Can I Eat This Frozen Dinner?

[JustAGirl79]

Forgive me if this is the wrong place for a posting like this - I'm new here - diagnosed a week ago and still trying to figure out what I can and cannot eat. I was in a hurry this morning and quickly grabbed a frozen dinner from the freezer to eat at lunch...the ingredients look okay, but maybe I'm not looking for the 'right' stuff.

Do these ingredients sound okay to you experts?

Basmati Rice, Seasoned Chicken (Chicken Breast Fillet, Water, Modified Corn Starch, Salt), Water,

Onions, Diced Tomatoes (Tomatoes, Tomato Juice, Salt, Calcium Chloride, Citric Acid), Milk, Yogurt (Milk

Ingredients, Bacterial Culture), Garlic, Cream (Milk, Cream, Sodium Citrate, Sodium Phosphate,

Carrageenan, Dextrose), Spices, Butter, Ginger, Honey, Cilantro, Modified Corn Starch, Salt, Chicken

Flavour, Concentrated Lemon Juice.

All I really see is corn starch...

Thanks in advance!

[happygirl]

Looks fine to me.

[Jenbirds]

When in doubt, I call the manufacturer to confirm its contents are gluten-free; for my own peace of mind.

[Gfresh404]

I would agree, call the manufacturer. You want to make sure that it is not produced on shared lines with gluten containing products.

[brigala]

I would agree, call the manufacturer. You want to make sure that it is not produced on shared lines with gluten containing products.

If it were me in your shoes, I'd go ahead and eat it today, but call the manufacturer before you buy any more of it.

The reality is, a week into your diagnosis, you WILL still be making mistakes. I would not worry YET about it being produced on shared lines. Probably almost everything in your kitchen is still contaminated with gluten, and will be for at least a couple more weeks (and that's if you're really diligent about getting everything cleaned up). This is your learning and breaking-in period. The important thing right now is that it doesn't appear to contain any gluten ingredients. Even if it's contaminated from the production line, it probably isn't any worse than anything else you would cook in your own kitchen from scratch right now.

You will find as you're on the gluten-free diet for a while that you will learn how worried you personally need to be about things like "shared equipment" and such. Some of us react to everything that's made in a factory with any gluten at all, and others of us seem to do OK by just avoiding gluten ingredients and particularly egregious sources of contamination.

Just my humble opinion.

-Elizabeth