Posted on 02/18/2006 9:25:40 AM PST by indcons
CHICAGO -- When a neighbor told Garmit Kaur that McDonald's had listed wheat -- a taboo for her two children with food allergies -- as an ingredient in its french fries, she flat-out didn't believe it.
"I was shocked when I checked the Web site this morning," said the mother from Elmhurst, Ill. "I thought, that cannot be right because I'm very careful ... and it wasn't there a couple months ago."
But there was no mistake. At the end of a long list -- including partially hydrogenated soybean oil and dextrose -- was the single offending line: "Contains wheat and milk ingredients."
To parents like Kaur, french fries had been one of the few "safe" items on fast-food menus. But this week, McDonald's acknowledged that a flavoring agent in the cooking oil used to make fries is derived from wheat and dairy ingredients, which are off-limits to those with food allergies.
Still, physicians say there is no need to set off alarm bells yet.
The disclosure doesn't automatically put McDonald's fries on the verboten list, according to Dr. Stefano Guandalini, a pediatric gastroenterologist with the University of Chicago's Celiac Disease Program. The disease, which affects 3 million Americans, interferes with the absorption of nutrients and is triggered by consumption of gluten, a protein found in wheat, rye and barley.
"When you process the ingredients such as wheat in order to derive flavoring, you leave the gluten behind," Guandalini explained, comparing it to vinegar, another product from grains that is neutralized by the distillation process. "We have never found any evidence that eating french fries is a problem."
The wheat and dairy disclosure, coming less than a week after McDonald's acknowledged its fries contain more trans fats than previously reported, was a consequence of a new labeling rule by the Food and Drug Administration that went into effect in January.
The measure requires the packaged-foods industry to report all common allergens, such as milk, eggs, wheat, fish, shellfish or peanuts. As a restaurant operator, McDonald's does not have to comply but is doing so voluntarily.
A manufacturer with a food product that is essentially gluten-free can apply for an exemption to resolve the confusion, according to Michelle Melin-Rogovin, executive director of the celiac disease program.
McDonald's says it is "committed to transparency" about its menu and the nutrition information it provides customers. "It's important to note that the oil, cooking process and ingredients in our french fries have not changed," said William Whitman, spokesman for the Oakbrook, Ill.-based company.
Still, some people weren't taking any chances. The news ricocheted around the food allergy community, lighting up Internet message boards and unleashing a flurry of calls from parents who already feel as if they're tip-toeing through a minefield when it comes to policing their kids' diets.
For some children, even a minute amount of an allergen can turn a birthday party, field trip or sleepover into an event freighted with anxiety.
"My e-mail first started going crazy Monday afternoon," said Sueson Vess of Wheaton, Ill., who runs a Web site for people who must follow a gluten- and dairy-free diet, specialeats.com. About six people contacted her Tuesday about a possible reaction after eating at McDonald's, she said.
"It's very confusing. ... Just when you think you have the most up-to-date information, things change. It's like trying to nail Jell-O to the wall."
It's not enough just to take the bun off the hamburger, she said, because the mere contact of wheat with the patty can be enough to cause some distressing symptoms, ranging from hives to wheezing to gastrointestinal complications.
Many consumers credited McDonald's with doing a better job than most fast-food outlets at keeping potential allergens at bay, citing steps such as using fryers solely for cooking fries rather than other foods, which could trigger a reaction.
"I'm just so disappointed," said MaryAnn Lukas, who has two daughters with celiac disease. "When they go out with friends, no matter what town they're in ... they can always go to the Golden Arches. Now what are they going to eat? The boxes? This leaves the hamburger, lettuce, tomato and some of the condiments."
Kaur, on the other hand, is taking a wait-and-see attitude.
"This is something my kids will have to deal with the rest of their lives," she said. "You can't react to everything. ... If you do, it will just make you crazy."
;-)
Yes, wire rack or brown paper from grocery bag(make sure it is clean) or a colander.
Where does the absorption of the hot Frymax fit in?
Lard, baby, Lard.
When I go to Mexico when I get things like taquitos, enchiladas and flautas they taste soooo good to these poor American taste buds because they use The Real Stuff.
When Ray Kroc opened the first McDonalds in Des Plains, my Dad would sometimes get us dinner there. THOSE WERE FRIES!
Yes, you can get a cheesburger, small fries and a small coke for around 3 bucks.
I was wondering about that to. If they got so sick before why did she take them back?
I like to use my non-electric wok for deep fat frying. Guess I need a thermometer. Had a nice fryer once, got all sticky, got rid of it. Had a fry daddy. Useless.
Every so often though, I would like to learn to deep fry things right. So thanks for the suggestion. The only things I really like are fresh or frozen seafood which is a lot of work coating and breading (don't like frozen pre-breaded), french fries, fritters and doughnuts, just for treats and not on a regular basis.
I did finally figure out how to do hash browns from scratch (too bad I didn't figure that out years ago), not too often, but a real treat when I do. I shred the potatoes in cold water and drain it out just before frying in regular cooking oil which has to be hot, lightly cover, and flip and finish.
My mil used to make ferden so I had to get a ferden pan and learn that (it takes lots of fat), every so often make some of those.
We really shouldn't eat too much of that stuff as the cholesteral builds up and just eating cheese sticks and stuff from restaurants like egg rolls is plenty at my age.
Hate their hamburgers, do get their fish sandwiches sometimes, love their Cobb salads and every so often a big breakfast. I can practically go all day and into the evening on a big breakfast.
I don't know. (Well, I didn't say I got a good grade)
Maybe!!!!!!
The wok is a large one 24" diameter across the top. The propane burner is turned to high and sounds like a jet engine going over head but you can properly char red peppers and stir fry 2 pounds of chicken or pork or beef in it.
Doing any of this indoors would require a commercial kitchen ventilation system. The pepper fumes can be choking.
And minimum wage was $1.25, too.
Hehehe- looks like the answer is to shorten the parking lots.
A very, very tiny ruler? Okay, okay, I'm not a scientist...I just play one on the Internet ;-)
Curious isn't it? When they didn't know what was in it they could it it just fine without a reaction. Makes you think the allergy is really all just a mom's hysteria.
Things like this are so difficult to work out. /s
Oats are out for him. We tried it and the results were... very bad.
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