately or take propr precautions to eliminate gluten cc. As an example, I try NOT to buy from the specialty case where they keep stuffed meats, etc. next to the "plain" meats.

0

Share this post


Link to post
Share on other sites

Pear, do you think it may depend on where we live? Only one grocer in my area offers meat that's not injected but there are wonderful meat markets and butcher shops specializing in everything from gluten free to kosher guaranteed by separated buildings.

0

Share this post


Link to post
Share on other sites

Generally when stuff is injected it is a solution to keep the meat red. So in ground meat, sage oil is probably used. I cannot eat the ground meat in regular stores because of it. It gives me such a bad stomach ache.

 

Your cuts like roasts and whatnot, should not have stuff injected in them from my understanding.

 

Or, you could do what i do and go to a family run butcher. You pay a bit more, but the meat is so much better. You don't have the water run off either that you see in the ground meats from the regular stores.

0

Share this post


Link to post
Share on other sites

Pear, do you think it may depend on where we live? Only one grocer in my area offers meat that's not injected but there are wonderful meat markets and butcher shops specializing in everything from gluten free to kosher guaranteed by separated buildings.

Certainly, if you have a butcher that specializes in gluten-free it would be a great place to buy meat.

Most of us do not have that option, though. If I did I would certainly take advantage of it!

I've lived in small and large metro areas and good butchers (or having a choice in butchers) are very hard to find.

I can find untreated meat at natural markets, even mainstream like Safeway. But they ALL put stuffed/sauces/breaded meats next to "plain" in the case.

0

Share this post


Link to post
Share on other sites

Some chicken is injected with salt water. You can tell by looking at the sodium content. Chicken naturally has about 40-45 mgs per serving. I have seen some packaged chicken with 135-150! That's a lot of salt. It's not gluten.

0

Share this post


Link to post
Share on other sites

When I was shopping for hot dogs I was reading all the labels and noticed that one brand had gluten added to it

whereas all the other brands on the shelf had wheat added to the hot dogs. It was on the list of ingredients.

0

Share this post


Link to post
Share on other sites

No doubt I'm not sure what my problem with chicken is. My suspicion is the chemical bath processing because like I said, at the time, I was eating a lot more gluten in other parts of my diet than would of been possible to of been found in any broth or cross contamination.

My point was, when Em asked how far the paranoia should spread, there can be other reasons why we sometimes can't tolerate meats.

0

Share this post


Link to post
Share on other sites

When I was shopping for hot dogs I was reading all the labels and noticed that one brand had gluten added to it

whereas all the other brands on the shelf had wheat added to the hot dogs. It was on the list of ingredients.

Hot dogs are prepared, processed food. Not the same thing as the fresh meat being discussed here.

 

You say you are in Ontario. So am I, and last time I looked there were several options for hot dogs without gluten.

Based on multiple discussions here, there are no hot dogs in the US currently that contain gluten. Nathan's used to have gluten, but they changed their formula a few years back, and are now gluten-free.

0

Share this post


Link to post
Share on other sites

I purchase most of my meat and fish at Costco.  They even have a few luncheon meats (like turkey and Canadian bacon) which are uncured and labeled gluten-free.  Break them up into smaller packages and freeze as they won't last but a few days after opening.  Sprouts has some sausage and bacon that is uncured as well.   My family really loves the gluten-free breaded frozen  fish at Sprouts with gluten-free frozen fries.  Not healthy, but a treat and fast meal for me when I have an evening meeting.  

 

 

0

Share this post


Link to post
Share on other sites

Did somebody say paranoia? You must have been talking about me!! :lol:

 

That being said, I no longer eat ANY ground meat from the grocery store or elsewhere. If I want a burger, I buy the meat and grind it myself. Here is why: http://www.consumerreports.org/cro/magazine/2013/06/consumer-reports-investigation-talking-turkey/index.htm

 

 

I used to live on junk food. I hardly ever cooked for myself. Since going gluten-free, I have become a health food NUT! It isn't because I LIKE to cook (God knows!) and it isn't even because organic home-cooked food tastes better (although it does), but it is becasue I have done so much research on where our food comes from, how it is processed, and how (IMO) DANGEROUS some of it is.

 

Your milage may vary. :)

0

Share this post


Link to post
Share on other sites

Thanks guys- this is helpful!

0

Share this post


Link to post
Share on other sites

I think this is probably the only area I have a very slight disagreement with Peter.

 

I have, once ever, found a ground beef, in "slab" form (not premade patties) at a grocery store which had wheat in it.  Don't get me wrong - it was clearly listed as "hamburger meat", and not "ground beef" and it very clearly had an ingredient list on it.  It was not a "hidden" gluten issue at all.  It was a standard "make sure to read any ingredient list and don't make assumptions about the product" rule we generally have to live by.

 

I do make sure to look for signs of contamination in the local processing vicinity.  (Here's a good source of contamination for you - the Whole Foods near me has prepared items at the fish counter, things like salmon burgers that are made in house.  Many of these are made with, and then covered in, breadcrumbs.  The store then put the display of them in the fish counter, as you'd expect, immediately next to the crab meat.  Suffice it to say, I will not buy that crab meat, when I can see breadcrumbs on the divider between the two items, and I would not be able to wash them off of something like flaked crab meat.)  But, again, this is where common sense, and NOT paranoia, needs to reign.

 

Those obvious, not exclusive to meat, exceptions aside, I do not ever worry about fresh, unprocessed meats when it comes to gluten, assuming no obvious signs of contamination.

0

Share this post


Link to post
Share on other sites

Anyone up for grilled "germs" and "antibiotics" tonight.

 

bbq-skewer.gif

 

NOT!!!

 

My Oncologist mentioned bison to me as an alternative meat.  I wonder how it's raised and prepared. I shall research it!  

 

Bartfull, I have been moving toward your paranoid world and that article got me much closer.  Although I must say that my paranoia covers all products going in me AND on me.  We will win this war, even if I have to raise those damn turkeys in the extra bedroom!

 

Colleen 

0

Share this post


Link to post
Share on other sites

I have had bison in the past and if I were to try a red meat again that is what I would probably go for. There is some cross breeding or beeffallo out there too. Bison is grass fed, has a low fat content, is amazingly tender and has a great flavor. I was not having so many problems digesting meat at that time, I'm basing my judgement on how tender it was. I remember needing foil and a spatula to get steaks from the grill in one piece.

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
      104,365
    • Total Posts
      920,553
  • Topics

  • Posts

    • Just a quick one to say I got a diagnosis of celiac disease today. I know in the past it's been helpful for me to know the outcome for other folk, so thought I would update. The moral of this story is even with a VERY borderline blood test it's worth persisting. thanks for all the help Sue 
    • Well, I am stressed to the max. I just spent 3 days in the hospital with D and stomach pain, dizziness, chest pain, generally unwell. Then another trip to the ER on top of that. My protein was low and my RBC and hemoglobin dropped below normal in 3 days. Not terribly low, but below normal. I also had metabolic acidosis which still confuses me. I usually eat every 2-3 hours despite it causing pain to keep my energy up and was unable to eat that frequently in the hospital. I usually carry protein with me and had been taking liquid iron which I stopped a few weeks ago because my new endo is not a fan of iron supplements. As soon as I got home from the hospital I started with my protein drinks and blackstrap molasses for iron.  I now have bilateral mild pleural effusions and a nodule on my left lung, which hopefully is nothing, but was not there on a CT back in March. In addition, my left adrenal gland, which also appeared normal in March, is calcified and the report indicates this is most likely due to a previous bleed or infection. My colon appears tortuous (whatever that means) and we are waiting on colon/endo biopsies. I have been gluten-free since March except for cc so expect the biopsies to again be negative.  My primary care is useless. I am in the process of getting a new one I will see on the 7th but need the current one to fill out FMLA paperwork because I both physically and mentally need time to recover. I will have to go off of payroll for 2 weeks but I think I need to. I called the primary's office today to discuss the hospital tests which she does NOT have yet and to ask if we should/could start a low dose of prednisone because my body is attacking itself. My thyroid on ultrasound is also abnormal though my bloodwork thus far is normal. But it hurts on that side. The only reason the ultrasound was ordered is because I asked for it in the first place. The only reason I have started seeing an endocrinologist is because I found one myself. Anyway...I broke down in tears on the phone eith her today and she told me I was having a "manic episode". I have no history of mania. I only recently started taking xanax to help me cope with the stress of being sick. I was not sick until I did this stupid gluten challenge over the winter. My mother was in town and spoke with the doctor on the phone as well who was trying to get my mom to take me to a psych hospital. She also threatened to send the police to check on me. My mother assured her I was in no danger and we hung up the phone in complete shock. Admittedly, I was in tears when I called her and probably sounded like a fucking mess. But I believe I referenced the dropping iron, protein, fluid near lungs, enlarged thyroid and attacked adrenal gland then literally said "my body is attacking itself and I need help" to which she said, "I think you are manic". Lovely. If I was a mess before that phone call it was 10x worse when we hung up.  Anyway, this is the first night it has been extremely difficult to sleep. I admit my thoughts about my odd symptoms keep me up often recently. I mean, who the hell bleeds from or gets an infected adrenal gland?! I am sure it was another time I begged my primary for help. On a side not, the NP at the ER told me the primary should be putting these pieces together and communicating with my other doctors better. He then stated that he used to go to the same practice but left because the practice got too big and like a business. So I got some validation from that chat.  A melatonin or a .25 xanax usually does the trick for me to sleep but I am so disturbed about my interaction today, stressed at my health, stressed that my ex has our son so much because I am always sick (bless him for coming through), stressed that I have to go back to this awful doctor because I will need the FMLA paperwork before I see the new doc on the 7th.  8 months ago, I took a multivitamin when I remembered it and that was it.  End rant. Maybe now that it is off my chest I can finally sleep. 
    • Hi DKH0614, I use aspirin, Pepto Bismol, and peppermint tea or Altoids peppermints.  Pepto Bismol has a soothing effect on the gut.  Pepto Bismol also has aspirin in it.  Peppermint is helpful for relaxing smooth muscle tissue and getting gas out of the stomach. As per KarenG, you may be reacting to dairy.  Dairy has a sugar called lactose in it that some people with celiac have a hard time digesting.  You could try avoiding dairy for a few weeks to see if that helps.  Or try taking lactaid type pills when you eat dairy. It doesn't take very much gluten to cause an immune system reaction.  So it is important to avoid even traces of gluten if possible.  The stuff is hard to avoid sometimes if people around you don't understand how much a small amount of it can affect your body. Let us know if we can help with any  more questions, or if you have concerns we haven't addressed. And welcome to the forum! Also, if you subscribe to the thread (notify me of replies) you'll get an email when people respond to your thread.    
    • After a year and half, if you are eating gluten-free, you shouldn't be having pain from Celiac.  Perhaps you need to find out what is really causing your issues?  Dairy/ lactose is an obvious first place to look.
    • Hi! I am 15 and have been diagnosed with celiac disease for about a year and a half now and I am woundering what do some of y'all use to relive some of the abdominal pains that come along with celiac/gluten allergies?  ( Ibuprofen,  Tylenol, etc.) 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,440
    • Most Online
      1,763

    Newest Member
    Cygnusx1
    Joined