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Darn You Hormel!

Juliebove

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Juliebove Rising Star
Juliebove
Posted

Some years ago I bought some precooked chicken drumsticks that were gluten-free and free of our allergens. Daughter loved them! I only ever saw them once in the store. Apparently they quit making them. They were not listed on their website.

Then imagine my amazement when I discovered that their chicken breasts with gravy were gluten-free and free of our allergens as well! Daughter loved them too. They were a bit salty for my taste.

I wanted to serve those chicken breasts tonight but the store was out of them. I tried a different store from the same chain. They had a ton of them, like they were newly stocked. I checked the ingredients just to make sure they hadn't changed anything and was horrified! The list of ingredients was now very long and included whey, wheat and some other things. Grrr... So now we can't have those.

I bought some organic chicken breasts and a can of gluten-free broth and made my own chicken. Yeah, it's easy enough to do. It's just that sometimes I really appreciate something already cooked that I can just heat up.

Why do these companies do things like that?

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kenlove Rising Star
kenlove
Posted

Would be interesting to compare the weight of only the meat before and after -- they could just be saving many on 2 oz of chicken vrs 2 oz of wheat and chemicals they add instead.

A lot of the companies just keep fixing what isn't broken! Drives me nuts too.

Another theory is that hormel just started buying them from a different supplier and doesnt really pay attention to anything other than their own QC criteria. This is another reason I worry about many products and wont eat anything with maltodextrin. I know if its made in the US its supposed to not have wheat -- its just that multinational companies buy the crap from all over the world and by the time it filters down to poeple who are supposed to know its a problem, I'm sick for 3 days -- guess I dont trust the system

ken

Some years ago I bought some precooked chicken drumsticks that were gluten-free and free of our allergens. Daughter loved them! I only ever saw them once in the store. Apparently they quit making them. They were not listed on their website.

Then imagine my amazement when I discovered that their chicken breasts with gravy were gluten-free and free of our allergens as well! Daughter loved them too. They were a bit salty for my taste.

I wanted to serve those chicken breasts tonight but the store was out of them. I tried a different store from the same chain. They had a ton of them, like they were newly stocked. I checked the ingredients just to make sure they hadn't changed anything and was horrified! The list of ingredients was now very long and included whey, wheat and some other things. Grrr... So now we can't have those.

I bought some organic chicken breasts and a can of gluten-free broth and made my own chicken. Yeah, it's easy enough to do. It's just that sometimes I really appreciate something already cooked that I can just heat up.

Why do these companies do things like that?

Juliebove Rising Star
Juliebove
Posted
  • Author

Would be interesting to compare the weight of only the meat before and after -- they could just be saving many on 2 oz of chicken vrs 2 oz of wheat and chemicals they add instead.

A lot of the companies just keep fixing what isn't broken! Drives me nuts too.

Another theory is that hormel just started buying them from a different supplier and doesnt really pay attention to anything other than their own QC criteria. This is another reason I worry about many products and wont eat anything with maltodextrin. I know if its made in the US its supposed to not have wheat -- its just that multinational companies buy the crap from all over the world and by the time it filters down to poeple who are supposed to know its a problem, I'm sick for 3 days -- guess I dont trust the system

ken

That would be interesting. I'll bet all the stuff they add plumps it up.

kenlove Rising Star
kenlove
Posted

When I was in a heart clinic last July I took 2 classes a day for a month a learned a ton about the junk they add to our foods. Also how different foods release different amounts of dopamine in the brain. Many types of cheese are more addicting than Opium! Some of the chemicals added to foods are not really "flavor enhancers" or coloring agents but help to release more dopamine so that you want to eat more of it.

Scary stuff at times.

That would be interesting. I'll bet all the stuff they add plumps it up.

Dixiebell Contributor
Dixiebell
Posted

kenlove,

That is really creepy. :o

ravenwoodglass Mentor
ravenwoodglass
Posted

When I was in a heart clinic last July I took 2 classes a day for a month a learned a ton about the junk they add to our foods. Also how different foods release different amounts of dopamine in the brain. Many types of cheese are more addicting than Opium! Some of the chemicals added to foods are not really "flavor enhancers" or coloring agents but help to release more dopamine so that you want to eat more of it.

Scary stuff at times.

Yep and gluten has the same potential. That is the reason why so many of us go through withdrawl.

kenlove Rising Star
kenlove
Posted

So true -- It also tells us why the Slowfood and other localvore movements get so popular.

I view our celiac as a disease of civilization-- If we had eaten nature and not bleached or enhanced flours when we were kids I dont think most of us would have this.

Yep and gluten has the same potential. That is the reason why so many of us go through withdrawl.

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BethM55 Enthusiast
BethM55
Posted

When I was in a heart clinic last July I took 2 classes a day for a month a learned a ton about the junk they add to our foods. Also how different foods release different amounts of dopamine in the brain. Many types of cheese are more addicting than Opium! Some of the chemicals added to foods are not really "flavor enhancers" or coloring agents but help to release more dopamine so that you want to eat more of it.

Scary stuff at times.

Fascinating! How would I find out more about this topic? Thanks!

Skylark Collaborator
Skylark
Posted

So true -- It also tells us why the Slowfood and other localvore movements get so popular.

I view our celiac as a disease of civilization-- If we had eaten nature and not bleached or enhanced flours when we were kids I dont think most of us would have this.

Not me. I was wheat sensitive from infancy.

I do agree with you that we are over-reliant on wheat and it's probably causing problems though.

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