Jump to content
  • 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

Mcdonald's Fries


CarlaB

Recommended Posts

CarlaB Enthusiast

Did you see the news that McDonald's uses wheat derivatives in their fries? They just disclosed it today on their website and defended themselves by saying that the protein is removed, therefore it shouldn't bother those of us who need to eat gluten-free. What do you think? Are they safe? I'm staying away from them ... I haven't eaten them since going gluten-free, but it was nice knowing that I could have them if I got in a pinch.


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



Celiac.com Sponsor (A8-M):



VydorScope Proficient
Did you see the news that McDonald's uses wheat derivatives in their fries? They just disclosed it today on their website and defended themselves by saying that the protein is removed, therefore it shouldn't bother those of us who need to eat gluten-free. What do you think? Are they safe? I'm staying away from them ... I haven't eaten them since going gluten-free, but it was nice knowing that I could have them if I got in a pinch.

Short anwer, it seems the general consensis amonsgt the vocal is to aviod them, while some are saying"wiat and see" and a few refuse to give up thier fires based on the info we have.

Heres the long answer...

We're actually losing control of the posts here on this message board regarding the Mcdonald's disclosure! It has been extensively discussed, debated and disected here. In fact, the story was "born" here, and it was us that contacted the Wall Street Journal reporter to investigate this.... I'll post a few links for ya:

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

(thanks Karen!)

CarlaB Enthusiast

Thank you, don't know how I missed all that!

psawyer Proficient

Not everyone will agree, but I think the information available is inconclusive. I am avoiding McFries until I know what the truth is. I don't think that we really know.

Whisky is made from grains, including rye and barley. It is generally accepted that gluten does not pass through the distillation process into the final product. Nevertheless, some celiacs react to something in the distillate. Is it gluten? I don't think so, but you must decide for yourself.

tarnalberry Community Regular

Until they actually say *how* the wheat is processed out, then I wouldn't consider them safe. They've gone so far as to say "we believe it to be processed out" but won't mentioned one word (realistically - saying they're parfried which makes them gluten-free is an insult to our intelligence - we know that won't get rid of gluten) about how.

debmidge Rising Star

The news report I heard this morning stated that McD's was labeling their fries as gluten-free when they are in fact not. (WABC AM News program NYC). And now they admit the are not gluten-free.

Guest nini

since my daughter and I did always have some kind of reaction after eating the fries, though we attributed it to CC or grease before this announcement, we will not be eating them again.


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



Celiac.com Sponsor (A8-M):



VydorScope Proficient
since my daughter and I did always have some kind of reaction after eating the fries, though we attributed it to CC or grease before this announcement, we will not be eating them again.

I can count how many times ppl have siad they dont react to McDondals fires, I am starting to get depressed/angry thinking of all the ppl that were reacting, doing damage, and blaming other things just like you. :angry::(:angry:

Guest nini
I can count how many times ppl have siad they dont react to McDondals fires, I am starting to get depressed/angry thinking of all the ppl that were reacting, doing damage, and blaming other things just like you. :angry::(:angry:

it makes me very angry and upset too. even with the hashbrowns... when my boss "treated" me to some hashbrowns several months ago and then I was ill for a week, I just thought it was cos a crumb of a bun got in their or something... Didn't even once think that the fries or hashbrowns could have gluten BECAUSE THEY SAID THEY WERE GLUTEN FREE ON THEIR WEBSITE. Lying sacks of poo...

debmidge Rising Star

The people at MC Donalds who make the decisions aren't nutritionists so they aren't aware of wheat being a problem for celiacs or those with wheat allergies. They probably know that peanut/nut allergy is the kind that brings on sudden death and that's probably all they know. They are only going by the information that they know about. I don't think it was deliberate to make more money. It's just a case of them not knowing everything there's to know about food intolerances and the varieties of reactions to these intolerances or allergies.

Since McDonald's fries are now off limits, gonna have to find a replacement source. We don't eat at fast food places as we never trusted them to begin with. It's disappointing to have trust in someone and find that your trust was misplaced. I've learned that lesson before.

10yrsdigst Newbie

I have never been 100% totally clean unless I am eating a strick I make everything myself diet. The fF issue now makes it clear they have wheat it is blatently misleading my MD and they should be ashamed of them selves even that little bit can cause long term damage even if you don't feel it right away. Anyone who continues to eat MD in the States is CRAZY. My husband who is a lawyer suggested this website and starting a class action against them, but I feel that if celiac disease's just start boycotting that will be enough. The MD of the US needs to talk to their counter part in Sweden to fully understand how this works and why this is such a big problem. Our family will be boycotting.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    2. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    4. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    5. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,329
    • Most Online (within 30 mins)
      7,748

    klkarius
    Newest Member
    klkarius
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • knitty kitty
      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.