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

What's Really Edible At Fast Food Places?

violentlyserene

Recommended Posts

Lisa Mentor
Lisa
Posted

Sorry, but I just got Open Original Shared Link

French Fries:

Potatoes, vegetable oil (canola oil, hydrogenated soybean oil, natural beef flavor [wheat and milk derivatives]*, citric acid [preservative]), dextrose, sodium acid

pyrophosphate (maintain color), salt. Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to

preserve freshness). Dimethylpolysiloxane added as an antifoaming agent.

CONTAINS: WHEAT AND MILK.

*(Natural beef flavor contains hydrolyzed wheat and hydrolyzed milk as starting ingredients).

It's that natural beef flavor that gives McD's fries their distinctive taste, but unfortunately, we can't eat it. BTW, TBHQ is a Open Original Shared Link that has some rather nasty side effects.

So sorry teacherkd, but McD's fries and hashbrowns ARE considered gluten free. All the Celiac Associations support that position.

In an effort of full disclosure, McD's has posted honestly. What you need to know is that hydrolyzed wheat is processed to the point of rendering it gluten free, below what is considered safe for people with Celiac Disease to consume. They are cooked in dedicated fryers.

This is a frequent topic and one that will go down in the record books around here! Eat them if you feel comfortable, or don't. Cross contamination is a risk at all fast food restaurants..far greater than the hydrolyzed wheat.

I do enjoy the fries from time to time. :)

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

Wendy's has some nice gluten free options.

Open Original Shared Link

psawyer Proficient
psawyer
Posted

Once upon a time, the beef flavor in McDonalds fries was actually derived from beef tallow. McD never advertised the fries as vegetarian, but some people assumed they were. Lawsuits were filed. Moving on.

Today, the beef flavor is "natural" in that it is derived from natural ingredients, not a chemistry lab. It contains derivatives from wheat and milk.

The flavor is a very small portion of the oil in which the potatoes are partially fried at the plant. A small amount of the oil is absorbed during that process. The fries are frozen and then shipped to your local McD outlet. There, the frying is completed in pure vegetable oil in dedicated fryers. The finished product has been tested independently and contains no detectable gluten using the most sensitive test available today.

As Lisa said, they are generally accepted as safe. If you are worried about the undetectable gluten in them, then you should absolutely dread the risk of cc in McD or any other fast food establishment.

I eat the fries from time to time, and also the hash browns (which share the same fryer and oil).

sarahbella636 Newbie
sarahbella636
Posted

Thanks for the info on McDonald's fries. I always assumed they were a no-no but this is something to consider!

kareng Grand Master
kareng
Posted

My mom was a taste tester years ago ( about 30) when McDs wanted to change from the beef fat version of fries. She said everyone liked the new version and they seemed pleased about it. This was a time when veggie oils were considered healthier and cheaper and better shelf life. That's why they put flavoring on them during the first " cooking".

I haven't tried McD fries since gluten-free because at least 80% of the time pre gluten-free, they were soggy & disappointing. I love Ore Ida Crinkle Fries in the oven. Probably a lot iless fat, too.

BethM55 Enthusiast
BethM55
Posted

I recently downloaded an app to my DroidX phone, called Find Me Gluten Free. It was free to download. It'll find places that offer gluten free menus or products for you. We'll be out and about this weekend, so I plan to make good use of it then.

cap6 Enthusiast
cap6
Posted

I used to have a potato at Wendys and have never been sick but.... I watch they pull the potatoes and don't know what they touched before and who wrapped the potatoes and...and...and.. There is just too much gluten flying around in these places for me to want to take a chance any more. I will go to a chain place like Outback or Red Robin but just won't do fast food any more.

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

Celiac.com Sponsor (A8-M):


Bubba's Mom Enthusiast
Bubba's Mom
Posted

We went to Red Robin for the first time last night. I asked for the gluten free menu and ordered a bacon cheese burger plain-no bun and a wedge of lettuce with dressing, and mandarin oranges. I told the waitress I needed gluten free and asked if the kitchen was aware of cc. She assured me that I was in good hands and that my food would come in a special "basket".

My food came and was a burger patty wrapped in a lettuce leaf, and oranges. Both were on a regular plate. It was brought by a different waitress. I told her it wasn't what I ordered and repeated the order to her. She brought back a patty with cheese..no bacon and a lettuce wedge with dressing.

I asked if she could bring me the bacon and she took the plate back..and came back with the right thing.

After a bit the original waitress came over and told me I ordered the wrong thing. I asked for a plain patty with cheese/bacon and a lettuce wedge with dressing.

Can anybody more experienced with Red Robin tell me what I did wrong? :(

RacerX35 Rookie
RacerX35
Posted

They must have had the problem taking the order. My family and I just recently went to a Red Robin (and this was the first time I'd gone to one in a year and a half)and I too asked for a gluten free menu. The menu was a different color so when the waitress arrived she instantly said said, "Oh, you have a food allergy.". I ordered and my burger came out as they stated, on a special plate that was a different color than all the other ones in the restaurant at the time. Just seems that some places are run better than others. I've gone to a few sushi and japanese steak houses and they have been able to accomodate as I needed, seperate cooking and a couple even had gluten free soy sauce on hand. Usually I bring my own soy sauce. Hopefully this was just a poorly run restaurant and the others you may go to are more aware and take your order correctly.

Good luck! :D

Ray

Juliebove Rising Star
Juliebove
Posted

There have been some concerns lately about California Pizza Kitchen and CC. I don't have one in my area. You might like to read Open Original Shared Link

Wow! That's not good at all!

violentlyserene Rookie
violentlyserene
Posted
  • Author

We went to Red Robin for the first time last night. I asked for the gluten free menu and ordered a bacon cheese burger plain-no bun and a wedge of lettuce with dressing, and mandarin oranges. I told the waitress I needed gluten free and asked if the kitchen was aware of cc. She assured me that I was in good hands and that my food would come in a special "basket".

My food came and was a burger patty wrapped in a lettuce leaf, and oranges. Both were on a regular plate. It was brought by a different waitress. I told her it wasn't what I ordered and repeated the order to her. She brought back a patty with cheese..no bacon and a lettuce wedge with dressing.

I asked if she could bring me the bacon and she took the plate back..and came back with the right thing.

After a bit the original waitress came over and told me I ordered the wrong thing. I asked for a plain patty with cheese/bacon and a lettuce wedge with dressing.

Can anybody more experienced with Red Robin tell me what I did wrong? :(

What a frustrating experience! It was really rude to tell you that you ordered the wrong thing. I've never had any sort of service issue with Red Robin so I'm hopeful for my local one but we'll see how well that holds up.

Rosey321 Newbie
Rosey321
Posted

Arby's has a salad that I would rate as the best fast food salad - at least at my nearby Arby's, it is fresh, the roasted chicken on top is flavorful and I really like the honey mustard dressing. Their jamoca shakes are also gluten-free.

Another good fast food place is In-n-Out Burger - they will serve your burger in a nifty lettuce wrap and the fries are safe because they don't cook anything else in their fryers.

A lot of fast food pizza places now have gluten-free crust pizza - Streets of New York, California Pizza Kitchen, Barro's (I think). Subway will make your sandwich in a bowl as a salad and I like that you get to see what they put in your salad.

Fast food places are tough - the choices are really limited. I download all the gluten-free menus that I can think of, am adding new ones frequently, and keep them handy as my husband likes to stop for fast food when we are out. Having the menu in front of me helps and I don't have to memorize each place's offferings. . . .

Good luck-

Lilith

I did not know about the jamoca shake being gluten free. I love jamoca shakes and I am just a few weeks into being gluten free. You are my new best friend!! Has anyone tried the Amys frozen meals? Some are gluten free like the tamolie (sp). It is like eating real food again : > )

Gfreeatx Apprentice
Gfreeatx
Posted

I did not know about the jamoca shake being gluten free. I love jamoca shakes and I am just a few weeks into being gluten free. You are my new best friend!! Has anyone tried the Amys frozen meals? Some are gluten free like the tamolie (sp). It is like eating real food again : > )

When I was first diagnosed I used to devour Amy's Cheese Enchilada dinner. It tasted so good to me. Unfortunately though I noticed after awhile that I started to have a reaction after eating it so I haven't had one in about 8 months. I know some of the other people on the forum have mentioned a problem as well with some of Amy's products. Not sure if they just have some cc issues in manufacturing or if I am just really sensitive.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,696
    • Most Online (within 30 mins)
      7,748
    Jades Journey
    Newest Member
    Jades Journey
    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

    • RDLiberty
      Toothpaste question.

      By RDLiberty · Posted

      So, I've been using a gluten free labeled toothpaste since being diagnosed with celiac. No big deal, the toothpaste seems to work. Question is, I just realized it contains hydrated silica.  Now, I've heard that silicon dioxide can cause issues in some people with celiac (was that ever confirmed though?), so to be safe, I cut it out of my diet entirely. But, as I understand it, hydrated silica is related to silicon dioxide. Is that something to worry about, or is the hydrated form not known to cause issues like the silicon dioxide form?  I've never seen it in food, but nearly every toothpaste I look at contains hydrated silica?  Issue or not?  Any scientific research (Not opinion pieces, not health bloggers, you get my gist), but actual science, that says it's an issue? I have a hard time believing 99% of what I read on random internet searches.    Thanks so much, Renee. 
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
    • knitty kitty
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By knitty kitty · Posted

      Symptoms that get worse if you don't supplement is a sign of malabsorption, possibly due to Celiac disease. Blood tests for nutritional deficiencies are not very accurate, and should be done when you have been off of supplements for eight to twelve weeks, otherwise the vitamin supplements you've taken will be measured.  The blood circulation system is a transportation system.  It transports the vitamins you've absorbed around the body, but blood tests don't give an accurate picture of the vitamin and mineral stores inside organs and tissues where they are actually used.  You can have "normal" blood levels but still have deficiencies.  This is because the brain demands stored nutrients be put into the blood stream to supply important organs, like the brain and heart, while other organs do without.   If you are taking Thiamine Mononitrate in your supplements, you are probably low in thiamine.  Thiamine Mononitrate is used in many supplements because it won't break down sitting on a shelf.  This also means Thiamine Mononitrate is difficult for the body to utilize.  Only thirty percent of Thiamine Mononitrate on the label is absorbed and even less is able to be utilized by the body.  A different form of Thiamine called Benfotiamine has been shown to promote intestinal healing.   Talk to your doctor about doing a genetic test to look for Celiac markers.   I'm concerned that if you do a gluten challenge (10 grams of gluten per day for a minimum off two weeks) in your weakened state, the nutritional deficiencies will become worse and possibly life threatening.  
    • ElisaAllergiesgluten
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By ElisaAllergiesgluten · Posted

      Hello, good afternoon!   I apologize, I didn’t see a notification and I’m just reading this. Thank you so much for sharing your thoughts and the link. Yes you are absolutely right, even so trying to get a response from them has been extremely difficult. They don’t answer but I will your practice of “guilty until proven innocent.”   I like and have a sense of trust here in this website, everyone is honest and thoughts are raw. The mutual understanding is amazing!   thank you Scott!
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
×
×
  • 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.