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

Horrible Experience At Chipotle

pah77

By pah77
in Gluten-Free Restaurants

Recommended Posts

pah77 Rookie
pah77
Posted

I went to Chipotle in North Druid Hills (Atlanta) a couple of days ago and it was the worst experience I've had eating out since starting the diet.

I wanted to order a salad and was wondering whether the dressing had gluten in it. I had checked their website, but their info is VERY incomplete...dressing is not even listed. I asked the manager about allergen information and she had no idea what I was talking about! She handed me a little brochure that talked about how they use organic ingredients! When I tried to explain that I can't eat gluten, she responded that their food is sugar free!...wtf??

I was already there so I ordered the salad and ate it w/o dressing. Luckily I speak spanish and was able to explain to the food handler that I'm 'allergic to wheat' and he should change his gloves. I still got sick...I guess everything in that place is cross-contaminated. I'm never going back!

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

Celiac.com Sponsor (A8-M):


lizard00 Enthusiast
lizard00
Posted

That's such a bummer. :angry: You should write to their company. They are really great at responding.

I've had nothing but good luck with Chipotle, but as always, it's the people behind the counter, and they way they run their store. At mine, different people handle different stages of the process. So with that and the only gluten containing item being the flour tortillas, my risk of cc is pretty low.

skyepie Newbie
skyepie
Posted

I've had great experiences at Chipotle, but have learned not to have them add anything they reach into the food bins for with gloved hands (cheese & lettuce). The risk of cc is especially high for those, even if they change their gloves, as someone elses' gloved hands may have touched some of the lettuce or cheese in the bin.

I love Chipotle! :)

Nancym Enthusiast
Nancym
Posted

I learned early on that trying to talk to people about gluten in fast food restaurants is like trying to talk to a 3 year old about particle physics.

626Belle Newbie
626Belle
Posted
I learned early on that trying to talk to people about gluten in fast food restaurants is like trying to talk to a 3 year old about particle physics.

+1 to that.

I have had excellent experiences at Chipotle. They are one of very few quickie restaurants I can get a normal menu item at without making a bunch of specifications. I get a burrito bol with whatever meat and toppings I want (so far it doesn't seem like I'm sensitive to a little bit of glove cross-contamination) and voila! I have a meal that'll feed me for two sittings.

I've done some searching around on the internet and have finally found a card that I want to print out and carry around with me that lists what I'm allergic to and some other basic info so a waitress can easily hand it to the cook or their manager instead of trying to paraphrase whatever I tell them verbally. I find a lot gets lost in translation and it's just frustrating, as I'm sure all of the other members have experienced.

GFLisa Newbie
GFLisa
Posted
That's such a bummer. :angry: You should write to their company. They are really great at responding.

I've had nothing but good luck with Chipotle, but as always, it's the people behind the counter, and they way they run their store. At mine, different people handle different stages of the process. So with that and the only gluten containing item being the flour tortillas, my risk of cc is pretty low.

Same here, but I noticed we are in the same town so we're probably going to the same location(s). One is slightly better than the other about it, but they recognize me when I come in.

CeliacAndCfsCrusader Apprentice
CeliacAndCfsCrusader
Posted

I eat at Chipotle 3x per week, for 18 months.

Never once glutened. Multiple states and locations.

don't get the tortilla (obviously) or the red salsa (possibly contains non-gluten-free vinegar.

All else is NO problem, just avoid cross-contamination at assembly. THIS part is up to YOU, not just them.

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

Celiac.com Sponsor (A8-M):


Susanna Newbie
Susanna
Posted

I'm so sorry you had a bad experience. I've had wonderful service at multiple Chipotles in both Arizona and Colorado. In Breckenridge, I asked what do you have that is gluten free? The gal behind the counter got her manager, and he gave me a card that listed all their foods with common allergens (lots of soy)--all their marinades and dressings are gluten-free--the only thing you have to worry about is the flour tortillas--the gal changed her gloves and served me up a bowl with great stuff. I've never gotten sick there.

Anyway, maybe you could give them another chance? It's good healthy food.

Good luck,

Susanna

hippiegirl2001 Newbie
hippiegirl2001
Posted

Sorry you had a bad experience. I agree with another person who says they order whatever doesn't require someone to put their gloved hand in it. So, although I want lettuce and cheese, I do without it (maybe I will bring some from home in a little baggie someday). I get the burrito bowl, and everything at Chipotle except the flour tortilla is supposed to be gluten-free, including the salad dressing. (someone else mentioned vinegar in the red salsa).

The salad dressing, while delicious, is very, very salty. Before I decided not to order the salad anymore, I would water the salad dressing down, in effect, by squeezing lemon juice into it, then not using it all. Another option is to bring your own packets of salad dressing. I carry some around with me, I order a Balsamic dressing, Newman's own, from a website called Minimus.biz.

I also order some gluten-free soy sauce from them to carry around also, for when I have rice at a restaurant. It is lower in salt than any gluten-free tamari (like the one they use at PF Changs) or any other I've had.

Good luck,

Patty

candrews Newbie
candrews
Posted

The red salsa is a problem at Chipotle?? Thanks for this tip--didn't know that.

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. SamAlvi
      - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      High TTG-IgG and Normal TTG-IgA

      Thanks again for the detailed explanation. Just to clarify, I actually did have my initial tests done while I was still consuming gluten. I stopped eating gluten only after those tests were completed, and it has now been about 70 days since I went gluten-free. I understand the limitations around diagnosing NCGS and the importance of antibody testing...
    2. knitty kitty
      - knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Blood tests for thiamine are unreliable. The nutrients from your food get absorbed into the bloodstream and travel around the body. So, a steak dinner can falsely raise thiamine blood levels in the following days. Besides, thiamine is utilized inside cells where stores of thiamine are impossible to measure. A better test to ask for is the Erythrocyte...
    3. lizzie42
      - lizzie42 replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Neither of them were anemic 6 months after the Celiac diagnosis. His other vitamin levels (d, B12) were never low. My daughters levels were normal after the first 6 months. Is the thiamine test just called thiamine?
    4. knitty kitty
      - knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Yes, I do think they need a Thiamine supplement at least. Especially since they eat red meat only occasionally. Most fruits and vegetables are not good sources of Thiamine. Legumes (beans) do contain thiamine. Fruits and veggies do have some of the other B vitamins, but thiamine B 1 and Cobalamine B12 are mostly found in meats. Meat, especially organ...
    5. lizzie42
      - lizzie42 replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Thank you! That's helpful. My kids eat very little processed food. Tons of fruit, vegetables, cheese, eggs and occasional red meat. We do a lot of rice and bean bowls, stir fry, etc. Do you think with all the fruits and vegetables they need a vitamin supplement? I feel like their diet is pretty healthy and balanced with very limited processed food....
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,871
    • Most Online (within 30 mins)
      7,748
    Koyanna
    Newest Member
    Koyanna
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • SamAlvi
      High TTG-IgG and Normal TTG-IgA

      By SamAlvi · Posted

      Thanks again for the detailed explanation. Just to clarify, I actually did have my initial tests done while I was still consuming gluten. I stopped eating gluten only after those tests were completed, and it has now been about 70 days since I went gluten-free. I understand the limitations around diagnosing NCGS and the importance of antibody testing and biopsy for celiac disease. Unfortunately, where I live, access to comprehensive testing (including total IgA and endoscopy with biopsy) is limited, which makes things more complicated. Your explanation about small-bowel damage, nutrient absorption, and iron-deficiency anemia still aligns closely with my history, and it’s been very helpful in understanding what may be going on. I don't wanna get Endoscopy and I can't start eating Gluten again because it's hurt really with severe diarrhea.  I appreciate you taking the time to share such detailed and informative guidance. Thank you so much for this detailed and thoughtful response. I really appreciate you pointing out the relationship between anemia and antibody patterns, and how the high DGP IgG still supports celiac disease in my case. A gluten challenge isn’t something I feel safe attempting due to how severe my reactions were, so your suggestion about genetic testing makes a lot of sense. I’ll look into whether HLA testing is available where I live and discuss it with my doctor. I also appreciate you mentioning gastrointestinal beriberi and thiamine deficiency. This isn’t something any of my doctors have discussed with me, and given my symptoms and nutritional history, it’s definitely worth raising with them. I’ll also ask about correcting deficiencies more comprehensively, including B vitamins alongside iron. Thanks again for sharing your knowledge and taking the time to help. I’ll update the forum as I make progress.
    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      Blood tests for thiamine are unreliable.  The nutrients from your food get absorbed into the bloodstream and travel around the body.  So, a steak dinner can falsely raise thiamine blood levels in the following days.  Besides, thiamine is utilized inside cells where stores of thiamine are impossible to measure. A better test to ask for is the Erythrocyte Transketolace Activity test.  But even that test has been questioned as to accuracy.  It is expensive and takes time to do.   Because of the discrepancies with thiamine tests and urgency with correcting thiamine deficiency, the World Health Organization recommends giving thiamine for several weeks and looking for health improvement.  Thiamine is water soluble, safe and nontoxic even in high doses.   Many doctors are not given sufficient education in nutrition and deficiency symptoms, and may not be familiar with how often they occur in Celiac disease.  B12 and Vitamin D can be stored for as long as a year in the liver, so not having deficiencies in these two vitamins is not a good indicator of the status of the other seven water soluble B vitamins.  It is possible to have deficiency symptoms BEFORE there's changes in the blood levels.   Ask your doctor about Benfotiamine, a form of thiamine that is better absorbed than Thiamine Mononitrate.  Thiamine Mononitrate is used in many vitamins because it is shelf-stable, a form of thiamine that won't break down sitting around on a store shelf.  This form is difficult for the body to turn into a usable form.  Only thirty percent is absorbed in the intestine, and less is actually used.   Thiamine interacts with all of the other B vitamins, so they should all be supplemented together.  Magnesium is needed to make life sustaining enzymes with thiamine, so a magnesium supplement should be added if magnesium levels are low.   Thiamine is water soluble, safe and nontoxic even in high doses.  There's no harm in trying.
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Neither of them were anemic 6 months after the Celiac diagnosis. His other vitamin levels (d, B12) were never low. My daughters levels were normal after the first 6 months. Is the thiamine test just called thiamine? 
    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      Yes, I do think they need a Thiamine supplement at least. Especially since they eat red meat only occasionally. Most fruits and vegetables are not good sources of Thiamine.  Legumes (beans) do contain thiamine.  Fruits and veggies do have some of the other B vitamins, but thiamine B 1 and  Cobalamine B12 are mostly found in meats.  Meat, especially organ meats like liver, are the best sources of Thiamine, B12, and the six other B vitamins and important minerals like iron.   Thiamine has antibacterial and antiviral properties.  Thiamine is important to our immune systems.  We need more thiamine when we're physically ill or injured, when we're under stress emotionally, and when we exercise, especially outside in hot weather.  We need thiamine and other B vitamins like Niacin B 3 to keep our gastrointestinal tract healthy.  We can't store thiamine for very long.  We can get low in thiamine within three days.  Symptoms can appear suddenly when a high carbohydrate diet is consumed.  (Rice and beans are high in carbohydrates.)  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so symptoms can wax and wane depending on what one eats.  The earliest symptoms like fatigue and anxiety are easily contributed to other things or life events and dismissed.   Correcting nutritional deficiencies needs to be done quickly, especially in children, so their growth isn't stunted.  Nutritional deficiencies can affect intelligence.  Vitamin D deficiency can cause short stature and poor bone formation.   Is your son taking anything for the anemia?  Is the anemia caused by B12 or iron deficiency?  
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Thank you! That's helpful. My kids eat very little processed food. Tons of fruit, vegetables, cheese, eggs and occasional red meat. We do a lot of rice and bean bowls, stir fry, etc.  Do you think with all the fruits and vegetables they need a vitamin supplement? I feel like their diet is pretty healthy and balanced with very limited processed food. The only processed food they eat regularly is a bowl of Cheerios here and there.  Could shaking legs be a symptom of just a one-time gluten exposure? I guess there's no way to know for sure if they're getting absolutely zero exposure because they do go to school a couple times a week. We do homeschool but my son does a shared school 2x a week and my daughter does a morning Pre-K 3 x a week.  At home our entire house is strictly gluten free and it is extremely rare for us to eat out. If we eat at someone else's house I usually just bring their food. When we have play dates we bring all the snacks, etc. I try to be really careful since they're still growing. They also, of course, catch kids viruses all the time so I  want to make sure I know whether they're just sick or they've had gluten. It can be pretty confusing when they're pretty young to even be explaining their symptoms! 
×
×
  • 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.