Wendy's Rest.

[Guest guest]

Hello. I got a call from Wendy's yesterday regarding their gluten free foods.

Here is what I was told is gluten free (I only asked about certain foods, so

this is NOT a complete list, but the list includes these things):

GLUTEN FREE

Potatoes: including, Chives, Sour Cream, Country Crock Margarine, AND Brocolli

and Cheese

Taco Salad: including, Chips, Sour Cream, Chili, NO Salsa (because of the

distilled vinegar)-(I ate their salsa before I knew this and I reacted....I was

discouraged not knowing what it was that bothered me....now I guess I know.)

Ceaser Salad, without croutons (of course) and without dressing.

Spring Salad, without dressing and without the pecans (they have wheat)

 

NONE of their dressings are considered gluten free!

Also, the chicken in all of their chicken salads contains wheat! (learned this

the hard way)

 

 

 

 

 

[Guest guest]

Hello everyone,

 

This is my first time posting to the list - I joined a few weeks ago.

I've been gluten-free for about 6 or 7 years now and am currently

experimenting with the vegan diet. I haven't had much reason to

post since I'm new to the scene, but I saw this post and wanted

to comment.

 

 

> GLUTEN FREE

> Potatoes: including, Chives, Sour Cream, Country Crock

Margarine, AND Brocolli and Cheese

> Taco Salad: including, Chips, Sour Cream, Chili, NO Salsa

(because of the distilled vinegar)-(I ate their salsa before I knew

this and I reacted....I was discouraged not knowing what it was

that bothered me....now I guess I know.)

 

 

Have you heard about some study that was done on vinegar and

gluten? I guess the distillation process completely destroys all

the gluten that was in the original ingredients. At first I was

skeptical, but about 1 1/2 years ago I introduced it to see what

would happen - no reaction at all. I consider myself sensitive to

gluten - even the tiniest bit gives me a bad reaction. Of course

this only applies to my experience, but I would like to through out

the idea that maybe it's a case of cross contamination rather

than the vinegar. I have seen the same utensil used for different

things or people touching bread and then touching food that was

gluten-free. But it is quite possible that you had a reaction to

their vinegar...I seem to have a reaction to food that's really

cheap and heavily processed - most fast food. Oh yeah, the

potatoes can be a problem too if the knife that cuts them open

are also used on the bread. What a pain!

 

If you want more info about the vinegar stuff, there's an article on

www.celiac.com. it's in the safe and forbidden foods section -

there's an article from some research that was done in 2000.

here's a link to the page - hopefully it will work.

 

http://www.celiac.com/cgi-bin/webc.cgi/st_prod.html?p_prodid=1

87 & p_catid=12 & sid=91hH9H0WX0KO1

 

Dan