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

Problems With Poultry

scotty

By scotty
in Coping with Celiac Disease

Recommended Posts

scotty Explorer
scotty
Posted

i seem to have problems with poultry. i'm all organic here, which cleared things up here and there, but now i'm wondering why chicken and turkey are giving me problems--no matter what brand no matter what type it seems; i don't wan to reassure myself with more varieties and options; but i can't believe this. please someone tell me this is temporary and is thriving on the birds. i have been terrified of red meat, but thats my only optionnow i guess

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

Scotty,

I doubt that it's the chicken, rather in it's preparation, or the fact that you are not healed yet. That will take some time.

How did you prepare the poultry?

scotty Explorer
scotty
Posted
  • Author
Scotty,

I doubt that it's the chicken, rather in it's preparation, or the fact that you are not healed yet. That will take some time.

How did you prepare the poultry?

alright i usually cook plain in a pan (platinum pan???? maybe why--just considered) with salt. i'm kind of leery of any seasonings at this point. i want to add one thing at a time but things are not working out that way. i got well there this pat week after going organic and felt a healing and things absorbing. i had this chicken one morning and instantly thought a contraction was going to flare on the first piece. it subsisided though and ate my meal regularly. almost had D scrambling to the restroom before i peed myself about hour and half maybe later. ate something else for lunch which felt spectacular; had the chikcen again for later meal and this time gave me awful gas the whole way through; in the morning had D. theres been other instances and what not but this last one is making me reconsider. and turkey just seems to make me get all twisted so i like my the sides of my bladder are being pinched, my lower back gets sore

kabowman Explorer
kabowman
Posted

I had to request special handling of my chicken and turkey from the butcher I use because I have a problem with styrofoam and then discovered a problem with the pad that is placed under the chicken. It has some preservatives in it and I don't know what else but I have them hold a chicken out for me each week and I pick it up the next day, sans pad and styrofoam, in a bag. It has worked for me...

scotty Explorer
scotty
Posted
  • Author
I had to request special handling of my chicken and turkey from the butcher I use because I have a problem with styrofoam and then discovered a problem with the pad that is placed under the chicken. It has some preservatives in it and I don't know what else but I have them hold a chicken out for me each week and I pick it up the next day, sans pad and styrofoam, in a bag. It has worked for me...

wow that's wild. i never thought it might come to that for me. i have heard people on requiring such special treatment. i'm not sure if that would work for me though; i have problems with all kinds, all different brands. i'm begninning to think it was my problems in the first place when i could not find healing no matter what. i'm just going to avoid it for awhile here to see what happens. i keep getting this fear that all foods i eat are going to turn against after assuming i had such success with them

thanks

jerseyangel Proficient
jerseyangel
Posted

I had problems with poultry, too. I seem to be able to tolerate Kosher chicken--Empire brand is available in my area, so that's the one I use.

scotty Explorer
scotty
Posted
  • Author
I had problems with poultry, too. I seem to be able to tolerate Kosher chicken--Empire brand is available in my area, so that's the one I use.

i think i have tried every brand in my area. from organic to regular. even canned. well not everywhere, but all the organic--not too sure about trying like the meat market and this marketplace. i gues there is a lot of places i have yet to try but no organic outlets left.

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

Celiac.com Sponsor (A8-M):


FootballFanatic Contributor
FootballFanatic
Posted

Try fish before red meats.

scotty Explorer
scotty
Posted
  • Author
Try fish before red meats.

oh i have tried fish. ones at kroger i am unsure of. it's like i said before i don't know if these birds were messingme up causing other problems. my organic selections are slim there too

VioletBlue Contributor
VioletBlue
Posted

The biggest problem I had after going gluten-free was simple fat content. Chicken caused some problems. I'm not a big turkey person so I didn't have any through that point. I had to avoid pork completely for the first six months or so or risk the consequences. The skin on chicken in particular is a problem. Now it's rarely a problem for me. I'm careful how I cook the pork to render as much fat as possible, but I can eat it now.

Violet

jerseyangel Proficient
jerseyangel
Posted
i think i have tried every brand in my area. from organic to regular. even canned. well not everywhere, but all the organic--not too sure about trying like the meat market and this marketplace. i gues there is a lot of places i have yet to try but no organic outlets left.

Scotty,

You may be intolerant to it--at least for now. It sounds like you've tried just about every brand and every style.

My advice would be to avoid it completely for a while--say 3 months--and then try some again.

Centa Newbie
Centa
Posted
alright i usually cook plain in a pan (platinum pan???? maybe why--just considered) with salt. i'm kind of leery of any seasonings at this point. i want to add one thing at a time but things are not working out that way. i got well there this pat week after going organic and felt a healing and things absorbing. i had this chicken one morning and instantly thought a contraction was going to flare on the first piece. it subsisided though and ate my meal regularly. almost had D scrambling to the restroom before i peed myself about hour and half maybe later. ate something else for lunch which felt spectacular; had the chikcen again for later meal and this time gave me awful gas the whole way through; in the morning had D. theres been other instances and what not but this last one is making me reconsider. and turkey just seems to make me get all twisted so i like my the sides of my bladder are being pinched, my lower back gets sore

That sounds like a pretty direct reaction, Scotty.

Here's Open Original Shared Link, since chicken and turkey can carry food borne illness unless they're cooked long enough at a high temperature. They need to be put in the refrigerator within about an hour or two of cooling off, too. Scroll down to salmonellosis to check if the symptoms might match.

People with compromised immune systems can pick up foodborne illness easier than other people.

scotty Explorer
scotty
Posted
  • Author

thats funny cuz i always get just breasts i have not even tried ones with skins for fear of them. i'm going to have to just try a new path here. then maybe go back; but the odd part of my system is how foods break me down. i'll get a good reaction out of something and next thing i know i just start slowly developing problems...this is all so screwy and quite irritating breaking these cycles

kabowman Explorer
kabowman
Posted

I just had to stop using my old aluminum pans that I have been using for years since everything I make on them makes me sick...I keep them around now for the kids and their stuff. I normally use only new, glass, or stainless steel.

spunky Contributor
spunky
Posted

Sometimes poultry, even "vegetarian, organic, etc." birds, are fed a special high sodium wheat that makes them retain water and become very plump and juicy. Apparently some dogs with wheat intolerance have been known to react to this poulty. I guess it's possible that some people might too.

scotty Explorer
scotty
Posted
  • Author
I just had to stop using my old aluminum pans that I have been using for years since everything I make on them makes me sick...I keep them around now for the kids and their stuff. I normally use only new, glass, or stainless steel.

well i have new pans that i got half way through going gluten free; i was just wondering if the platinum ones might be aggravating me, thats the one i use the most

scotty Explorer
scotty
Posted
  • Author
Sometimes poultry, even "vegetarian, organic, etc." birds, are fed a special high sodium wheat that makes them retain water and become very plump and juicy. Apparently some dogs with wheat intolerance have been known to react to this poulty. I guess it's possible that some people might too.

that was what i was thinking. it seems all poultry is bothering me right now; but i have always been curious if the fact that animals are fed gluten how is it that we celiacs would be able to eat them. unfortunately i got to trial and error stuff again to see if it was bothering as well as the poultry. this is just disgusting :angry:

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. Scott Adams
      - Scott Adams replied to MicG's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Test interpretations

      Based on those results alone, it’s not possible to say you have celiac disease. The test that is usually most specific for celiac, tTG-IgA, is negative in your results, and the endomysial antibody (EMA) is also negative, which generally argues against active celiac disease. However, your deamidated gliadin IgA is elevated, and your total IgA level is also h...
    2. trents
      - trents replied to MicG's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Test interpretations

      Since you compromised the validity of the antibody testing by experimenting with gluten withdrawal ahead of the testing, you are faced with two options: 1. Reintroduce significant amounts of gluten into your diet for a period of weeks, i.e., undertake a "gluten challenge". The most recent guidelines are the daily consumption of at least 10g of gluten...
    3. suek54
      - suek54 replied to Kayla S's topic in Dermatitis Herpetiformis
      4

      Need advice for some relief!

      Hi Kayla Huge sympathies. I was diagnosed in December, after 8 months of the most awful rash, literally top to toe. Mine is a work in progress. Im on just 50mg dapsone at the moment but probably need an increased dose to properly put the lid on it. As you have been now glutened, I wondered whether it might be worth asking for a skin biopsy to finally...
    4. Scott Adams
      0

      Do Air Filters, Vent Hoods, and HEPA Vacuums Reduce Home Gluten Exposure?

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

      Test interpretations

      I had been eating reduced gluten until about 3 days before the test. I did realize that wasn’t ideal, but it was experimental to see if gluten was actually bothering me. One slip up with soy sauce and it was quite clear to me that it was, lol.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,657
    • Most Online (within 30 mins)
      7,748
    Mark Bevan
    Newest Member
    Mark Bevan
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Scott Adams
      Test interpretations

      By Scott Adams · Posted

      Based on those results alone, it’s not possible to say you have celiac disease. The test that is usually most specific for celiac, tTG-IgA, is negative in your results, and the endomysial antibody (EMA) is also negative, which generally argues against active celiac disease. However, your deamidated gliadin IgA is elevated, and your total IgA level is also high, which can sometimes affect how the other antibody tests behave. Another important factor is that you were reducing gluten before the test, which can lower antibody levels and make the results less reliable. Because of that, many doctors recommend a gluten challenge (eating gluten regularly for several weeks) before repeating blood tests or considering an endoscopy if symptoms and labs raise concern. It would be best to review these results with a gastroenterologist, who can interpret them in context and decide whether further testing is needed.
    • trents
      Test interpretations

      By trents · Posted

      Since you compromised the validity of the antibody testing by experimenting with gluten withdrawal ahead of the testing, you are faced with two options: 1. Reintroduce significant amounts of gluten into your diet for a period of weeks, i.e., undertake a "gluten challenge". The most recent guidelines are the daily consumption of at least 10g of gluten (about the amount found in 4-6 slices of wheat-based bread) for at least two weeks leading up to the day of testing. Note: I would certainly give it more than two weeks to be sure. 2. Be willing to live with the ambiguity of not knowing whether gluten causes you problems because you have celiac disease or NCGS (Non Celiac Gluten Sensitivity). There is no test for NCGS. Celiac disease must first be ruled out and we have tests for it. Celiac disease has an autoimmune base. NCGS does not. GI symptoms overlap. In the early stages of celiac disease, other body systems may not be showing stress or damage so, symptomatically, it would be difficult to distinguish between celiac disease and NCGS. Both conditions require elimination of gluten from the diet for symptom relief. Some experts feel that NCGS can be a precursor to celiac disease.
    • suek54
      Need advice for some relief!

      By suek54 · Posted

      Hi Kayla Huge sympathies. I was diagnosed in December, after 8 months of the most awful rash, literally top to toe. Mine is a work in progress. Im on just 50mg dapsone at the moment but probably need an increased dose to properly put the lid on it. As you have been now glutened, I wondered whether it might be worth asking for a skin biopsy to finally get a proper diagnosis? Sue  
    • MicG
      Test interpretations

      By MicG · Posted

      I had been eating reduced gluten until about 3 days before the test. I did realize that wasn’t ideal, but it was experimental to see if gluten was actually bothering me. One slip up with soy sauce and it was quite clear to me that it was, lol. 
    • trents
      Test interpretations

      By trents · Posted

      Possibly. Your total IGA (Immunoglobulin A, Qn, Serum) is actually high so you are not IGA deficient. In the absence of IGA deficiency, the most reliable celiac antibody test would be the t-Transglutaminase (tTG) IgA for which your score is within normal range. There are other things besides celiac disease that might cause an elevated DGP-IGA (Deamidated Gliadin Abs, lgA) for which you do have a positive score. It might also be of concern that your total IGA is elevated as that can indicate some other health problems, some of which are serious.  Had you been practicing a gluten free or a reduced gluten free diet prior to the blood draw? Talk to your physician about these things. I would also seek an endoscopy/biopsy of the small bowel to check for damage to the villous lining, which is the gold standard diagnostic test for celiac disease.
×
×
  • 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.