Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Red Lobster Ingredients
0

10 posts in this topic

This is an ingredient list for the garlic sauce they use on the shrimp scampi. The guy was so nice there that he cut it off the box for me. :)

Garlic powder, maltodextrin, salt, onion powder, hydrolyzed soy protein, torula yeast, dehydrated parsley, malic acid, sugar, natural and artificial flavor (maltodextrin, butter oil), with not more than 2% silicon dioxide added as an anti-caking agent. Contains: Milk, Soy.

I've ordered the shrimp scampi several times and have had no problems. I usually order the crab legs which are just steamed, shrimp scampi, and a plain baked potato.

0

Share this post


Link to post
Share on other sites


Ads by Google:

Thanks so much for posting this! It's nice to know that there is at least one reasonable option at Red Lobster!

Does the viola in your name mean that you play viola?

0

Share this post


Link to post
Share on other sites

Ugh...I ordered it too and had a mild reaction...I don't know if it was the maltodextrin or the soy...knowing me, it was probably the soy...

0

Share this post


Link to post
Share on other sites

Ugh...I ordered it too and had a mild reaction...I don't know if it was the maltodextrin or the soy...knowing me, it was probably the soy...

The maltodextrin would not be an issue. In the US, if it were wheat derived, the ingredient list would have to disclose wheat. Since it did not, you can safely assume that it was corn based. I have never heard of a verified case of wheat-derived maltodextrin in North America. In any event, it is so highly processed that there is no detectable gluten in the finished maltodextrin.

0

Share this post


Link to post
Share on other sites

The maltodextrin would not be an issue. In the US, if it were wheat derived, the ingredient list would have to disclose wheat. Since it did not, you can safely assume that it was corn based. I have never heard of a verified case of wheat-derived maltodextrin in North America. In any event, it is so highly processed that there is no detectable gluten in the finished maltodextrin.

No, I would guess it wasn't the maltodextrin either, but I must say I am confused as to what it was...and this is the worst I have felt stomach wise since going gluten free a week ago. I am thinking it has to be the soy protein or the butter (although I'm not entirely sure if that's pure butter or not).

0

Share this post


Link to post
Share on other sites




Ahh yes, after doing a little research it seems as though hydrolized soy protein is connected to MSG...so that may be the issue..

0

Share this post


Link to post
Share on other sites

Ugh...I ordered it too and had a mild reaction...I don't know if it was the maltodextrin or the soy...knowing me, it was probably the soy...

The original thread is from 2008 and that is 4 years ago.... there is no way to tell if that is the original ingredient list, or if the restaurant has changed it during the elapsed time interval. Or the suppliers have changed the source of ingredients... there is that "natural flavorings" which can be anything, again. While their latest pdf download from the RL site said this entree did not have wheat, most of their menu does, :blink: and they say there is always a chance cross contamination from shared work surfaces. You also do not know what the restaurant does in terms of food prep for a gluten free item - it is going to vary from location to location, and depend on how skilled the chefs and prep are in the kitchen, plus does the waiter/waitress communicate that order to them accurately. I've been in chain restaurants where we ordered gluten free and the waiter seemed to get it, then they return with a loaf of bread and butter they have just sliced... besides telling them we really don't want the bread :ph34r:because we need the entire order to be gluten free, one then wonders just where their hands have been before they did your beverages. I had a pro chef tell me years ago to never order/eat anything in a restaurant that was prepared or served with generic "melted butter," because it was so likely to be cross contaminated because of how they treated the "melted butter" pot, dipping in and out of it, throwing stuff like oil and butter into it to replenish it, etc, it just wouldn't be treated as a source that needed to be kept free of grain contamination. :(

0

Share this post


Link to post
Share on other sites

Ahh yes, after doing a little research it seems as though hydrolized soy protein is connected to MSG...so that may be the issue..

On top of what Peter and Takala said - MSG does not contain gluten nor does soy.

0

Share this post


Link to post
Share on other sites

On top of what Peter and Takala said - MSG does not contain gluten nor does soy.

Yes, I know that MSG doesn't contain gluten...and I know soy doesn't...I was talking about other food intolerances which I am trying to figure out now and wondering whether it might be another ingredient in it (since gluten is not in this) that might have bothered me.

0

Share this post


Link to post
Share on other sites

The original thread is from 2008 and that is 4 years ago.... there is no way to tell if that is the original ingredient list, or if the restaurant has changed it during the elapsed time interval. Or the suppliers have changed the source of ingredients... there is that "natural flavorings" which can be anything, again. While their latest pdf download from the RL site said this entree did not have wheat, most of their menu does, :blink: and they say there is always a chance cross contamination from shared work surfaces. You also do not know what the restaurant does in terms of food prep for a gluten free item - it is going to vary from location to location, and depend on how skilled the chefs and prep are in the kitchen, plus does the waiter/waitress communicate that order to them accurately. I've been in chain restaurants where we ordered gluten free and the waiter seemed to get it, then they return with a loaf of bread and butter they have just sliced... besides telling them we really don't want the bread :ph34r:because we need the entire order to be gluten free, one then wonders just where their hands have been before they did your beverages. I had a pro chef tell me years ago to never order/eat anything in a restaurant that was prepared or served with generic "melted butter," because it was so likely to be cross contaminated because of how they treated the "melted butter" pot, dipping in and out of it, throwing stuff like oil and butter into it to replenish it, etc, it just wouldn't be treated as a source that needed to be kept free of grain contamination. :(

Thank you for this - I agree the chance for CC was likely high. That is interesting regarding the melted butter...I will remember that and avoid it in the future!

0

Share this post


Link to post
Share on other sites

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
0

  • Forum Statistics

    • Total Topics
      104,090
    • Total Posts
      920,307
  • Topics

  • Posts

    • Hi, No, I do not have celiac  disease. I have an ankylosing spondylitis which is an auto-immune disease provoking an inflammation of the joints. Under the advice and supervision of my doctor and the professor at the hospital I follow a gluten free & casein free diet, which is extremely successful in preventing inflammatory events. And I've been doing so, strictly, for more than 6 years. So I'm not Celiac, but I can tell you that I react strongly every time I take gluten even in small amounts. Even soya sauce, which according to this website has an almost zero dose of gluten, is a lot too much for me. Nevertheless I allow myself to eat food which has been processed in a factory which processes gluten. To conclude, I would say that when you are travelling, especially in a country where celiac disease is scarcely known, you should be twice as careful as when you're going out at home. In the end you can never guarantee that the cook has cleaned his pan after using soya sauce and so on... You can only bet
    • Along those lines, many Americans are now pursuing gluten-free eating. Gluten ... Diagnosis of celiac disease typically requires a history and physical ... View the full article
    • No!  Once you fill the tub, if you sit in it for 3 minutes or you stay for 10... It doesn't change the amount or cost of the water.  That's only relevant if you have 3 kids to cycle thru that same water.  Is your hub bathing in the same water after you? Lol  And even if you add some more hot and stay longer....well...it's much cheaper than perscription meds, vodka or a substance that is legal in a few states.     Of course this only pertains to those of use with running water.... If you make your hub haul water from the creek or well and heat it over a fire....
    • Whether it is bona fide dermatitis herpetiformis, or severe eczema or hives or what have you, we all want to know how to stop the incessant itching.  Through all my research, the solution comes down to one thing: a good long soak in the tub-- with baking soda or Epsom salts or some kind of herbal tea, followed by a rub down in thick expensive lotion.  I don't know about you, but I was brought up to "get in, get done get out."  A long soak in the bath was a frivolous luxury, and a waste of time and hot water.  So now I'm having this awful breakout from forgetting to read a label and got wheated.  And every night I've been soaking in a baking soda bath to relieve the itching and aid my recovery.  And it's been hard! (But it's been very helpful too)  It has been hard to reconcile this "frivolous luxury and waste of time" as medically necessary!  Fortunately I've had no judging, and only support from my husband, who has had a similar upbringing.  Does anyone else struggle with this?
    • His son, Eli, had been misdiagnosed with celiac disease, so the family tried some gluten-free foods. After adding quinoa (KEEN-wah) to their diet, ... View the full article
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,117
    • Most Online
      1,763

    Newest Member
    cdliac3855
    Joined