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

  • 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. trents
      - trents replied to Atl222's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease...
    2. Scott Adams
      - Scott Adams replied to Aretaeus Cappadocia's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especia...
    3. Scott Adams
      - Scott Adams replied to wellthatsfun's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      nothing has changed

      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can t...
    4. Scott Adams
      - Scott Adams commented on knitty kitty's blog entry in Thiamine Thiamine Thiamine
      1

      About Celiac Remission

      This idea comes up often, but it’s important to separate theory from what’s actually supported by evidence. In celiac disease, the immune system does not “forget” gluten in a permanent or reliable way, even after long periods of avoidance, and the celiac genes do not turn off. While antibody levels (like tTG IgA) can normalize on a strict gluten-free diet an...
    5. Scott Adams
      - Scott Adams replied to TheDHhurts's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      need help understanding testing result for Naked Nutrition Creatine please

      Gluten testing is normally reported in ppm (parts per million), which is equivalent to mg/kg, not micrograms by itself. A result of <0.025 mcg only becomes meaningful if you know the sample size tested (for example, mcg per gram or per kg). If that value represents <0.025 mcg per gram, that would equal <25 ppm, which is above the gluten-free threshold...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,190
    • Most Online (within 30 mins)
      7,748
    Atl222
    Newest Member
    Atl222
    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

    • trents
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By trents · Posted

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease or gluten/oats exposure. See attachment. But you might try eliminating oats to start with and possibly dairy for a few months and then seek another endoscopy/biopsy to see if there was a reduction in lymphocyte counts. 
    • Scott Adams
      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      By Scott Adams · Posted

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especially since Eden has a long-standing reputation for transparency. While the lack of gluten labeling can understandably give pause, manufacturer confirmation like this is often what people rely on for traditionally fermented products. As always, trusting your body after trying it is reasonable, but based on the information you gathered, your conclusion makes sense.
    • Scott Adams
      nothing has changed

      By Scott Adams · Posted

      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can take 12–24 months (sometimes longer) for antibodies and the intestinal lining to fully heal, particularly in teens and young adults. Eating gluten again to “test” things isn’t recommended and won’t give you clear answers—it’s far more likely to cause harm than clarity. Weight not changing is also very common in celiac and doesn’t rule anything out. Please know that your frustration and sadness matter; this adjustment is hard, and feeling stuck can really affect mental health. You deserve support, and if you can, reaching out to a GI dietitian or mental health professional familiar with chronic illness could really help you through this phase. This study indicates that a majority of celiacs don't recover until 5 years after diagnosis and starting a gluten-free diet: Mucosal recovery and mortality in adults with celiac disease after treatment with a gluten-free diet However, it's also possible that what the study really shows is the difficulty in maintaining a 100% gluten-free diet. I suspect that if you looked closely at the diets of those who did not recover within 2 years might be that their diets were not 100% gluten-free. Perhaps they ate out more often, or didn't understand all of the hidden ingredients where gluten can hide. Either way, it shows how difficult recovery from celiac disease can be for most people. According to this study: This article explores other causes of flattened villi:    
    • Scott Adams
      need help understanding testing result for Naked Nutrition Creatine please

      By Scott Adams · Posted

      Gluten testing is normally reported in ppm (parts per million), which is equivalent to mg/kg, not micrograms by itself. A result of <0.025 mcg only becomes meaningful if you know the sample size tested (for example, mcg per gram or per kg). If that value represents <0.025 mcg per gram, that would equal <25 ppm, which is above the gluten-free threshold; if it’s <0.025 mcg per kilogram, it would be extremely low and well within GF limits. Without the denominator, the result is incomplete. It’s reasonable to follow up with the company and ask them to confirm the result in ppm using a validated method (like ELISA R5)—that’s the standard used to assess gluten safety.
    • Scott Adams
      Medications

      By Scott Adams · Posted

      Medication sensitivity is very real for many people with celiac and other autoimmune conditions, and it’s frustrating when that’s brushed off. Even when a medication is technically gluten-free, fillers, dose changes, or how your nervous system reacts—especially with things like gabapentin—can cause paradoxical effects like feeling wired but exhausted. The fact that it helped bloating suggests it may be affecting gut–nerve signaling, which makes sense in the context of SIBO, but that doesn’t mean the side effects should be ignored. You’re carrying a heavy load right now with ongoing skin, eye, and neurological uncertainty, and living in that kind of limbo is exhausting on its own. It’s understandable to feel overwhelmed and discouraged when systems and providers don’t meet you where you are—your experience is valid, and continuing to advocate for yourself, even when it’s hard, really does matter. You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
×
×
  • 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.