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

Anyone Ever Been Glutened By Ground Beef?

across

Recommended Posts

across Contributor
across
Posted

Twice I have bought some grass-fed ground beef and had symptoms of being glutened afterward. They were not patties, just regular grass-fed ground beef. Both times it was the same brand. Unfortunately, I have no other choice for grass-fed beef at the supermarket that I shop at (I know I can get it locally, but it's more of a pain).

 

The only other thing it might have been is that both times I served the beef in gluten-free spaghetti sauce (two different brands). I didn't serve them with any kind of pasta. In the past, I have been sensitive to tomatoes, but I was at the point that I thought I could eat them now.

 

Has anyone here ever had symptoms with ground beef cross contamination?

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

Celiac.com Sponsor (A8-M):


  • Replies 60
  • Created
  • Last Reply
HavaneseMom Explorer
HavaneseMom
Posted

Maybe???

Can I ask you which brand it was that made you feel ill? I have felt a little off after eating a particular pre-packaged brand of grass fed beef, but I'm not sure how it would be from gluten, so I just assumed it didn't agree with me.

Otherwise, if you are buying it from the butcher case at the grocery store, I have read that they sometimes re-grind the beef on site and it could possibly get cross-contaminated depending on their handling practices or if there are breaded products in the same case. I do think it would be unusual for there to be problem with ground beef in general though.

beth01 Enthusiast
beth01
Posted

Are there mushrooms in the sauce?

notme Experienced
notme
Posted

never from the beef itself (grass fed or otherwise) but i have done myself in with seasoning blends once or twice.  

 

once, we were on vacation and we patted out a ton of burgers (ok, 3 paper plates full) very carefully and then my friend took all the plates and stacked them (so only the top ones weren't cc'd from the kitchen counter) on his way out to the grill.  i grabbed the top plate and yelled at him.  clueless......  :o

 

what did you cook it in?  have you replaced your kitchen items that could be suspect (scratched non-stick pots & pans, wooden spoons, etc) ?

kareng Grand Master
kareng
Posted

Are there mushrooms in the sauce?

Mushrooms are safe for Celiacs

beth01 Enthusiast
beth01
Posted

That's good to know.  I seem to react to them the same way I do gluten.  wonder why?

LauraTX Rising Star
LauraTX
Posted

Did you thoroughly cook the meat and avoid cross contamination from raw meat juices to the cooked meal?  Have you tried eating just tomato sauce without the ground beef to see if your problems with tomatoes are recurring?

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

Celiac.com Sponsor (A8-M):


NatureChick Rookie
NatureChick
Posted

I've been glutened by sausages made by my grocer's butcher but not by packaged meats. I don't know if I've just been lucky or if the brands I buy simply don't have any gluten ingredients in any of their products that could cause cross contamination on equipment. I'd check out what other products that manufacturer makes in order to see if there is something that would make their facilities obviously not gluten free.

Of course, you may never know what it was. I still suspect that some of my spices are a problem in my pantry - darned anti-flaking agents my biggest suspect.

user001 Contributor
user001
Posted

I stopped eating beef almost 10 years ago because it made me nearly sick to my stomach every time I ate it. That was the first time I cut something from my diet. I would check spices and do elimination of some ingredients next time.

IrishHeart Veteran
IrishHeart
Posted

Twice I have bought some grass-fed ground beef and had symptoms of being glutened afterward. They were not patties, just regular grass-fed ground beef. Both times it was the same brand. Unfortunately, I have no other choice for grass-fed beef at the supermarket that I shop at (I know I can get it locally, but it's more of a pain).

 

The only other thing it might have been is that both times I served the beef in gluten-free spaghetti sauce (two different brands). I didn't serve them with any kind of pasta. In the past, I have been sensitive to tomatoes, but I was at the point that I thought I could eat them now.

 

Has anyone here ever had symptoms with ground beef cross contamination?

 

Plain grass fed beef is not going to contain gluten. I cannot imagine how it could possibly be CCed. 

 

If you have a sensitivity to tomatoes and you served the beef in tomato sauce, then that's the more likely culprit.

 

When you have more than one ingredient in the preparation, it is not easy to determine what caused the symptoms.

 

Not everything is because of gluten. I have GI issues from tomatoes and a few other foods. it's not gluten cross contamination.

 

Single spices are G F. You should carefully check "seasoning blends" however. 

user001 Contributor
user001
Posted

I could be wrong, but i think people have problems with certain combinations too. I know someone who gets terrible stomach issues from eating dairy with spicy food, but separately they are fine.

across Contributor
across
Posted
  • Author

Thanks for all the responses so far! I plan to reply to them, but things have gone into overdrive here and I won't be able to respond until sometime next week. 

 

Just didn't want you to think I was ignoring you, or ungrateful for your help. :-)

Nikki2777 Community Regular
Nikki2777
Posted

Yes, I believe so - and it was some fancy 'brand' labeled Gluten Free.  No way to prove it, of course, but I've avoided that brand ever since.  Unfortunately, I can't remember the name, but it comes in a black based seal pack and has fancy seasoned flavors in addition to the plain one (which is what got me).

across Contributor
across
Posted
  • Author

Maybe???

Can I ask you which brand it was that made you feel ill? I have felt a little off after eating a particular pre-packaged brand of grass fed beef, but I'm not sure how it would be from gluten, so I just assumed it didn't agree with me.

Otherwise, if you are buying it from the butcher case at the grocery store, I have read that they sometimes re-grind the beef on site and it could possibly get cross-contaminated depending on their handling practices or if there are breaded products in the same case. I do think it would be unusual for there to be problem with ground beef in general though.

I can't recall the brand name at the moment, but it was a pre-packaged brand from Australia.

across Contributor
across
Posted
  • Author

never from the beef itself (grass fed or otherwise) but i have done myself in with seasoning blends once or twice.  

 

once, we were on vacation and we patted out a ton of burgers (ok, 3 paper plates full) very carefully and then my friend took all the plates and stacked them (so only the top ones weren't cc'd from the kitchen counter) on his way out to the grill.  i grabbed the top plate and yelled at him.  clueless......  :o

 

what did you cook it in?  have you replaced your kitchen items that could be suspect (scratched non-stick pots & pans, wooden spoons, etc) ?

I haven't yet replaced my cookware. (I'm still pretty new to all this).  I wonder if that might be part of the problem. Using an acidic tomato sauce would be likely to loosen anything clinging to the pans or the wooden spoons.

across Contributor
across
Posted
  • Author

Did you thoroughly cook the meat and avoid cross contamination from raw meat juices to the cooked meal?  Have you tried eating just tomato sauce without the ground beef to see if your problems with tomatoes are recurring?

Everything was thoroughly cooked, and raw cross contamination avoided. I do think I have a recurring problem with tomatoes. 

across Contributor
across
Posted
  • Author

Plain grass fed beef is not going to contain gluten. I cannot imagine how it could possibly be CCed. 

 

 

In a pre-packaged product like I bought, I'm not sure how it would be cc'd either. However, I can definitely see how it might be cc'd if it's prepared in the grocery store. They also make other things that could contain gluten (think pre-seasoned patties, etc.)

 

But I think you're right that the tomatoes are the likely culprit.

IrishHeart Veteran
IrishHeart
Posted

Everything was thoroughly cooked, and raw cross contamination avoided. I do think I have a recurring problem with tomatoes. 

 

 

I know I do, which makes me sad...I like tomatoes and a lot of my cooking repertoire involves them too. sigh.

 

maybe in time, you can add them back in! I have been able to get most things back. Hang in there!

across Contributor
across
Posted
  • Author

Yes, I believe so - and it was some fancy 'brand' labeled Gluten Free.  No way to prove it, of course, but I've avoided that brand ever since.  Unfortunately, I can't remember the name, but it comes in a black based seal pack and has fancy seasoned flavors in addition to the plain one (which is what got me).

Interesting. This was a sealed pack, and I believe the back of it was black.

across Contributor
across
Posted
  • Author

I know I do, which makes me sad...I like tomatoes and a lot of my cooking repertoire involves them too. sigh.

 

maybe in time, you can add them back in! I have been able to get most things back. Hang in there!

I'm sorry, IrishHeart! It's tough to have multiple food issues. I seem to have issues with all of the nightshades -- tomatoes, potatoes, peppers, and eggplant, and also with dairy and with most nuts. I'm hoping to get some of these back someday. I think (I hope) I just tried too soon.

Nikki2777 Community Regular
Nikki2777
Posted

Interesting. This was a sealed pack, and I believe the back of it was black.

I'll try and check on the name of the brand and post back.  I've always wondered how I got glutened by this, but if yours was the same that might explain it.

IrishHeart Veteran
IrishHeart
Posted

I'm sorry, IrishHeart! It's tough to have multiple food issues. I seem to have issues with all of the nightshades -- tomatoes, potatoes, peppers, and eggplant, and also with dairy and with most nuts. I'm hoping to get some of these back someday. I think (I hope) I just tried too soon.

 

No worries, now...I once had a very short list of "okay" foods....I even managed to get back eggs, which have given me grief for nearly my whole life!

and dairy....I lived without cheese,citrus, coffee, etc for nearly a year....got them all back. 

 

I still have a few that seem to "argue with me" lol.....but it's okay! I can't tolerate high histamines foods  or MSG or soy...but there is still plenty to eat and I gained a bunch of weight, (some I did not need! lol)

so..it's all good.

 

Just hang in there and healing will happen. 

LauraTX Rising Star
LauraTX
Posted

I haven't yet replaced my cookware. (I'm still pretty new to all this).  I wonder if that might be part of the problem. Using an acidic tomato sauce would be likely to loosen anything clinging to the pans or the wooden spoons.

 

If you replace anything first, go buy a pack of cheap spoons to replace those porous wooden spoons.  There can definitely be things hiding in there.

IrishHeart Veteran
IrishHeart
Posted

Nothing clings to pans after you give them a good wash, unless it has deep scratches.

 

I never use wooden utensils or cutting boards, "gluten worries "or otherwise. 

They are porous so they harbor odors and they  absorb everything and anything you put on them, including bacteria.

You may want to get some  heat -resistant silicone utensils.

Steph1 Apprentice
Steph1
Posted

My dad recently told me that contrary to popular belief, wood is best.  Quick search I saw this

 

Open Original Shared Link

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to xxnonamexx's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      Thank you for sharing this — it’s really important. The FDA is actively seeking public input on improving gluten and ingredient labeling, which could directly impact how people with celiac disease and gluten sensitivity shop and stay safe. Clearer labeling would help reduce accidental gluten exposure and make it easier to identify hidden sources of gluten in ...
    2. Scott Adams
      - Scott Adams replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Low iron and vitamin d

      A low tTG is great news, but it doesn’t always mean the small intestine has fully healed yet—iron and vitamin D absorption can lag behind for months or even years, especially in young children. Many kids need supplements for a period of time while the gut repairs itself, and that doesn’t necessarily mean it will be lifelong. Morning stomach pain is also ...
    3. Scott Adams
      - Scott Adams replied to xxnonamexx's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Healthy Gluten Free Foods low sugar that you found?

      A lot of gluten-free packaged foods do rely on extra sugar, starches, or sodium to replace texture and flavor, so focusing on simpler options makes sense. Many people do better with naturally gluten-free proteins like eggs, plain yogurt, nuts, seeds, hummus, beans, and minimally processed protein bars with lower added sugar and higher fiber. Pairing those...
    4. Scott Adams
      - Scott Adams replied to lizzie42's topic in Traveling with Celiac Disease
      1

      Trip to Anaheim/Disney

      This article is a few of years old, but my still be helpful.
    5. trents
      - trents commented on Scott Adams's article in Winter 2026 Issue
      14

      Can You Really Trust Gluten-Free Menus? What Every Celiac Needs to Know Before Eating Out

      This is likely dependent on the sensitivity of the individual celiac.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,242
    • Most Online (within 30 mins)
      7,748
    Maya Baum
    Newest Member
    Maya Baum
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Scott Adams
      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      By Scott Adams · Posted

      Thank you for sharing this — it’s really important. The FDA is actively seeking public input on improving gluten and ingredient labeling, which could directly impact how people with celiac disease and gluten sensitivity shop and stay safe. Clearer labeling would help reduce accidental gluten exposure and make it easier to identify hidden sources of gluten in foods. I encourage everyone here who is affected by celiac or gluten sensitivity to read the announcement and submit their own suggestions — real lived experience matters and can influence policy changes that benefit the whole community.
    • Scott Adams
      Low iron and vitamin d

      By Scott Adams · Posted

      A low tTG is great news, but it doesn’t always mean the small intestine has fully healed yet—iron and vitamin D absorption can lag behind for months or even years, especially in young children. Many kids need supplements for a period of time while the gut repairs itself, and that doesn’t necessarily mean it will be lifelong. Morning stomach pain is also commonly reported in celiac kids and can be related to slow healing, reflux, motility, or even low iron itself. It sounds like the supplements are clearly helping, which is reassuring, and ongoing monitoring with her doctor can help determine when (or if) doses can be reduced as absorption improves. The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. This article has more info:    
    • Scott Adams
      Healthy Gluten Free Foods low sugar that you found?

      By Scott Adams · Posted

      A lot of gluten-free packaged foods do rely on extra sugar, starches, or sodium to replace texture and flavor, so focusing on simpler options makes sense. Many people do better with naturally gluten-free proteins like eggs, plain yogurt, nuts, seeds, hummus, beans, and minimally processed protein bars with lower added sugar and higher fiber. Pairing those with whole foods can help you feel more “normal” without triggering symptoms. Subscription boxes can be hit or miss, so checking labels carefully and using them as an occasional supplement—rather than a staple—often works best.
    • Scott Adams
      Trip to Anaheim/Disney

      By Scott Adams · Posted

      This article is a few of years old, but my still be helpful.  
    • knitty kitty
      Accuracy of testing concerns

      By knitty kitty · Posted

      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease.  It will not show if you have active Celiac disease.   Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies.  The antibodies are produced in the small intestines.  Three grams of gluten are enough to make you feel sick and ramp up anti-gluten antibody production and inflammation for two years afterwards.  However, TEN grams of gluten or more per day for two weeks is required to stimulate anti-gluten antibodies' production enough so that the anti-gluten antibodies move out of the intestines and into the bloodstream where they can be measured in blood tests.  This level of anti-gluten antibodies also causes measurable damage to the lining of the intestines as seen on biopsy samples taken during an endoscopy (the "gold standard" of Celiac diagnosis).   Since you have been experimenting with whole wheat bread in the past year or so, possibly getting cross contaminated in a mixed household, and your immune system is still so sensitized to gluten consumption, you may want to go ahead with the gluten challenge.   It can take two years absolutely gluten free for the immune system to quit reacting to gluten exposure.   Avoiding gluten most if the time, but then experimenting with whole wheat bread is a great way to keep your body in a state of inflammation and illness.  A diagnosis would help you stop playing Russian roulette with your and your children's health.      
×
×
  • 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.