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

Can Some Tell Me Of A Safe Bacon With No Msg Or Gluten?

bakinghomesteader

Recommended Posts

bakinghomesteader Contributor
bakinghomesteader
Posted

Thank you

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

Celiac.com Sponsor (A8-M):


Mango04 Enthusiast
Mango04
Posted

Applegate Farms and Wellshire Farms

AndreaB Contributor
AndreaB
Posted

That's what I was going to say. :D

Shelton's too although their turkey bacon isn't as good as the other two.

StrongerToday Enthusiast
StrongerToday
Posted

I get my bacon from Market Day, which is kind of like a Shawns. You can order on-line (with nifty gluten free symbols right on the items!) and pick it up at a local school or church - and it's a fundraisor too!

BRUMI1968 Collaborator
BRUMI1968
Posted

Beelers. They even treat their piggies nicely, which is a must for me. The pepper bacon is the best.

wowzer Community Regular
wowzer
Posted

Hormel has a bacon with no preservatives.

SunnyDyRain Enthusiast
SunnyDyRain
Posted

Gluten usally a problem with bacon is it? I hope not i've not been checking. I haven't been checking for MSG either....

Is it common to find MSG and Gluten in Bacon?

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted
Gluten usally a problem with bacon is it? I hope not i've not been checking. I haven't been checking for MSG either....

Is it common to find MSG and Gluten in Bacon?

Most bacon does not contain gluten (I think the McDonalds one does??). But you still need to check *anything* that you consume.

SunnyDyRain Enthusiast
SunnyDyRain
Posted
Most bacon does not contain gluten (I think the McDonalds one does??). But you still need to check *anything* that you consume.

Only McDonalds would add gluten to bacon!

I know I should, but I pretty much concider all unprocessed meats ok... I guess bacon isn't really unprocessed.. but it's not like lunch meat... but then it's not like steak either.

I've been bad... But to my defense I saw Glutamic Acid in my Shampoo and got out the shower to google it to make sure I could use it! I'm still confuzzled why they put that in Shampoo...

tarnalberry Community Regular
tarnalberry
Posted
Only McDonalds would add gluten to bacon!

I know I should, but I pretty much concider all unprocessed meats ok... I guess bacon isn't really unprocessed.. but it's not like lunch meat... but then it's not like steak either.

I've been bad... But to my defense I saw Glutamic Acid in my Shampoo and got out the shower to google it to make sure I could use it! I'm still confuzzled why they put that in Shampoo...

lunch meat sliced at the deli counter, however, is *very* prone to contamination. there are some lunch meats that are NOT gluten free. and, actually, you can buy hamburger meat at the store that has breadcrumbs already in it for making hamburgers. (saw it on a business trip once.) heck, even self-basting turkeys aren't a safe option.

lpellegr Collaborator
lpellegr
Posted

Boar's Head bacon says gluten-free right on the label.

BRUMI1968 Collaborator
BRUMI1968
Posted

I think that "smoke" flavor is often made with gluten. That is part of the problem.

Boars Head? Yum. I like their horseradish.

We have a local pork company, Hempler's, which is great, to buy locally. They make a gluten-free uncured bacon - but most stores don't carry it and it's more expensive than Beelers.

Uncured Bacon is better than cured bacon, as well. Aim for that. It's slightly different, but once you get used to it, it's way better for you.

SunnyDyRain Enthusiast
SunnyDyRain
Posted
I think that "smoke" flavor is often made with gluten. That is part of the problem.

Boars Head? Yum. I like their horseradish.

We have a local pork company, Hempler's, which is great, to buy locally. They make a gluten-free uncured bacon - but most stores don't carry it and it's more expensive than Beelers.

Uncured Bacon is better than cured bacon, as well. Aim for that. It's slightly different, but once you get used to it, it's way better for you.

I love boarshead, the deli counter I go to has a gluten free slicer just for gluten-free requests and it's wiped down good before each use. It's rare I get that though, kinda expensive. As far as lunch meat goes, i would never trust anything but boars head. I dont' trust hot dogs, I don't even buy pre made patties, always just plain ground beef.

I really hoe places make meat not safe!

tarnalberry Community Regular
tarnalberry
Posted
I love boarshead, the deli counter I go to has a gluten free slicer just for gluten-free requests and it's wiped down good before each use. It's rare I get that though, kinda expensive. As far as lunch meat goes, i would never trust anything but boars head. I dont' trust hot dogs, I don't even buy pre made patties, always just plain ground beef.

I really hoe places make meat not safe!

it wasn't premade patties that had breadcrumbs added - it was just a package of ground beef I saw in the meat counter. I checked it, saw it had ingredients, which included wheat. (and promptly recoiled in horror!) totally easy to accidentally pick that up because you *don't* expect an ingredient list on a 1.x pound package of "ground beef".

luceydiana Explorer
luceydiana
Posted

I get Trader Joe's bacon and it is delicious. My husband who is an Oscar Meyers bacon guy says it is really good too.

bakinghomesteader Contributor
bakinghomesteader
Posted
  • Author

Thank you all. I found an uncured all natural bacon and it was wonderful. So good. Hit the spot

Bakinghomesteader

lovegrov Collaborator
lovegrov
Posted

Bacon is almost without exception gluten-free. The McDonald's "bacon" isn't real bacon as far as I'm concerned -- wheat starch in it. There's one other bacon -- Farmer John's maybe? -- I've heard of that has soy sauce in it, but it's not a national brand.

I don't know about MSG since that's not a problem for me.

I can respect anybody who makes a personal decision to avoid pre-made hamburger patties etc, but for anybody else who's wondering, according to USDA laws written long before the allergen law, if that meat has any grain in it -- and that includes rye or barley -- it MUST be listed.

richard

tarnalberry Community Regular
tarnalberry
Posted
I can respect anybody who makes a personal decision to avoid pre-made hamburger patties etc, but for anybody else who's wondering, according to USDA laws written long before the allergen law, if that meat has any grain in it -- and that includes rye or barley -- it MUST be listed.

richard

for clarification, since I brought up this point - the wheat *was* labeled on the package. but if you make assumptions that "raw meat is safe", and don't read the package, you'd have missed it, because it visually looks like any other package of raw, bulk, hamburger meat (not prepackaged, but done at the butcher). all the information is there to keep yourself from getting sick, it's just up to us to use it, and not make assumptions.

Archived

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

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


  • Member Statistics

    • Total Members
      131,902
    • Most Online (within 30 mins)
      7,748
    Patty6133
    Newest Member
    Patty6133
    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

    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Patiently Waiting to See Results

      By trents · Posted

      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • 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.