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

Does Anyone Know Where To Find G-f Veal?

Blue

Recommended Posts

Blue Newbie
Blue
Posted

Hi, all. I've recently started buying my meats from U.S. Wellness after re-confirming that they're gluten-free but have been left with one problem. U.S. Wellness sells beef, pork, chicken, etc but doesn't seem to carry any veal. Does anyone know anyplace on the web that carries gluten-free veal? I'm part italian and have been missing my veal parm :D Thanks :D

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

Celiac.com Sponsor (A8-M):


angel-jd1 Community Regular
angel-jd1
Posted
Hi, all. I've recently started buying my meats from U.S. Wellness after re-confirming that they're gluten-free but have been left with one problem. U.S. Wellness sells beef, pork, chicken, etc but doesn't seem to carry any veal. Does anyone know anyplace on the web that carries gluten-free veal? I'm part italian and have been missing my veal parm :D Thanks :D

Veal is meat from baby cows. Beef.

Blue Newbie
Blue
Posted
  • Author
Veal is meat from baby cows. Beef.

Hehe, I almost forgot that :lol: but unfortunately U.S. Wellness' search isn't coming up with any hits for veal at all :(

Oh, to add for other meatlovers, Roche Brothers Supermarket confirmed for me that all Applegate Farms meats are gluten-free and Stop & Shop that all thier Nature's Promise meats and Deli-meats are gluten-free as well.

Unfortunately, they don't carry gluten-free Veal in either store :(

Tim-n-VA Contributor
Tim-n-VA
Posted

Are there any raw meats that aren't gluten-free?

Sorry - I'm probably just missing the point.

Blue Newbie
Blue
Posted
  • Author
Are there any raw meats that aren't gluten-free?

Sorry - I'm probably just missing the point.

Actually, I've had incidents in the past based on contaminated meats. As I had it explained to me what an animal eats could just be as dangerous as it could be to the person who eats it. Some chickens are raised on grains containing gluten, some pigs, some cows, etc it could easily carry over to the person eatting it.

Another problem is cross-contamination due to deli-cutters, meat-grinders, etc.

Then we can get into fillers and such in hot dogs, nitrates and nitrites in bacon, there are alot of potential problems. Before U.S. Wellness I couldn't eat a burger without getting glutenned now I can't get enough of them :D

In good news alot of supermarkets have realized it's a problem and are training thier meatcutters and handlers how to deal with it. In Massachusetts, where I am, Stop & Shop, Hannaford/Shop N' Save, Roche Bros and Shaws are trying to make thier stores customer-friendly to those with gluten-problems and other food allergies.

tarnalberry Community Regular
tarnalberry
Posted
Actually, I've had incidents in the past based on contaminated meats. As I had it explained to me what an animal eats could just be as dangerous as it could be to the person who eats it. Some chickens are raised on grains containing gluten, some pigs, some cows, etc it could easily carry over to the person eatting it.

This is a celiac urban legend. The gluten protein will not show up in the muscle tissue of the animal eating a gluten-containing food product. It gets metabolised first.

Another problem is cross-contamination due to deli-cutters, meat-grinders, etc.
If you are buying sliced deli veal or ground veal, that could be an issue, and would require discussion with the butcher.

Then we can get into fillers and such in hot dogs, nitrates and nitrites in bacon, there are alot of potential problems. Before U.S. Wellness I couldn't eat a burger without getting glutenned now I can't get enough of them :D

Again, not an issue with veal cuts, but any meat has to be labeled if it has grain added to it - this is a USDA law, not the food allergen law, and it's been around for a while. It's unique to meats.

Nancym Enthusiast
Nancym
Posted

While I do love the idea of grass fed animals, I don't think your dinner's dinner is going to give you a celiac reaction.

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

Celiac.com Sponsor (A8-M):


Blue Newbie
Blue
Posted
  • Author
This is a celiac urban legend. The gluten protein will not show up in the muscle tissue of the animal eating a gluten-containing food product. It gets metabolised first.

Are you sure on this Tiffany? Not saying I doubt you, just that the butchers at Roche Bros, Market Basket, Stop & Shop and U.S. Wellness all told me oherwise. I know what they say clearly matches up with my attacks. They even told me specifically which cuts of thier meats were safe and not.

lovegrov Collaborator
lovegrov
Posted

I agree it's a legend.

An animal science researcher and a large animal vet researcher at the college where I work have told me not to be concerned. Plus, most every person with celiac I know eats meat without checking the source of feed and does fine. And finally, this is not something that any celiac expert or organization tells us to watch for. The gluten protein simply cannot make it into the muscle of the animal.

That said, you should continue buying whatever you feel comfortable with.

Also, although it seems that hot dogs would be a suspect product, the only hot dog I've ever found with gluten is Nathan's, and in that case the wheat is clearly listed.

richard

Sophiekins Rookie
Sophiekins
Posted

What you need to watch out for is a commercial meat cut that has been artificially tenderised... some commercial tenderisers are not gluten-free. (sorry, don't know which ones. . .)

tarnalberry Community Regular
tarnalberry
Posted

As richard and sophie said, it's not a concern. In order to get into the muscle, proteins are formed through metabolism of the foodstuffs digested, and they are not necessarily the same proteins eaten - they are merely made up of the same amino acids that all proteins are made of. It's something put on the outside of the meat you need to be concerned about.

On of our other posters noted that he was having similar problems, and finally tracked down that it was an electric knife that had been contaminated that he had been using to cut slabs of meat he had purchased. Contaminated grills, utensils, facilities for storage, and so on can also be an issue, but cow muscle does not have wheat protein.

Sillyyakdidi Apprentice
Sillyyakdidi
Posted
As richard and sophie said, it's not a concern. In order to get into the muscle, proteins are formed through metabolism of the foodstuffs digested, and they are not necessarily the same proteins eaten - they are merely made up of the same amino acids that all proteins are made of. It's something put on the outside of the meat you need to be concerned about.

On of our other posters noted that he was having similar problems, and finally tracked down that it was an electric knife that had been contaminated that he had been using to cut slabs of meat he had purchased. Contaminated grills, utensils, facilities for storage, and so on can also be an issue, but cow muscle does not have wheat protein.

as long as it doesn't have "flavoring", its safe, you're being paranoid. its meat, meat doesn't have gluten in it in it's pure form without any gunk on it/injected into it.i do like how people are trying to not voice their opinions on veal but keep saying baby cow. ALthough, i have to admit, i'm a paranoid celiac too bc its better safe than sorry, but you should be back to veal parm in no time...why dont you go talk direclty to a butcher? they know whats in their meat

lovegrov Collaborator
lovegrov
Posted

Even if it does have "flavoring," all you have to do is read the ingredients to see if it's gluten-free. The USDA requires that ANY grain added to meat be clearly listed.

richard

Archived

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

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


  • Member Statistics

    • Total Members
      131,551
    • Most Online (within 30 mins)
      7,748
    Newest Member

    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

    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • 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.