<<Disclaimer: Verify this information before applying it to your situation.>>

Thought this would be helpful since it's time for lots of turkey questions.

The US Department of Agriculture regulates the labeling on poultry & 
meat--turkey & ham. These USDA regs are independent/separate from the FDA regs.

from http://vm.cfsan.fda.gov/~dms/regresp.html "The United States Food and 
Drug Administration (FDA) regulates all food and food-related products, except 
commercially processed egg products, and meat and poultry product, including 
combination products (e.g., stew, pizza), containing two percent or more poultry 
or poultry products, or three percent or more red meat or red meat products 
which are regulated by the United States Department of Agriculture's Food 
Safety and Inspection Service (FSIS). "

In the early 1990s, under pressure from both health-conscious & religious 
groups, the USDA 'fixed' their labeling to eliminate ALL hidden proteins (which 
were primarily wheat, milk and MSG & similar hydrolyzed proteins.) by providing 
specific definitions for the various ingredients that processors can use. 
(The FDA was also under pressure at this time to provide information on allergens 
but nothing changed until 2005...)

The USDA regs are online at 
http://www.fsis.usda.gov/Help/FAQs_Flavorings/index.asp#1   

In reading labels, knowing exactly what an ingredient CAN'T BE is just as 
important as knowing what it IS!  Once you know the rules, picking a turkey, ham, 
hot dogs, or any other product regulated by the USDA is as easy as just 
reading the label...(AND avoiding cross contamination with gluten-containing 
products at the deli & meat counter, of course.)

This makes shopping much easier since you don't have to run around looking 
for specific brands that might not be available in your area. And, the $0.39 per 
pound bird offered down the street may be just as g.f. as the high priced one 
in the two town over. A double bonus given the price of gas!

Given a choice, I prefer the 'minimally processed, nothing added' variety so 
I can  control the sodium and flavor.

Also, new celiacs shouldn't think that they can eat any part of a turkey 
that's been cooked w/ wheat bread stuffing inside...It's called contamination and 
will make you sick!  Lots of us have already tried that (only once!) so 
there's no need for new celiacs to find out for themselves...

FYI--A commonly used "natural flavor" in groud turkey and beef is oil of 
rosemany, a natural antioxidant. It's made by Cargil...

Enjoy!

Bev in Milwaukee





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