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    Do you have questions about celiac disease or the gluten-free diet?

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Been reading a lot about chicken. The added broth is suspect and now I'm told that the "minimally processed" might be soaked in a soltuion to make it moist that is not gluten-free. This is getting so frustrating! Any suggestions or comments-Thanks!!

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hi, about chicken: i eat rocky (free range) or rosy (organic free range) chicken with no probelms. what i do is buy one a week and make different things. at first i stick the whole thing in a big pot of water and bring it to a boil. then i let it sit until it's cool enough to take the meat off the bones. then i put the skin and bones back into the pot with the water and simmer it all night on low. the chicken is wrapped in plastic or put in 'tupper ware thingies'. i like to separate white and dark meat. in the morning, i strain the broth from the bones and put it in a pot in the fridge overnight. this brings the schmaltz (fat) to the top and makes it stiff and hard. in the morning, i scrap all off except a TBS. i put the now rendered schmaltz inna freezer tupper ware and freeze it cuz it's organic flavoring. really helps soups in the winter. these chickens are expensive and i live below the poverty line, but i long decided that good diet is crucial and besides, a chicken a week is between six and nine bucks in northern california. that's kinda like a buck a day for protein. one day i have enchildas or tacos (corn tortillas), another day a thai rice dish, another day curry, etc. you get the idea. and all along i have about seven or eight cups of broth to add chicken and veggies too. the broth is weak because you haven't added MSG, but a little salt and after you get used to it, it's delicate and good. i hope this helps. cluck from flaxy

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Lee,

Thanks for the heads-up about minimally processed chicken! Not too long ago I developed a migraine immediately after trying a new brand of chicken (Bell & Evans), but I was reluctant to consider the chicken as a suspect because it was minimally processed and no additives were listed on the label. Now I'll definitely be giving away the other package in my freezer!

Perdue's chicken is supposed to be gluten-free, although it is mass-produced and probably less healthy than organic/free-range chicken. I also have not had problems with Trader Joe's individually-frozen skinless, boneless chicken parts. I haven't yet found a brand of organic/free-range whole chickens that I know is safe, but if you come across one, do let me know!

As an aside, do you (or does anyone else reading this) know anything about Assur-rinse, a food-grade tri-sodium phosphate solution that is supposed to kill superficial bacteria on chicken? Shady Brook Farms uses it, and they claim their poultry is gluten-free, but I would really like to know where their TSP comes from. I'm not a chemist, so I don't even know if TSP is a food-based product or synthesized in the lab. I e-mailed Shady Brook Farms about it but have received no reply. Any information would be appreciated!

Good luck finding a trustworthy poultry supplier!

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hi , i too am new at all this gluten-free eating 6 weeks . i know i have gone organic as much as possible ,as i have many food allergies that have gotten worse each year , now i hope we have an answer to much of it. i buy only empire, kosher chicken and lamb both are free of the chemicals and by products used in so many meats. hope this helps you rosie

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Because of the way regulation works, any raw meat product will have to list wheat or a gluten containing grain on the product, and not hide it in "a solution". That being said, sometimes it's hard to find the writing. I've seen frozen chicken that DOES have a broth with "modified food starch" (at Trader Joe's, I believe), but there are a lot that don't. (Ironically, certain methods of cooking chicken make me feel sick - but I think it's more an issue of the cooking method than the chicken.)

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I always buy Perdue chicken and have never had any problems with it. I always bake it with a clove or two of garlic and nothing else. Could it be that the pans you are using to cook it are contaminated with gluten? Are you adding anything else to the chicken also?

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After being gluten-free for more than three years I have yet to find a raw chicken that contains gluten. The "broth" is always made from chicken or vegetables. And as said before, it it DID contain something wheat, it must be clearly listed. That means that if it says modified food starch (which I've nver seen) it still would have to clearly list wheat if wheat were in it. The same holds true for turkey, pork, beef, etc.

richard

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Guest nini

I've never ever had a problem with Bell & Evans chickens... on the other hand, I get terribly sick from Perdue chickens.

There are two brands of chicken that I really really like but they aren't that easy to find, Springer Mountain Farms and Smart Chicken,

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