Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Just A Warning About Perdue Chicken

ruuning like a zombie

Recommended Posts

ruuning like a zombie Newbie
ruuning like a zombie
Posted

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.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


DutchGirl Apprentice
DutchGirl
Posted

I better check my chicken. Normally we buy all of our meat from our local butcher but recently I bought a big bag of Purdue frozen chicken breasts from Costco to give them a try. Thank you for the heads up!

DutchGirl Apprentice
DutchGirl
Posted

Okay, I just checked mine and it just has water and kosher salt!!

MJ-S Contributor
MJ-S
Posted

There are so many reasons not buy Purdue chickens. Having gluten is the least of them.

Lisa Mentor
Lisa
Posted

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.

Was that listed on the bag?  If not, how do you know?

IrishHeart Veteran
IrishHeart
Posted

MJ-S

 

I'm curious---what's wrong with Perdue chickens? :mellow:

jerseyangel Proficient
jerseyangel
Posted

Did it actually list barley on the ingredient label? I've never seen that on a Perdue (or any) fresh chicken.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


shadowicewolf Proficient
shadowicewolf
Posted

Did it actually list barley on the ingredient label? I've never seen that on a Perdue (or any) fresh chicken.

I couldn't find anything on their website either.

 

Generally from what i've seen, chickens are often injected with a salt solution (water and salt).

Adalaide Mentor
Adalaide
Posted

Perdue fresh chicken is all gluten free, it says so right on their website. Their chicken isn't the cheapest chicken at Costco so I've never even looked at a bag but putting barley in frozen chicken would be a complete waste of money when plain salt water is so much cheaper. If you could provide more info that would be super helpful, like if this information was printed on the bag of chicken or how you got it.

kareng Grand Master
kareng
Posted

I have never seen chicken frozen IN a broth that you would want to dry off and fry. Nor have I seen barley injected into chicken. Some chicken is injected with salt water. You can tell by looking at the sodium content. Plain chicken has about 40 units of sodium naturally. Please provide some evidence of this fact.

MJ-S Contributor
MJ-S
Posted

IrishHeart,

 

Where do I start? Deceptive marketing practices, grossly inhumane conditions, environmental pollution, restrictive contracts on local growers, feed that includes arsenic, antibiotics, and god knows what else, and so forth. 

 

These issues are not limited to Perdue (we've been spelling it wrong). These are the same issues that most industrialized meat producers are guilty of. Perdue has just always had a reputation of being the one of the worst offenders.

 

This is getting slightly off-topic, but I just took a course on US Food Systems and saw this great video on the future of farming with a focus on meat production. If you're interested in this sort of thing here it is (about 30 minutes long): 

Adalaide Mentor
Adalaide
Posted

For those of us with celiac and NCGI our number one concern when buying food has to be gluten and possibly our other intolerances or allergies if we have them. Many of us are on fixed incomes or even food stamps and are far too poor to have things like principles. (This is a common joke in my house, it is meant to be funny.) Don't get me wrong, I grew up on a farm and I'm all about the humane treatment of our food sources. Don't even get me started on how much mistreating our animal food angers me. But frankly, I'm too poor to be picky. If it is gluten free, I'll buy the cheapest one at the store. I'm too poor to have morals about it until I am well enough to have a job. I don't think this is the appropriate place to get into some moral debate about how to be nice to chickens. This is about gluten in chickens. 

kareng Grand Master
kareng
Posted

IrishHeart, Where do I start? Deceptive marketing practices, grossly inhumane conditions, environmental pollution, restrictive contracts on local growers, feed that includes arsenic, antibiotics, and god knows what else, and so forth.  These issues are not limited to Perdue (we've been spelling it wrong). These are the same issues that most industrialized meat producers are guilty of. Perdue has just always had a reputation of being the one of the worst offenders. This is getting slightly off-topic, but I just took a course on US Food Systems and saw this great video on the future of farming with a focus on meat production. If you're interested in this sort of thing here it is (about 30 minutes long): 

That is all fine but it still doesn't explain why the OP is accusing the company of poisoning him and his friend with barley.

mommida Enthusiast
mommida
Posted

Hmmm   Troll?

IrishHeart Veteran
IrishHeart
Posted

IrishHeart,

 

Where do I start? Deceptive marketing practices, grossly inhumane conditions, environmental pollution, restrictive contracts on local growers, feed that includes arsenic, antibiotics, and god knows what else, and so forth. 

 

These issues are not limited to Perdue (we've been spelling it wrong). These are the same issues that most industrialized meat producers are guilty of. Perdue has just always had a reputation of being the one of the worst offenders.

 

This is getting slightly off-topic, but I just took a course on US Food Systems and saw this great video on the future of farming with a focus on meat production. If you're interested in this sort of thing here it is (about 30 minutes long): 

 

 

Actually, this is more than slightly off topic and inappropriate to the discussion, but, I think Adalaide addressed it sufficiently.

psawyer Proficient
psawyer
Posted

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.

Lisa Mentor
Lisa
Posted

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.

psawyer Proficient
psawyer
Posted

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.

Lisa Mentor
Lisa
Posted

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.........

IrishHeart Veteran
IrishHeart
Posted

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.

JNBunnie1 Community Regular
JNBunnie1
Posted

Perhaps a discussion in the 'everything else' section would be more apropos?

Regarding the subject of industry standards for meat production, that is.

GFinDC Veteran
GFinDC
Posted

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:

Open Original Shared Link

running like a zombie Newbie
running like a zombie
Posted

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.

kareng Grand Master
kareng
Posted

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.

running like a zombie Newbie
running like a zombie
Posted

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.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,665
    • Most Online (within 30 mins)
      7,748
    Christa Cook
    Newest Member
    Christa Cook
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      Thank you for the advice. I’ve actually never checked for nutritional deficiencies, but for as long as I can remember, I’ve always taken vitamin and mineral supplements — otherwise my symptoms get worse. This week I stopped eating gluten to confirm whether my symptoms are really caused by it. Starting next week, I’ll reintroduce gluten — it’s sad to go back to how I was before — but at least I’ll be able to take the necessary tests properly. I think the diagnostic process will be long, but at least I’m happy that I finally decided to address this doubt I’ve had for years.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.