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Bacon
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Does bacon have gluten in it? I was under the impression that meat was ok as long as it was not packaged I buy my bacon at a albertsons meat department Thanks Barb

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Most bacons are gluten free. I buy exclusively Oscar Meyer.

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I use Maple Leaf or Campfire bacon. MMM...bacon! :) Some of the lesser known brands *may* have gluten, usually hiding in any spcies that are used. However, MG is right in that most bacon is gluten-free. I find that larger companies usually make many of their products "allergen" free.

Note: both of these brands are packaged...so eat away! :)

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I use Maple Leaf or Campfire bacon. MMM...bacon! :) Some of the lesser known brands *may* have gluten, usually hiding in any spcies that are used. However, MG is right in that most bacon is gluten-free. I find that larger companies usually make many of their products "allergen" free.

Thanks Everyone

You all are so fast.... hungry must go eat :D

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Most meat is ok, but you do have to make sure that chicken or turkey hasn't had broth added to it to "plump" it up. I also notice that you're not buying packaged meat. The one problem here is that if they cut it for you and there are other meats that have been cut before you that contain gluten, you're contaminated. For that reason I buy only packaged meat (with the exception of deli meat from this one store that only sells gluten-free meat).

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I "heart" bacon. :P

I prefer Hormel's Thick Cut Bacon -- YUMMMMMMMMMMMMMMMY

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If you have Boars Head near ya GET THEM!!! They MARK on the package that they are gluten-free, VERY few things are not gluten-free! Not to mention they taste GREAT!

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"Most meat is ok, but you do have to make sure that chicken or turkey hasn't had broth added to it to "plump" it up"

If broth added to to poultry (or any meat) has anything with gluten in it it must by USDA law be clearly listed. This is a separate requirement from the allergen law and has been in place for years.

richard

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    • Oh, Trish at the GlutenFreeWatchDog tested Planter's honey roasted peanuts three years ago.  The can did not state gluten-free, but showed no gluten ingrediants (per Kraft policy).  Test result: less than 5 part per million which is pretty much gluten-free.  
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    • I have intolerances to a few foods now, so I was wondering about that.. I love cashews though, and a month or two ago I was eating them all the time with no problems at all. I mean, could I really have developed an intolerance to them since then? I don't know if they're made on shared lines (it didn't say on the package so I assumed they weren't), but I'll give them a call. I'm really, really sensitive to cross contamination. Even if something is just made in the same facility (but not on shared lines) it will make me sick. If that's not it, then I'm not really sure
    • Research with KP and find a celiac-savvy GI in your area ( read the biographies). and ask your PCP/GP for a referral to that specific GI (not his buddy).  Ask the GI for the rest  of the celiac panel or proceed with an endoscopy/biopsies -- 4 to six.  Keep eating gluten daily until all testing is complete.  Document and request in writing.  Do not worry about symptoms.  There are over 300 of them and some celiacs have none!   Research all that you can about celiac disease.  The University of Chicago has a great celiac website that has testing Information etc.   Poet me know how it works out.  Hope you feel better soon!  
    • I react to both wheat and barley.  I've opted to just go completely gluten free, for the sake of simplicity and my sanity.  I don't have a diagnosis of celiac disease, but I strongly suspect it.  Unfortunately, I'm not willing to endure the misery of staying on gluten long enough to pursue further testing.  I just know I need to avoid the gluten grains, so I do.  
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