• Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes

Mc Donalds Ff
0

Rate this topic

48 posts in this topic

Recommended Posts

Ads by Google:
Ads by Google:


http://www.csaceliacs.org/Mcdonalds.php

It's a personal choice.

Sorry, but one link won't work.

pj, I have always heard and read that Chic-fil-A's fries were gluten free, using the same process/explanation as stated by the Celiac Sprue Association.

As with everything, educate yourself and then make a choice that is best for you.

Share this post


Link to post
Share on other sites
[pj, I have always heard and read that Chic-fil-A's fries were gluten free, using the same process/explanation as stated by the Celiac Sprue Association.

pj was answering the Chic-fil-a question with a quote from the McDonald's website.

Share this post


Link to post
Share on other sites
pj was answering the Chic-fil-a question with a quote from the McDonald's website.

Ah, I see now at the bottom the quote source. Thanks Janet for pointing that out.

Share this post


Link to post
Share on other sites
..... there is no "individual physiology" that allows the body of anyone with celiac disease to tolerate gluten, such as that contained in McDonald's French fries.....

What does that mean, "such as that contained in McDonald's fries"? Do you mean because the ingredients list the word "wheat"?

As has been discussed a zillion times, the wheat and milk derived flavoring is added to the oil the fries are pre-parboiled in. The fries are frozen. They are then fried in a different oil at McDonald's (that doesn't contain the flavorings). The resulting product supposedly contains an extremely small amount of actual wheat gluten. How much? Nobody seems to know. It's just been reported that it's too small to measure using standard industry tests. Could it be measured? Yes. But it's supposed to be below levels being considered safe for Celiacs. At least as far as proposed gluten-free labeling guidelines are concerned.

I didn't intend to imply that individual physiology could impart an ability to tolerate gluten per se. I was referring to other food intolerances. Some individuals are more sensitive to gluten poisoning than others however. I will concede that I shouldn't state McDonald's fries are safe for me. Please let me rephrase. They don't seem to make me feel ill. :)

best regards, lm

Share this post


Link to post
Share on other sites

Wow, this is mind boggling! :o I've been away from this web site for months...if not a couple of years, and this discussion is still going on! Amazing!

Share this post


Link to post
Share on other sites
Wow, this is mind boggling! :o I've been away from this web site for months...if not a couple of years, and this discussion is still going on! Amazing!

HI SHIRLEY AND WELCOME BACK!!!!! and yup McD's is might important to people. :o

Share this post


Link to post
Share on other sites

:D I can see it being important, I just thought after all this time it would be figured out.

How have you been? It's good to see there are still a couple of old favourites still here :P

Share this post


Link to post
Share on other sites
: It's good to see there are still a couple of old favourites still here :P

Shirley you mean "old" as in mature and wise???? ;):P

Share this post


Link to post
Share on other sites
Shirley you mean "old" as in mature and wise???? ;):P

Absolutely! Very wise :D

I must go for now as I have company arriving, but will check back in tomorrow evening.

Share this post


Link to post
Share on other sites

This is directly from the site. There is no sense in fried potato's having so many extra ingredients. Also, some places claim that their fries are wheat free but cooked in a fryer with other things that are not gluten free, I get sick. So I stay away from these.

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 ((may contain one of the following: 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).

Share this post


Link to post
Share on other sites
Are they safe or not? There website states that the beef broth contains hydrongized (sp) wheat. I have read that this is not safe. However, I just read that they have been tested and pose no gluten responce. Help! My son loves mc donald ff! Thanks

There is not 1 food item that is safe there..even salad has cross contamination. McDonalds General Maanger said this and our daring expierences had also proved it to be true. If we go there, he takes food and orders Coke or Sprite.

Angela

Share this post


Link to post
Share on other sites

I guess it is official....McDonalds french fries and hashbrowns are NOT Gluten Free!!!

Here is a post off of their official website: http://nutrition.mcdonalds.com/nutritionex...ngredients.html

French Fries 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 ((may contain one of the following: 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).

Hash Brown:

Potatoes, vegetable oil (canola oil, hydrogenated soybean oil, natural beef flavor [wheat and milk derivatives]*), citric acid (preservative), salt, corn flour, dehydrated potato, dextrose, sodium acid pyrophosphate (maintain color), extractives of black pepper. Prepared in vegetable oil ((may contain one of the following: 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).

Along with some other things you might think safe...

Snack Size Fruit & Walnut Salad:

Apple Slices and Red Grapes: Apples, red grapes, calcium ascorbate (a blend of calcium and vitamin C added to maintain natural freshness and color. Low Fat Yogurt: Cultured pasteurized Grade A reduced fat milk, sugar, food starch-modified, fructose, whey protein concentrate, corn starch, kosher gelatin, natural (plant source) and artificial flavor, potassium sorbate (added to maintain freshness), artificial color.

CONTAINS: MILK.

Candied Walnuts: Walnuts (TBHQ added as a preservative), sugar, peanut oil, dry honey, salt, wheat starch, maltodextrin, xanthan gum, soy lecithin, natural (plant source) and artificial flavor.

CONTAINS: WHEAT, SOY LECITHIN, TREE NUTS (WALNUTS).

MAY CONTAIN SHELL PARTS, OTHER TREE NUTS AND PEANUTS.

Grilled Chicken Breast Filet:

Chicken breast filets with rib meat, water, seasoning (salt, sugar, food starch-modified, maltodextrin, spices, dextrose, autolyzed yeast extract, hydrolyzed [corn gluten, soy, wheat gluten] proteins, garlic powder, paprika, chicken fat, chicken broth, natural flavors (plant and animal source), caramel color, polysorbate 80, xanthan gum, onion powder, extractives of paprika), modified potato starch, and sodium phosphates.

CONTAINS: SOY AND WHEAT.

Barbeque Sauce:

High fructose corn syrup, water, tomato paste, grape vinegar, distilled vinegar, salt, soy sauce (water, wheat, soybeans, salt), food starch-modified, spices, dextrose, soybean oil, xanthan gum, natural smoke flavor (plant source), caramel color, garlic powder, cellulose gum, chili pepper, spices, malic acid, spice extractives, natural flavors (fruit and vegetable source), onion powder, sodium benzoate (preservative), succinic acid.

CONTAINS: WHEAT AND SOY.

Grilled Chicken Breast Filet:

Chicken breast filets with rib meat, water, seasoning (salt, sugar, food starch-modified, maltodextrin, spices, dextrose, autolyzed yeast extract, hydrolyzed [corn gluten, soy, wheat gluten] proteins, garlic powder, paprika, chicken fat, chicken broth, natural flavors (plant and animal source), caramel color, polysorbate 80, xanthan gum, onion powder, extractives of paprika), modified potato starch, and sodium phosphates.

CONTAINS: SOY AND WHEAT.

I also did see some things that you know would contain wheat, but did not reference it.

Just an FYI and update!

This list is effective 03-12-2009.

Share this post


Link to post
Share on other sites
I guess it is official....McDonalds french fries and hashbrowns are NOT Gluten Free!!!

........

I don't recall anyone ever saying they were actually gluten-free. The discussion is usually about whether they contain measurable or appreciable amounts of gluten at levels as to be considered "gluten containing", ie. whether Celiacs can safely consume them.

Some say yes. For others, if the word "wheat" is there, then that is enough.

best regards, lm

Share this post


Link to post
Share on other sites

I thought I should add the Canadian McDonalds info here. It seems in Canada there is no mention of wheat in the fries or hashbrowns.

This info was updated March 13th, 2009

http://www.mcdonalds.ca/pdfs/IngredientFactsEN.pdf

French Fries: Potatoes, canola oil, hydrogenated soybean oil, safflower oil, natural flavour (vegetable source),

dextrose, sodium acid pyrophosphate (maintain colour), citric acid (preservative), dimethylpolysiloxane (antifoaming

agent) and cooked in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with THBQ, citric

acid and dimethypolysiloxane).

Salt: Salt.

Hashbrowns: Potatoes, canola oil, hydrogenated soybean oil, safflower oil, natural flavour (vegetable source), salt,

dehydrated potato, vegetable monoglycerides, corn flour, dextrose, sodium acid pyrophosphate (maintain colour),

extractives of black pepper, citric acid (preservative), dimethylpolysiloxane (antifoaming agent) and cooked in

vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with THBQ, citric acid and

dimethypolysiloxane).

Share this post


Link to post
Share on other sites
I guess it is official....McDonalds french fries and hashbrowns are NOT Gluten Free!!!

This comes up with great regularity on all the celiac forums. Look at the CSA statement in the link happygirl posted above. They have been independently tested, and there is no detectable gluten in the fries. You have more risk from the CC at the restaurant. You may choose to consume them or not.

http://www.bouldercountyceliacs.org/8.html

Let me check the horse. Yup, still dead. :)

Share this post


Link to post
Share on other sites

This is a Celiac topic that refuses to die. LOL

I have researched the topic and even read the Applicable portions of the University of Nebraska's study on the gluten content of McDonald's fries. Here are their conclusions (I am paraphrasing)

1. Assuming the oil has not been cross-contaminated, the oil is gluten free

2. Assming the fries have not been compromised the fries are gluten free.

Now, having said that, the problems that can exist and need to be dealt with, at least as far as I can tell, are the following:

1. Has the oil been cross-contaminated? (i.e. did an employee drop a filet-o-fish in the oil on accident or because they were in a rush)

2. Have the fries been compromised (i.e. is their still gluten on the fries)

3. Is there enough wheat/gluten content in the fries to make someone react?

4. Does the manufacturing processes eliminate gluten below the BDL (below detectable levels)

5. Is there a chance that those who got sick from McD's fries did not actually get sick because of gluten, but perhaps because they ingested a ton of fried food when their normal diet (being gluten free) does not have fried food as a part of it.

To these questions, I offer my theories:

1. Mcdonalds, as of 15-20 years ago (maybe longer), recognized that their fries and hash browns do not taste the same when they fry them in the same oil as their McChickens, Filet O Fish, Apple Pies, ect. To remedy that problem, they developed dedicated fryers (I don't remeber the exact date) for their fries and hash browns. If you go into a McDonalds and watch them prepare the food, you will notice the first 3 fryers or so only have fries or hash browns going in them. These are the dedicated fryers. In some newer McDonalds, the fryers for the other items are actually in the back of the restaurant kitchen and they place those items (after they have been fried) in little "warmers" that have shelves that slide open - in those new ones, the fryers you see on the left side of the kitchen are almost always only for fries and hash browns. Also, in the new ones, the McChickens, Filet O Fish and Nuggets are completely separate from the fries (frying and serving). Many of the older ones still have the dedicated fryers, but one of the fryers (normally the farthers from the heat lamp fry the gluten containing food items) cooks the gluten containing food.

2. This is the question the University of Nebraska dealt with in their study (along with studying the oil). Their conclusion was the fries were gluten free. Not sure what else to say on this issue.

3. I suppose this could conceivably concern Celiacs as perhaps the manufacturing process failed to remove all of the gluten. However, this theory presupposes that the fry, at some point, contained gluten. My understanding is before the fry is coated with the beef product, the product does not contain gluten (at least below detectable levels).

4. This seems to be the one question no one knows the answer to. Thwe University of Nebraska report, at least the parts I read did not delve into specific of the manufacturing process. Perhaps McDonalds could provide insight into that. Regardless, I can tell you that some wheat derivatives and by products (sometimes starches) do not contain gluten. It is possible for something to contain wheat, but not gluten. They can be mutually exclusive.

5. I have stated this theory to many of my Celiac friends over the years. Celiacs are funny people. Because of our disease, we become so paranoid of food, that any slight disturbance or instance of diarrhea instantly causes us to believe we have been "glutened". It is possible that spicy foods, or mexican cuisine, or beans, or chili, or fried foods sometimes is unsettling to your stomach. This occurs to non-celiacs all the time. However, non-celicas dont instanty cry out "it was food poisoning" every time they feel sick to their stomach or have the big "D". Sometimes, your body doesnt like something. This is particularly true for me if I dont eat fried food for awhile and then try to ingest a Extra Biggie McDonalds fries. Bottom line - its not always gluten, soemtimes your tummy is just upset.

Anyway, sorry for the novel. I havent posted in awhile and thought I would grab my soapbox.

:)

Hope I didn't bore anyone...too late...

BB

Share this post


Link to post
Share on other sites
Very interesting link. Thank you for that.

best regards, lm

That link is 3 years old and NOT CURRENT. I contacted MCD'S and they state the fries are not gluten free.

Share this post


Link to post
Share on other sites
That link is 3 years old and NOT CURRENT. I contacted MCD'S and they state the fries are not gluten free.

Of course they're going to say that, they were sued. No company that sells a product having wheat as an ingredient is going to claim it's gluten-free. Even if theoretically it doesn't contain gluten. Have there been changes to the product in the last three years?

best regards, lm

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,139
    • Total Posts
      939,874
  • Member Statistics

    • Total Members
      66,127
    • Most Online
      3,093

    Newest Member
    JosephK116
    Joined
  • Popular Now

  • Topics

  • Posts

    • I think she wants you to be strictly gluten free and heal.  Not give you things to patch up the damage you are causing by not getting your antibodies down and healing.   I am sure  she expected that you would take your diagnosis seriously and eat gluten-free.  4 months after your diagnosis, your antibodies would have gone down better.  But you weren't eating gluten free.  Eat gluten free. Take your supplements.  Read about the correct way to get your iron up - B12, vitamin C, don't take with calcium foods, etc  
    • Hello! I'm hoping to get some advice from y'all about iron IV infusions. First, some background: I was diagnosed with celiac disease at the beginning of June this year (2017).  I had labs done in March and my serum ferritin was 5 ng/mL. Hgb was 11.1, which isn't all that low, but is still flagged as below the normal range. I took 325 mg ferrous gluconate supplements daily for two months, and when my ferritin was rechecked, it was down to 4. The doctor ordered a celiac antibody panel and all of the levels were high. Confirmed with endoscopy at the end of May. A month later, I left for a 2-month study abroad program in France (aka the land of bread and pastries). After returning to the US at the beginning of August, I finally went gluten-free.  At the beginning of September, I returned to my University. Almost immediately, I realized I was really tired and was having a hard time making it through the day without a nap. I finally had a follow-up GI appointment around September 20th with the PA of the doctor who performed my endoscopy (not the same doctor from March). During the appointment, I asked her what we would do if my labs showed an iron-defiency. She told me that we would either do oral supplements or IV infusions, depending on whether or not she thought I'd absorb the supplements. When the lab results came in on the online patient portal, she made no comment on any of the iron-related results, just sent me a message that my antibody levels were still quite high, that I needed to keep up a strict gluten-free diet, and that we would recheck everything in six months. My ferritin was down to 3, Hgb was 10.3, iron saturation 6%, etc.  I was concerned about those results, so I called the PA's nurse and left a voicemail asking what the plan was for getting those levels up and got a portal message back from the PA saying that my hemoglobin was slightly low and will get better over time as I cut out all the gluten in my diet, but that I can start taking supplements if I want to speed up the process. I know that the Hgb still isn't that low, but it seems like the ferritin level is more serious. I went back for an appointment with the doctor who first found the iron-deficiency back in the spring and she seemed a lot more concerned. When I brought up IV iron therapy, she seemed to think it was a good idea. However, she's a primary care physician through my school's clinic, so she can't give me infusions. She called the PA with the intention of finding out whether or not she would change her mind about infusions, and had no luck. Interestingly, the PA's nurse informed her that they don't expect me to be able to absorb the supplements right away, and would consider IV infusions after I've been gluten-free for another six months.  I've done a bit of research on the IV infusions and it seems like I fit the criteria. Based on my antibody levels, I'm clearly not able to absorb iron any better than back in the spring, when the oral supplements did nothing for me. I understand that once my intestines heal more, I'll start being able to absorb iron better and should be able to boost my levels with oral supplements. However, I feel like I need a solution that will help me much sooner. I have a very demanding course load this semester and I'm constantly exhausted. I fall asleep doing homework at least twice a week. My grades are suffering, my mental health is suffering, and my relationships are being tested. I still don't have an explanation for why the PA doesn't think IV infusions are appropriate and I don't understand it. I really don't know what to do next because I'm afraid if I try to talk to the PA again, she'll get annoyed. I know that was super long, so for anyone still reading, thank you for bearing with me!! Now for the questions: 1. Do you think iron IV infusions in the near future would be a reasonable treatment for me? 2. Do you have any advice on how to make them happen? And if you have any other advice that's relevant to my situation, I'd love to hear it!   Thanks so much, Sofie
    • I can tell you that last week, I picked up and delivered 30 boxes of Costco pizza to a hungry marching band.  I lived!  Seriously, just wash your hands after handling.  Ennis is right.  Do not take a big sniff of the boxes in case there is any residual flour.  It took days for my van to air out and I did lay some old beach towels to protect my interior as normally, gluten is not allowed!  
    • I just found a nicer compilation of her work, much easier to understand. She also makes the connection between Sleep apnea, vit. D and the gut. Maybe you will enjoy it too:  https://www.vitamindwiki.com/Handout+on+Vitamin+D+(Hormone+D)+and+sleep+-+Gominak+2012 She mentions autoimmune diseases in general but not Celiacs. But I think it all connects and makes sense.  You are right, no matter how a post is, someone might read it. I did. 
    • i looooove nuts.com.  i've already ordered all my nuts, etc, for holiday baking from them.  if you order (i think it's 65 bucks) enough, you get free shipping.  the nuts are so pretty, not all busted up and stuff.  they send you a little sample with your order (this time it was goji berries) also, i got pepitas and sweet rice flour.  they have added alot of new products.  i highly recommend them
  • Upcoming Events