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

Wendy's Changes Fry Oil

Cheri A

By Cheri A
in Gluten-Free Restaurants

Recommended Posts

Cheri A Contributor
Cheri A
Posted

Hey all ~ this article was posted on another board I go to about Wendy's. I didn't see another thread yet, so I thought you all would be interested. I'm happy to see this!

Open Original Shared Link

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

Celiac.com Sponsor (A8-M):


minibabe Contributor
minibabe
Posted

That is good to hear but can people with a soy allergy still have them?

thanks for the article

Amanda NY

CarlaB Enthusiast
CarlaB
Posted

That's good news, but they don't mention having a dedicated fryer for their fries ... isn't that why we can't eat them?

Cheri A Contributor
Cheri A
Posted
  • Author
That's good news, but they don't mention having a dedicated fryer for their fries ... isn't that why we can't eat them?

You're right, Carla. :( I was getting ahead of myself being excited b/c we haven't eaten any fast food (there or anywhere else) since January. I was thinking that it might be an option when we are travelling for my dd. Never mind...

Smunkeemom Enthusiast
Smunkeemom
Posted
You're right, Carla. :( I was getting ahead of myself being excited b/c we haven't eaten any fast food (there or anywhere else) since January. I was thinking that it might be an option when we are travelling for my dd. Never mind...

you can still have the baked potatoes, and stuff.

EDIT: removed false information :)

2Boys4Me Enthusiast
2Boys4Me
Posted

I didn't think the issue was a dedicated fryer, but something ON the fries themselves to make them crispy.

CarlaB Enthusiast
CarlaB
Posted

I've never had a problem with the chili. It's one of my standby's when I'm out of the house. I get it with cheese and onion, and a Frosty.

I didn't think the issue was a dedicated fryer, but something ON the fries themselves to make them crispy.

I believe this is the problem with McDonalds ... but since then I guess independent testing has found them to be gluten free. The fact that they have wheat scares me though.

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

Celiac.com Sponsor (A8-M):


lovegrov Collaborator
lovegrov
Posted

MOST Wendy's have a dedicated fryer for fries. You have to ask. The fries do NOT have a wheat coating. They can be eaten if the fryer is dedicated.

The Wendy's chili is gluten-free. The story about them using old hamburgers that had been on buns is a celiac urban legend. Using old burgers that way would be a health code violation in most places.

richard

Smunkeemom Enthusiast
Smunkeemom
Posted
MOST Wendy's have a dedicated fryer for fries. You have to ask. The fries do NOT have a wheat coating. They can be eaten if the fryer is dedicated.

The Wendy's chili is gluten-free. The story about them using old hamburgers that had been on buns is a celiac urban legend. Using old burgers that way would be a health code violation in most places.

richard

wow, thanks.

Richard saves the day again :D

francelajoie Explorer
francelajoie
Posted
you can still have the baked potatoes, and stuff. (but not the chili I found out they use meat from burgers that got messed up so there is a big chance it's got crumbs in it)

The Chili is premade, just like everything else in there. Don't worry, fast food places don't make their own chili...no time for that. And for the screwed up burgers, they take the trash unless they never left the kitchen...employees can purchase them really cheap as a meal. :blink:

CarlaB Enthusiast
CarlaB
Posted

Thanks, Richard. The Wendy's where we used to live did not have a dedicated fryer. I didn't realize most of them did. Now I know to ask because if I'm going to eat junk food, I want fries to dip in my Frosty!!!

shai76 Explorer
shai76
Posted

Some "experts" say soy oil is safe for people with soy allergies to eat because it does not contain the allergenic proteins. Some people say it can still cross react. I usually do not have a problem with it, but I have on a few occasions.

2Boys4Me Enthusiast
2Boys4Me
Posted
MOST Wendy's have a dedicated fryer for fries. You have to ask. The fries do NOT have a wheat coating. They can be eaten if the fryer is dedicated.

richard

Things are different in the States. In Canada, Wendy's fries are NOT on the gluten-free list.

Open Original Shared Link

lovegrov Collaborator
lovegrov
Posted

The Wendy's fries also were not on the "official" U.S. gluten-free list, but Wendy's confirmed that they were gluten-free if cooked in a dedicated fryer (at least in the U.S.). On their allergen list there a check by wheat, which indicates it could come in contact with wheat -- that is if the fryer isn't dedicated.

richard

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

You know what's weird about Wendy's fries?

They can either be the best fries out there (normally this occurs when they are fresh out of the fryer) or they can be the absolute worst (Wendy's fries do not do well under the heat lamp...)

Just throwing that out there...sometimes, I analyze my food too much -- LOL

CarlaB Enthusiast
CarlaB
Posted

I still miss the McDonald's fries from when I was a kid ... back when they were cooked in lard or something else very bad for you. They were the best!!

Wendy's are okay, Frosties make them better!

jerseyangel Proficient
jerseyangel
Posted

I agree--those old-school McDonald's fries were the best--right out of the fryer!!

2Boys4Me Enthusiast
2Boys4Me
Posted
The Wendy's fries also were not on the "official" U.S. gluten-free list, but Wendy's confirmed that they were gluten-free if cooked in a dedicated fryer (at least in the U.S.). On their allergen list there a check by wheat, which indicates it could come in contact with wheat -- that is if the fryer isn't dedicated.

richard

Thanks, Richard, I didn't know that. I'll double check with Wendy's Canada about that.

  • 3 weeks later...
debbie-doodles Contributor
debbie-doodles
Posted

okay, so even though the fries are NOT on the gluten free list on their website, they ARE gluten free if cooked in a dedicated frier?

also, I had heard that the frosties were not safe because they had malt in them. Is that not true?

par18 Apprentice
par18
Posted
you can still have the baked potatoes, and stuff. (but not the chili I found out they use meat from burgers that got messed up so there is a big chance it's got crumbs in it)

I have probably eaten chili from Wendy's at least ten times in the past 14 months on gluten-free diet and have never had a problem. Either it is not contaminated or I'm not very sensitive. Same thing with salads in other resturants. I have never had any reaction. I went out of town the past 24 hours and had dinner and breakfast in resturants without a gluten-free menu. (I did show dining cards in both). Both servers looked at the card and had cook prepare meal per my request. Everthing was fine. I guess one day I may finally get some type of adverse reaction but so far so good. The dining cards are a must.

Tom

Smunkeemom Enthusiast
Smunkeemom
Posted
I have probably eaten chili from Wendy's at least ten times in the past 14 months on gluten-free diet and have never had a problem. Either it is not contaminated or I'm not very sensitive. Same thing with salads in other resturants. I have never had any reaction. I went out of town the past 24 hours and had dinner and breakfast in resturants without a gluten-free menu. (I did show dining cards in both). Both servers looked at the card and had cook prepare meal per my request. Everthing was fine. I guess one day I may finally get some type of adverse reaction but so far so good. The dining cards are a must.

Tom

we confirmed in an earlier post that I was mistaken about the chili but I never got around to editing out my comment.

;)

par18 Apprentice
par18
Posted
we confirmed in an earlier post that I was mistaken about the chili but I never got around to editing out my comment.

;)

No problem as I don't always see some of the posts.

Tom

Smunkeemom Enthusiast
Smunkeemom
Posted
No problem as I don't always see some of the posts.

Tom

I should have fixed it once I found out that I had been mistaken, in fact I will go fix it now. ;)

Archived

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

Go to topic listing

  • 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. cristiana
      - cristiana replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      Hi @KathyR37 and a very warm welcome here. I am so very sorry that you are going through all of this. I just wanted to check, have you ever been tested for any other gastrointestinal conditions? Cristiana
    2. trents
      - trents replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    3. Theresa2407
      - Theresa2407 replied to Theresa2407's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Probiotics

      thank you for your advice. I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated. I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    4. KathyR37
      - KathyR37 replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and gloves when cooking for them. One huge problem...
    5. Scott Adams
      - Scott Adams replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are fee...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,816
    • Most Online (within 30 mins)
      7,748
    KTH
    Newest Member
    KTH
    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

    • cristiana
      New here

      By cristiana · Posted

      Hi @KathyR37 and a very warm welcome here.  I am so very sorry that you are going through all of this. I just wanted to check, have you ever been tested for any other gastrointestinal conditions? Cristiana  
    • trents
      New here

      By trents · Posted

      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    • Theresa2407
      Probiotics

      By Theresa2407 · Posted

      thank you for your advice.   I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated.  I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    • KathyR37
      New here

      By KathyR37 · Posted

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and  gloves when cooking for them. One huge problem I have is a gag reflex out of this world and if something doesn't taste good it is not going down. Most commercially made breads and such taste like old cardboard.Pastas are about the same. I did find one flour that I like and use it regularly, but it is so expensive! All gluten free food is way more expensive. I only eat twice a day because I cannot afford to buy all that. We live on a very low income so my food purchases are quite limited.
    • Scott Adams
      New here

      By Scott Adams · Posted

      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are feelings many in the community know all too well. Your question about whether you should just eat what you want and manage the symptoms is a heartbreaking one, born from years of frustration. It's crucial to know that the diarrhea is a sign of ongoing damage to your small intestine from gluten, and simply managing the symptom with Imodium doesn't stop that internal harm or the risk of other complications. The fact that you are still getting sick within an hour of eating, even while trying to be gluten-free, is a huge red flag that something isn't right. This could be due to cross-contamination in your kitchen (e.g., using a shared toaster, colander, or condiment jars), hidden gluten in foods, or the possibility of another concurrent condition like refractory celiac disease. Don't give up!  This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
×
×
  • 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.