Often people confuse coeliac condition, a wheat intollerance with wheat allergy and they are really talking of two separate things as we will describe below.
People with coeliac condition need to maintain a gluten free diet, gluten is commonly found in wheat and hence they have an intollerance to gluten which is perceived as a wheat intollerance.
The intollerance relates to gluten, a component of wheat and also included in rye, oats and barley. Whilst diagnosis rates vary from country to country and even region to region they are typically in the region of 15% of the population. Sometimes wheat intollerance displays itself as an immediate reaction to gluten in the diet with vomiting and nausia coming on a matter of hours after ingesting gluten. At other times the wheat intollerance can be less dramatic and the coeliac will feel drowsy and have an upset stomach perhaps for 48 hours after ingesting gluten.
Wheat allergy is a different reaction entirely. An allergy to wheat is quite rare and produces a more immediate and a more dramatic reaction. This is typical of all immune system reactions and you would tend to see difficulty in breathing, coughing and violent vomiting.
Whilst therefore a wheat intollerance has a less dramatic impact on the person with coeliac condition they must maintain a gluten free diet if they are to thrive and lead a normal life. That is to say that their intollerance extends beyond wheat as it is caused by gluten.
People with a wheat allergy, having an auto-immune response must take great care in avoiding wheat in their diet. They should also ensure that they explain their condition to colleagues and have any medical treatment they require, which must be administered immediately, to hand. They should also carry a medical bracelet which would explain their condition should an attack be suddenly experienced.
The reaction to wheat often leads to a question of is it a wheat allergy or wheat intolerance, but as you can read the underlying causes and the medical reaction are different.
Read this internal memo recently from a restaurant and their recommendations for visiting Celiacs.
This list shows specifically what can be ordered from each menu category. If it’s not on this list, you may assume that it is made with wheat flour, caramel color, grain vinegar, or with a flavoring base that includes hvp or msg or both, and it is produced in a facility that manufactures items using wheat gluten.
Avoid all muffins, quick breads, dessert items, soups, sauces, salad dressings and marinades from mimi’s restaurants, as they are made in a facility that utilizes flour and wheat by-products. Food service manufacturers change their formulas quite frequently, so what has no hvp today might have it tomorrow.
Occasionally you’ll come across a new server who will be unfamiliar with our liberal substitution policy. Our managers are always present and always happy to help just ask for a manager if you don’t see one. We are always happy to make substitutions for anything. Most of our guests get “creative” and we’re very good at fulfilling special requests in the kitchen. Please direct your allergen requirements directly to a unit manager. Due to the large quantity of menu items at mimi’s, we want to ensure your saftey, while providing you with mimi’s own great tasting food and service.
You can order just a side order of anything we have in the restaurant. If you want just a piece of chicken or meat, or just a cup of yogurt and a wedge of fruit, or a little plain green salad please ask. It is something we do quite frequently.
It would also be a good idea to take a good look at your plate when it’s delivered to your table. Occasionally, during the hustle and bustle, it’s quite possible for a server to pick up the wrong plate by mistake; or for a chef to mis-read a hastily entered check.
Bon appetit! Please don’t hesitate to let us know how we can better serve you.
Please note that the companies we buy food products from do change formulas from time to time. If in doubt, please don’t eat it. If you’ve ordered the wrong thing by mistake, please don’t be embarrassed to send it back. We will never charge our guests for something they didn’t eat.
At least it shows they are aware and are trying to help.
It is possible to eat gluten free at Mcdonalds if you are careful about the types of food you choose and make sure that the Mcdonalds restaurant is following their laid down procedures. As with all things in life it is impossible to give a 100% guarantee and so you will need to exercise due diligence yourself but in general you can eat menu items which are gluten free.
The fries are cooked in a separate frier and are not coated with any substances containing gluten. Provided that you find the operators are taking care to avoid cross food contamination, for example with the buns, then you will find that they are gluten free and safe to eat. This previous statement of course excludes any concerns that people may have over the preservatives in McDonalds food and we are not making any comment on this.
Whilst, at first thought, the burger buns would not be gluten free at Mcdonalds this only applies to the bread of the bun and it is possible for you to eat the meat part of the burger served separately as this does not contain any gluten. This is a great way of allowing a child who needs to eat gluten free to participate in a happy meal or McDonalds birthday party with other children provided that the meat burger does not touch any bread products before or after cooking
The soda, typically Coke or orange fanta are also gluten free as is the milk.
Some obvious foodstuffs which are not gluten free are, as previously mentioned, the bread buns and the chicken nuggets where the coating contains gluten. The ice cream is gluten-free although you need to be careful that there aren’t any additional items inserted in this such as wafers or biscuit products.
For a coeliac, eating out carries risks of gluten contamination in any restaurant and McDonalds carries similar risks. McDonald’s is an international franchise and you need to be careful that you do not assume that every restaurant is run in exactly the same manner, your local McDonalds may be completely gluten-free for the items outlined above but a new franchise established in a small town may not give the same results. It is better to be safe and ask. And if the operator is doubtful ask to speak to the manager and if they do not give you confidence then leave the restaurant, the risks are not worth it.
Taken occasionally, or participating in the infrequent children’s party, you will find that you can eat gluten free at Mcdonalds and enjoy yourself in the same way that all non-coeliac customers do.