Chicken?

[williamsburg000]

Hi everyone,

Can I ask for your opinions about chicken and gluten contamination? I've been OK and gradually putting on weight well I thought I was on the up, but in the last 10 days or so I've lost ground.

I'm sticking to whole foods, mainly roast chicken, chicken breasts, beef, fish, veggies, fruit and Orgran Corn and Veg Pasta, however last week I downgraded the quality of chicken breasts I bought. They're produced for Sainsbury's and have no added ingredients.

I've contacted them and they say nothing will have been added - I'm cutting them out of the diet just to see how I react (hopefully better), but from everyone's experience, am I clutching at straws or is it possible they may have been injected with Hydrolized Vegetable Protein?

I honestly thought cutting out all processed foods (other than Orgran) would rule out any potential setbacks.

[knittingmonkey]

Hi everyone,

Can I ask for your opinions about chicken and gluten contamination?

I have trouble eating chicken breast, but not the dark meat. A wise lady told me it's because of lignans?, Lectins? errr, something like that. I paid attention long enough to only hear I could eat the dark meat. Now I don't get that stomach ache and bloating that I get with the white meat. This is true with turkey as well.

I suppose it's possible it's been injected with HVP... but it's not on the label? Hmmmm.

[lovegrov]

It would be on the label.

richard

[williamsburg000]

The more I think about it, the more I'm beginning to wonder if I also have problems with corn

Only one way to know for sure I guess and that's to cut that out too, it's not easy is it, even after a diagnosis working out what's OK and what's not.

[Skylark]

It's not easy at all! I'm totally confused myself because I've been having trouble the last couple days and can't figure out what got me.

[T.H.]

If the chicken says something like 'X% retained water' then that usually means it has been brined in something (usually salt, water, and sometimes other spices and ingredients), from what I read. If that includes wheat, I BELIEVE that has been covered in the newest allergen laws. If the brine included rye or barley, the label doesn't have to say a darn thing.

Also, if it's already cut up, you have to know where it was cut up, if they cut up anything breaded in the same area, how good their cross contamination practices are to avoid any issues. If you go to the same store, buying the chicken from the same company, then if they have any cross-contamination issues, it would get you all the time, yeah?

[psawyer]

It would be on the label.

In the United States, yes, but the original poster appears to be in the UK (Sainsburys is a UK chain).

[ravenwoodglass]

Also, if it's already cut up, you have to know where it was cut up, if they cut up anything breaded in the same area, how good their cross contamination practices are to avoid any issues. If you go to the same store, buying the chicken from the same company, then if they have any cross-contamination issues, it would get you all the time, yeah?

I had this issue with a small neighborhood grocers that I used to get cut up meats and fruits from. I constantly had mystery glutenings. One day the door to the back room was open and the employees were on a lunch break. They were all using the big cutting board for fruits and veggies as a table. Another time a meat room worker came out of the meat area and I asked a question and she spit cracker crumbs all over me and the tray of meat she was carrying. Why anyone would eat while handling raw meat I don't know but I now purchase only from a major chain that has a policy of no food in the prep areas other than the deli.