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
      133,353
    • Most Online (within 30 mins)
      7,748
    ace14219
    Newest Member
    ace14219
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Lkg5
      Unexpected gluten exposure risk from cultivated mushrooms

      By Lkg5 · Posted

      Thank’s for addressing the issue of mushrooms.  I was under the impression that only wild mushrooms were gluten-free.  Have been avoiding cultivated mushrooms for years. Also, the issue of smoked food was informative.  In France last year, where there is hardly any prepared take-out food that is gluten-free, I tried smoked chicken.  Major mistake!
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      my IGG is 815 IGA 203  but tTG-Iga is   <0.4!!!!!!!!!!!!!   oh my god- 13 days of agony and the test is negative?  I don't even know what to do next. There zero doubt in my mind that I have an issue with wheat and probably more so with gluten as symptoms are dramatically worse the more gluten a product has   I am going to write up the history of my issues for the past few years and start a food/symptom diary to bring with me to the GI doctor in March.   I googled like crazy to try to find out what other things might cause these symptoms and the only thing that truly fits besides celiac is NCGS   but I guess there are some other things I maybe should be tested for ...? like SIBO?   I will continue to eliminate any foods that cause me distress (as I have been doing for the past couple of years) and try to keep a record. Can anyone recommend an app or some form or something that would simplify this? I have a very full and busy life and taking the time to write out each symptom name in full would be tedious and time consuming- some sort of page with columns to check off would be ideal. I am not at all tech savvy so that's not something I can make myself ... I'm hoping there's some thing out there that I can just download and print out   do I give up on testing for celiac with such a low number? I am 70 yrs old I have been almost completely off gluten for the most part for about 2 yrs. I had a meal of vital wheat gluten vegan roast,  rolls and stuffing made from home baked bread and an apple pie- and had the worst pain and gas and bloating and odd rumblings in my gut etc - almost went to the ER it was so bad. I was thinking, since I'm spilling a lot of calcium in my urine, that perhaps this was a kidney stone (never had one before but there's always that first time, right?)    Saw my endo on Jan 20th and after hearing the story about the symptoms from eating that holiday meal, she suggested doing a gluten challenge. She said 2 weeks was fine- she said stopping it in the middle if symptoms got bad was fine- In the meantime I'd read that 2 weeks was not enough- called and argued with the nurse about this, but ultimately decided to stop the gluten on the 13th day and get the test done because I was in too much pain and almost suicidal and knew I could not continue.   so.............. that's where I am now I have had no bread since Sunday. I did have some rolled oats today and had some gas and bloating afterwards I did have some wheat germ in a smoothie on Tuesday and had a stomach ache later that night.   but overall I feel so much better! all the joint pain is gone! the nausea is gone. The stomach pain and gas and bloating are going away. Still a bit gassy but no more of that horrible odor. wow, that would clear a room if I was out in public!  I see a GI nurse March 4th  I hope she'll be able to help sort this out! can you think of what my next steps might be?
    • par18
      Is it gluten?

      By par18 · Posted

      Thanks for the reply. 
    • Scott Adams
      nothing has changed

      By Scott Adams · Posted

      What you’re describing is actually very common, and unfortunately the timing of the biopsy likely explains the confusion. Yes, it is absolutely possible for the small intestine to heal enough in three months on a strict gluten-free diet to produce a normal or near-normal biopsy, especially when damage was mild to begin with. In contrast, celiac antibodies can stay elevated for many months or even years after gluten removal, so persistently high antibody levels alongside the celiac genes and clear nutrient deficiencies strongly point to celiac disease, even if you don’t feel symptoms. Many people with celiac are asymptomatic but still develop iron and vitamin deficiencies and silent intestinal damage. The lack of immediate symptoms makes it harder emotionally, but it doesn’t mean gluten isn’t harming you. Most specialists would consider this a case of celiac disease with a false-negative biopsy due to early healing rather than “something else,” and staying consistently gluten-free is what protects you long-term—even when your body doesn’t protest right away.
    • Scott Adams
      Is it gluten?

      By Scott Adams · Posted

      Yes, I meant if you had celiac disease but went gluten-free before screening, your results would end up false-negative. As @trents mentioned, this can also happen when a total IGA test isn't done.
×
×
  • 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.