Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!

What's Forbidden In Chicken Broth?


terriH

Recommended Posts

terriH Newbie

Just wondering what the ingredient in chicken broth (ie. collage Inn, Swansons) that means it has gluten. I'm finding as I research ingredients that there are differences in what people say are safe and unsafe. For example, "hydrolyzed veg. protein" - I've read two different opinions. Thanks

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



psawyer Proficient

Hydrolized vegetable protein, and the similar hydrolized plant protein may or may not be safe. It depends on what the undisclosed vegetable or plant is. If it is corn, fine, but if it is wheat, it contains gluten. You have to ask, unless the manufacturer is one of those like Kraft which will clearly disclose any gluten source on the label. In additon to corn and wheat, soy is common in HVP/HPP.

Sometimes manufacturers use such vage terms intentionally so that they can buy and use whatever is cheapest at the time, however that practice is not common.

Link to comment
Share on other sites
tarnalberry Community Regular
Just wondering what the ingredient in chicken broth (ie. collage Inn, Swansons) that means it has gluten. I'm finding as I research ingredients that there are differences in what people say are safe and unsafe. For example, "hydrolyzed veg. protein" - I've read two different opinions. Thanks

Additionally, sometimes broth is "thickened" with modified food starch (I've seen this once), or - as in the case with Trader Joe's brand chicken broth, barley malt. (It's clearly labeled.) For ingredients that are questionable (like MFS that isn't specified what source it comes from, or HVP, you have to call the company to find out. (The exception being companies like Kraft that will put a gluten containing ingredient on the label. So if it doesn't list a gluten containing ingredient, but has an otherwise questionable ingredient, from that company, it's safe.)

Link to comment
Share on other sites
  • 2 weeks later...
elfstones Newbie

Some of the broths have MSG in them. If you are sensitive to MSG you will need to watch for that also.

Link to comment
Share on other sites
  • 3 weeks later...
mookie03 Contributor

Just to clarify, does this mean that broth in a restaurant (a real restaurant, not a fast-food kind of establishment) would likely be safe? i have been avoiding all sauces and soups in restaurants b/c of the possibility of broth containing gluten, but my mom recently asked me why and said that most nicer restaurants would use natural chicken broth. In particular, I would really like to be able to have mussels again but have been avoiding them b/c of the sauce! Thoughts?

Link to comment
Share on other sites
Guest Viola

Stefi, I would certainly check with the Chef. I have had soup at a restaurant before when the Chef came and told me everything he had put in it. It was wonderful as we had been traveling up north in very cold weather.

Link to comment
Share on other sites
jams Explorer

Ask, Ask, Ask!!! I work at a nice restaraunt. I had been eating the risotto there thinking it was safe. A few times after I hadn't felt good, I found out they add chicken stock to the risotto when they cook it. I then looked at the chicken stock and there is wheat in there. This is a place that I work at!! They know how sick I can get from anything with wheat.

They are becoming more knowledgeable about it. We have had, I'd say about 10, gluten free people this holiday season. The servers all check with me before putting their order in. Just for the fact that I have put up such a stink that they don't understand all of the details of gluten.

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



VegasCeliacBuckeye Collaborator

Normally, at higher end restaurants, they make their own chicken stock (boil chickens and reduce).

Other places try to use canned stock to help out with food cost (though it also tastes worse)...

Chain restaurants likely have canned stock, but always aks the chef.

"Do you make you own chicken stock or do you use the canned stuff? -- This question needs to be asked to a chef (not a waiter or a manager -- these folks have a tendency to make something up, lie or be unreliable)

I was a waiter for 10 years and many of my co-workers and managers were lazy and knew little about the food -- always ask a chef!!

Link to comment
Share on other sites
mookie03 Contributor

Thanks guys- yea, i know i should always ask, but im not very good about taking the time to ask the chef- i always try to ask the manager instead...but you are totally right, i should always ask the chef. I just thought it would be offensive to ask the chef if he uses the real stuff- but since so many of them dont, and its my health we are talking about, i should get over that!

Link to comment
Share on other sites

Archived

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

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Braver101 posted a topic in Coping with Celiac Disease
      0

      Constant sweating with celiac disease

    2. - Tlbaked13 replied to djmu's topic in Related Issues & Disorders
      10

      Peripheral Neuropathy

    3. - trents replied to djmu's topic in Related Issues & Disorders
      10

      Peripheral Neuropathy

    4. - Tlbaked13 replied to djmu's topic in Related Issues & Disorders
      10

      Peripheral Neuropathy


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,483
    • Most Online (within 30 mins)
      7,748

    Sweet Potato
    Newest Member
    Sweet Potato
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Braver101
      Does anyone else get soaking wet sweats just out of nowhere? I’m not in menopause, there’s nothing wrong with me except celiac disease and my thyroid, and I’m taking my medicine. I am 18 days gluten-free but I cannot stop sweating and it makes me freezing cold and I’m soaking wet and changing my clothes literally as I’m changing my clothes the new clothes are soaking wet and nobody will help me. Please somebody out there help me. 
    • Tlbaked13
      Sometimes I end up spitting out a drink of water! But for the most part I do ok with the liquids that I've been sticking to which Is hardly anything carbonated (meaning diet soda mainly)  I drink alot of tea which I make myself lipton cold brew sweetened with half sugar and half Splenda, smoothies when I could in the beginning but made with milk so I'm now using orange juice instead of the milk but it doesn't workout real often I drink black coffee in the mornings with no trouble usually and I've been experimenting with some juices but the sugar content is a set back I'm not a huge water fan but will drink it unfortunately where I live I can't do the tap water I'm the only one who has a problem with it apparently but for some reason I just can't...unless I'm using it in coffee or tea and the tea even took me some time to stand yes I have thought about boost/ ensure but they are very costly for someone who is scrapping the bottom at this time 
    • trents
      Do you believe your swallowing is a manifestation of your neuropathy? I'm thinking if you are having trouble getting food down you need to focus on consuming things that have a high nutritional density so that whatever you are able to get down counts for something. Have you looked at Boost and other high protein/high calorie shake products?  They are fortified with vitamins and minerals as well. Do you have any trouble with aspiration of liquids? For celiac testing purposes, the guidelines are calling for daily consumption of about 10gm of gluten - the amount in about 4-6 slices of bread - in order to ensure valid testing. That sounds like it would be a challenger for you.
    • Tlbaked13
      Thank you and I am aware that I should be eating a "normal" diet until tested it's kind of been trial and error for my diet or more like just ERROR! I about 1-3 bites a meal I'm to a point that 99 percent of the time I'm having trouble swallowing just about everything occasionally I find either something or a very small window of time that allows me to get very little of something! I am basically getting zero nutrition what so ever because I take one bite of the meal that I usually just slaved over just to end up tossing it when it's all said and done...did anyone else ever experience anything like this?  I am more then open to suggestions! It is taking a very extreme toll on me and my body forsure 
    • JustGemi
×
×
  • Create New...