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

Fresh Plain Chicken Breast

Tigercat17

Recommended Posts

Tigercat17 Enthusiast
Tigercat17
Posted

HI Everyone!


I just called Giant Eagle about their fresh Nature's Basket fresh chicken and all other chicken and they told me none of it is on their gluten free list. They said there is no gluten in it, but they couldn't guarantee CC.. Ugh.. I've been eating this for the last 6 years I've been gluten free and I could've swore I called them 6 years ago. I wonder if they changed something? I felt great for the last 5 years but I'm now still having gluten symptoms. And I've been eating it like crazy these last two months.. I'm starting think I may have found what's still glutening me for the last three months.

:wacko: 

I also called Perdue. They told me they would have to call me back to make sure, but all of the "Fresh- All Natural" are gluten free, but couldn't guarantee their "Tender and Tasty" chicken was gluten free since there is other ingredients in the chicken.



I called Tyson today too.. They said all their fresh chicken is gluten free, but they do add chicken broth to their chicken and that just makes me nervous. Seems like a lot of people on here had reactions.

 

 

*** Plus I always thought that all fresh meats were gluten free as long as they didn't have any added ingredients to them? Was I wrong about this?

 

 

 

Thanks everyone! :)

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

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

Fresh meat should be gluten free.  Many places won't call things gluten-free unless they test them.  That doesn't mean the meat is not gluten-free.

 

 

Edit - If I am remembering correctly - doesn't the US gluten-free food labeling law say something about not sticking gluten-free on foods that are normally gluten-free - like fresh fruit or fresh meat?

mamaw Community Regular
mamaw
Posted

I've  heard  some  chicken processors  make a solution  brine  that  will keep  chicken  on the store shelf  fresher for a longer  period. Don't know  if it  is  a myth  or  true as we  only  eat  organic  farm chicken....I think Bell & Evans  for one  has  gluten-free  chicken fresh  or frozen.....

kareng Grand Master
kareng
Posted

They often use salt water. That is allowed by law.  You can tell by reading the sodium content. All chicken has sodium but you can see the difference  between brands

bartfull Rising Star
bartfull
Posted

I THINK (but I could be wrong) the labeling law applies to FDA regulated foods but not to USDA foods. Meats are under the jusidiction of the USDA.

 

I eat lots and lots of chicken. I buy Tyson chicken breasts with the bones still in it. Never had a problem.

 

The stores also sell big bags with boneless chicken breasts in them but they are full of chemical and other stuff. Besides, they shrink down to about half their size when cooked so they really are no bargain.

StephanieL Enthusiast
StephanieL
Posted

I THINK (but I could be wrong) the labeling law applies to FDA regulated foods but not to USDA foods. Meats are under the jusidiction of the USDA.

 

 

You are 100% correct.  USDA is NOT covered by labeling laws.

 

We've eaten it with no issues. GE is going through a HUGE thing with posting signs around the stores about allergies and stuff too. I believe there was an issue with some recalls recently (not gluten related) so they are in a CYA mode. 

cap6 Enthusiast
cap6
Posted

read the ingredient list. A lot of them will show a high liquid content or "packaged in broth". That alone should not make it unsafe but you may be reacting to one of the added ingredients, not any cross contaminatiuon. Organic, if you can, might be safe choice as the chicken themselves aren't being fed anything bad either.

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

Celiac.com Sponsor (A8-M):


Archived

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

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


  • Member Statistics

    • Total Members
      128,383
    • Most Online (within 30 mins)
      7,748
    haleyspurlock1
    Newest Member
    haleyspurlock1
    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

    • trents
      Negative biopsy and seeking doctor recs in Los Angeles

      By trents · Posted

      Welcome to the forum, @englishbunny! Did your celiac panel include a test for "Total IGA"? That is a test for IGA deficiency. If you are IGA deficient, other IGA test resultls will likely be falsely low. Were you by any chance already practicing a reduced gluten free diet when the blood draw was done?
    • englishbunny
      Negative biopsy and seeking doctor recs in Los Angeles

      By englishbunny · Posted

      I'm upset & confused and really need help finding a new gastro who specializes in celiac in California.  Also will welcome any insights on my results. I tested with an isolated positive for deamidated IGA a few months ago (it was 124.3, all other values on celiac panel <1.0), I also have low ferritin and Hashimotos. Mild gastro symptoms which don't seem to get significantly worse with gluten but I can't really tell... my main issues being extreme fatigue and joint pain. The celiac panel was done by my endocrinologist to try and get to the bottom of my fatigue and I was shocked to have a positive result. Just got negative biposy result from endoscopy. Doctor only took two biopsies from small intestine (from an area that appeared red), and both are normal. Problem is his Physician's Assistant can't give me an answer whether I have celiac or not, or what possible reason I might have for having positive antibodies if I don't have it. She wants me to retest bloods in a month and says in the meantime to either "eat gluten or not, it's up to you, but your bloodwork won't be accurate if you don't" I asked if it could be I have early stage celiac so the damage is patchy and missed by only having two samples taken, and she said doctor would've seen damaged areas when performing endoscopy (?) and that it's a good sign if my whole intestine isn't damaged all over, so even if there is spotty damage I am fine.  This doesn't exactly seem satisfactory, and seems to be contrary to so much of the reading and research I have done. I haven't seen the doctor except at my endoscopy, and he was pretty arrogant and didn't take much time to talk. I can't see him or even talk to him for another month. I'm really confused about what I should do. I don't want to just "wait and see" if I have celiac and do real damage in the meantime. Because I know celiac is more that just 'not eating bread' and if I am going to make such a huge lifestyle adjustment I need an actual diagnosis. So in summary I want to find another doctor in CA, preferably Los Angeles but I don't care at this stage if they can do telehealth! I just need some real answers from someone who doesn't talk in riddles. So recommendations would be highly welcomed. I have Blue Shield CA insurance, loads of gastros in LA don’t take insurance at all 😣
    • trents
      Oats gluten free?

      By trents · Posted

      Okay, Lori, we can agree on the term "gluten-like". My concern here is that you and other celiacs who do experience celiac reactions to other grains besides wheat, barley and rye are trying to make this normative for the whole celiac community when it isn't. And using the term "gluten" to refer to these other grain proteins is going to be confusing to new celiacs trying to figure out what grains they actually do need to avoid and which they don't. Your experience is not normative so please don't proselytize as if it were.
    • Levi
      My Adult daughter is blaming me for her "possible" Celiac disease.

      By Levi · Posted

      When I was first Dg’d I researched like mad. One thing I remember from then, which may have changed with advancement in medical science, is that Coeliac is a first generation disease which means either you or your husband need be Coeliac for your daughter to have inherited it. Far as I know, and I’m not a scientist just a victim, the amount of gluten (wheat, rye, or barley) one consumes does not cause a person to contract Coeliac Disease. So if neither of you as her biological parents have Coeliac then your daughter cannot pass any blame should she contract this horrific disease.     It’s humbling, and sometimes I believe GOD allows such as these autoimmune diseases for those who need it most. 
    • Lori Lavell
      Oats gluten free?

      By Lori Lavell · Posted

      The body reacts to all grain proteins in all grains from my observation. Call it Gluten, Gliadin, which is what they test for commonly, however, I am Celiac and react with dermatitis herpetiformis to corn and the glutenous protein in it is called Zein. They only test for Gliadin. Testing needs to be updated in my opinion. It only take a small parts per million to continuously create systemic inflammation. This is not productive to healing and all grains contain some for gluten like substance. It's called Molecular Mimicry.
×
×
  • Create New...