Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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 Gluten Free ? Oats Ok ?

undiagnosedillness

Recommended Posts

undiagnosedillness Newbie
undiagnosedillness
Posted

Every list I read is different I'm so confused. :(

Is chicken ok to eat, same with Oats ?

Is there a list somewhere I could go off that really makes this gluten free diet a little easier ?

I've been eating alot of chicken and fresh vegies, then told Chicken has gluten in it, so I need to look for Gluten free chicken................. conflicting advice on and off line, any help with these issues would be terrific.

Also I miss my toast and vegemite :lol: would kill for some nice toast :D , any tips on finding some yummy gluten free bread ?

Cheers :)

Samantha

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

Celiac.com Sponsor (A8-M):


ravenwoodglass Mentor
ravenwoodglass
Posted

For bread I really like Grainless Baker and Kinnickinnick is okay if they are out of GB.

As far as chicken goes I get fresh, unprocessed chicken with no broth added to it. I stay away from the frozen bulk packages of chicken and just buy fresh in bulk when chicken is on sale and freeze it myself in one meal quantities. I also go with organic when I can to avoid the antibiotics and other stuff they force in to factory raised poultry but that isn't a gluten issue.

kareng Grand Master
kareng
Posted

Chicken is gluten-free. It is possible that it has something added. In the States it it is required by law to list if they add anything, so you can find chicken with nothing added.

dilettantesteph Collaborator
dilettantesteph
Posted

Only a small percentage of celiacs react to oats. I'm one of them. Still, most recommend not trying them until you have healed because they are hard to digest with a damaged system. You also need to get special gluten free ones if you are at all sensitive to cross contamination.

Chicken should be O.K., unless you are very sensitive to cc. You won't know that for awhile. Don't worry about that now.

Have you eliminated dairy? Most celiacs are intolerant at first because of their damaged system. You can try to reintroduce it after you have healed.

I'm sorry that it can be so confusing. Different celiacs react to different levels of gluten. That really does confuse things. It was confusing for me too.

heatherjane Contributor
heatherjane
Posted

Every list I read is different I'm so confused. :(

Is chicken ok to eat, same with Oats ?

Is there a list somewhere I could go off that really makes this gluten free diet a little easier ?

I've been eating alot of chicken and fresh vegies, then told Chicken has gluten in it, so I need to look for Gluten free chicken................. conflicting advice on and off line, any help with these issues would be terrific.

Also I miss my toast and vegemite :lol: would kill for some nice toast :D , any tips on finding some yummy gluten free bread ?

Cheers :)

Samantha

These lists should help you: https://www.celiac.com/celiac-disease/safe-gluten-free-food-list-safe-ingredients-r181/

mommida Enthusiast
mommida
Posted

You will have to decide about oats. Most oats processed in the US are considered too cross contaminated to be safe. Now if you find certified gluten free oats you may be sensitive to oats as they protein chain is not that different from gluten's protein chain. Your body may react to oats.

If you are going to try oats, go slowly. Make sure you are strichtly gluten free and won't confuse what you may be reacting to. I hadn't had oats for over 6 years tried up to 1/4 and one spoonful more and about 6 hours later was feeling quite ill. So it could be a matter of building up a certain tolerance level too.

Good luck! It's a personal decision for every Celiac.

Skylark Collaborator
Skylark
Posted

The big problem with oats is wheat sprouting in the fields. There is no way to tell the plants apart. Plus the same harvesting machinery and elevators are used. Gluten-free oats are grown in fields that never have wheat rotated in, are harvested separately, and are tested for gluten just in case of CC. As Steph mentioned, some celiacs do react to oats.

I've never seen gluten in chicken in the US. I supposed there's a tiny chance you'd run across broth injected chicken where there was gluten on the broth but as everyone else says, it has to be declared on the label.

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

Celiac.com Sponsor (A8-M):


Roda Rising Star
Roda
Posted

Chicken should be safe. From my understanding, and someone correct me if I am wrong please, is that any grain has to be listed in a meat product if it is added, thus can not hide in the "natural flavors". If it it isn't listed then it isn't in there. But do watch out for stuff that is marinated or broth and read the lables, because those things could have gluten in them. I'm sure you know don't eat the breaded stuff. As for oats, I would wait until you heal for maybe at least 6 months to try them out and definately get the certified gluten free ones. I tried them after 7 months on the diet and I am sad to say I reacted very badly to them, so no certified gluten free oats for me. My reaction was HORRIBLE! Don't be discouraged by that because there are plenty of celiac/gluten intolerent people who eat them without problems.

cap6 Enthusiast
cap6
Posted

Question ~ the comment was made that different celiacs react to different levels of gluten. I understand levels of sensitivity but if a crumb is ingested doesn't it cause the same level of damage? Trying to figure this all out......................

dilettantesteph Collaborator
dilettantesteph
Posted

Question ~ the comment was made that different celiacs react to different levels of gluten. I understand levels of sensitivity but if a crumb is ingested doesn't it cause the same level of damage? Trying to figure this all out......................

Good question. Damage and symptoms don't seem to be related directly. I have to be crazy careful not to have symptoms and some have no symptoms at all. Sometimes damage shows up later. I don't think anyone has it figured out.

There was that Fasano study Open Original Shared Link on full text to see the full article) which suggested that most celiacs could tolerate up to 50 mg/day without damage. But, “One patient (challenged with 10 mg gluten) developed a clinical relapse". I think that he only looked for intestinal damage. I don't know if that matters. Maybe we show damage at different levels.

ravenwoodglass Mentor
ravenwoodglass
Posted

Chicken should be safe. From my understanding, and someone correct me if I am wrong please, is that any grain has to be listed in a meat product if it is added, thus can not hide in the "natural flavors".

Grain that is added must be declared. This was written into regs because some companies way back when would add grain products to meat to 'stretch it' but that hasn't been allowed since I was a little kid. That was a looong time ago.

But if there was for example barley malt, highly unlikely but possible, in the broth that would be considered a flavoring and it wouldn't have to be disclosed. This is more if a concern IMHO with the prebasted turkeys than chicken. Almost all the chicken that is fresh and unprocessed is safe. I always err on the side of caution since my reactions are very severe so in the rare event that I would want a chicken with broth on the label I call the company. But since there is chicken available without added broth I take the lazy way out most times and just buy that.

lovegrov Collaborator
lovegrov
Posted

Ravenwood, in all the years I've had celiac disease and checked prebasted turkeys, I've never found one with gluten. I guess it could still happen, but it seems really, really unlikely.

richard

HappyGrandma Rookie
HappyGrandma
Posted

Well oatmeal is out for me. Ate some this am and it was Katie bar the door. Yuck won't do that again. I think it's going to be Meat, Veggies and Fruit for me Period!!!

undiagnosedillness Newbie
undiagnosedillness
Posted
  • Author

Thanks for the information everyone :) it will take some time to get the hang of, but this forum is packed full of wonderful helpful people that are making it much easier to convert :D

Cheers

Samantha

Juliebove Rising Star
Juliebove
Posted

The problem with lists is that you can't really go by them. Things change all the time.

Plain, raw chicken would be fine. If the chicken is pre-cooked, you need the check the ingredients. Some of it does contain wheat. Even the chicken in restaurants is suspect. Most fast food chicken contains wheat even if it looks like it wouldn't. I get my daughter some Foster Farms pre-cooked chicken strips that are gluten free. They are sometimes located with the deli meats in the stores but other times are sold in the section with ham steaks. She can eat these cold from the package, or heat for a minute in the microwave and then eat with some rice or potatoes or gluten-free pasta.

Regular oats are probably no good because it is likely they are cross contaminated with gluten. But there are a few brands of gluten-free oatmeal out there. We eat it with no problem. But daughter does not have celiac. She has a wheat allergy. From what I have read, some celiacs do have a problem even with gluten-free oats. So make sure that what you buy does say gluten-free on it and perhaps eat just a small amount to start with to see how you do with it.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,198
    • Most Online (within 30 mins)
      7,748
    Seeeye
    Newest Member
    Seeeye
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • RMJ
      Waiting Gastroenterology review

      By RMJ · Posted

      To evaluate the TTG antibody result we’d need to know the normal range for that lab.  Labs don’t all use the same units.  However, based on any normal ranges that I’ve seen and the listed result being greater than a number rather than a specific number, I’d say yes, that is high! Higher than the range where the test can give a quantitative result. You got good advice not to change your diet yet.  If you went gluten free your intestines would start to heal, confusing any further testing,
    • Bev in Milw
      Does Dailymed.nlm.nih.gov site have filters for gluten?

      By Bev in Milw · Posted

      Scott is correct….Thank you for catching that!      Direct link for info  of fillers.    http://www.glutenfreedrugs.com/Excipients.htm Link is on 2nd page  of www.glutenfreedrugs.com   Site was started by a pharmacist (or 2) maybe 15-20 yrs ago with LAST updated in  2017.  This makes it’s Drug List so old that it’s no longer relevant. Companies & contacts, along with suppliers &  sources would need to be referenced, same amount effort  as starting with current data on DailyMed      That being said, Excipient List is still be relevant since major changes to product labeling occurred prior ’17.           List is the dictionary that sources the ‘foreign-to-us’ terms used on pharmaceutical labels, terms we need to rule out gluten.    Note on DailyMed INFO— When you look for a specific drug on DailyMed, notice that nearly all of companies (brands/labels) are flagged as a ‘Repackager’… This would seem to suggest the actual ‘pills’ are being mass produced by a limited number of wholesaler suppliers (esp for older meds out of  patent protection.).      If so, multiple repackager-get  bulk shipments  from same supplier will all  be selling identical meds —same formula/fillers. Others repackager-could be switching suppliers  frequently based on cost, or runs both gluten-free & non- items on same lines.  No way to know  without contacting company.     While some I know have  searched pharmacies chasing a specific brand, long-term  solution is to find (or teach) pharmacy staff who’s willing help.    When I got 1st Rx ~8 years ago, I went to Walgreens & said I needed gluten-free.  Walked  out when pharmacist said  ‘How am I supposed  to know…’  (ar least he as honest… ). Walmart pharmacists down the block were ‘No problem!’—Once, they wouldn’t release my Rx, still waiting on gluten-free status from a new supplier. Re: Timeliness of DailyMed info?   A serendipitous conversation with cousin in Mi was unexpectedly reassuring.  She works in office of Perrigo, major products of OTC meds (was 1st to add gluten-free labels).  I TOTALLY lucked out when I asked about her job: “TODAY I trained a new full-time employee to make entries to Daily Med.’  Task had grown to hours a day, time she needed for tasks that couldn’t be delegated….We can only hope majorities of companies are as  conscientious!   For the Newbies…. SOLE  purpose of  fillers (possible gluten) in meds is to  hold the active ingredients together in a doseable form.  Drugs  given by injection or as IV are always gluten-free!  (Sometimes drs can do antibiotics w/ one-time injection rather than 7-10 days of  pills .) Liquid meds (typically for kids)—still read labels, but  could be an a simpler option for some products…                 
    • Ginger38
      Food Allergies

      By Ginger38 · Posted

      So I recently had allergy testing for IGE antibodies in response to foods. My test results came back positive to corn, white potatoes, egg whites. Tomatoes, almonds and peanuts to name a few.  I have had obvious reactions to a few of these - particularly tomatoes and corn- both GI issues. I don’t really understand all this allergy versus celiac stuff. If the food allergies are mild do I have to avoid these foods entirely? I don’t know what I will eat if I can’t  have corn based gluten free products 
    • Kris2093u4
      Bread choice for a newbie

      By Kris2093u4 · Posted

      Geography makes a difference.  I'm in the West and Trader Joe's gluten-free bread tastes great and is a better price than most gluten-free breads sold elsewhere in my area.  
    • JForman
      7yo struggling!

      By JForman · Posted

      We have four children (7-14 yo), and our 7 year old was diagnosed with NCGS (though all Celiac labs were positive, her scope at 4 years old was negative so docs in the US won't call it celiac). We have started her on a Gluten Free diet after 3 years of major digestive issues and ruling out just about everything under the sun. Our home and kitchen and myself are all gluten-free. But I have not asked my husband/her dad or her other siblings to go completely gluten-free with us. They are at home, but not out of the home. This has led to situations when we are eating out where she has to consistently see others eating things she can't have and she has begun to say "Well, I can't have <fill in the blank>...stupid gluten."  How have you supported your gluten-free kiddos in the mental health space of this journey, especially young ones like her. I know it's hard for me as an adult sometimes to miss out, so I can't imagine being 7 and dealing with it! Any tips or ideas to help with this? 
×
×
  • Create New...