0
Colleeney

Can Ground Meat Have Gluten?

Rate this topic

Recommended Posts

I am desperately trying to figure out what made my son and I sick last week. The only thing I can come up with is the Safeway hamburger. Can that be possible? Has anyone ever had that experience? I am extremely sensitive and have been so super careful. Canned tuna got me as the vegetable broth they add wasn't gluten free although Starkist disagreed. Why would there be gluten in a hunk of ground cow, or horse for that matter!!!

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


No, there wouldnt be. There is a chance when it comes to seasoned stuff though.

There are however additives that make the meat stay that bright color. Sage oil is an example of this. I cannot eat it due to that, so i buy from a local family run butcher.

Share this post


Link to post
Share on other sites

If the vegetable broth from the tuna had wheat, they would be required to list that.

 

I don't see any reason the tuna or the plain ground beef would have gluten.  Its possible, if it came from a meat counter that something from another meat product fell in the hamburger.  Like some breading if they sell breaded cutlets in the same open case.

 

Sometimes, when you are new to the diet, you can either miss something that is glutening you or your insides are so damaged something else bothers you.  For example, ground beef is very fatty and that can be hard for some people.  You might have rinsed the fruit in a colander that you used for gluten pasta, etc, etc, etc.

Share this post


Link to post
Share on other sites

Safeway did do a recall of ground beef a few months back because of E. Coli found in their meat. A mild E. Coli infection can mimic a glutening.

Share this post


Link to post
Share on other sites

Hamburger--ground beef--is inherently gluten-free. Pre-formed hamburger patties sometimes have bread crumbs as a binder--read the ingredients list. If included, the word "wheat" will appear on the label. Always read the label.

Share this post


Link to post
Share on other sites
Ads by Google:


If you are buying plain meat at a store, it should be safe.  Unless perhaps you are buying it from the butcher counter.  If so, check there and see if they have any breaded meats, meatloaf mix, or anything else that might have gluten in it.  If there is such stuff, it could have been cross contaminated.  Do beware taco meat at some restaurants because they might put gluten in there.

  • Upvote 1

Share this post


Link to post
Share on other sites

I did, once, years ago, find a package that looked like ground beef.  I think it was labeled "ground beef for hamburgers" or "ground beef for meatloaf".  It had an ingredient list that included breadcrumbs.  So, I will say that it pays to actually read the package.  But the package MUST state if it has wheat in it, and the "title" of the package will give you some clues too.

Share this post


Link to post
Share on other sites

People have welll addressed the ground beef and as stated it should be safe unless cross contaminated. The tuna you mentioned is indeed gluten free as the company says. You may have an issue with soy which is in the veg broth in many tunas. I buy the one that is just water and I think there is also a brand that packages in olive oil. Read the whole label and look for a brand that packages in just water and you will be okay with the tuna. I think the Starkist in the Gold can is the one I buy if I am not shopping at Wegmans, but I'm not sure.

Share this post


Link to post
Share on other sites

Thank you all for the info. However I cry as I write this. I look 12 months pregnant with bloating and discomfort. I was diagnosed 4 year's ago and stripped the kitchen; new everything including pots and pans, cutting boards etc. I do try to read each label but have messed up sometimes when in a hurry and think I remember the correct brand but don't. I was on a trip recently and got glutened from eating out. But the week after not only was I sick but my son was too which meant I must have cooked something w gluten. It feels so much worse when I do it to him than me. I cannot figure out where the contamination is coming from except another weird one that the soap I use to clean the counters may have a residue that I pick up on my hands inadvertently. I do have a fatty liver that I struggle to control and with traveling probably messed up big time too. I also was given new hormone patches which I wonder if they cause bloating. It's all so frustrating. Do I have a gluten contamination, fat issue or hormone or all. I feel horrible, look like an ancient pregnant lady and all my neuropathology issues are back. I have 1 week before returning to my cardio doc who has threaten a whacking (she's really great and funny, not serious) if I'm not 8lbs lighter. The blimp is not and I'm not walking as much cuz my muscles keep seizing up and yes I stretch the mechanics of walking is different. Sigh, sorry. Just really really frustrated

Share this post


Link to post
Share on other sites

Have you considered cutting out soy or corn? Both can act the same as a glutening can.

  • Upvote 1

Share this post


Link to post
Share on other sites


Ads by Google:


Thank you all for the info. However I cry as I write this. I look 12 months pregnant with bloating and discomfort. I was diagnosed 4 year's ago and stripped the kitchen; new everything including pots and pans, cutting boards etc. I do try to read each label but have messed up sometimes when in a hurry and think I remember the correct brand but don't. I was on a trip recently and got glutened from eating out. But the week after not only was I sick but my son was too which meant I must have cooked something w gluten. It feels so much worse when I do it to him than me. I cannot figure out where the contamination is coming from except another weird one that the soap I use to clean the counters may have a residue that I pick up on my hands inadvertently. I do have a fatty liver that I struggle to control and with traveling probably messed up big time too. I also was given new hormone patches which I wonder if they cause bloating. It's all so frustrating. Do I have a gluten contamination, fat issue or hormone or all. I feel horrible, look like an ancient pregnant lady and all my neuropathology issues are back. I have 1 week before returning to my cardio doc who has threaten a whacking (she's really great and funny, not serious) if I'm not 8lbs lighter. The blimp is not and I'm not walking as much cuz my muscles keep seizing up and yes I stretch the mechanics of walking is different. Sigh, sorry. Just really really frustrated

If it's any comfort to you, I always look pregnant.  And I don't have issues with gluten.  In my case, I think, it's caused by gastroparesis.  Slowed digestion.  Which you can also have when you have celiac.  I also have tons of food intolerances.  As does my daughter.  And I know what you mean.  I have accidentally fed her something she shouldn't have.  And then I always feel bad.

Share this post


Link to post
Share on other sites

For some of us eliminate just gluten is enough , for some of us it takes more to be healthy.

Have you kept  a food journal?

 I  agree with the suggestion of elimination soy and corn 'completely '  to see if those are the possible cause . 

Share this post


Link to post
Share on other sites

check back with the store.  I know years ago when working in a kitchen we used sliced bread to "clean" the slicer.  perhaps they put bread thru the grinder?

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

  • Who's Online   9 Members, 0 Anonymous, 415 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
    Serve is a bowl with tortilla chips and guacamole.