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

Turkey

AmandaD

By AmandaD
in Coping with Celiac Disease

Recommended Posts

AmandaD Community Regular
AmandaD
Posted

We bought a Jennie-O "Natural" Young Turkey (says no artificial ingredients, minimally processed, 6 percent retained water). I couldn't find what's on their website called a "Prime" young turkey.

The one we bought should be okay, correct?

A

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

It will be required by law to list wheat on it's lables.

Flotenspieler Newbie
Flotenspieler
Posted

As I recall, most of the Jennie-O stuff is gluten free. Here's the Hormel link to the list of their gluten free products (has a bunch of Jennio-O items there)

Open Original Shared Link

lovegrov Collaborator
lovegrov
Posted

It's gluten-free. It's late, but one more reminder to all, if a turkey label doesn't list wheat, rye or barley, it's gluten-free. No need to worry. It's safe. Really.

richard

  • 4 weeks later...
ReneCox Contributor
ReneCox
Posted

I was glutened by turkey on thanksgiving.(self basting) The ingredients did not list wheat rye or barley. When i called the company, they said it contained gluten. the ingredients did say 'natural flavorings" but not what they were

ravenwoodglass Mentor
ravenwoodglass
Posted
I was glutened by turkey on thanksgiving.(self basting) The ingredients did not list wheat rye or barley. When i called the company, they said it contained gluten. the ingredients did say 'natural flavorings" but not what they were

This is why we need to call or verify everything we eat ourselves. Just because you read something that says an item is safe does not mean it is. I have made myself ill more than once because I read somewhere an item was safe only to find out the hard way that it isn't. Just because the label does not list gluten containing ingredients does not mean the item is safe for us to eat. Many companies in addition to putting gluten contain ingredients in their 'natural flavoring' will NOT disclose on a label the risk of Cross contamination. Do NOT assume that the bird is safe, call the maker and ask.

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

Richard, I diagree slightly.

Wheat has to be disclosed, but not barley or rye (not that I have ever seen barley or rye in a turkey).

Many natural flavoings have a wheat base, but it is unclear whether those have to be reported or not (evidenced by the self-basting glutening).

be safe, call the company...

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

Celiac.com Sponsor (A8-M):


lovegrov Collaborator
lovegrov
Posted

"Wheat has to be disclosed, but not barley or rye (not that I have ever seen barley or rye in a turkey).

Many natural flavoings have a wheat base, but it is unclear whether those have to be reported or not (evidenced by the self-basting glutening)."

Because they are grains and would add nutrition to meat, barley and rye MUST by USDA law be listed in turkey and any other meat. I have called the USDA and specifically asked this question and they have confirmed it. This is a different rule from the new allergen one. The USDA law has been in effect for a number of years now.

Any wheat in any food absolutely MUST be listed, even if it's in the natural flavorings. There's no question about this -- it's the law now.

lovegrov Collaborator
lovegrov
Posted

"I was glutened by turkey on thanksgiving.(self basting) The ingredients did not list wheat rye or barley. When i called the company, they said it contained gluten. the ingredients did say 'natural flavorings" but not what they were"

Please tell us which company.

I have never heard of a turkey with gluten unless it was stuffed, but if this company is not listing wheat it is violating a USDA law and the new allergen law. They need to be reported.

richard

happygirl Collaborator
happygirl
Posted

Richard, thanks for sharing that info. I knew about the allergen labeling law, but not the 'nutritional' part.

ravenwoodglass Mentor
ravenwoodglass
Posted
"I was glutened by turkey on thanksgiving.(self basting) The ingredients did not list wheat rye or barley. When i called the company, they said it contained gluten. the ingredients did say 'natural flavorings" but not what they were"

Please tell us which company.

I have never heard of a turkey with gluten unless it was stuffed, but if this company is not listing wheat it is violating a USDA law and the new allergen law. They need to be reported.

richard

I would like to know the company also, but they may not be actually breaking any laws at this point. Companies are being allowed to run out their labels. If they had a lot of them who knows when the allergen label will show up. Also the gluten may not be wheat related, it could have been barley which is often used for color and flavor.

tarnalberry Community Regular
tarnalberry
Posted
I would like to know the company also, but they may not be actually breaking any laws at this point. Companies are being allowed to run out their labels. If they had a lot of them who knows when the allergen label will show up. Also the gluten may not be wheat related, it could have been barley which is often used for color and flavor.

As Richard stated, this is not about the allergen labeling law. This is about a USDA law, regarding *meat only*, that has been in effect for years, and includes *all grains*.

ravenwoodglass Mentor
ravenwoodglass
Posted

Following is an excerpt from the FDA's labeling regulations. If you read carefully and particularly paragraph C you will see why this law does not protect celiacs as much as we would like. If a company can show that the amount of wheat is under the codex standard they can request that they not put it in the labeling. The FDA has not decided yet what the allowable amount of the toxin is, that will come by 2008, until then and perhaps after the codex standard will mean that things may not be as gluten free as we would like. To me gluten free is just that, non allowed in the food, but unfortunately that is not the case. Hence the reason we still deal with cross contamination and undisclosed gluten. Money talks and the big companies have alot. You can access a full copy of this by googling "FDA food labeling laws" It will be the first thing that comes up.

`"`(5) The Secretary may by regulation modify the requirements of subparagraph (A) or (B) of paragraph (1), or eliminate either the requirement of subparagraph (A) or the requirements of subparagraph (B) of paragraph (1), if the Secretary determines that the modification or elimination of the requirement of subparagraph (A) or the requirements of subparagraph (B) is necessary to protect the public health.

``(6)

(A) Any person may petition the Secretary to exempt a food ingredient described in section 201(qq)(2) from the allergen labeling requirements of this subsection.

``(B) The Secretary shall approve or deny such petition within 180 days of receipt of the petition or the petition shall be deemed denied, unless an extension of time is mutually agreed upon by the Secretary and the petitioner.

``

© The burden shall be on the petitioner to provide scientific evidence (including the analytical method used to produce the evidence) that demonstrates that such food ingredient, as derived by the method specified in the petition, does not cause an allergic response that poses a risk to human health.

``

(D) A determination regarding a petition under this paragraph shall constitute final agency action. Public information. Deadline.``(E) The Secretary shall promptly post to a public site all petitions received under this paragraph within 14 days of receipt and the Secretary shall promptly post the Secretary's response to each. "

tarnalberry Community Regular
tarnalberry
Posted

But we're talking about a turkey, which does not fall under the FDA law, but the USDA law. Different law entirely.

lovegrov Collaborator
lovegrov
Posted

As mentioned before, the law covering meats is a USDA law and has been on the books now for years. Even if the turkey manufacturer hasn't violated the FDA allergen law, the USDA law still applies. I have called the USDA more than once and confirmed that meats HAVE to list WRBO. It's just that simple.

richard

lovegrov Collaborator
lovegrov
Posted

I'm still hoping ReneeCox will come back and tell us which turkey.

richard

ReneCox Contributor
ReneCox
Posted

It was just a frozen publix brand self basting turkey. After hearing what richard said about the laws, I had my doubts that the person I talked to on the phone was correct about the turkey containg gluten. I called again yesterday to see if maybe the person I spoke to before was mistaken, but the "manager" i needed to talk wasn't there. I'll try again today. It's possible that the person I spoke to was mistaken, but I did have a reaction from something on Thanksgiving. That is why I called in the first place.

ReneCox Contributor
ReneCox
Posted

ok everyone, The manager just called me back. He called lakeland where the turkey was originally from, and confirmed that there was NO gluten in the turkey. He apologized that I was given false information. The person who told me it did contain gluten seemed so confident that I did not second guess him. He told me it contained 2% gluten. I guess he was wrong...

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. ShariW
      - ShariW commented on Scott Adams's article in Frequently Asked Questions About Celiac Disease
      4

      What are Celiac Disease Symptoms?

      In addition to gastrointestinal symptoms like diarrhea, I had gastroesophageal reflux that was becoming intolerable despite treatment with PPIs and antacids. When I went gluten-free, the GERD lessened tremendously (as did the other symptoms).
    2. klmgarland
      - klmgarland replied to klmgarland's topic in Dermatitis Herpetiformis
      2

      Help I’m cross contaminating myself,

      Thank you so very much Scott. Just having someone understand my situation is so very helpful. If I have one more family member ask me how my little itchy skin thing is going and can't you just take a pill and it will go away and just a little bit of gluten can't hurt you!!!! I think I will scream!!
    3. Scott Adams
      - Scott Adams replied to klmgarland's topic in Dermatitis Herpetiformis
      2

      Help I’m cross contaminating myself,

      It is difficult to do the detective work of tracking down hidden sources of cross-contamination. The scenarios you described—the kiss, the dish towel, the toaster, the grandbaby's fingers—are all classic ways those with dermatitis herpetiformis might get glutened, and it's a brutal learning curve that the medical world rarely prepares you for. It is difficult to ...
    4. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Coping with Celiac Disease
      1

      My only proof

      It's very frustrating to be dismissed by medical professionals, especially when you are the one living with the reality of your condition every day. Having to be your own advocate and "fight" for a doctor who will listen is an exhausting burden that no one should have to carry. While that 1998 brochure is a crucial piece of your personal history, it's infuriating...
    5. Scott Adams
      - Scott Adams replied to Colleen H's topic in Related Issues & Disorders
      1

      Methylprednisone treatment for inflammation?

      Methylprednisolone is sometimes prescribed for significant inflammation of the stomach and intestines, particularly for conditions like Crohn's disease, certain types of severe colitis, or autoimmune-related gastrointestinal inflammation. As a corticosteroid, it works by powerfully and quickly suppressing the immune system's inflammatory response. For many...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,908
    • Most Online (within 30 mins)
      7,748
    ebrown
    Newest Member
    ebrown
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • klmgarland
      Help I’m cross contaminating myself,

      By klmgarland · Posted

      Thank you so very much Scott.  Just having someone understand my situation is so very helpful.  If I have one more family member ask me how my little itchy skin thing is going and can't you just take a pill and it will go away and just a little bit of gluten can't hurt you!!!! I think I will scream!!
    • Scott Adams
      Help I’m cross contaminating myself,

      By Scott Adams · Posted

      It is difficult to do the detective work of tracking down hidden sources of cross-contamination. The scenarios you described—the kiss, the dish towel, the toaster, the grandbaby's fingers—are all classic ways those with dermatitis herpetiformis might get glutened, and it's a brutal learning curve that the medical world rarely prepares you for. It is difficult to have to deal with such hyper-vigilance. The fact that you have made your entire home environment, from makeup to cleaners, gluten-free is a big achievement, but it's clear the external world and shared spaces remain a minefield. Considering Dapsone is a logical and often necessary step for many with DH to break the cycle of itching and allow the skin to heal while you continue your detective work; it is a powerful tool to give you back your quality of life and sleep. You are not failing; you are fighting an incredibly steep battle. For a more specific direction, connecting with a dedicated celiac support group (online or locally) can be invaluable, as members exchange the most current, real-world tips for avoiding cross-contamination that you simply won't find in a pamphlet. You have already done the hardest part by getting a correct diagnosis. Now, the community can help you navigate the rest. If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
    • Scott Adams
      My only proof

      By Scott Adams · Posted

      It's very frustrating to be dismissed by medical professionals, especially when you are the one living with the reality of your condition every day. Having to be your own advocate and "fight" for a doctor who will listen is an exhausting burden that no one should have to carry. While that 1998 brochure is a crucial piece of your personal history, it's infuriating that the medical system often requires more contemporary, formal documentation to take a condition seriously. It's a common and deeply unfair situation for those who were diagnosed decades ago, before current record-keeping and testing were standard. You are not alone in this struggle.
    • Scott Adams
      Methylprednisone treatment for inflammation?

      By Scott Adams · Posted

      Methylprednisolone is sometimes prescribed for significant inflammation of the stomach and intestines, particularly for conditions like Crohn's disease, certain types of severe colitis, or autoimmune-related gastrointestinal inflammation. As a corticosteroid, it works by powerfully and quickly suppressing the immune system's inflammatory response. For many people, it can be very effective at reducing inflammation and providing rapid relief from symptoms like pain, diarrhea, and bleeding, often serving as a short-term "rescue" treatment to bring a severe flare under control. However, experiences can vary, and its effectiveness depends heavily on the specific cause of the inflammation. It's also important to be aware that while it can work well, it comes with potential side effects, especially with longer-term use, so it's typically used for the shortest duration possible under close medical supervision. It's always best to discuss the potential benefits and risks specific to your situation with your gastroenterologist.
    • Scott Adams
      I think I am gluten intolerant

      By Scott Adams · Posted

      Based on what you've described, it is absolutely possible you are dealing with non-celiac gluten sensitivity (NCGS).  Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.   Your situation is a classic presentation: a negative celiac panel but a clear, recurring pattern of symptoms triggered by gluten. The symptoms you listed—particularly the extreme fatigue, bloating, neurological-psychiatric symptoms like depression and anxiety, and even the skin manifestations like facial flushing—are all well-documented in research on NCGS. It's important to know that you are not alone in experiencing this specific combination of physical and emotional reactions. The only way to know for sure is to commit to a strict, 100% gluten-free diet under the guidance of a doctor or dietitian for a period of several weeks to see if your symptoms significantly improve. It is also crucial to rule out other potential causes, so discussing these symptoms with a gastroenterologist is a very important next step.
×
×
  • 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.