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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes


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About quincy1775

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    New Community Member

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    Gluten-free cooking and baking, grilling, golf, photography, our brood of cats, landscaping and gardening
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    New River, VA
  1. My wife was on Armour until the supply problems caused it to not be available in our area. She then switched to having a custom-made compound, but then that was discontinued too. Now she's on a combination of Synthroid and Cytomel so she gets the T3 and T4, and she has done very well on that combination. Before she was put on Armour, she was on Synthroid only and she did not respond well. She needed both thyroid hormones, and she got that with the natural dessicated thyroid meds, but not Synthroid by itself. So when Armour was no longer available, she got very worried...but thankfully she was prescribed Cytomel with it.
  2. Tyson Chicken Breast

    I'm not sure if they have gluten or not, but I do know that I always react to Tyson chicken, along with Holly Farms, Great Value, and Kroger brands, all of which say they contain a broth solution. The reaction is just like a gluten reaction, maybe even a tad more violent than if I simply ate a loaf of bread. But it's bad. I've since switched to other brands of chicken like Perdue (they provide a gluten-free list on their website), some Food Lion frozen chicken (that uses only a salt/water solution), Harvestland, and locally-raised options...and I never react to them. I did a test to confirm my suspicions, and isolated it to the chicken after having continued gluten-like reactions to simple dishes like chicken and rice. When I switched chicken suppliers, the reactions went away and have been gone for more than 8 months. Not sure why that would be, but I avoid Tyson products now as a result to be on the safe side. I don't even have chicken in a restaurant unless I can verify its source, it's too risky and I react too horribly to it to take the chance.
  3. I don't know what it is, but I cannot eat anything from Tyson without having a violent gluten-like reaction to it. Be it fresh or frozen products, I react every time. I also react to Great Value, Holly Farms, and Kroger branded chicken that has the chicken broth injected into it. I just cannot eat any of it. I don't know if it's a gluten-item that they are hiding in the broth or what, but other chicken brands without such a brining/broth added, I am completely fine with. That included some Food Lion frozen chicken that uses a salt/water only solution, Perdue products (they actually give a gluten-free list on their website), and the local/natural/organic chicken varieties that are often considerably more expensive, but nowhere near as processed as Tyson or other companies. And I had tried like mad to figure this out too, because I've been solidly gluten-free for over a year, partial for 3 years before that. I'd have horrible reactions to simple chicken and rice dishes that didn't contain anything but chicken, rice, and some added herbs. Then I isolated it to the chicken one day when I had just a small piece of a Tyson chicken tenderloin and wound up running to the bathroom with painful stomach cramps within minutes of the first bite. When I switched to other brands of chicken and made the same dishes, no reaction at all. And I haven't had that kind of reaction to chicken now in more than 8 months since switching to different companies for my chicken...and I still eat it as regularly as I did before, a couple times per week.