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Fast Food


tgcatmr

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celiacfreeman Contributor

Any one had the Burger king Chili before? I don't have any stomach problems to

tell if theres gluten in there or not. I went to Wendy's and they were out of a

baked potatoes and the taco salad and their chili. So I drove to Burger King and

guess I just took a big chance woofing down their chili. I was starving.

Ps I did not think I had any symptoms but since eating gluten free for 35 days

My iron is up to 11.4

I'm sleeping through the night

I'm not irriated by people

I can SEE at night

no need for preperation H

My skin has color again

wow

  • 4 weeks later...

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jillcole Newbie

I'm confused. I too am fairly new to this but if you go to the home page of this web site (celiac.com) and go to the link 'mainstream products that are gluten-free' it has a ton of candy. Butterfingers, snickers and a lot more. There are a ton of gluten-free brownie recipes and mixes. Certainly enough to cure any sweet tooth. I have printed off all the safe and forbidden food lists but both my son & I (mostly me) find this diet fairly easy. I feel like I have a good grasp on what is legal but now I am concerned. Am I missing something?

Also a wonderful recipie for fried chicken breast is as follows:

1. Dust your chicken with a legal flour

2. Roll it in soaked ground flaxseed. (2 tablespoons of ground flaxseed and 2/3

cup of lukewarm water. Give this mix time to absorb. 4 to 5 minutes.

3. roll it in brown rice bread crumbs. I have only used HOL-GRAIN bread crumbs.

4. Then put in in your pan with olive oil, salt it and cook it. Make sure you have

enough HOT oil so your chicken does not stick.

This is a 5 star out of 5. I make it for company & they love it.

  • 2 weeks later...
Debbierb Newbie

Hi

I'm a newly diagnosis celiac (4 weeks) and I found this board when my doctor said he suspected I had celiac disease after an endoscopy. (Of course since then the biopsy and blood test were positive) Since I had never heard of it I immediately turned to the internet and found this site.

After reading a lot of the messages and info I was really excited to have a place to talk to people and learn from people who have had a lot more experience then me.

In all the reading here I've done, I learned of a site www.safetoeat.net that had a list of items that are safe at different fast food places and I also learned about the Outback.

I have to tell you, today was the first day I was really feeling down (pretty depressed) since my diagnosis. It could have to do with the fact that I went for a family birthday gathering at a pizza place last night. This had already been set up before my family new about me having celiac disease and there was nothing I could eat except salad. I hate salads!

This morning my daughter kept after me to take her to the mall and so I finally agreed to do it and I thought 'I need to eat before we go' so I don

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    • RMJ
      Hopefully @Cristiana will see this question, as she also lives in the UK.
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      @Theresa2407, My Non-Alcoholic Fatty Liver Disease (NAFD), now called Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD), cleared up, resolved, after supplementing with Thiamine B1 and Riboflavin B2.  "Specifically, higher intakes of vitamin B1 and vitamin B2 were negatively associated with the risk of NAFLD. Consequently, providing adequate levels of Vitamin B1 and Vitamin B2 in the daily diets of postmenopausal women could potentially serve as a preventive measure against NAFLD." Association between dietary intakes of B vitamins and nonalcoholic fatty liver disease in postmenopausal women: a cross-sectional study https://pmc.ncbi.nlm.nih.gov/articles/PMC10621796/ High-dose vitamin B1 therapy prevents the development of experimental fatty liver driven by overnutrition https://pmc.ncbi.nlm.nih.gov/articles/PMC7988776/
    • trents
      Welcome to the the celiac.com community @colinukcoeliac! I am in the USA but I don't think it is any different here in my experience. In some large cities there are dedicated gluten free restaurants where only gluten free ingredients are found. However, there are a growing number of mainstream eatery chains that advertise gluten free menu items but they are likely cooked and prepared along with gluten containing foods. They are just not set up to offer a dedicated gluten free cooking, preparation and handling environment. There simply isn't space for it and it would not be cost effective. And I think you probably realize that restaurants operate on a thin margin of profit. As the food industry has become more aware of celiac disease and the issue of cross contamination I have noticed that some eateries that used to offer "gluten free" menu items not have changed their terminology to "low gluten" to reflect the possibility of cross contamination.  I would have to say that I appreciate the openness and honesty of the response you got from your email inquiry. It also needs to be said that the degree of cross contamination happening in that eatery may still allow the food they advertise as gluten free to meet the regulatory standards of gluten free advertising which, in the USA is not more than 20ppm of gluten. And that is acceptable for most celiacs and those who are gluten sensitive. Perhaps you might suggest to the eatery that they add a disclaimer about cross contamination to the menu itself.
    • Scott Adams
      This is a very common source of frustration within the celiac community. Many restaurants, including large chain restaurants, now offer a "gluten-free" menu, or mark items on their menu as gluten-free. Some of them then include a standard CYA disclaimer like what you experienced--that they can't guarantee your food will be gluten-free. Should they even bother at all? This is a good question, and if they can't actually deliver gluten-free food, should they even be legally allowed to make any claims around it?  Personally I view a gluten-free menu as a basic guide that can help me order, but I still explain that I really have celiac disease and need my food to be gluten-free. Then I take some AN-PEP enzymes when my food arrives just in case there may be contamination. So far this has worked for me, and for others here. It is frustrating that ordering off a gluten-free menu doesn't mean it's actually safe, however, I do feel somewhat thankful that it does at least signal an awareness on their part, and an attempt to provide safe food. For legal reasons they likely need to add the disclaimer, but it may also be necessary because on a busy night, who knows what could happen?
    • Scott Adams
      That is a very old study that concludes "Hypothetically, maize prolamins could be harmful for a very limited subgroup of CD patients", and I've not seen any substantive studies that support the idea that corn would be a risk for celiacs, although some people with celiac disease could have a separate intolerance to it, just like those without celiac disease might have corn intolerance.
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