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

Canned chicken ingredients causing issues

Felipe
 Share

Recommended Posts

Felipe Apprentice
Felipe
Posted

Hi everyone, just wanted to pick your brain about the following ingredients...

cooked chicken breast with rib meat, water, contains less than 2% of the following: modified food starch, salt, sodium phosphates.

I have ate two cans of the Brookdale's canned chicken and the first time I thought perhaps was something else, but today I experience symptoms again and I am wondering if perhaps is the modified food starch thing? I know it does not say Gluten free but I I thought perhaps it was ok to have these type of fast chicken serving...

Anyhow, I will stop having it but want to understand the reason, thank you much! 🖖

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

Celiac.com Sponsor (A8-M):


Scott Adams Grand Master
Scott Adams
Posted

Those ingredients are gluten-free. These lists might be helpful:

 

 

Felipe Apprentice
Felipe
Posted
  • Author
9 hours ago, Scott Adams said:

Those ingredients are gluten-free. These lists might be helpful:

 

 

Ok, then I have not idea... Thank you for the helpful info 🙂

BuddhaBar Collaborator
BuddhaBar
Posted

As a celiac who can't even handle the smallest traces of gluten I avoid everything with modified starch unless it's specified it's made from corn, tapioca or rice. I've even reacted to maltitol with 0,002% gluten.
You don't know what that starch is made from. They can modify it any way they want, but if it's a couple of molecules left you might react to it if you're like me. Glucose syrup, maltodextrin and dextrose are other sneaky ingredients. 
 

Scott Adams Grand Master
Scott Adams
Posted

I just want to point out that the ingredients you mentioned, if made in the USA, would be gluten-free, including maltitol, which is made from corn. I am not sure how maltitol could test positive for gluten, and I would not call any of these ingredients "sneaky," as they are gluten-free.

https://en.wikipedia.org/wiki/Maltitol

Felipe Apprentice
Felipe
Posted
  • Author

Well... Decided to give it a try once again a few hours ago, this time without anything else, just the chicken to see if perhaps was some other ingredient and got same painful results... Evil chicken! 😄

BuddhaBar Collaborator
BuddhaBar
Posted
14 hours ago, Scott Adams said:

I just want to point out that the ingredients you mentioned, if made in the USA, would be gluten-free, including maltitol, which is made from corn. I am not sure how maltitol could test positive for gluten, and I would not call any of these ingredients "sneaky," as they are gluten-free.

https://en.wikipedia.org/wiki/Maltitol

You're lucky in the US. Here, dextrose and all those ingredients can be made from anything. I've seen labels with "(wheat)" written after those those ingredients. Some doesn't mention anything. If all of those ingredients are all made from corn in the US, it makes it a lot easier. 

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

Celiac.com Sponsor (A8-M):


Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share
Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,943
    • Most Online (within 30 mins)
      7,748
    Luz Kuehn
    Newest Member
    Luz Kuehn
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • ognam
      Glutening symptom? oily stool

      By ognam · Posted

      Has anyone had Steatorrhea (oily/fatty poop) as a temporary glutening symptom or should I be concerned I've introduced chronic gluten somewhere (like in meds)? I haven't gotten Steatorrhea since before I went gluten free. However, I moved in the past few weeks and haven't been as careful - I've eaten at restauraunts with cross contamination but only experienced minor symptoms like headache. The past week, I ate only gluten free food at home except I went to Red Robin and got fries (told them gluten-free; allergy). The next day I had Steatorrhea and the day after that.   I know it's a symptom of malabsorption so I was wondering if it was the kind of thing that could be caused by one event or if it was due to a more chronic issue. Of course I will speak to a GI but I recently moved and need to find one.   Thank you for any info
    • plumbago
      Anyone else with very high HDL?

      By plumbago · Posted

      A relative has opened another door for me on this issue -- the possibility of menopause raising HDL. Most studies suggest that menopause decreases HDL-C, however, one study found that often it's increased. "Surprisingly, HDL cholesterol was higher (p < 0.001) in postmenopausal women by 11%. Further, the number of women who had low HDL cholesterol was higher in pre vs. postmenopausal women. The range of ages were 26–49 years for pre-menopausal and 51–74 years for postmenopausal women. "This interesting finding has also been observed by other investigators. It is possible that the observed increase in HDL-C in postmenopausal women could be due to a protective mechanism to counterbalance the deleterious effects of biomarkers associated with menopause. However, further studies are needed to confirm this theory. And to the point raised earlier about functionality: "...some patients with elevated HDL-C concentrations could remain at risk for coronary events if HDL is not functional and some authors have suggested that this could be the case for menopausal women." Postmenopausal Women Have Higher HDL and Decreased Incidence of Low HDL than Premenopausal Women with Metabolic Syndrome. By no means to I think this is definitive, rather food for thought.
    • ognam
      Increasing symptoms after going gluten free

      By ognam · Posted

      Yes, lots of delicious things have barley malt. It also doesn't include rye. And there are a number of grains commonly cross contaminated such as oats.   Additionally, wheat allergies are different from gluten allergies as wheat allergies are a reaction to a wheat protein. So something *could* contain wheat gluten without causing a wheat allergic response (though realistically,  I don't know how likely that is to occur)
    • trents
      Increasing symptoms after going gluten free

      By trents · Posted

      Although it is true that FDA regulations don't require gluten to be included in allergy info, it does require wheat and ingredients made from wheat to be listed. Of course, that doesn't preclude gluten from barley being found in a product.
    • ognam
      Increasing symptoms after going gluten free

      By ognam · Posted

      I had a lot of weird/random symptoms for a few months after going gluten free. But eventually they evened out and I felt SO MUCH BETTER. The person above wrote a very detailed message that looks helpful. I'd add don't forget to check for gluten in places like medicine. Advil liquigels, for example, have gluten. It's very frustrating trying to figure out if things are gluten free as us law doesn't require it to be declared. The only labeling rule is that if the product says gluten free, it must have less than 20ppm gluten.
×
×
  • Create New...