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

Shadybrook Farms Ground Turkey

CeliaCruz

Recommended Posts

CeliaCruz Rookie
CeliaCruz
Posted

So I made this awesome turkey meatloaf a few nights ago (Lay's Stax instead of breadcrumbs etc. -- gluten free, all the way) and I got this weird feeling in my gut after I started eating it. I went and retrieved the package from the Shadybrook Farms ground turkey and noticed that the label said that it contained ground turkey...and NATURAL FLAVORING! My internet access was down but the symptoms just kept coming so I assumed there was something wrong. My internet goes back up. I log onto the Delphi forums and apparently Shadybrook Farms Ground Turkey is safe. Instantly, my symptoms recede...like magic. But then again, maybe it was just time for them to dissapate.

So is the Delphi info out of date? Or did I psyche myself into a faux-glutening? (Or did some evil fairy sprinkle breadcrumbs into my mouth while I was sleeping....) Anyone else with a bad experience with ground turkey meat from Shadybrook farms?

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

Celiac.com Sponsor (A8-M):


lovegrov Collaborator
lovegrov
Posted

You psyched yourself out. Here's what Shadybrook says on its website:

Does Shady Brook Farms™ Turkey contain gluten or MSG? TOP

Most all of our products are MSG and gluten free. The only exceptions are our meatballs, a new Teriyaki Tenderloin and a new frozen Turkey Burger.

All of our deli meats are also MSG and gluten free.

We don't use flour on the conveyor belts in any of our Shady Brook Farms™ processing plants.

richard

  • 5 years later...
Kurly Newbie
Kurly
Posted

So I made this awesome turkey meatloaf a few nights ago (Lay's Stax instead of breadcrumbs etc. -- gluten free, all the way) and I got this weird feeling in my gut after I started eating it. I went and retrieved the package from the Shadybrook Farms ground turkey and noticed that the label said that it contained ground turkey...and NATURAL FLAVORING! My internet access was down but the symptoms just kept coming so I assumed there was something wrong. My internet goes back up. I log onto the Delphi forums and apparently Shadybrook Farms Ground Turkey is safe. Instantly, my symptoms recede...like magic. But then again, maybe it was just time for them to dissapate.

So is the Delphi info out of date? Or did I psyche myself into a faux-glutening? (Or did some evil fairy sprinkle breadcrumbs into my mouth while I was sleeping....) Anyone else with a bad experience with ground turkey meat from Shadybrook farms?

I just ate some Shadybrook farms and am having a gluten reaction as well. Trying to figure out what I ate that could have had gluten in it. Nothing new in my diet today (I am new to the gluten-free diet and being really careful about reading all labels and eating a lot of fruits/veggies and almost everything homemade). Tonight I decided to try and made a turkey meatloaf and bought turkey meat from Shadybrook farms, the label looked safe enough, bought gluten-free bread crumbs. Threw in onions, an egg, and Heinz Ketchup (labeled gluten-free). So if the turkey is gluten-free can't figure why I've ran to the bathroom already in the hour 2 times! This is the first time since changing the diet that I've had a problem. I think that there might be a slight amount of gluten in the turkey even if they say there isn't... if we react to it, there must be!

psawyer Proficient
psawyer
Posted

A caution to readers: This topic is from December of 2005. A lot may have changed in over five years. Research current ingredients in the products rather than relying on old information here.

psawyer Proficient
psawyer
Posted
I think that there might be a slight amount of gluten in the turkey even if they say there isn't... if we react to it, there must be!

Well, no, not necessarily. Many of us have additional food intolerance issues beyond gluten. We are quick to blame gluten, but there may be other causes. I react violently to shrimp, but that does not prove that shrimp contain gluten. What it does demonstrate is that I am highly allergic to shellfish. A serious issue for me, but nothing to do with celiac disease or gluten.

  • 6 years later...
Kim B Newbie
Kim B
Posted

I looked this subject up this morning. I ate the ground turkey last night & have been very ill all morning. There has to be something in this product because  I have had to be on a gluten free diet since 2004 & now if exposed to any gluten I become extremely ill. I know this post is old but does anyone know if this product is still considered gluten free???

 

Ennis-TX Grand Master
Ennis-TX
Posted
32 minutes ago, Kim B said:

I looked this subject up this morning. I ate the ground turkey last night & have been very ill all morning. There has to be something in this product because  I have had to be on a gluten free diet since 2004 & now if exposed to any gluten I become extremely ill. I know this post is old but does anyone know if this product is still considered gluten free???

 

They label it gluten-free...but looking over their products....a few products labeled gluten-free contain autolyzed yeast extract which normally contains just over 20ppm of gluten. (check with GFWD and other creditable sources on this) This makes me question their entire company as a whole, they also have a few items that contain gluten directly I see issues with CC. Nobody has done a independent testing of their products, nor do the get it certified. They just claim gluten-free, on this subject I would deem them one of the Gluten free for fad dieters not the medically required. Eat at your own risk. Go try Jenny O turkey as they do not use any gluten products in their facility last I checked.

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

Celiac.com Sponsor (A8-M):


Archived

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

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


  • Member Statistics

    • Total Members
      131,694
    • Most Online (within 30 mins)
      7,748
    VJM
    Newest Member
    VJM
    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

    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
    • knitty kitty
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By knitty kitty · Posted

      Symptoms that get worse if you don't supplement is a sign of malabsorption, possibly due to Celiac disease. Blood tests for nutritional deficiencies are not very accurate, and should be done when you have been off of supplements for eight to twelve weeks, otherwise the vitamin supplements you've taken will be measured.  The blood circulation system is a transportation system.  It transports the vitamins you've absorbed around the body, but blood tests don't give an accurate picture of the vitamin and mineral stores inside organs and tissues where they are actually used.  You can have "normal" blood levels but still have deficiencies.  This is because the brain demands stored nutrients be put into the blood stream to supply important organs, like the brain and heart, while other organs do without.   If you are taking Thiamine Mononitrate in your supplements, you are probably low in thiamine.  Thiamine Mononitrate is used in many supplements because it won't break down sitting on a shelf.  This also means Thiamine Mononitrate is difficult for the body to utilize.  Only thirty percent of Thiamine Mononitrate on the label is absorbed and even less is able to be utilized by the body.  A different form of Thiamine called Benfotiamine has been shown to promote intestinal healing.   Talk to your doctor about doing a genetic test to look for Celiac markers.   I'm concerned that if you do a gluten challenge (10 grams of gluten per day for a minimum off two weeks) in your weakened state, the nutritional deficiencies will become worse and possibly life threatening.  
    • ElisaAllergiesgluten
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By ElisaAllergiesgluten · Posted

      Hello, good afternoon!   I apologize, I didn’t see a notification and I’m just reading this. Thank you so much for sharing your thoughts and the link. Yes you are absolutely right, even so trying to get a response from them has been extremely difficult. They don’t answer but I will your practice of “guilty until proven innocent.”   I like and have a sense of trust here in this website, everyone is honest and thoughts are raw. The mutual understanding is amazing!   thank you Scott!
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
×
×
  • 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.