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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.

Help Needed Quick-rotisserie Chicken
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9 posts in this topic

Hello, we are new to the gluten free world. If you are not sure of the ingredients on the skin of a rotisserie chicken, can you eat the inside meat only? Thanks!

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That doesn't seem advisable as if the seasonings do contain gluten they may leech into the meat and cause a "glutening". I was not aware of the severity of the cross contamination issue when my daughter first introduced us to gluten-free either, but apparently it's a really big deal. I am NOT an expert, we've only been at this less than 2 years, and still trying to master it.

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I have never had trouble with Costco chicken.

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I have never had trouble with Costco chicken.

Okay, thank you. It is from a local grocery store and we have no idea what the ingredients are on the skin....Better safe than sorry; guess we will just have a salad.

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I buy the ones offered at Wal-Mart. I do peel off the skin but I've never had a problem. I know at my Wal-Mart they will go check the ingredients listed for me on anything I buy in the deli.

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Last time I checked Wal-Mart were not gluten-free!

Costco's is gluten-free

Boston Market is gluten-free

Sam's Club is not gluten-free

KFC grilled or any other is not gluten-free...

It should state on the label what the ingredient list is.

Most are not gluten-free.

sorry

mamaw

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Anything on food is cooked into it. It would be like eating toppings off a regular pizza - you would get sick. I had a someone invite me to dinner and she was using a marinade on a roast which contained wheat and she thought it would just cook away. She's a nurse, so there is a lot of misinformation out there.

I don't know about other places, but I buy the Costco rotisserie chickens because they say Gluten Free right on the label. I am so grateful to Costco for this. They are a great deal and you can make different things with them (tacos, soups, etc.).

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I've been buying the Jay-C store rotisserie chickens. They are owned by Kroger and Kroger has listed that their private label items will clearly list ingredients containing gluten. Supposedly if it says spices it does not contain gluten. This is what their letter to gluten free consumers says. Obviously this doesn't mean no CC. Just thought I'd share the info.

Meagan

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Safeway's chickens up in Canada are gluten free. The national deli manager checked with their supplier of the spices and these were gluten free.

The deli manager at the Sobey's where we shop said that thiers did contain gluten.

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      Hi Cristiana, You are quite right, there could be something wrong with the batch. I have often wondered this myself when I've had symptoms. A lot of manufacturers recall products when they find contamination issues, I often wonder though, how many products 'sneak' under the radar and no-one knows for sure; it could be the reason why so many of us wonder what we did to get 'glutened'. 
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      Hi Richie I've put the above in quotes as you have described in the first and second sentence how I felt six months prior to my DX.   In my own case, in the end I concluded it was anxiety after consulting Dr Google!  It was such an alien feeling to me, I couldn't even think what it was, particularly as life was pretty good at the time.  Anxiety is a problem for a lot of celiacs prior to diagnosis, and often after glutening after going gluten-free. You mention breathlessness, this of course can be for reasons such as anaemia (again a common celiac problem, I had this prior to DX) but of course also can arise if you are anxious.   Re 'gluten free' - Flowerqueen is right, from what I have read on this forum some people really do seem to react with less than 20ppm.    But perhaps some other things to consider...  could there be something wrong with the batch you have consumed?  Might it be worth contacting the manufacturers?   That said, you could , as Flowerqueen suggests, have a problem with another ingredient, in the product or something else you consumed. In the past I have had a terrible reaction - fever, trembling, diarrhea, stomach cramps that lasted up to three hours the last three times I ate..... broccoli, of all things.    Who would have thought that possible?  I have often thought I should try it again, just to be sure it was the broccoli, as it is a 'super food' that I ought to have in my diet, that I like very much, but the thought of having such a reaction again has put me off. I do hope you will find some answers soon.  
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