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:
    Support Our Content
    eNewsletter
    Donate

Tyson Chicken Breasts


scotty

Recommended Posts

scotty Explorer

i was glutened by Tyson chicken breasts. anyone else have these. chicken broth on the ingredients...but thats it. had to be. diet is strict enough to pinpoint that; what concerns me is the pan i used. is it wasted now. should i not reuse???


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



Celiac.com Sponsor (A8-M):



The Lovebug Rookie

The pan and other cooking utensils should be impervious to food contaminants. As long as you wash the pan thoroughly, it should be fine.

I find that the pre-marinated (including pre-cooked), packaged, meats are deadly. You are much better off to buy fresh, uncooked, un-marinated meats and marinate them yourself (using gluten-free ingredients).

Sue

Guhlia Rising Star

Are you talking about raw Tyson brand chicken breasts, uncooked and unseasoned? If so, they are gluten free. Grains in fresh meats have to be identified on the label in the US.

scotty Explorer

yeah these were Tyson chicken breasts, 3 in a package. the only ingredients were chicken and chicken broth. bought them at krogers in the meat aisle. i guess i don't understand packaged meat. i mean it comes into a package sometime. but these were plain as can be. if it was not the chicken then i am just baffled on what it could have been. all that i am eating is meats and vegetables...? Dial, Suave, Crest, Right Guard, Palmolive dish soap should all be ok right...i have been in a bad spell, made necessary changes and felt a slight turn after a couple days. i ate all 3 breasts for dinner and breakfast along with veggies and eggs respectively; and had D the next afternoon. now red belly and red spot irritations...? should i try a meat market. it seems evrything has something added in the meat aisle meats' labels...ho boy

ravenwoodglass Mentor
yeah these were Tyson chicken breasts, 3 in a package. the only ingredients were chicken and chicken broth. bought them at krogers in the meat aisle. i guess i don't understand packaged meat. i mean it comes into a package sometime. but these were plain as can be. if it was not the chicken then i am just baffled on what it could have been. all that i am eating is meats and vegetables...? Dial, Suave, Crest, Right Guard, Palmolive dish soap should all be ok right...i have been in a bad spell, made necessary changes and felt a slight turn after a couple days. i ate all 3 breasts for dinner and breakfast along with veggies and eggs respectively; and had D the next afternoon. now red belly and red spot irritations...? should i try a meat market. it seems evrything has something added in the meat aisle meats' labels...ho boy

You need to call Tyson and check on the ingredients in the broth. Many times the broth is flavored with something that is not safe. Barley once it is turned into malt then becomes a 'seasoning or flavoring agent and they can feel free to use it in the broth. I always buy the meats that have no broth added, usually they are organic and cost a bit more but the broth is risky and your paying for the 'water weight' anyway so it evens out.

The Lovebug Rookie
yeah these were Tyson chicken breasts, 3 in a package. the only ingredients were chicken and chicken broth. bought them at krogers in the meat aisle. i guess i don't understand packaged meat. i mean it comes into a package sometime. but these were plain as can be. if it was not the chicken then i am just baffled on what it could have been.

Scotty,

Were these pre-cooked Tyson chicken breasts, or raw? Again, I think the pre-cooked, pre-packaged meats in the meat aisle are problemmatic -- at least that's been my experience. If they were raw, and you cooked them, I'd be real surprised if they were the source of your problem. But it sure does sound like something got you!!

Sue

mamaw Community Regular

Not all chicken broth is gluten-free..... I would not buy anything that had broth listed on it unless it stated the broth mfg... I usually only buy raw with no added anything to be safer........another thing to watch out for is when it states glazed flash frozen..... that sends a red flag out for me!!!

mamaw

A good rule of thumb is remember only naked food!!!


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



Celiac.com Sponsor (A8-M):



Fiddle-Faddle Community Regular
Not all chicken broth is gluten-free..... I would not buy anything that had broth listed on it unless it stated the broth mfg... I usually only buy raw with no added anything to be safer........another thing to watch out for is when it states glazed flash frozen..... that sends a red flag out for me!!!

mamaw

A good rule of thumb is remember only naked food!!!

Oh, dear--I use the glazed flash frozen chicken breasts from Costco. It never occurred to me that they might not be safe, as neither wheat nor obviously gluteny ingredients are listed, and I don't have obvious reactions to small amounts of gluten. :(

lovegrov Collaborator

Folks, folks, folks, Angie is right. If anything in raw meats, glazed flash frozen or not, comes from any kind of grain it MUST by USDA law be listed. Even if it's a malt made from grain (although I've never actually heard of malt in any of these). Every single plain poultry, fish, pork, and beef I've ever checked out has been gluten-free. Just read the ingredients.

richard

ravenwoodglass Mentor
Folks, folks, folks, Angie is right. If anything in raw meats, glazed flash frozen or not, comes from any kind of grain it MUST by USDA law be listed. Even if it's a malt made from grain (although I've never actually heard of malt in any of these). Every single plain poultry, fish, pork, and beef I've ever checked out has been gluten-free. Just read the ingredients.

richard

The key here is the word I have made bold. If it has a broth or flavoring or has been processed at all you do need to check. The risk is not the grain added to the meat, (this law came about to keep folks from paying meat prices for cereals), the risk is the seasoning or natural flavoring added in the processing.

lovegrov Collaborator

The USDA told me when I called them that the "flavoring" or "broth" also would have to list any grain. I was told to simply read the ingredients. I have also called numerous companies and gotten numerous lists over the years (Perdue, Tyson, Silver Platter, Butterball, etc) and have never found a plain raw meat -- "flavoring" (when I say flavoring I'm not talking about say, teriyaki or lemon pepper or BBQ flavored, but rather the clear solution) or "broth" or not -- that has gluten. Every major brand of turkey, chicken, and pork I've ever heard of or checked has been gluten-free. Somebody once said they did find a Walmart beef cut with wheat clearly listed, but I haven't seen that myself. I've never found plain fish or shellfish with gluten added.

Have you found poultry, pork, seafood, or beef like I've described that definitely had gluten?

holiday16 Enthusiast

I have no idea why, but Tyson chicken breasts have always made me feel sick. My daughter also said she felt sick after eating them so we no longer buy them. There's a butcher down the street from us where they sell it fresh so we buy some there and that's been fine. Also, my parents have a farm so we raise some there and have them butchered and we have a huge freezer we keep our meat in. I grew up on a farm and have never done well with meat from the grocery, but I have no idea really why that is.

I've tried both the flash frozen and fresh Tyson from the store and had trouble with both so we just don't buy it anymore. Not saying it's a gluten issue, it just bothers us for some reason.

Mango04 Enthusiast
I grew up on a farm and have never done well with meat from the grocery, but I have no idea really why that is.

It's because meat raised on a farm is really different than meat raised in CAFOs (I'm sure you know that, but I just felt like blatantly pointing it out B) ). The reason why you feel bad from Tyson and other store-bought meat probably has nothing to do with gluten.

holiday16 Enthusiast
It's because meat raised on a farm is really different than meat raised in CAFOs (I'm sure you know that, but I just felt like blatantly pointing it out B) ). The reason why you feel bad from Tyson and other store-bought meat probably has nothing to do with gluten.

Very true, LOL. Everything about the meat is so different. When we lived in VA my parents would bring us some frozen meat when they visited. The only thing I could use from the store was hamburger meat and that not very often. I guess I wonder what is the exact reason it's so different that it would actually make you sick if you're not used to it? Is it the lack of motion, overuse of hormones or what? I talked with a lady a couple weeks ago and she said she became a vegetarian when she came to this country because the meat would make her sick as well. She was from the Ukraine.

Juliebove Rising Star

I've been buying the Tyson cooked chicken legs. Oddly there is no broth in those but there are natural flavorings. Daughter hasn't gotten sick from them, but she has a gluten and wheat allergy and not celiac. She is very sensitive to gluten though.

Archived

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

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

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





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - SB04 posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      0

      False tTG3 Test?

    2. - knitty kitty replied to Jhona's topic in Introduce Yourself / Share Stuff
      18

      Does anyone here also have Afib

    3. - knitty kitty replied to ohmichael's topic in Super Sensitive People
      16

      Curious if I should quit my job

    4. - knitty kitty replied to badastronaut's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Still unsure.....

    5. - knitty kitty replied to nanny marley's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Help needed


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      129,713
    • Most Online (within 30 mins)
      7,748

    LaraRay
    Newest Member
    LaraRay
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • SB04
      Hi all, about a year ago I had some blood tests done through a naturopath because I had constant hives and no idea why. They would go away for a few days with an antihistamine medicine but always come right back. Anyways, she did an igg test (which i now know is terribly unreliable) and it was pointing to gluten sensitivity. there was another test too, that tested for wheat iggs, igas and several other things, among which were Transglutaminases. The only one that came up as high for me was the tTG3 igg result, which shows an autoimmune response in the skin, commonly dermatitis herpetiformis in celiac patients. I was told it was gluten causing it but not celiac. Fast forward to now, I still have hives, I've been gluten free (although I have no reation to gluten when I accidentally have it), and I've been doing research to try and figure out what is wrong. I've heard that those initial igg tests are unreliable, and that maybe gluten isn't the issue, but from what I've read it sounds like the Transglutaminase tests are very reliable? I'm wondering if I somehow got a false positive, because I definitely don't have dermatitis herpetiformis or any typical celiac rashes. Has anyone had a similar experience?
    • knitty kitty
      I know I'm late to the party, but I thought these articles are very interesting.   Doctors don't recognize vitamin deficiency symptoms.   Thiamine deficiency is linked to Long haulers syndrome, too. I had palpitations that only resolved with thiamine Vitamin B 1 supplementation.   Association of vitamin B1 with cardiovascular diseases, all-cause and cardiovascular mortality in US adults https://pmc.ncbi.nlm.nih.gov/articles/PMC10502219/   Vicious cycle of vitamin B1 insufficiency and heart failure in cardiology outpatients https://pmc.ncbi.nlm.nih.gov/articles/PMC11579856/   Micronutrient deficiencies and new-onset atrial fibrillation in a community-based cohort: data from PREVEND https://pmc.ncbi.nlm.nih.gov/articles/PMC11772465/   Spontaneous Recovery of Isolated Advanced Heart Block in Patient with Celiac Disease by Starting a Strict Gluten Free Diet: A Case Report and Review of the Literature https://pmc.ncbi.nlm.nih.gov/articles/PMC10482138/   The Efficacy of Vitamins in the Prevention and Treatment of Cardiovascular Disease https://pmc.ncbi.nlm.nih.gov/articles/PMC11432297/   Thiamine deficiency disorders: a clinical perspective https://pmc.ncbi.nlm.nih.gov/articles/PMC8451766/   Thiamine and benfotiamine: Focus on their therapeutic potential https://pmc.ncbi.nlm.nih.gov/articles/PMC10682628/#:~:text=Benfotiamine (Fig.,]%2C [62]].   Recovering from Long Covid with Thiamine https://hormonesmatter.com/recovering-from-long-covid-with-thiamine/ https://hormonesmatter.com/covid-19-thiamine-interview-with-dr-derrick-lonsdale/
    • knitty kitty
      @ohmichael, Have you tried contacting your state's Employment Services?   There should be job opportunities and training programs especially for previous service members and veterans.   Look into trade schools.  Some offer training programs which provide scholarships and housing, and possible employment after completion.  Some scholarships are funded by employers looking for specifically trained employees. Choose a career path in something you enjoy doing.   I agree with @Scott Adams.  Play your cards close to your chest.  Get your ducks in a row before discussing leaving the gluten aisle where you work now.  Managers can and will fire you really easily, like Scott said.   Prayers and Best Wishes sent.  Keep us posted on your progress!
    • knitty kitty
      @badastronaut, I'm so glad you got your folate and zinc up! I'm a big fan of Benfotiamine.  It's a form of thiamine that promotes intestinal healing.  I take 250 mg Benfotiamine with the first two meals of the day along with a B 50 Complex.  The B vitamins all work together so taking a B Complex with Benfotiamine is great.  I also take a form of thiamine called TTFD (tetrahydrofurfuryl disulfide) which helps immensely with brain function, anxiety and depression.  Start off with small doses (50 mg) and increase doses as long as you see improvement.     https://pmc.ncbi.nlm.nih.gov/articles/PMC10682628/#:~:text=Benfotiamine (Fig.,]%2C [62]].
    • knitty kitty
      @nanny marley, I had great improvement by supplementing with a B Complex and extra thiamine in the form Benfotiamine which promotes intestinal healing.  I followed the AutoImmune Protocol Diet developed by a doctor with Celiac Disease herself, Dr. Sarah Ballantyne.  The AIP diet removes everything from the diet that can be irritating or hard to digest.  After a period of time to heal, other foods are slowly added back into the diet if tolerated.   For more stories of my journey, read my blogs by clicking on my name and choosing activities in the dropdown menu.
×
×
  • Create New...