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Mc Donalds And Cepliac Sprue Foundation

chgomom

By chgomom
in Gluten-Free Restaurants

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chgomom Enthusiast
chgomom
Posted

Go to the following link and see where Mc Donalds stance is on the topic of gluten in the their food,

Open Original Shared Link

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VydorScope Proficient
VydorScope
Posted
Go to the following link and see where Mc Donalds stance is on the topic of gluten in the their food,

Open Original Shared Link

This is the topic that will not die. heh

CarlaB Enthusiast
CarlaB
Posted
This is the topic that will not die. heh

True, but look how many new members there are on the board since the last time we discussed it!! It's new to probably half the people here!! :P

chgomom, if you do a search for McDonald's fries, you will find a few threads on this topic.

VydorScope Proficient
VydorScope
Posted

Well in the spirit of kicking a dead horse.... :ph34r:

Even if the fries at Mickey D's had no gluten in their ingredients they still would not be safe for ppl with celiac disease do the the well established history of cross contimanation problems... the past threads that carlb mentions docments case after case of that.

Thats my opinion on the matter, and I would not trust my son to thier fries, no matter how conveint they maybe.

CarlaB Enthusiast
CarlaB
Posted
Well in the spirit of kicking a dead horse.... :ph34r:

Even if the fries at Mickey D's had no gluten in their ingredients they still would not be safe for ppl with celiac disease do the the well established history of cross contimanation problems... the past threads that carlb mentions docments case after case of that.

Thats my opinion on the matter, and I would not trust my son to thier fries, no matter how conveint they maybe.

Funny saying. Our neighbor's horse died, the surviving horse was kicking the dead one gently with one of it's front legs as if it were trying to wake it up. That happened about 15 years ago, but seeing the saying reminded me of it ...

I agree completely, I never eat their fries, or anything else there for that matter. I don't trust my tummy to very many fast food places. Just not worth being sick for a week.

chgomom Enthusiast
chgomom
Posted
  • Author

Sorry, did know that the document had ever been posted on the board before.

:blink:

Daxin Explorer
Daxin
Posted

It never hurts to repost. There are new members here every day, threads like this can get buried and hard to find. It is someetimes helpful to remind people of information from time to time as well.

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rumbles Newbie
rumbles
Posted

I still find it interesting that they have to add "natural flavoring" to potatoes though! ;)

Daxin Explorer
Daxin
Posted
I still find it interesting that they have to add "natural flavoring" to potatoes though! ;)

ROTFL :D:D:D

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

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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