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

Hormel Natural Choice Lunch Meat


GlutenFreeManna

Recommended Posts

GlutenFreeManna Rising Star

I started having heartburn about midnight last night. I decided to see if I could sleep it off (it was mild last night). This morning it is terrible! The only thing new I had was Hormel Natural Choice smoked turkey. It says it's gluten-free, so I don't think it's a gluten problem. It also says no dairy in the lactic acid starter. Just wondering if anyone else has had this problem with it. Urgh. This is why I hardly ever buy lunch meat.

Here are the ingredients:

Turkey Breast Meat, Water, Salt, Potato Starch, Turbinado Sugar, Rice Starch, Carrageenan (from seaweed), Baking Soda, Natural Flavoring, Lactic Acid Starter Culture (not from Milk).

Could it be the carrageenan? or the "natural flavoring"? I wonder what THAT is?

I had it on some Rudi's bread with a big salad. I know the bread isn't a problem because I have had it before (slices from the same loaf earlier this week toasted with peanut butter). This IS my second day eating salad in row, however. I usually try to space out my raw veggie consumption to every other day at most as they can be hard on my tummy, but i have not had a problem with them for a while now. Did I just over do it on the veggies? I don't want to cook darn it!! It's in the mid to upper 90's here again today! thanks for reading my rant. :ph34r::P


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



Celiac.com Sponsor (A8-M):



kareng Grand Master

We eat it at my house all the time. I do have an issue with too much salad. Especially in the first 6 months gluten-free.

Try eating it by itself or try the plain turkey, not smoked.

GlutenFreeManna Rising Star

We eat it at my house all the time. I do have an issue with too much salad. Especially in the first 6 months gluten-free.

Try eating it by itself or try the plain turkey, not smoked.

Thanks Karen. I've been gluten free for a year and half now. I had more trouble with too many raw veggies in the beginning. I thought I was over it but I guess not. I do usually much on carrots and other raw veggies a few tiems a week but I guess two days in a row of eating salad (for lunch AND dinner) did me in.

maximoo Enthusiast

try boars head if its available in yr area. All meats are gluten-free

Judy3 Contributor

I buy the Hormel Natural Choice all the time and I've never had a problem with it. Hope you figure it out so you can avoid what ever caused it..

sreese68 Enthusiast

Could it be the carrageenan? or the "natural flavoring"? I wonder what THAT is?

Carrageenan is a seaweed. I've read online that it can be a problem for people with stomach issues. I personally am avoiding it until I can figure all my food issues out. Their sliced ham doesn't have it. I think the chicken chunks don't, but you'd have to double check.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,890
    • Most Online (within 30 mins)
      7,748

    glutenhater11
    Newest Member
    glutenhater11
    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

    • Ceekay
      I'm sure it's chemically perfect. Most of them taste lousy!        
    • Rejoicephd
      Hi @JulieRe.  I just found your post.  It seems that I am also experiencing thrush, and my doctor believes that I have fungal overgrowth in my gut, which is most likely candida.  I'm seeing my GI doctor next week, so I'm hoping she can diagnose and confirm this and then give me an antifungal treatment.  In the meantime, I have been working with a functional medicine doctor, doing a candida cleanse and taking vitamins. It's already helping to make me feel better (with some ups and downs, of course), so I do think the yeast is definitely a problem for me on top of my celiac disease and I'm hoping my GI doctor can look into this a bit further.  So, how about you?  Did the candida come back, or is it still gone following your fluconazole treatment?  Also, was it awful to take fluconazole?  I understand that taking an antifungal can cause a reaction that sometimes makes people feel sick while they're taking it.  I hope you're doing better still !
    • Scott Adams
      I'm so sorry you're going through this—the "gluten challenge" is notoriously brutal, and it's awful to deliberately make yourself sick when you've already found the answer. For the joint pain, many people find that over-the-counter anti-inflammatories like ibuprofen can help take the edge off, and using heating pads or warm baths can provide some direct relief for the aches. For the digestive misery, stick to simple, easy-to-digest foods (like plain rice, bananas, and bone broth) and drink plenty of water and electrolytes to stay hydrated. It feels like the longest month ever, but you are doing the right thing to get a clear diagnosis, which can be crucial for your long-term health and getting the proper care. Hang in there; you can get through this! This article, and the comments below it, may be helpful:    
    • Scott Adams
      Daura Damm (a sponsor here) uses AN-PEP enzymes and filtering in their brewing process to reduce/remove gluten, and it actually tests below 10ppm (I've see a document where they claim 5ppm). 
    • trents
      This topic has come up before on this forum and has been researched. No GMO wheat, barley and rye are commercially available in the USA. Any modifications are from hybridization, not laboratory genetic modification. Better toleration of wheat, barley and rye products in other countries is thought to be due to use of heirloom varieties of these cereal grains as opposed to the hybrids used in the USA which contain much larger amounts of gluten.
×
×
  • 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.