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Chain Restaurants Expanding Gluten-free Menus

Celiac.com 05/16/2014 - More than half of U.S. chain restaurants plan to expand their gluten-free menus in the next year, according to a national menu price survey by restaurant supply-chain co-op SpenDifference.

"Operators recognize that a growing number of customers have health-related dietary restrictions, and they are revamping their menus to include choices for them, as well as for those who simply want more healthful choices,” said SpenDifference president and CEO Maryanne Rose.

Currently, 55 percent of restaurants surveyed serve gluten-free menu items. According to the new survey, the majority of those businesses will be expanding that selection in the coming year.

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The survey supports projections that indicate that the demand for gluten-free menu items “will be with us for a long time," said Rose.

The findings are included in SpenDifference's third menu price survey, which for the first time asked chain-restaurant operators about their plans to offer more healthful menu options.

Read more at: Fastcasual.com.

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10 Responses:

 
Steve
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
16 May 2014 1:29:49 PM PDT
Not much to this article, and the link for more doesn't go anywhere. I think that its getting dangerous that so many restaurants are offering gluten free items. Do they really know what it means? Are they taking steps to prevent cross-contamination? It's nice that Subway and other places like pizza places are offering gluten free, but I don't think they are very concerned with cross contamination at all. These two types of establishments pull toppings and condiments from bins that are cross contaminated with gluten. Example: A Subway worker handles their standard bread rolls and reaches into the toppings bins to make a standard sandwich. For gluten free orders, that worker washes their hands, puts on clean gloves, and reaches into the same bins to top your sandwich. At least they are doing it all in front of you. When a restaurant prepares food out of sight in a kitchen, you have no idea if they are taking any precautions at all. I hope that everyone understands that you will ALWAYS get some level of cross contamination when you eat at a restaurant, unless their menu is entirely gluten free.

 
Vicki
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said this on
19 May 2014 10:28:59 AM PDT
I couldn't agree more with Steve's comments...on a recent trip to McDonald's , not my choice, but my 4 year old Granddaughter's, I ordered a grilled chicken sandwich, and when it was brought to me, it had a breaded chicken on top, and when I informed the girl of the error, she went to the food counter and told them it was to be a grilled chicken not breaded, they proceeded to take it off and replace it with the grilled...totally contaminating the salad...total lack of concern when I explained to the girl that I would still not be able to eat it , and why-- I think a lot of it comes down to the owners and educating employees of what it means and how sick you can make a person. I normally bring my own food when I eat out, just to avoid any problems.

 
Judy
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said this on
19 May 2014 5:23:59 PM PDT
To my knowledge, the grilled chicken at McDonalds is NOT
gluten free.

 
Steve
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said this on
20 May 2014 9:17:58 AM PDT
OK, the link works now.

 
Scott
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said this on
03 Jun 2014 8:42:39 AM PDT
I totally agree. I am very happy that more and more people are finally being diagnosed with celiac and realizing that they are gluten sensitive. The difference in food choices now and 12 years ago is unbelievable. The problem, however, is that as it becomes more "popular" people are trying to cash in on it and are looking at gluten allergies rather than celiac and not worrying about cross-contamination. Unfortunately, when eating out you can only be so careful and ask so many questions. The give and take is that there used to be less options but you could feel very comfortable about the options because they clearly knew what celiac was, but now there are more options but are much less trustworthy because people are just sticking "gluten free" on it if there are no gluten ingredients regardless of cross contamination.

 
Teresa

said this on
19 May 2014 3:10:10 PM PDT
I also agree with Steve and Vicki. If the employees do not understand about cross- contamination then I think that the restaurant should not be able to claim that they offer gluten free options.
Don't get me wrong. I'd love to have someone else cooking for me but I usually regret it after the fact.
Hopefully we can educate more people then our chances of eating out as a celiac will be less of a game of Russian roulette.

 
Mike
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said this on
20 May 2014 6:10:46 AM PDT
This is to Vicki above...if you read McDonald's ingredients, it doesn't matter if they used grilled or breaded chicken to ruin your salad, either way you would have gotten glutened as McDonald's "grilled chicken breast" has WHEAT as one of the ingredients (fillers).

 
Donna
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said this on
20 May 2014 7:29:55 AM PDT
I personally do not trust restaurants as they have no idea about cross contamination. It is easier to take my own or eat before I leave home.

 
Graciela
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said this on
20 May 2014 6:39:00 PM PDT
I agree with Donna. So much easier to eat at home. People just don't understand what happens when a celiac eats gluten. My mother, RIP, would get ill within minutes of having eaten the slightest bit of gluten. It was just horrible for her.

 
babsesl
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said this on
20 May 2014 9:43:27 AM PDT
And watch out for Boston Market. I've been contaminated three times and won't go back. I thought I had finally found a good take-out option.




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You would think that there is enough people out there, people with celiac disease, that we'd be able to push for a better standard than 20ppm. The problem is the FDA. Too much lobbying involved. It's no different than the fight people are having with Monsanto. I hear that there are several medications that are showing promise in Canada who I think also has a better standard than us.(not positive about that though)

Make sure that you ask the doctor how long she has to stop the supplements before you have her levels tested and be sure to take them all with you when you have the appointment so the doctor knows what she is taking.

Talk to your doctor. With your family history and symptoms he/she may be able to diagnose based on resolution of your symptoms and family history. Also check with your local hospital if it has it's own lab. Mine covered any labs at a greatly reduced cost based on a sliding fee scale. Did you have an MRI before they did the spinal? Celiacs with neuro impact will have white spots on an MRI that resemble the lesions found with MS. Many neuro doctors don't know this. I went through what you did and they did a spinal on me also based on the MRI results. If my doctor had know what the UBOs (unidentified bright objects) were I would have been diagnosed a couple years sooner than I was. Make sure if you supplement that you ask your doctor which ones you need to stop taking and for how long before they do a blood test to check levels. Sublingual B12 is a good idea when we have nervous system issues, but needs to be stopped for at least a week for an accurate blood level on testing. I hope you get some answers and feel better soon.

Thanks for that. Will get her tested for deficiencies. I did take her to a naturopath and get her on a bunch of vitamins, but she never was tested via bloods, so will get on to that, thanks

Hi Could a mod please move this post: and my reply below to a new thread when they get a chance? Thanks! Matt