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

Mcdonalds Fries Or The Choco Milk, Or Yesterdays Lunch?

dally099

Recommended Posts

dally099 Contributor
dally099
Posted

hey just a question, yesterday for lunch my hubby took me out and i ordered the beef taco salad with salsa and sour cream in the hopes that this wouldnt bother me to bad, will my shoulders got sore and i was dopey feeling for the rest of the day so my guess is something was in there with gluten, and my left knee was aching when i went to bed, so today i had to go to mcdonalds as one of my kids had a doc appt and we had to eat somewhere. i ordered fries and a choco milk, well within 1/2 hour of eathing it it felt like some one with cleats on was walkiing through my tummy and i had the familiar feeling that i was going to poop my drawers, nothing happened of course but i had gas for a while. now i cant see it being from the luch i had yesterday but i was told that mcdonalds fries are okay to eat? anyone have any ideas, my dinner last night was made at home and gluten-free and my breakfast this mornign was made at home as well. any thoughts would be great.

THANKS!!

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

Celiac.com Sponsor (A8-M):


pnltbox27 Contributor
pnltbox27
Posted

i too thought fries at micky d was ok until i checked thier web site and they no longer list them as gluten free. ive had them a couple of times this month without any problems . sorry to hear your feeling bad i hope it passes fast

pnltbox27 Contributor
pnltbox27
Posted

by the way, where in alberta are you from?? i used to live in sherwood park outside of edmonton when i was a kid im in chicago now, but i would love to bring my kids up . i always remember how beautiful it was up there

dally099 Contributor
dally099
Posted
  • Author
by the way, where in alberta are you from?? i used to live in sherwood park outside of edmonton when i was a kid im in chicago now, but i would love to bring my kids up . i always remember how beautiful it was up there

hi there, i live in a little village called Edgerton we are between lloydminster and wainwright. its great hree we have a school and some resteraunts and parks. we are lucky we live on 11 acres in town awome place for the kids to be raised. you live in a huge city obvoiously! some things of the city i miss, not so much now thought that i cant eat out any more.

thanks nadine

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

I guess it would depend on how throughly you investigated the taco salad. What seasonig was used? How did the cook it? Clean ladles? What else was on the salad? Sour Cream ok?

Fries are ok unless there is cross-contamination (easily happens)

gfp Enthusiast
gfp
Posted
Fries are ok unless there is cross-contamination (easily happens)

People keep saying this regardless to the oil testing positive to gluten.

If you read the actual testing report McDo's actually publish it says, buried into the middle somewhere that after they tested negative on an EILSA test the RAST test was positive for gluten.

Open Original Shared Link

QUOTE("Cynthia Kupper @ RD, celiac disease

Executive Directo, Gluten Intolerance Group of NA")

Why the Confusion:

The confusion comes in that very few ingredients, that do not have allergic proteins in them have not filed for or been approved by the FDA as exempt from the law. Until they are exempt, the law requires that the label bear the starting ingredients if they are a top 8 allergen. This confuses and frightens consumers, who are depending

on this law to provide a measure of assurance to safety. We knew this would happen in the beginning and hope that the reaction of consumers to the McDonald's incident will cause the FDA to fast-pace the exemption process and stop the confusion. Remember that proteins cause allergic reactions. Companies must show no allergenic proteins are in the ingredient to be exempt from the law.

However McDo's say....

All these factors serve to greatly reduce the initial level of gluten from the original

wheat ingredient. The calculated level of any residual gluten in the final French fries

and hash browns is below the limits of detection (BLD) of the most sensitive

commercial gluten test.

Which is simply playing with words..... I underlined the one that is relevant....

VydorScope Proficient
VydorScope
Posted

Even if the fries were gluten-free (I did not believe there were before the news came out, and see no reason to believe they are now) , the x-contimation factor at those places is about as high as you can get, so I would blame the fries AND the taco salad.

Next time, try and pack a snack :)

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

Celiac.com Sponsor (A8-M):


gfp Enthusiast
gfp
Posted
Even if the fries were gluten-free (I did not believe there were before the news came out, and see no reason to believe they are now) , the x-contimation factor at those places is about as high as you can get, so I would blame the fries AND the taco salad.

Next time, try and pack a snack :)

VydorScope..... I really agree... but its like you said on the other thread.... people want to believe they are gluten-free....

Its obviously a tiny amount of gluten and I would worry more about CC..... but saying they are gluten-free isn't really helpful or accurate for people being able to determine their own risks ....

Indeed it actually detracts IMHO from the big issue that CC is a very high risk.... because the way our minds work as humans is we like to label stuff... so attaching a gluten-free label to it tends to make us overlook the real dangers or at least trivialise them....

dally099 Contributor
dally099
Posted
  • Author
VydorScope..... I really agree... but its like you said on the other thread.... people want to believe they are gluten-free....

Its obviously a tiny amount of gluten and I would worry more about CC..... but saying they are gluten-free isn't really helpful or accurate for people being able to determine their own risks ....

Indeed it actually detracts IMHO from the big issue that CC is a very high risk.... because the way our minds work as humans is we like to label stuff... so attaching a gluten-free label to it tends to make us overlook the real dangers or at least trivialise them....

live and learn i guess, i packed a sandwich and thought that i would have some fries with it, i have had fries before with no problem but deffinitely this time their was oh well.

larry mac Enthusiast
larry mac
Posted
..... i ordered the beef taco salad with salsa and sour cream in the hopes that this wouldnt bother me to bad, ......

d,

If by "beef" you mean "ground beef taco seasoned meat", and not fajita type beef "strips" (although they too have seasonings on them), then I'm sure you are well aware that wheat flour or corn flour are commonly used as thickeners.

When making taco meat, one is actually making a taco "gravy" with meat. Look at the directions on any package of taco seasonings. Brown ground beef, drain fat, add water, add taco seasoning (package of taco gravy mix), simmer for few minutes to thicken. and viola!

First thing I had to do 3 months ago was give my Taco Bell Seasoning packages away. Then I had to look at every package of taco seasoning in the stores. Most use wheat flour, I'd say around 30% use corn flour, maybe less. We actually got pretty lucky with that.

We totally got burned on almost all of the other packaged sauce mixes. White gravy, brown gravy, mushroom gravy, chicken gravy, turkey gravy, pork gravy, Au Jus gravy mix, morney sauce mix, Hollandaise sauce mix, alfredo, etc. I haven't found any gluten-free substitutes even in Whole Foods or Central Market. If anyone knows an online source, I'd be most thankful.

Now I know some are saying, packaged mixes are crap anyway, make your own. Yes, I agree. But, I sometimes like to add a little packaged mix to help increase the total volume of my sauce/ gravy, and to boost and round out the flavor. One doesn't always have sufficient quantities of meat drippings to start with, especially with a lean meat.

Also, lest anyone is about to inform me that said mixes may contain all kinds of chemical additives. Yumm! Just kidding. At the moment, small amounts of free glutamates are not a concern. Just my personal belief, if anyone wants to believe that the smallest amount is poison, it's a free world (well some of it is anyway). There are, of course, a few (percentage wise) people that really do have a sensitivity or allergy to MSG. Just as there are people who are sensitive or allergic to just about anything you can think of.

Anyway, as you didn't mention where you ate the taco salad, it's not possible for us to investigate it any further. If you've been following the taco bell thread, you may have noticed where I found out their taco meat is thickened with oat flour. Any wheat gluten in there? Maybe. But logic would point to an incredibly small amount. Perhaps less than McDonalds fries?

best results, lm

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. Rogol72
      - Rogol72 replied to klmgarland's topic in Dermatitis Herpetiformis
      3

      Help I’m cross contaminating myself,

      @klmgarland, My dermatitis herpetiformis didn't clear up until I became meticulous about cross contamination. I cut out gluten-free oats and all gluten-free foods, dairy and gluten-free rice. Additionally, getting the right amount of protein for my body weight helped significantly in my body's healing process ... along with supplementing with enough...
    2. ShariW
      - ShariW commented on Scott Adams's article in Frequently Asked Questions About Celiac Disease
      4

      What are Celiac Disease Symptoms?

      In addition to gastrointestinal symptoms like diarrhea, I had gastroesophageal reflux that was becoming intolerable despite treatment with PPIs and antacids. When I went gluten-free, the GERD lessened tremendously (as did the other symptoms).
    3. klmgarland
      - klmgarland replied to klmgarland's topic in Dermatitis Herpetiformis
      3

      Help I’m cross contaminating myself,

      Thank you so very much Scott. Just having someone understand my situation is so very helpful. If I have one more family member ask me how my little itchy skin thing is going and can't you just take a pill and it will go away and just a little bit of gluten can't hurt you!!!! I think I will scream!!
    4. Scott Adams
      - Scott Adams replied to klmgarland's topic in Dermatitis Herpetiformis
      3

      Help I’m cross contaminating myself,

      It is difficult to do the detective work of tracking down hidden sources of cross-contamination. The scenarios you described—the kiss, the dish towel, the toaster, the grandbaby's fingers—are all classic ways those with dermatitis herpetiformis might get glutened, and it's a brutal learning curve that the medical world rarely prepares you for. It is difficult to ...
    5. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Coping with Celiac Disease
      1

      My only proof

      It's very frustrating to be dismissed by medical professionals, especially when you are the one living with the reality of your condition every day. Having to be your own advocate and "fight" for a doctor who will listen is an exhausting burden that no one should have to carry. While that 1998 brochure is a crucial piece of your personal history, it's infuriating...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,908
    • Most Online (within 30 mins)
      7,748
    ebrown
    Newest Member
    ebrown
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Rogol72
      Help I’m cross contaminating myself,

      By Rogol72 · Posted

      @klmgarland, My dermatitis herpetiformis didn't clear up until I became meticulous about cross contamination. I cut out gluten-free oats and all gluten-free foods, dairy and gluten-free rice. Additionally, getting the right amount of protein for my body weight helped significantly in my body's healing process ... along with supplementing with enough of all the vitamins and minerals ... especially Zinc and Magnesium. I went from 70kg to 82kg in a year. Protein with each meal 3 times daily, especially eggs at breakfast made the difference. I'm not sure whether iodine was a problem for me, but I can tolerate iodine no problem now. I'm off Dapsone and feel great. Not a sign of an itch. So there is hope. I'm not advocating for the use of Dapsone, but it can bring a huge amount of relief despite it's effect on red blood cells. The itch is so distracting and debilitating. I tried many times to get off it, it wasn't until I implemented the changes above and was consistent that I got off it. Dermatitis Herpetiformis is horrible, I wouldn't wish it on anyone.  
    • klmgarland
      Help I’m cross contaminating myself,

      By klmgarland · Posted

      Thank you so very much Scott.  Just having someone understand my situation is so very helpful.  If I have one more family member ask me how my little itchy skin thing is going and can't you just take a pill and it will go away and just a little bit of gluten can't hurt you!!!! I think I will scream!!
    • Scott Adams
      Help I’m cross contaminating myself,

      By Scott Adams · Posted

      It is difficult to do the detective work of tracking down hidden sources of cross-contamination. The scenarios you described—the kiss, the dish towel, the toaster, the grandbaby's fingers—are all classic ways those with dermatitis herpetiformis might get glutened, and it's a brutal learning curve that the medical world rarely prepares you for. It is difficult to have to deal with such hyper-vigilance. The fact that you have made your entire home environment, from makeup to cleaners, gluten-free is a big achievement, but it's clear the external world and shared spaces remain a minefield. Considering Dapsone is a logical and often necessary step for many with DH to break the cycle of itching and allow the skin to heal while you continue your detective work; it is a powerful tool to give you back your quality of life and sleep. You are not failing; you are fighting an incredibly steep battle. For a more specific direction, connecting with a dedicated celiac support group (online or locally) can be invaluable, as members exchange the most current, real-world tips for avoiding cross-contamination that you simply won't find in a pamphlet. You have already done the hardest part by getting a correct diagnosis. Now, the community can help you navigate the rest. If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
    • Scott Adams
      My only proof

      By Scott Adams · Posted

      It's very frustrating to be dismissed by medical professionals, especially when you are the one living with the reality of your condition every day. Having to be your own advocate and "fight" for a doctor who will listen is an exhausting burden that no one should have to carry. While that 1998 brochure is a crucial piece of your personal history, it's infuriating that the medical system often requires more contemporary, formal documentation to take a condition seriously. It's a common and deeply unfair situation for those who were diagnosed decades ago, before current record-keeping and testing were standard. You are not alone in this struggle.
    • Scott Adams
      Methylprednisone treatment for inflammation?

      By Scott Adams · Posted

      Methylprednisolone is sometimes prescribed for significant inflammation of the stomach and intestines, particularly for conditions like Crohn's disease, certain types of severe colitis, or autoimmune-related gastrointestinal inflammation. As a corticosteroid, it works by powerfully and quickly suppressing the immune system's inflammatory response. For many people, it can be very effective at reducing inflammation and providing rapid relief from symptoms like pain, diarrhea, and bleeding, often serving as a short-term "rescue" treatment to bring a severe flare under control. However, experiences can vary, and its effectiveness depends heavily on the specific cause of the inflammation. It's also important to be aware that while it can work well, it comes with potential side effects, especially with longer-term use, so it's typically used for the shortest duration possible under close medical supervision. It's always best to discuss the potential benefits and risks specific to your situation with your gastroenterologist.
×
×
  • 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.