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

Wendys

liz0324

By liz0324
in Gluten-Free Restaurants

Recommended Posts

liz0324 Newbie
liz0324
Posted

Does anyone know if their junior hamburgers are gluten-free? I have a copy of their gluten-free menu and it says 2 and 4 oz hamburgers are ok. I wasn't sure if the junior hamburger falls into one of these categories. I feel sick and am trying to figure out what did it. The only thing I can figure is the hamburger patty or the baked potato with sour cream and butter, but that should be ok. Either that or cross contamination. Never been sick from cross contamination, so I am having a hard time believing that, but I think I get more sensitive all the time....

Any thoughts?

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

Celiac.com Sponsor (A8-M):


VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

How was it served?

Did you watch them make it?

Did you tell them to make it fresh?

I always say "Ketchup only, no bun, LTO on the side."

Did you have fries? They are not 100% gluten-free anymore....

sspitzer5 Apprentice
sspitzer5
Posted

It could have been the sour cream. I don't know if Wendy's lists that as gluten free or not, but sometimes it has gluten.

Susan

sweetp Rookie
sweetp
Posted

it was probably most defintley the sour cream... i dont think ive ever seen gluten free sour cream... maybe tilamook... not sure, but most sour creams are not gluten free...

elonwy Enthusiast
elonwy
Posted

Whoa - sour cream!?!

My Knudsens ( kraft) doesn't say gluten-free but doesn't have anything in it's ing thats scary and I thought kraft was good about thier labeling. Is it not gluten-free? I don't feel sick and I had some saturday.

AAAAA!

Elonwy

angel-jd1 Community Regular
angel-jd1
Posted
It could have been the sour cream. I don't know if Wendy's lists that as gluten free or not, but sometimes it has gluten.

Susan

<{POST_SNAPBACK}>

Daisy brand is safe (probably not what Wendy's uses) but it's safe.

-Jessica :rolleyes:

lovegrov Collaborator
lovegrov
Posted

The Wendy's web site clearly says that their sour cream is gluten-free.

In fact, I can't think of a sour cream that I know definitely has gluten. Breakstone, Kroger, Daisy and the sour creams at Wendy's and Outback are definitely gluten-free.

If you indeed got gluten, it's almost without question a cross contamination problem. Fast food places are pretty much the most dangerous places to eat.

richard

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

Celiac.com Sponsor (A8-M):


swittenauer Enthusiast
swittenauer
Posted

I would assume it isn't totallyunsafe to eat fast food. I thought I saw a lot of posts about what items are good at McDonalds, Taco Bell, etc. My husband eats at one of those most every day when he goes for lunch at work.

ruddabega Apprentice
ruddabega
Posted

About Kraft products--

their products are labled... if it says Modified Food Starch, it will show in parentheses which modified foods they used... soyou can assume all Kraft products are gluten-free (sour cream included), unless otherwise noted.

:)

lovegrov Collaborator
lovegrov
Posted

I'm not saying fast food places are totally unsafe. I'm also not saying they don't have gluten-free items. Most of them do. BUT, the chances of cross contamination are EXTREMELY high, particularly at busy times. I know of a woman on another celiac forum who used to own five fast food places and she refused to eat at any of her own places because she had seen the rampant cross contamination.

Celiac experts advise that people with celiac not eat out more than a couple of times a month. I am not able to keep it that low myself, but eating at a fast food restaurant almost every day is absolutely too much (heck, it's not good for anybody to eat that junk that often). Even if your husband isn't having obvious reactions, he's getting small amounts of gluten. And when he does eat at these places, I hope he is checking out what's gluten-free. Taco Bell, for instance, has virtually nothing other than beans and cheese.

richard

Guest gfinnebraska
Guest gfinnebraska
Posted

I agree with Richard ~ most sour cream is gluten-free. I have yet, as well, to find one that is not. A mistake a lot of fast food places make is putting the beef patty ON the bun and then remembering and taking it off. Therefore, leaving crumbs on the patty. BIG mistake that happens frequently. I make sure I watch every step of my patty being assembled... the only way I feel safe eating in a fast food joint.

I ate at Whiskey Creek on Saturday, and specifically asked the waiter to make sure the cook used a clean pan to cook my hamburger patty. He went through all the steps that I asked for, and I STILL felt sick and a little tired on Sunday. Chances are I got a tiny bit of gluten somewhere. Eating out is a risk... I agree that it should not be attempted too often! Not worth it IMHO. :(

misskris Apprentice
misskris
Posted
:( I get sick almost every time I eat at our Wendys...and it used to be my favorite place. It's got to be cross contamination b/c I have their gluten-free menu memorized.
Guest imsohungry
Guest imsohungry
Posted

Yep, fast food is bad for cross-contamination. I posted yesterday about finding out that my Wendy's has been my unidentified gluten-source...I ate the fries, like an idiot :rolleyes: Oh, well...another day, another lesson. <_< Julie

ms-sillyak-screwed Enthusiast
ms-sillyak-screwed
Posted

I eat the grilled chicken breast, plain. I do okay with it...anyone else?

Someone said someplace its soy marinated?

egoslayer1 Newbie
egoslayer1
Posted

Fries are pretty much never safe. Almost all fast food places cook other battered things in the same greese as the fries.

ES

===

Yep, fast food is bad for cross-contamination.  I posted yesterday about finding out that my Wendy's has been my unidentified gluten-source...I ate the fries, like an idiot :rolleyes:  Oh, well...another day, another lesson.  <_<  Julie

<{POST_SNAPBACK}>

lovegrov Collaborator
lovegrov
Posted

The Wendy's grilled chicken has NOT been gluten-free for a while. It had soy sauce with wheat.

richard

lovegrov Collaborator
lovegrov
Posted

Actually, many of the fast-food places have dedicated fryers for fries. Of course you can still get contamination. McDonalds, BK and most Wendy's have dedicated fryers. Hardee's does not. Always ask, though.

richard

connole1056 Rookie
connole1056
Posted

Wendy's lists the sour cream as being gluten-free. The grilled chicken breast is NOT though. My daughter never got sick on it, but I made her stop eating it because it is not listed by the company as gluten-free.

There has been a problem with the Frosty lately because someone called and the rep said it did contain malt, although it is not listed. This caused an uproar on another website/forum because people were getting conflicting info from the company. But the hamburg patties listed as gluten-free are the 2 and 4 ounce only.

lovegrov Collaborator
lovegrov
Posted

Wendy's now says the Frosty is indeed gluten-free. I doubt that it ever had gluten.

richard

melhopkins02 Rookie
melhopkins02
Posted
Wendy's now says the Frosty is indeed gluten-free. I doubt that it ever had gluten.

richard

<{POST_SNAPBACK}>

Can someone please help me?? I thought the chili from Wendy's is gluten-free...is that right? I got fries and chili today and I know I have had gluten somehow....I"M SO SICK!!!! Does anyone know and of course I know cross-com might be it but just wondering if I was wrong about the chili and it does have gluten?

THANKS!!

Carriefaith Enthusiast
Carriefaith
Posted
Can someone please help me?? I thought the chili from Wendy's is gluten-free...is that right? I got fries and chili today and I know I have had gluten somehow....I"M SO SICK!!!! Does anyone know and of course I know cross-com might be it but just wondering if I was wrong about the chili and it does have gluten?

THANKS!!

Chili and Fries from Wendey's can both be contaminated. This is a quote from a former Wendy's employee:

"Chili is made from all the unused meat that is saved up during a day, sometimes you see people take a patty off of a bun because they made the wrong thing or an order was cancelled or whatever and they stick it in with all the other meat so it may not be gluten-free. Although Fries ingredients are gluten free, they may have shared a contaminated fryer. Always ask about the fries oil."

I personally do not eat at Wendy's or any fast food place for that matter. It's too risky.

Guest nini
Guest nini
Posted
Chili and Fries from Wendey's can both be contaminated. This is a quote from a former Wendy's employee:

"Chili is made from all the unused meat that is saved up during a day,  sometimes you see people take a patty off of a bun because they made the wrong thing or an order was cancelled or whatever and they stick it in with all the other meat so it may not be gluten-free. Although Fries ingredients are gluten free, they may have shared a contaminated fryer. Always ask about the fries oil."

I personally do not eat at Wendy's or any fast food place for that matter. It's too risky.

<{POST_SNAPBACK}>

ACK!!!!! No wonder I get sick when I eat the chili!!!! Crap. This is SOOOOOO not fair.

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

I get the chili all the time at my Wendy's.

The other day, they made my burger wrong and I saw them throw the burger into a "food waste" trash can....

I asked the manager about the trash can and the possible use of chili nad he said, "If any restaurant did that, they would be committing business suicide because if the burger just stayed around all day, it would get bacteria growth -- definitely food poisoning from being in the "danger zone" too long.

So, I don't buy that hearsay about the burgers.

I have never gotten sick from the Chili.

grantschoep Contributor
grantschoep
Posted
I get the chili all the time at my Wendy's.

The other day, they made my burger wrong and I saw them throw the burger into a "food waste" trash can....

I asked the manager about the trash can and the possible use of chili nad he said, "If any restaurant did that, they would be committing business suicide because if the burger just stayed around all day, it would get bacteria growth -- definitely food poisoning from being in the "danger zone" too long.

So, I don't buy that hearsay about the burgers.

I have never gotten sick from the Chili.

<{POST_SNAPBACK}>

Ok, I just went around work. I found 2 different people who worked at Wendy's during High School. They said they had never heard of such a thing. The chili is not made from left over hamburgers.

lovegrov Collaborator
lovegrov
Posted

Chili made from leftover hamburgers is one of those urban myths. It isn't done.

richard

Archived

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

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


  • Member Statistics

    • Total Members
      132,132
    • Most Online (within 30 mins)
      7,748
    Exhausted-momma
    Newest Member
    Exhausted-momma
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
×
×
  • 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.