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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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ruuning like a zombie

Just A Warning About Perdue Chicken

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So, your friend the chef speculated that there was barley, and you posted a warning on the internet based on his supposition. Not something I would have done.

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So the other night I( a ncgi) and my friend(celiac) decide to eat fried chicken. We cooked it the usual manner. The flour was rice flour and sorgum flour and we thought we were safe. Mere moments after eating we both start feeling horrible. We narrowed it down and discovered that the corn nor the rice were the suspects. We took a look at purdue's frozen chicken and made a shocking discovery. The chicken had been frozen in a broth that contained barley. We wee dumbfounded. So please be careful. The bag did not continue any allergy info and sadly there customer service was non-existing.

  

Kareng you have to give time for proof to exist. I spoke with customer service with purdue chicken. The rep advised me that they only list wheat, eggs and nuts on their allergy labels. The rep went on to explain that without the r and d dept she couldn't confirm any other allergins. She also said that is a "proprietary" blend of ingredients. They barley part comes from my friend(a chef) who helped cooked the meal and he explained that most seasoned broths are seasoned with barley. I will further contact r and d to get further answers. I didn't post this to cause falsly startle everyone, but everyone should know what occured. We are all on the same team here Afterall.

You came on and stated as a fact that the chicken was "frozen in a broth that contained barley". When you were asked why you say that, you have no response other than your friend thinks that is the case. I am on the team that does not want to spread rumors or scare people about gluten in products that do not have gluten.

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I can admit fault when I am wrong. I have no intent on scaring people with false accusations. The thing I do know that is fact is that the recipe used has been tried and true by both of my friends and the only variable that changed was the chicken. I agree it may have not been the smartest thing to jump in the water while not being able to see the bottom but I felt people needed to know. If I am wrong in doing so then I am sorry

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Could it possibly be that you both got sick with "the bug" at the same time?

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Running, this is your statement that other members have questioned:

 

We took a look at purdue's frozen chicken and made a shocking discovery. The chicken had been frozen in a broth that contained barley

 

..and have asked you to support your statement.  I would suggest you and your partner look for other options, such as the method of frying or oils.  Most people where I live use a seasoned skillet that is well used to cook every floury thing.   That gluten remains in the pan that can cause contamination.

 

Another thing to look into is that the longer you are gluten free, your reaction time will vary.  In other words...did you and your partner share a lunch  or a previous dinner, that might not have been 100% safe, and the response was after your evening meal.  I react amost 24 hours after I have been exposed to gluten.

 

No one is denying your illness, but your intial statement was a bit alarming, when Perdue had been a pretty good company for those of us with Celiac.  Although individuals nor companies are perfect. :rolleyes:

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I didn't mean food poisoning, I meant a stomach virus or the like. I thought one time that I had been glutened but I couldn't figure out how. When some of my close friends started getting sick I realized my "glutening" was actually just plain old stomach "flu".

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