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

Are Trader Joe's Brined Organic Whole Chickens Gluten Free?


marys2012

Recommended Posts

marys2012 Rookie

I am trying to post the following question and cannot figure out how to doe it. Please help:

Are Trader Joe's Brined Organic Whole Chickens gluten free? I got sick after eating some but am not sure it was due to gluten. The store was not sure and customer service has not gotten back to me.


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



Celiac.com Sponsor (A8-M):



kareng Grand Master

You just posted a question! You should have put it in the product section... But it works the same way. I'll move it over there.

When you are new, your first few posts have to wait for a mod to read and approve them.

I'll try to get Admin to change the title to reflect your question.

kareng Grand Master

Now, I'm going to answer your question. :)

I don't know about TJ's chicken but I am betting, if they are uncooked, they will be gluten-free or have no gluten ingredients.... Just from past experience.

psawyer Proficient

I changed the title, but have no information on TJ's birds. As Karen said, they are unlikely to be a problem.

marys2012 Rookie

Thank-you. I wonder why it made me sick...hmmmm. Maybe msg in the natural flavor. I tested a bit of it again today to see if that was it and I got sick again. Frustrating....Oh well, I will do a plain one next time! Thanks again.

kareng Grand Master

Thank-you. I wonder why it made me sick...hmmmm. Maybe msg in the natural flavor. I tested a bit of it again today to see if that was it and I got sick again. Frustrating....Oh well, I will do a plain one next time! Thanks again.

Do you have Crockpot? You can cook a turkey breast in it and it's delicious! Also, Costco has rotisserie type turkey breasts that's are gluten-free and delicious ( I have been told). I have some family members with sodium issues so I usually start as fresh and unprocessed as possible.

mamaw Community Regular

I  can't  answer  your  question  about TJ"s  chicken  but  the  word "Brined"" stuck out  to me... Again  I  don't  know  their  brining solution  but  I do  know  when some  people  "brine" meats  they  add  in  beer, &  such...  I  would  doubt  that  would  be a factor  a  Trader Joe's  but  the brining  solution  could  contain a gluten product.....

I don't  know  if  their  rotisserie chickens are  even  safe.. Costco's  is  &  Sam's  is  ... Costco   is  our  favorite....


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



Celiac.com Sponsor (A8-M):



  • 1 month later...
WoodL Newbie

YesI  I got sick from that chicken too!  I made bone broth with it and got sick when I ate it for lunch (I drink bone broth just about everyday but usually get my chicken from Whole Foods) and I never suspected it to be the broth (had pieces of the chicken with the broth) so I ate it again with dinner and got even sicker.  I was absolutely fine before eating it and it since then it has triggered my colitis and I have been in a full blown flare for three weeks.  It only takes a slight trigger and the whole system goes crazy.  I also asked about it at Trader Joe's after the fact and they said "we don't know - better not buy it if you are worried", I wish I would have asked before hand.  

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - FayeBr posted a topic in Coping with Celiac Disease
      0

      Corn reaction and ataxia

    2. - knitty kitty replied to Bebygirl01's topic in Related Issues & Disorders
      6

      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

    3. - knitty kitty replied to Eldene's topic in Food Intolerance & Leaky Gut
      18

      Oats gluten free?

    4. - knitty kitty replied to Karmmacalling's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      7

      Celiac pain relief

    5. - trents replied to Eldene's topic in Food Intolerance & Leaky Gut
      18

      Oats gluten free?


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,401
    • Most Online (within 30 mins)
      7,748

    Myla
    Newest Member
    Myla
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.9k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • FayeBr
      Hi all. I was diagnosed 3 years ago after suffering for many years of misdiagnosis. There are a couple of things I’d like to ask. The first is about corn. Do you react to it like gluten. My dietician told me that corn should never be a problem for me and suggested probiotics with corn starch and other corn ingredients in. I had stayed away from corn for 2 years beforehand and should have trusted my gut (no pun intended) because after 2 capsules, I have had the worst reaction for a long time. All the usual gut problems (pain and D) migraine, fatigue, aches and pain, tinnitus etc etc. (I could go on) Does anyone else react to corn like this?  Also, for years now I have been going downhill with my health neurologically. I have to now walk with a stick as I have big  balance issues, I fall, I have numbness in legs and pins and needles. I feel like I can’t control my body with movements. They have said possible MS, fibromyalgia, ME etc etc. But my dietician has said it’s classic gluten ataxia symptoms and to see a professor here in the UK who specialises in this field. Does anyone else have this and what symptoms do you have? Thank you 
    • knitty kitty
      Lectins are carbohydrate storage proteins.  Different plants have different lectins.  Gluten is a lectin, but not all lectins are gluten.   Lectins are made up of a protein "spine" with a bunch of carbohydrate molecules stuck to it.  During digestion, the carbohydrates get pulled off, but that protein "spine" can get stuck to cell membranes.  In Celiac, our immunity kicks on when exposed to gluten.  Gluten is made up of a string of polypeptides.  One particular segment in that string, the 33-mer segment, triggers our built-in celiac immunity to produce antibodies against it when it sticks to HLA DQ genes.  Unfortunately, our body makes tissue transglutaminase, used in cell membranes as support structures, which also contains segments of that 33-mer polypeptide.  The anti-tissue transglutaminase antibodies (ttg antibodies) attack the tissue transglutaminase on our cell surfaces, as well as the gluten in celiac disease.   In acquired immunity - our body gets sick once, learns to produce antibodies against the thing causing the illness, and "remembers" so it can make more antibodies against it if it's encountered again.   Our body can "learn" to attack those protein "spines" of lectins that may be stuck to cell surfaces.  To lessen the probability that the body will "learn" to attack other lectins in addition to the gluten lectin, avoiding all grains while the immune system is reacting to gluten is a great idea.   Lectins can be irritating to the gastrointestinal system.   Lectins can stimulate IgE (allergic) reactions.  Lectins can cause mast cells to release histamine. Lectins can be difficult to digest.  Lectins can be fermented by gastrointestinal bacteria and yeasts, causing gas, bloating and diarrhea or constipation.  Small Intestinal Bacterial Overgrowth and Candida overgrowth both have symptoms similar to Celiac Disease.  Corn lectins are more apt to be problematic than most other lectins.   Avoiding lectins in the early stages of going gluten free can help reduce other gastrointestinal symptoms and speed up recovery. I have a horrible response to corn, maize, zein.  I break out with Dermatitis Herpetiformis blisters if I consume corn or products made with corn derivatives.   But, there's no gluten in corn or other grains.  Gluten and that 33-mer polypeptide are only in barley, wheat and rye.  And some breeds of oats.   Try a low histamine, low carbohydrate, low Fodmap, grain free, Paleo diet like the Autoimmune Protocol Diet to see how much better you can feel.   It's not always gluten; the immune response is just going crazy.   https://pmc.ncbi.nlm.nih.gov/articles/PMC1115436/
    • knitty kitty
      Lectins are carbohydrate storage proteins.  Different plants have different lectins.  Gluten is a lectin, but not all lectins are gluten.   Lectins are made up of a protein "spine" with a bunch of carbohydrate molecules stuck to it.  During digestion, the carbohydrates get pulled off, but that protein "spine" can get stuck to cell membranes.  In Celiac, our immunity kicks on when exposed to gluten.  Gluten is made up of a string of polypeptides.  One particular segment in that string, the 33-mer segment, triggers our built-in celiac immunity to produce antibodies against it when it sticks to HLA DQ genes.  Unfortunately, our body makes tissue transglutaminase, used in cell membranes as support structures, which also contains segments of that 33-mer polypeptide.  The anti-tissue transglutaminase antibodies (ttg antibodies) attack the tissue transglutaminase on our cell surfaces, as well as the gluten in celiac disease.   In acquired immunity - our body gets sick once, learns to produce antibodies against the thing causing the illness, and "remembers" so it can make more antibodies against it if it's encountered again.   Our body can "learn" to attack those protein "spines" of lectins that may be stuck to cell surfaces.  To lessen the probability that the body will "learn" to attack other lectins in addition to the gluten lectin, avoiding all grains while the immune system is reacting to gluten is a great idea.   Lectins can be irritating to the gastrointestinal system.   Lectins can stimulate IgE (allergic) reactions.  Lectins can cause mast cells to release histamine. Lectins can be difficult to digest.  Lectins can be fermented by gastrointestinal bacteria and yeasts, causing gas, bloating and diarrhea or constipation.  Small Intestinal Bacterial Overgrowth and Candida overgrowth both have symptoms similar to Celiac Disease.  Corn lectins are more apt to be problematic than most other lectins.   Avoiding lectins in the early stages of going gluten free can help reduce other gastrointestinal symptoms and speed up recovery. I have a horrible response to corn, maize, zein.  I break out with Dermatitis Herpetiformis blisters if I consume corn or products made with corn derivatives.   But, there's no gluten in corn or other grains.  Gluten and that 33-mer polypeptide are only in barley, wheat and rye.  And some breeds of oats.   Try a low histamine, low carbohydrate, low Fodmap, grain free, Paleo diet like the Autoimmune Protocol Diet to see how much better you can feel.   It's not always gluten; the immune response is just going crazy.   https://pmc.ncbi.nlm.nih.gov/articles/PMC1115436/
    • knitty kitty
      Hope you're feeling better.   I use a combination of Thiamine, Cobalamine, and Pyridoxine (Vitamins B 1, B12, and B6) for pain relief.  Together these vitamins together have pain killing effects (analgesic).  They are water soluble, so the body can easily excrete any excess.  They are safe to take.   Hope this helps.   Mechanisms of action of vitamin B1 (thiamine), B6 (pyridoxine), and B12 (cobalamin) in pain: a narrative review https://pubmed.ncbi.nlm.nih.gov/35156556/
    • trents
      I did some research on what exactly is gluten . . . what defines it.  "The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily . . . " "The types of grains that contain gluten include all species of wheat (common wheat, durum, spelt, khorasan, emmer and einkorn), and barley, rye, and some cultivars of oat" (emphasis mine) "The storage proteins in other grains, such as maize (zeins) and rice (rice protein), are sometimes called gluten, but they do not cause harmful effects in people with celiac disease." (emphasis mine) From: https://en.wikipedia.org/wiki/Gluten What I found most interesting is that some cultivars of oats contain gluten. Could this explain, in part at least, the controversy surrounding oats? I mean, depending on the source, it could indeed sometimes include gluten and cause a celiac reaction.
×
×
  • Create New...