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

Chicken


casnco

Recommended Posts

casnco Enthusiast

How careful r u about purchasing chicken? I see frequently the packaging says natural flavorings added. Do you think that is a wheat product to enhance the flavor? Anyone have any thoughts?

Debbie

www.myefusjon.com/1debbie


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



Celiac.com Sponsor (A8-M):



Juliebove Rising Star

I buy organic chicken. Nothing added.

lovegrov Collaborator

The USDA has for years required that anything of nutritive value added to meat be clearly identified. This includes any type of grain. If it doesn't say wheat, rye or barley in the ingredients, it's gluten-free.

And if there WERE wheat in something else, it would also have to be listed under allergen laws.

richard

darlindeb25 Collaborator

I do not worry about my chicken, I only buy fresh, never marinated.

And if there WERE wheat in something else, it would also have to be listed under allergen laws.

Just remember, this only stands true of wheat, not barley or rye...barley and rye do not need to be listed on the label, not by law.

lovegrov Collaborator

"Just remember, this only stands true of wheat, not barley or rye...barley and rye do not need to be listed on the label, not by law.

casnco Enthusiast

Thank you all for your quick reply! This forum is awsome!

Debbie

Jestgar Rising Star
The USDA has for years required that anything of nutritive value added to meat be clearly identified. This includes any type of grain. If it doesn't say wheat, rye or barley in the ingredients, it's gluten-free.

And if there WERE wheat in something else, it would also have to be listed under allergen laws.

richard

Just remember, this only stands true of wheat, not barley or rye...barley and rye do not need to be listed on the label, not by law.

This is confusing.

Do you mean that meat specifically must list anything added, but other foods may only list wheat, since wheat is the only defined allergen of the 'wheat barley rye oats' list?


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



Celiac.com Sponsor (A8-M):



lovegrov Collaborator
This is confusing.

Do you mean that meat specifically must list anything added, but other foods may only list wheat, since wheat is the only defined allergen of the 'wheat barley rye oats' list?

Meat is guided by USDA laws, one of which calls for anything that adds nutrition to be clearly listed. The USDA considers all grains nutritious and therefore requires that ANY grain added be listed. This in fact has been the law covering meat for a number of years now, even before the allergen law. All or virtually all of the broths or flavorings I've seen added to meat do not contain any kind of grain.

Others foods are covered by the FDA allergen law, which requires that the top 8 allergens, including wheat, be listed. Unlike with meat, rye, barley, and oats do not have to be listed, although I can't think of time I've found rye or oats hidden.

richard

Jestgar Rising Star
Meat is guided by USDA laws, one of which calls for anything that adds nutrition to be clearly listed. The USDA considers all grains nutritious and therefore requires that ANY grain added be listed. This in fact has been the law covering meat for a number of years now, even before the allergen law. All or virtually all of the broths or flavorings I've seen added to meat do not contain any kind of grain.

Others foods are covered by the FDA allergen law, which requires that the top 8 allergens, including wheat, be listed. Unlike with meat, rye, barley, and oats do not have to be listed, although I can't think of time I've found rye or oats hidden.

richard

Got it. Thanks!

bittykitty Rookie
How careful r u about purchasing chicken? I see frequently the packaging says natural flavorings added. Do you think that is a wheat product to enhance the flavor? Anyone have any thoughts?

Debbie

www.myefusjon.com/1debbie

It's usually chicken broth to make it more"chickeny".Way to disguise cheap meat with no flavor.If you have a problem with MSG or carrageen, avoid it.Otherwise, you'll probably be fine.

MaryJones2 Enthusiast

Here are the slightly confusing food labeling fact sheets on meat and poultry:

Open Original Shared Link

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,071
    • Most Online (within 30 mins)
      7,748

    Gigic
    Newest Member
    Gigic
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • AlwaysLearning
      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does mean you can't claim a tax deduction for the extra expense of gluten-free foods. But it can also be a good thing. Pre-existing conditions might be a reason why a health insurance company might reject your application or charge you more money. No official diagnosis means you don't have a pre-existing condition. I really hope you don't live in the U.S. and don't have these challenges. Do you need an official diagnosis for a specific reason? Else, I wouldn't worry about it. As long as you're diligent in remaining gluten free, your body should be healing as much as possible so there isn't much else you could do anyway. And there are plenty of us out here who never got that official diagnosis because we couldn't eat enough gluten to get tested. Now that the IL-2 test is available, I suppose I could take it, but I don't feel the need. Someone else not believing me really isn't my problem as long as I can stay in control of my own food.
    • AlwaysLearning
      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much need to cook with whole ingredients yourself to avoid it completely. Most gluten-free products should be safe, but while you're in the hypersensitive phase right after going gluten free, you may notice that when something like a microwave meal seems to not be gluten-free … then you find out that it is produced in a shared facility where it can become contaminated. My reactions were much-more severe after going gluten free. The analogy that I use is that you had a whole army of soldiers waiting for some gluten to attack, and now that you took away their target, when the stragglers from the gluten army accidentally wander onto the battlefield, you still have your entire army going out and attacking them. Expect it to take two years before all of the training facilities that were producing your soldiers have fallen into disrepair and are no longer producing soldiers. But that is two years after you stop accidentally glutening yourself. Every time you do eat gluten, another training facility can be built and more soldiers will be waiting to attack. Good luck figuring things out.   
    • Russ H
      This treatment looks promising. Its aim is to provoke immune tolerance of gluten, possibly curing the disease. It passed the phase 2 trial with flying colours, and I came across a post on Reddit by one of the study volunteers. Apparently, the results were good enough that the company is applying for fast track approval.  Anokion Announces Positive Symptom Data from its Phase 2 Trial Evaluating KAN-101 for the Treatment of Celiac Disease https://www.reddit.com/r/Celiac/comments/1krx2wh/kan_101_trial_put_on_hold/
    • Scott Adams
      BTW, we've done other articles on this topic that I wanted to share here (not to condone smoking!):    
    • Colleen H
      Hi everyone  This has been a crazy year so far... How many people actually get entire sensory overload from gluten or something similar ?  My jaw is going nuts ..and that nerve is affecting my upper back and so on ...  Bones even hurt.  Brain fog. Etc  I had eggs seemed fine.   Then my aid cooked a chicken stir fry in the microwave because my food order shorted a couple key items .   I was so hungry but I noticed light breading and some ingredients with SOY !!! Why are we suffering with soy ? This triggered a sensitivity to bananas and gluten-free yogurt it seems like it's a cycle that it goes on.  The tiniest amount of something gets me I'm guessing the tiny bit of breading that I took one tiny nibble of ...yikes ..im cringing from it .. Feels like my stomach is going to explode yet still very hungry 😔  How long does this last?! Thank you so much 
×
×
  • 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.