• 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

Red Lobster Ingredients
0

Rate this topic

10 posts in this topic

Recommended Posts

This is an ingredient list for the garlic sauce they use on the shrimp scampi. The guy was so nice there that he cut it off the box for me. :)

Garlic powder, maltodextrin, salt, onion powder, hydrolyzed soy protein, torula yeast, dehydrated parsley, malic acid, sugar, natural and artificial flavor (maltodextrin, butter oil), with not more than 2% silicon dioxide added as an anti-caking agent. Contains: Milk, Soy.

I've ordered the shrimp scampi several times and have had no problems. I usually order the crab legs which are just steamed, shrimp scampi, and a plain baked potato.

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Ugh...I ordered it too and had a mild reaction...I don't know if it was the maltodextrin or the soy...knowing me, it was probably the soy...

The maltodextrin would not be an issue. In the US, if it were wheat derived, the ingredient list would have to disclose wheat. Since it did not, you can safely assume that it was corn based. I have never heard of a verified case of wheat-derived maltodextrin in North America. In any event, it is so highly processed that there is no detectable gluten in the finished maltodextrin.

Share this post


Link to post
Share on other sites

The maltodextrin would not be an issue. In the US, if it were wheat derived, the ingredient list would have to disclose wheat. Since it did not, you can safely assume that it was corn based. I have never heard of a verified case of wheat-derived maltodextrin in North America. In any event, it is so highly processed that there is no detectable gluten in the finished maltodextrin.

No, I would guess it wasn't the maltodextrin either, but I must say I am confused as to what it was...and this is the worst I have felt stomach wise since going gluten free a week ago. I am thinking it has to be the soy protein or the butter (although I'm not entirely sure if that's pure butter or not).

Share this post


Link to post
Share on other sites
Ads by Google:


Ugh...I ordered it too and had a mild reaction...I don't know if it was the maltodextrin or the soy...knowing me, it was probably the soy...

The original thread is from 2008 and that is 4 years ago.... there is no way to tell if that is the original ingredient list, or if the restaurant has changed it during the elapsed time interval. Or the suppliers have changed the source of ingredients... there is that "natural flavorings" which can be anything, again. While their latest pdf download from the RL site said this entree did not have wheat, most of their menu does, :blink: and they say there is always a chance cross contamination from shared work surfaces. You also do not know what the restaurant does in terms of food prep for a gluten free item - it is going to vary from location to location, and depend on how skilled the chefs and prep are in the kitchen, plus does the waiter/waitress communicate that order to them accurately. I've been in chain restaurants where we ordered gluten free and the waiter seemed to get it, then they return with a loaf of bread and butter they have just sliced... besides telling them we really don't want the bread :ph34r:because we need the entire order to be gluten free, one then wonders just where their hands have been before they did your beverages. I had a pro chef tell me years ago to never order/eat anything in a restaurant that was prepared or served with generic "melted butter," because it was so likely to be cross contaminated because of how they treated the "melted butter" pot, dipping in and out of it, throwing stuff like oil and butter into it to replenish it, etc, it just wouldn't be treated as a source that needed to be kept free of grain contamination. :(

Share this post


Link to post
Share on other sites


Ads by Google:


Ahh yes, after doing a little research it seems as though hydrolized soy protein is connected to MSG...so that may be the issue..

On top of what Peter and Takala said - MSG does not contain gluten nor does soy.

Share this post


Link to post
Share on other sites

On top of what Peter and Takala said - MSG does not contain gluten nor does soy.

Yes, I know that MSG doesn't contain gluten...and I know soy doesn't...I was talking about other food intolerances which I am trying to figure out now and wondering whether it might be another ingredient in it (since gluten is not in this) that might have bothered me.

Share this post


Link to post
Share on other sites

The original thread is from 2008 and that is 4 years ago.... there is no way to tell if that is the original ingredient list, or if the restaurant has changed it during the elapsed time interval. Or the suppliers have changed the source of ingredients... there is that "natural flavorings" which can be anything, again. While their latest pdf download from the RL site said this entree did not have wheat, most of their menu does, :blink: and they say there is always a chance cross contamination from shared work surfaces. You also do not know what the restaurant does in terms of food prep for a gluten free item - it is going to vary from location to location, and depend on how skilled the chefs and prep are in the kitchen, plus does the waiter/waitress communicate that order to them accurately. I've been in chain restaurants where we ordered gluten free and the waiter seemed to get it, then they return with a loaf of bread and butter they have just sliced... besides telling them we really don't want the bread :ph34r:because we need the entire order to be gluten free, one then wonders just where their hands have been before they did your beverages. I had a pro chef tell me years ago to never order/eat anything in a restaurant that was prepared or served with generic "melted butter," because it was so likely to be cross contaminated because of how they treated the "melted butter" pot, dipping in and out of it, throwing stuff like oil and butter into it to replenish it, etc, it just wouldn't be treated as a source that needed to be kept free of grain contamination. :(

Thank you for this - I agree the chance for CC was likely high. That is interesting regarding the melted butter...I will remember that and avoid it in the future!

Share this post


Link to post
Share on other sites


Ads by Google:


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
      108,109
    • Total Posts
      939,718
  • Member Statistics

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

    Newest Member
    RowdyPope
    Joined
  • Popular Now

  • Topics

  • Posts

    • Thanks for the feedback everyone. I've been gluten free for just over a year and have been pretty good about staying away from processed foods and bread substitutes. I was just really jonesing for my grandma's banana pudding. Zanthan gum, soy and corn don't bother. So Googling the other two things I ate around the same time I only came up with one tiny web hit pointing to the fig of all things but I'm doubtful. It was an article about foods high in FODMAPs (whatever those are) which included figs and prunes. It suggests they trigger gastrointestinal symptoms. Well yeah! But I eat prunes all the time so I feel like I'm just reaching. Adding this to my food log but I may take a chance and try another piece of cookie one more time in another day or so and cross my fingers before ruling them out completely. I don't believe any company is perfectly infallible even if they do have a great reputation. I'm still super sensitive and have been occasionally triggered by other products that others seem to have no problem with. 
    • if you have celiac and you eat gluten, you will feel terrible and do damage to your body.  there isn't any 'morning after' (for lack of a better term) tried and true remedy.  if i am accidently glutened (and i am insanely careful, so this does not happen often anymore) i find that drinking plenty of water and long, hot showers make me feel better, but it doesn't leave until day 14.  14 days.  ain't nobody got time for that.  no matter what i try, it's naps and snacks for 14 days.  then the fog lifts and my guts stop protesting.  you will get better at avoiding gluten and cc by practicing being gluten free.  i would eat whole foods (avoid processed while your guts are healing) and skip eating out for awhile until you get better at knowing how to determine which restaurants are safe and which ones don't give a crap if they give you the craps <see what i did there lolz) go to the coping page and read the newbie thread.  there is much useful info there - more things to avoid than just bread - and ways to navigate this lifestyle.  welcome to your new normal.  pack a lunch, because if ya got celiac, every day's a picnic.  literally. 
    •   My mistake... HUGE Oops... She hasn't been diagnosed with anything as of yet. I couldn't remember the name so I googled and DH came up. Well that was wrong.... it is Keratosis pilaris she has. i just really don't want her to get to 20 years old and finally become allergic to lactose like her father, and continue to gain so much weight that she needs knee replacements, and diabetes,  and depression, and bipolar, and brain fog and dementia beginning at 48 and dead at 50 like my MIL, or like my mother having allergies to soy, egg, now corn and milk too, also a diabetic.... because of all these allergies she's allergic to a lot of antibiotics and much OTC medicine as well Thank you for your advice thus far
  • Upcoming Events