Mexican Food, I Though It Was Safe?

[lostinHI]

Hello,

I'm new to all of this, my Celiac test came back negative but I still have to run to the bathroom 4-6 times the day after I eat wheat. My allergist said that I'm also not allergic. So I'm taking this into my own hands and I've stop eating wheat and things seem to be ok, but yesterday my coach had Mexican food for all of us to enjoy, of course the only thing I thought was safe was the mexican layer dip and tortilla chips but today I'm sick. What could it have been??

Every week I find a new thing I can't eat and I've done a lot research but I still get surprised when I think I'm being really smart and I get sick again. Losing my mind in Hawaii.

[Beth in NC]

Hello,

I'm new to all of this, my Celiac test came back negative but I still have to run to the bathroom 4-6 times the day after I eat wheat. My allergist said that I'm also not allergic. So I'm taking this into my own hands and I've stop eating wheat and things seem to be ok, but yesterday my coach had Mexican food for all of us to enjoy, of course the only thing I thought was safe was the mexican layer dip and tortilla chips but today I'm sick. What could it have been??

Every week I find a new thing I can't eat and I've done a lot research but I still get surprised when I think I'm being really smart and I get sick again. Losing my mind in Hawaii.

You'd have to relay what was in the dip, but I've read that many restaurants dust their corn chips with flour to keep them from sticking to each other.

My favorite place is a Mexican restaurant. We went there twice a week before my diagnosis. I'm afraid to risk it now. Even if I asked for grilled chicken, I know they will cook it on the same grill as they put the flour tortillas.

Spices could have been an issue in the dip...what else was in it?

[lizard00]

I would question the chips, myself. Chips can sometimes do a number on me because they can be contaminated by the oil they're fried in.

Can you eat dairy? I found out after a few months that I kept getting sick after eating dairy.... one of those unfortunate side effects.

I love mexican too, but I hardly eat it out anymore either.

[lostinHI]

You'd have to relay what was in the dip, but I've read that many restaurants dust their corn chips with flour to keep them from sticking to each other.

My favorite place is a Mexican restaurant. We went there twice a week before my diagnosis. I'm afraid to risk it now. Even if I asked for grilled chicken, I know they will cook it on the same grill as they put the flour tortillas.

Spices could have been an issue in the dip...what else was in it?

Hello Beth in NC,

I did not think about the dusting, I will have to call the restaurant that she got the food from. The dip was guacamole, sour cream, refried beans and cheese. That is why I was so surprised and depressed today, I love Mexican food.

Thanks for your reply.

[Beth in NC]

Hello Beth in NC,

I did not think about the dusting, I will have to call the restaurant that she got the food from. The dip was guacamole, sour cream, refried beans and cheese. That is why I was so surprised and depressed today, I love Mexican food.

Thanks for your reply.

You also have to be careful with certain dairy products. Many shredded cheeses have flour or some other "don't clump together" ingredient that contains gluten.

I think if anything else, a Mexican restaurant is just a Cross Contamination accident waiting to happen. Unless they know, and can understand the language, how to prepare your food properly, you are just asking for it.

Earlier this week many of us newbies were shocked to find out that many restaurants cook their veggies in the pasta water...see what I mean? Who would'a thunk it?

[Beth in NC]

Hey, Lost!! You and I are gonna have to learn to make our OWN Mexican food!!!!!

[lostinHI]

Hey, Lost!! You and I are gonna have to learn to make our OWN Mexican food!!!!!

Yes we are!! Good thing I love to cook.

I just picked up the Bobby Flay's cook book and it looks really good. I will make some recipes and keep you posted.

Vanessa

[lovegrov]

The dip sounds like it would be gluten-free but there's no way to tell unless you ask or see all the ingredients.

If the restaurant fried the chips, they might have been fried in contaminated oil.

Restaurants do not add flour to chips to keep them from sticking.

Also, with the shredded cheese, using flour to prevent clumping is now pretty much a celiac urban legend. If you look at labels, you'll see that pretty much every cheese uses cellulose to cut down on clumping. Cellulose is gluten-free. If they did use flour, at least in the U.S. the wheat would HAVE to be listed in the ingredients.

richard

[Beth in NC]

The dip sounds like it would be gluten-free but there's no way to tell unless you ask or see all the ingredients.

If the restaurant fried the chips, they might have been fried in contaminated oil.

Restaurants do not add flour to chips to keep them from sticking.

Also, with the shredded cheese, using flour to prevent clumping is now pretty much a celiac urban legend. If you look at labels, you'll see that pretty much every cheese uses cellulose to cut down on clumping. Cellulose is gluten-free. If they did use flour, at least in the U.S. the wheat would HAVE to be listed in the ingredients.

richard

It's quite possible I had old information about the cheese. There is so much to wade through. But I have read that about the chips in Mexican restaurants, but I'd be hard pressed to find it right now. It sure isn't something I'd make up!

[ShayFL]

Some chips are a combo of corn and wheat flour.

[rmducote]

You'd have to relay what was in the dip, but I've read that many restaurants dust their corn chips with flour to keep them from sticking to each other.

My favorite place is a Mexican restaurant. We went there twice a week before my diagnosis. I'm afraid to risk it now. Even if I asked for grilled chicken, I know they will cook it on the same grill as they put the flour tortillas.

Spices could have been an issue in the dip...what else was in it?

In the midwest, there is a restraunt called Karlos O'Kellys. They are developing a gluten free menu. when my hubby went there, he requested gluten free and the manager came out and told him exactly what he could eat, and brought out the food himself.

[rmducote]

Hey, Lost!! You and I are gonna have to learn to make our OWN Mexican food!!!!!

I found that frying broken corn tortillas and adding seasoning too them while hot is great chips! My hubby also ate at a midwester mexican restaurant called Carlos O'kellys, he aske for gluten free items and the manager came out and told him what meals he could have. they are coming out with a gluten free menu. he was able to have a complete yummy meal

[sickchick]

Maybe there was an odd thickening agent in the Sour Cream.

I have seen shredded cheese with flour in it to keep it from clumping.

I lost my mexican food, I cannot tolerate ANY nightshades, could this be a problem you have not been diagnosed with yet Sweetie?

lovelove

[Mrs. N]

Some chips are a combo of corn and wheat flour.

I'm thinking that some chips are made from just plain wheat flour.

I, too, have lost Mexican food, so I feel for ya!

[gfp]

It's quite possible I had old information about the cheese. There is so much to wade through. But I have read that about the chips in Mexican restaurants, but I'd be hard pressed to find it right now. It sure isn't something I'd make up!

Th cheese thing is quite common, some grated cheeses bought in supermarkets do the same.

Still another great comment

Restaurants do not add flour to chips to keep them from sticking.

Wow, its good to know that someone has visited every resto in the US and checked.

Also, with the shredded cheese, using flour to prevent clumping is now pretty much a celiac urban legend. If you look at labels, you'll see that pretty much every cheese uses cellulose to cut down on clumping. Cellulose is gluten-free. If they did use flour, at least in the U.S. the wheat would HAVE to be listed in the ingredients.

As I understand it only NY (and I think now one more) requires restaurants to list ingredients (on demand). There is a website somewhere where they look at nutritional values for food in fast food places and they use NY branches of chains to get this info. If a chain doesn't have a NY branch they actually say so and that they can't get this info.

Still ignorance is bliss for some

[gfp]

I'm thinking that some chips are made from just plain wheat flour.

I, too, have lost Mexican food, so I feel for ya!

Possibly but often its just a little wheat flour added. (not that this helps us)

Here in the UK its next to impossible to find a corn tortilla without wheat. There are 4-5 major brands and only one of them has 100% corn in the corn tortilla's. Strangly the taco shells of the same brands use wheat in the tortilla are 100% corn???

[NorthernElf]

Things to consider...

The dip could have gluten in it, or be affected by cross contamination.

The chips...well, likewise.

I went to a Moxie's restaurant once and asked for the gluten free menu. I sat and watched the rest of my party have nachos for an appetizer (ugh, torture...esp. when one is hungry!) because the server told us that they quickly deepfry the chips before assembling the nacho platter (!)...yep, in the oil they also make breaded stuff. I am not sure if this is common practice.

I have also started avoiding Tostitos chips...I do love nachos but, while they don't contain actual gluten ingredients, they have a relatively high chance of cross contamination. I have had success with them, I've been 'gotten' by them too. Now I use plain Riceworks chips for my homemade nachos.

Another thing to consider is that if your tummy is already 'off', just the spices or the fatty food might be enough to upset it. I know that if I've been glutened my tummy is just plain grumpy ! My regular coffee can set me off.

Honestly, I'm at the point now where I stick to labelled gluten-free food. I rarely eat in restaurants - I've even been glutened off a gluten free menu (dang Cactus Club). Imagine my surprise when I ate lunch there and spent the afternoon ill and visiting the bathroom, pretty much just wanting to go lie down. I guess one has to decide how much risk is acceptable.

[Marie2375]

My Dh was recently dx with celiac disease. A couple of months ago, when I went to the Melting Pot, the server said that they dust their cheese with flour to prevent clumping. Not sure why, since they will be melting it! Dh recently read that Melting Pot is developing a gluten-free menu. At our local MP, you can omit the bread, skip the cheese fondue and bring your own broth for the main course.

We have discovered that it is pretty safe to eat at our local Don Pablos. (If it is very busy, the servers will bring out the wrong tortillas for Dh's fajitas. We have on ly been there 2x since his dx.) Don Pablos has a gluten-free menu AND the manager at our local DP is related to someone with celiac disease (his mother). So, he totally gets it. He said that their chips are fried in the same oil as wheat items, but they cook the tacos separately. So, they bring out a few tacos for DH to have with the salsa and he gets his own cup of salsa.

[Rya]

Lol - gfp you sure go on some tears!

I think richard might have been referring to the cheese bought in grocery stores, not that found in restaurants. Just a guess, though.

Things may be slightly different in Hawaii than I'm used to in Texas. I know the labeling laws are the same, but manufacturers may differ. Though they may not. Something you might want to look into Lost?

Other than that, I agree with the cross contamination consensus. I've also seen wheat starch in enchilada sauces and very cheap refried beans.

A good rule of thumb is to not eat out/eat food you haven't prepared unless it's specifically gluten-free or you are in the position to verify all ingredients and preparation procedures. Otherwise, like myself , you will gluten yourself from here to kingdom come.

Sorry you got so sick!!

BTW...I tested negative, too. But here I am : ).

[Rya]

Dh recently read that Melting Pot is developing a gluten-free menu.

I remember hearing about that!! Any news on when and where?

[larry mac]

I have also started avoiding Tostitos chips...I do love nachos but, while they don't contain actual gluten ingredients, they have a relatively high chance of cross contamination. I have had success with them, I've been 'gotten' by them too. Now I use plain Riceworks chips for my homemade nachos.

NorthernElf,

I'm very interested in knowing what you base the statement that "Tostidos....have a relatively high chance of cross contamination". Would that be an intimate knowledge of the manufacturing processes in the Tostidos plant? A scientific study? A poll of Celiacs that have been sickened by Tostidos?

I'm not doubting that you believe you've been 'gotten' by them. All I'm asking is if that is your sole basis for making such a statement?

best regards, lm

[NorthernElf]

I did a quick search to find the info I used to back this up - on top of the fact that I believe I have had issues with them. Here is what I found on the fly...

Open Original Shared Link

Hmm...when I preview that there are a bunch of ... in there, in the middle of the word showtopic.

[lovegrov]

"Th cheese thing is quite common, some grated cheeses bought in supermarkets do the same."

It is? Please tell us where you've found wheat in cheese. Since it's "quite common" I'm sure you can reel off a whole list. (cue the crickets).

"Wow, its good to know that someone has visited every resto in the US and checked."

Every one I've ever checked on does NOT put wheat in the chips. Some do fry them in oil that's contaminated, but that's a different story. Now please help us out with the names of the Mexican restaurants you've found that adds wheat flour to chips. That would be a comment that would actually be useful.

"Still ignorance is bliss for some"

Straight from the horse's mouth.

richard

[larry mac]

I did a quick search to find the info I used to back this up - on top of the fact that I believe I have had issues with them. Here is what I found on the fly...

Open Original Shared Link ......

".......***If the 2nd and 3rd numbers in the series of numbers is either 71 or 45 they have been made in the plant with flour."......

That is a bonafide piece of real information all right. Now I'll have to check the numbers on my bags. Thank you.

best regards, lm

[Mango04]

Possibly but often its just a little wheat flour added. (not that this helps us)

Here in the UK its next to impossible to find a corn tortilla without wheat. There are 4-5 major brands and only one of them has 100% corn in the corn tortilla's. Strangly the taco shells of the same brands use wheat in the tortilla are 100% corn???

I just want to point out that while this may be true in the UK, it is absolutely not the case in the US. Corn tortillas and corn chips are almost always 100% corn (yes, I know it's still important to check and make sure, but a corn tortilla or corn chip featuring wheat flour is not often found).