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

In-n-out Burger

slpinsd

By slpinsd
in Gluten-Free Restaurants

Recommended Posts

slpinsd Contributor
slpinsd
Posted

I've eaten at In-N-Out (Protein Style) a few times, and felt not very good after eating it a few times. I was wondering if anyone knows the risk of cc there? For instance, do they cook the meat on the same grill that they warm the buns on?

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

Celiac.com Sponsor (A8-M):


elonwy Enthusiast
elonwy
Posted

Don't get the sauce, as they dip a knife on it to spread on the buns. They all have a seperate grill area set aside, except for maybe the little tiny drive in places, and you can ask them to cook it away from the buns and they will do that. It may take a little longer, but its worth it.

I eat there about once a month or every two, and never get sick.

Elonwy

flagbabyds Collaborator
flagbabyds
Posted

if you ask them, they can make it on a seperate grill, i never get the sauce, but other than that it should be fnie.

  • 1 year later...
MrMark Apprentice
MrMark
Posted

Today I ate at In-N-Out and had 'protein style' double burger (w/ cheese), fries and med diet coke. I know the effects of when I've been CC'd or directly glutened, but I got pretty sick and it was very different than that of being glutened. Is there anything obvious in these foods that could have made me sick?

I suspect I may also be fairly sensitive to casein (cheese?) , as a DQ blizzard made me sick in a similar way, but with a headache from heck. Yes, I probably got sick because I shouldn't be eating this stuff.... :lol:

Oh yeah, 'Protein style' is the burger wrapped in lettuce instead of poisoned with a bun.

b91hd7fjk Apprentice
b91hd7fjk
Posted
Today I ate at In-N-Out and had 'protein style' double burger (w/ cheese), fries and med diet coke. I know the effects of when I've been CC'd or directly glutened, but I got pretty sick and it was very different than that of being glutened. Is there anything obvious in these foods that could have made me sick?

I suspect I may also be fairly sensitive to casein (cheese?) , as a DQ blizzard made me sick in a similar way, but with a headache from heck. Yes, I probably got sick because I shouldn't be eating this stuff.... :lol:

Oh yeah, 'Protein style' is the burger wrapped in lettuce instead of poisoned with a bun.

I have found carmel coloring in cokes and some liquors bothers my stomach...kind of strange but how often do u drink drinks like coke? I have always been afraid of it since a violent reaction (this could also just be my strange system)....

I envy you for knowing the way "cc" feels verses actual consumption of gluten...may I ask how can you know this? I have recently thought about intentionally consuming gluten again to just know how it would feel...i know it sounds crazy but I too would like to learn my body that well. To me "cc" or the real thing...my stomach is grumbly gassy then a few days later hours in the bathroom....ii think....I am still trying to weed out a lot right now.

In-N-Out has been ok for me in the past but I have always worried about cc...and I only get it with ketsup and cheese to cut down on any possibilities....:) Good luck

MrMark Apprentice
MrMark
Posted
...for knowing the way "cc" feels verses actual consumption of gluten...

My bad, whether I get glutened from CC or directly from eating it my reaction has the same symptoms.

I have been drinking a lot of diet coke lately. I don't understand why it would suddenly make me sick, or is this common?

VioletBlue Contributor
VioletBlue
Posted

I wonder how they treat their fries? Some places drench them in a solution to preserve them and keep them from going brown between the time they're cut and the time they're cooked. Those solutions can contain high levels of sulfites which bother some people.

Violet

Today I ate at In-N-Out and had 'protein style' double burger (w/ cheese), fries and med diet coke. I know the effects of when I've been CC'd or directly glutened, but I got pretty sick and it was very different than that of being glutened. Is there anything obvious in these foods that could have made me sick?

I suspect I may also be fairly sensitive to casein (cheese?) , as a DQ blizzard made me sick in a similar way, but with a headache from heck. Yes, I probably got sick because I shouldn't be eating this stuff.... :lol:

Oh yeah, 'Protein style' is the burger wrapped in lettuce instead of poisoned with a bun.

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

Celiac.com Sponsor (A8-M):


kylesmom1112 Newbie
kylesmom1112
Posted

I'm a gluten-free/CF'er and here's what I get at in-n-out:

burger, protein style, animal style, no sauce no seasoning and fries

Phyllis28 Apprentice
Phyllis28
Posted
I wonder how they treat their fries? Some places drench them in a solution to preserve them and keep them from going brown between the time they're cut and the time they're cooked. Those solutions can contain high levels of sulfites which bother some people.

Violet

I have watched In-n-Out cook there fries. Whole potatoes go into the potato slicer and straight into the dedicated deep frier. These are my favorite french fries.

MrMark Apprentice
MrMark
Posted
...Whole potatoes go into the potato slicer and straight into the dedicated deep frier....

Its the darn potatoes that are making me sick. I won't go into the details, but I have found them to be a point source of my being sick. Unfortunately, I love potatoes, but must sadly bid them adieu for now. I don't know if it's a potato intolerance or the possibility that the potatoes are feeding candida. When candida are given a large food source, how long does it take for them to populate to levels that cause a person to be sick?

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,649
    • Most Online (within 30 mins)
      7,748
    Alexandersgirl
    Newest Member
    Alexandersgirl
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Julie 911
      Medication

      By Julie 911 · Posted

      Good day! New members here and I have a question about medication. My gastroenterologist made me stop some medication during the gluten challenge beforenthe screening test but I have a little surgery tomorrow and I need to know if I can use tylenol for half a day or if it will give me false results using it.   Thanks 
    • Scott Adams
      Buckwheat

      By Scott Adams · Posted

      I agree, there can be contamination at many points--milling is another possible source of contamination for any flours.
    • trents
      Buckwheat

      By trents · Posted

      Keep in mind that with manufactured food products, "gluten free" doesn't equate to no gluten. Things that are naturally gluten free can be cross-contaminated with gluten in the field, in shipping and in processing. In the U.S. companies can use the gluten free label as long as the product doesn't exceed 20ppm of gluten. That amount still may cause a reaction in some people.
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      Dd10 was tested for celiac four years ago bc two siblings were dx’d (positive labs and biopsies). Her results at the time were positive ema  and ttg (7x the UL), but a negative biopsy. We checked again three months later and her ttg was still positive (4x the UL), but ema and biopsy were negative. Doc said it was “potential celiac” and to keep eating gluten, but we were concerned about harming her growth and development while young and had her go gluten-free because we felt the labs and ema in particular were very suggestive of early celiac, despite the negative biopsies. She also had stomach aches and lethargy when eating it. We just felt it’d be better to be safe than sorry. Now, four years later, she doesn’t want to be gluten-free if she doesn’t “have to be,” so underwent a 12 week gluten challenge. She had labs done before starting and all looked great (celiac panel all negative, as expected.) Surprisingly, she experienced no noticeable symptoms when she began eating gluten again, which we felt was a positive sign. However, 12 weeks in, her labs are positive again (ttg 4x the UL and ema positive again as well). Doc says that since she feels fine and her previous two biopsies showed nothing, she can just keep eating gluten and we could maybe biopsy again in two years. I was looking up the ema test and the probability of having not just one but two false positives, and it seems ridiculously low.  Any advice? Would you biopsy again? She’s old enough at this point that I really feel I need her buy-in to keep her gluten-free, and she feels that if the doc says it’s fine, then that’s the final word — which makes me inclined to biopsy again and hope that it actually shows damage this time (not because I want her to have celiac like her sisters, but because I kind of think she already does have it, and seeing the damage now would save her more severe damage in the long run that would come from just continuing to eat gluten for a few more years before testing again.)  Our doc is great - we really like him. But we are very confused and want to protect her. One of her older sibs stopped growing and has lots of teeth problems and all that jazz from not catching the celiac disease sooner, and we don’t want to get to that point with the younger sis. fwiw- she doesn’t mind the biopsy at all. It’s at a children’s hospital and she thinks it’s kind of fun. So it’s not like that would stress her out or anything.
    • Inkie
      Buckwheat

      By Inkie · Posted

      Thanks for the replies. I already use a gluten-free brand of buckwheat flakes I occasionally get itchy bumps. I'm still reviewing all my food products. I occasionally eat prepackaged gluten-free crackers and cookies, so I'll stop using those. I use buckwheat flakes and Doves Farm flour as a base for baking. Would you recommend eliminating those as well? It's a constant search.
×
×
  • 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.