Guest guest Posted January 30, 2006 Report Share Posted January 30, 2006 On the other hand, if you watch Super Size Me (in particular the special features on the dvd) , you would eat the fries rarely.sweettazland wrote: Now I'm really confused!!! Someone wrote about having a pizza place make a GF pizza crust for them. Wouldn't it have cross-contamination from all of the wheat flour used in the kitchen in making the regular pizza crusts? I just can't imagine that they could keep it GF unless they clean everything first and then do not make any regular crusts until they have the GF done.Also, I have been told several times that Mc's does NOT use a designated fryer for the french fries. I realize each Mc's could differ but it sounds like everyone thinks the fries are definitely GF.Unfortunately, I had not read my posts for a few days before my CD son and I went to town to run errands. We stopped to eat at Mc's and he stated that he was tired of hamburgers. We both thought we had read that the grilled chicken was GF. I asked the cashier if the grilled chicken had any marinade on it. He didn't know so he called another employee over. They said it did not so we ordered it. I watched and saw that they were getting the chicken out of a breaded chicken drawer. I asked about it but neither employee spoke English so they had no idea what I was asking. Finally another employee came over and I explained it to her. She said that the cashier had punched in a "crispy chicken breast". Then they started to use the same tongs for the grilled chicken breast and I had to stop them again. I completely explained things to the English speaking worker and she seemed to understand and filled the order correctly.We ate and then about an hour later, my son barely made it to the bathroom. I then checked my email and found that it was stated in the Silly Yak emails that the grilled chicken is NOT GF. This is SO frustrating!!! Since his symptoms had always just been his lack of growth, I take it that being GF for 5 mos has now caused him to have abdominal symptoms when he has gluten. I wish the "powers that be" would require restaurant workers to have training concerning gluten, allergies, cross-contamination, etc. I realize they change employees often but since they have to have some training (I hope) in cleanliness, health dept requirements, etc, I don't see why this couldn't be included.I also want to mention that Eucerin Calming Creme has oatmeal. I don't know if that will cause the little boy who got glutenized at day care any problems but I almost used it on my son last week and then re-thought it.Sorry this is so long. This site is wonderful!Judy Yahoo! Autos. Looking for a sweet ride? Get pricing, reviews, more on new and used cars. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2006 Report Share Posted January 30, 2006 On the other hand, if you watch Super Size Me (in particular the special features on the dvd) , you would eat the fries rarely.sweettazland wrote: Now I'm really confused!!! Someone wrote about having a pizza place make a GF pizza crust for them. Wouldn't it have cross-contamination from all of the wheat flour used in the kitchen in making the regular pizza crusts? I just can't imagine that they could keep it GF unless they clean everything first and then do not make any regular crusts until they have the GF done.Also, I have been told several times that Mc's does NOT use a designated fryer for the french fries. I realize each Mc's could differ but it sounds like everyone thinks the fries are definitely GF.Unfortunately, I had not read my posts for a few days before my CD son and I went to town to run errands. We stopped to eat at Mc's and he stated that he was tired of hamburgers. We both thought we had read that the grilled chicken was GF. I asked the cashier if the grilled chicken had any marinade on it. He didn't know so he called another employee over. They said it did not so we ordered it. I watched and saw that they were getting the chicken out of a breaded chicken drawer. I asked about it but neither employee spoke English so they had no idea what I was asking. Finally another employee came over and I explained it to her. She said that the cashier had punched in a "crispy chicken breast". Then they started to use the same tongs for the grilled chicken breast and I had to stop them again. I completely explained things to the English speaking worker and she seemed to understand and filled the order correctly.We ate and then about an hour later, my son barely made it to the bathroom. I then checked my email and found that it was stated in the Silly Yak emails that the grilled chicken is NOT GF. This is SO frustrating!!! Since his symptoms had always just been his lack of growth, I take it that being GF for 5 mos has now caused him to have abdominal symptoms when he has gluten. I wish the "powers that be" would require restaurant workers to have training concerning gluten, allergies, cross-contamination, etc. I realize they change employees often but since they have to have some training (I hope) in cleanliness, health dept requirements, etc, I don't see why this couldn't be included.I also want to mention that Eucerin Calming Creme has oatmeal. I don't know if that will cause the little boy who got glutenized at day care any problems but I almost used it on my son last week and then re-thought it.Sorry this is so long. This site is wonderful!Judy Yahoo! Autos. Looking for a sweet ride? Get pricing, reviews, more on new and used cars. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2006 Report Share Posted January 30, 2006 I think it is probably the exception that a Mc's doesn't use a dedicated fryer. If it's a new McD's to you (where you haven't asked before) then just ask if they only cook fries in the fryer, or if they mix the nuggets, etc... in with the fries. Given the amount of fries they cook, I would doubt it. usually the fries are first in the line, then the nuggets, etc... As for the chicken, it used to be GF. They just added the wheat this summer/fall. So that is pretty new. Asking about marinade is a tricky one, most people cnsider marinade to be something liquid, done on the spot. I always rely on the the printed brochures if I have any doubt right there, or the web. Also, most McD's are the most careful if you say "I need to konw for sure bc my son has an allergy..." They pay better attention to that. For instance, if you order your sons burger simply without the bun they may not use new gloves/tongs, etc... but I have personally seen the difference when I order just "no bun" vs. "No bun bc my son is allergic to wheat flour and can't have the bun." They change gloves and tongs, and make sure I know they've done that. From: SillyYaks [mailto:SillyYaks ] On Behalf Of sweettazlandSent: Monday, January 30, 2006 10:20 AMTo: SillyYaks Subject: Cross-Contamination Now I'm really confused!!! Someone wrote about having a pizza place make a GF pizza crust for them. Wouldn't it have cross-contamination from all of the wheat flour used in the kitchen in making the regular pizza crusts? I just can't imagine that they could keep it GF unless they clean everything first and then do not make any regular crusts until they have the GF done.Also, I have been told several times that Mc's does NOT use a designated fryer for the french fries. I realize each Mc's could differ but it sounds like everyone thinks the fries are definitely GF.Unfortunately, I had not read my posts for a few days before my CD son and I went to town to run errands. We stopped to eat at Mc's and he stated that he was tired of hamburgers. We both thought we had read that the grilled chicken was GF. I asked the cashier if the grilled chicken had any marinade on it. He didn't know so he called another employee over. They said it did not so we ordered it. I watched and saw that they were getting the chicken out of a breaded chicken drawer. I asked about it but neither employee spoke English so they had no idea what I was asking. Finally another employee came over and I explained it to her. She said that the cashier had punched in a "crispy chicken breast". Then they started to use the same tongs for the grilled chicken breast and I had to stop them again. I completely explained things to the English speaking worker and she seemed to understand and filled the order correctly.We ate and then about an hour later, my son barely made it to the bathroom. I then checked my email and found that it was stated in the Silly Yak emails that the grilled chicken is NOT GF. This is SO frustrating!!! Since his symptoms had always just been his lack of growth, I take it that being GF for 5 mos has now caused him to have abdominal symptoms when he has gluten. I wish the "powers that be" would require restaurant workers to have training concerning gluten, allergies, cross-contamination, etc. I realize they change employees often but since they have to have some training (I hope) in cleanliness, health dept requirements, etc, I don't see why this couldn't be included.I also want to mention that Eucerin Calming Creme has oatmeal. I don't know if that will cause the little boy who got glutenized at day care any problems but I almost used it on my son last week and then re-thought it.Sorry this is so long. This site is wonderful!Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2006 Report Share Posted January 30, 2006 I think it is probably the exception that a Mc's doesn't use a dedicated fryer. If it's a new McD's to you (where you haven't asked before) then just ask if they only cook fries in the fryer, or if they mix the nuggets, etc... in with the fries. Given the amount of fries they cook, I would doubt it. usually the fries are first in the line, then the nuggets, etc... As for the chicken, it used to be GF. They just added the wheat this summer/fall. So that is pretty new. Asking about marinade is a tricky one, most people cnsider marinade to be something liquid, done on the spot. I always rely on the the printed brochures if I have any doubt right there, or the web. Also, most McD's are the most careful if you say "I need to konw for sure bc my son has an allergy..." They pay better attention to that. For instance, if you order your sons burger simply without the bun they may not use new gloves/tongs, etc... but I have personally seen the difference when I order just "no bun" vs. "No bun bc my son is allergic to wheat flour and can't have the bun." They change gloves and tongs, and make sure I know they've done that. From: SillyYaks [mailto:SillyYaks ] On Behalf Of sweettazlandSent: Monday, January 30, 2006 10:20 AMTo: SillyYaks Subject: Cross-Contamination Now I'm really confused!!! Someone wrote about having a pizza place make a GF pizza crust for them. Wouldn't it have cross-contamination from all of the wheat flour used in the kitchen in making the regular pizza crusts? I just can't imagine that they could keep it GF unless they clean everything first and then do not make any regular crusts until they have the GF done.Also, I have been told several times that Mc's does NOT use a designated fryer for the french fries. I realize each Mc's could differ but it sounds like everyone thinks the fries are definitely GF.Unfortunately, I had not read my posts for a few days before my CD son and I went to town to run errands. We stopped to eat at Mc's and he stated that he was tired of hamburgers. We both thought we had read that the grilled chicken was GF. I asked the cashier if the grilled chicken had any marinade on it. He didn't know so he called another employee over. They said it did not so we ordered it. I watched and saw that they were getting the chicken out of a breaded chicken drawer. I asked about it but neither employee spoke English so they had no idea what I was asking. Finally another employee came over and I explained it to her. She said that the cashier had punched in a "crispy chicken breast". Then they started to use the same tongs for the grilled chicken breast and I had to stop them again. I completely explained things to the English speaking worker and she seemed to understand and filled the order correctly.We ate and then about an hour later, my son barely made it to the bathroom. I then checked my email and found that it was stated in the Silly Yak emails that the grilled chicken is NOT GF. This is SO frustrating!!! Since his symptoms had always just been his lack of growth, I take it that being GF for 5 mos has now caused him to have abdominal symptoms when he has gluten. I wish the "powers that be" would require restaurant workers to have training concerning gluten, allergies, cross-contamination, etc. I realize they change employees often but since they have to have some training (I hope) in cleanliness, health dept requirements, etc, I don't see why this couldn't be included.I also want to mention that Eucerin Calming Creme has oatmeal. I don't know if that will cause the little boy who got glutenized at day care any problems but I almost used it on my son last week and then re-thought it.Sorry this is so long. This site is wonderful!Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2006 Report Share Posted January 30, 2006 I think it is probably the exception that a Mc's doesn't use a dedicated fryer. If it's a new McD's to you (where you haven't asked before) then just ask if they only cook fries in the fryer, or if they mix the nuggets, etc... in with the fries. Given the amount of fries they cook, I would doubt it. usually the fries are first in the line, then the nuggets, etc... As for the chicken, it used to be GF. They just added the wheat this summer/fall. So that is pretty new. Asking about marinade is a tricky one, most people cnsider marinade to be something liquid, done on the spot. I always rely on the the printed brochures if I have any doubt right there, or the web. Also, most McD's are the most careful if you say "I need to konw for sure bc my son has an allergy..." They pay better attention to that. For instance, if you order your sons burger simply without the bun they may not use new gloves/tongs, etc... but I have personally seen the difference when I order just "no bun" vs. "No bun bc my son is allergic to wheat flour and can't have the bun." They change gloves and tongs, and make sure I know they've done that. From: SillyYaks [mailto:SillyYaks ] On Behalf Of sweettazlandSent: Monday, January 30, 2006 10:20 AMTo: SillyYaks Subject: Cross-Contamination Now I'm really confused!!! Someone wrote about having a pizza place make a GF pizza crust for them. Wouldn't it have cross-contamination from all of the wheat flour used in the kitchen in making the regular pizza crusts? I just can't imagine that they could keep it GF unless they clean everything first and then do not make any regular crusts until they have the GF done.Also, I have been told several times that Mc's does NOT use a designated fryer for the french fries. I realize each Mc's could differ but it sounds like everyone thinks the fries are definitely GF.Unfortunately, I had not read my posts for a few days before my CD son and I went to town to run errands. We stopped to eat at Mc's and he stated that he was tired of hamburgers. We both thought we had read that the grilled chicken was GF. I asked the cashier if the grilled chicken had any marinade on it. He didn't know so he called another employee over. They said it did not so we ordered it. I watched and saw that they were getting the chicken out of a breaded chicken drawer. I asked about it but neither employee spoke English so they had no idea what I was asking. Finally another employee came over and I explained it to her. She said that the cashier had punched in a "crispy chicken breast". Then they started to use the same tongs for the grilled chicken breast and I had to stop them again. I completely explained things to the English speaking worker and she seemed to understand and filled the order correctly.We ate and then about an hour later, my son barely made it to the bathroom. I then checked my email and found that it was stated in the Silly Yak emails that the grilled chicken is NOT GF. This is SO frustrating!!! Since his symptoms had always just been his lack of growth, I take it that being GF for 5 mos has now caused him to have abdominal symptoms when he has gluten. I wish the "powers that be" would require restaurant workers to have training concerning gluten, allergies, cross-contamination, etc. I realize they change employees often but since they have to have some training (I hope) in cleanliness, health dept requirements, etc, I don't see why this couldn't be included.I also want to mention that Eucerin Calming Creme has oatmeal. I don't know if that will cause the little boy who got glutenized at day care any problems but I almost used it on my son last week and then re-thought it.Sorry this is so long. This site is wonderful!Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2006 Report Share Posted January 30, 2006 > Pizza places that are conscious of Celiac can clean their equipment > just like any other restaurant. You just have to find someone who > knows what they are talking about. A place that advertises a gluten > free crust is probably your best bet, but if you find a chef with > reasonable intelligence, you can explain your needs. > Jules Thin Crust in Doylestown, PA, has a separate room for their GF pizzas, along with dedicated oven space. That's great service and proves they have a real understanding for our needs. And it's *good* pizza. A bit strange for this midwestern girl, but *GOOD*. Ultra thin crust and the GF version is reminiscent of a thin honeyed whole wheat cracker (there's no wheat in there). I went twice (Thanksgiving and Yule breaks), but I want to go again. I just live so far away (central VA). Guess I need to visit the in- laws again. Does anyone remember pizza places with those windows for kids to view the pizza being made. Pizza Hut and Noble Romans had them, among others. There was flour EVERYWHERE, flying through the air, off the pizza, etc. The pizza chef was always covered in a fine white dust. Those hands went into all the ingredients, which were open and immediately under the crust tossing (hand tossed crust is very popular where I grew up). ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2006 Report Share Posted January 30, 2006 > Pizza places that are conscious of Celiac can clean their equipment > just like any other restaurant. You just have to find someone who > knows what they are talking about. A place that advertises a gluten > free crust is probably your best bet, but if you find a chef with > reasonable intelligence, you can explain your needs. > Jules Thin Crust in Doylestown, PA, has a separate room for their GF pizzas, along with dedicated oven space. That's great service and proves they have a real understanding for our needs. And it's *good* pizza. A bit strange for this midwestern girl, but *GOOD*. Ultra thin crust and the GF version is reminiscent of a thin honeyed whole wheat cracker (there's no wheat in there). I went twice (Thanksgiving and Yule breaks), but I want to go again. I just live so far away (central VA). Guess I need to visit the in- laws again. Does anyone remember pizza places with those windows for kids to view the pizza being made. Pizza Hut and Noble Romans had them, among others. There was flour EVERYWHERE, flying through the air, off the pizza, etc. The pizza chef was always covered in a fine white dust. Those hands went into all the ingredients, which were open and immediately under the crust tossing (hand tossed crust is very popular where I grew up). ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2006 Report Share Posted January 30, 2006 > Pizza places that are conscious of Celiac can clean their equipment > just like any other restaurant. You just have to find someone who > knows what they are talking about. A place that advertises a gluten > free crust is probably your best bet, but if you find a chef with > reasonable intelligence, you can explain your needs. > Jules Thin Crust in Doylestown, PA, has a separate room for their GF pizzas, along with dedicated oven space. That's great service and proves they have a real understanding for our needs. And it's *good* pizza. A bit strange for this midwestern girl, but *GOOD*. Ultra thin crust and the GF version is reminiscent of a thin honeyed whole wheat cracker (there's no wheat in there). I went twice (Thanksgiving and Yule breaks), but I want to go again. I just live so far away (central VA). Guess I need to visit the in- laws again. Does anyone remember pizza places with those windows for kids to view the pizza being made. Pizza Hut and Noble Romans had them, among others. There was flour EVERYWHERE, flying through the air, off the pizza, etc. The pizza chef was always covered in a fine white dust. Those hands went into all the ingredients, which were open and immediately under the crust tossing (hand tossed crust is very popular where I grew up). ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2006 Report Share Posted January 30, 2006 yup! the only time i tried burger king fries (them and their rice flour fries!) i found an onion ring so it was my last! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2006 Report Share Posted January 30, 2006 yup! the only time i tried burger king fries (them and their rice flour fries!) i found an onion ring so it was my last! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2006 Report Share Posted January 30, 2006 Judy, Well, here's my 2 cents worth -- My parents own a pizza restaurant in Michigan. Having lived around the pizza shop my entire life (flour everywhere...even my parents' house!), there's no way that I would believe they could eliminate all contamination. It makes me nervous to even sit in the dining area of my dad's restuarant -- there's really a layer of flour everywhere. I walked into the kitchen when I was there over Christmas. Never again when its in use (i.e. the restaurant is open) -- I could taste the flour on my lips! There's flour in my parents' washer, as it sticks to my dad's clothes. Its never ending flour... I'm super leary of these places unless they're entirely GF. Then again, if someone here had once worked at ....(you name the restaurant)... they may not feel comfortable with practices there. > > Now I'm really confused!!! Someone wrote about having a pizza place > make a GF pizza crust for them. Wouldn't it have cross- > contamination from all of the wheat flour used in the kitchen in > making the regular pizza crusts? I just can't imagine that they > could keep it GF unless they clean everything first and then do not > make any regular crusts until they have the GF done. > > Also, I have been told several times that Mc's does NOT use a > designated fryer for the french fries. I realize each Mc's > could differ but it sounds like everyone thinks the fries are > definitely GF. > > Unfortunately, I had not read my posts for a few days before my CD > son and I went to town to run errands. We stopped to eat at > Mc's and he stated that he was tired of hamburgers. We both > thought we had read that the grilled chicken was GF. I asked the > cashier if the grilled chicken had any marinade on it. He didn't > know so he called another employee over. They said it did not so we > ordered it. I watched and saw that they were getting the chicken > out of a breaded chicken drawer. I asked about it but neither > employee spoke English so they had no idea what I was asking. > Finally another employee came over and I explained it to her. She > said that the cashier had punched in a " crispy chicken breast " . > Then they started to use the same tongs for the grilled chicken > breast and I had to stop them again. I completely explained things > to the English speaking worker and she seemed to understand and > filled the order correctly. > > We ate and then about an hour later, my son barely made it to the > bathroom. I then checked my email and found that it was stated in > the Silly Yak emails that the grilled chicken is NOT GF. This is SO > frustrating!!! Since his symptoms had always just been his lack of > growth, I take it that being GF for 5 mos has now caused him to have > abdominal symptoms when he has gluten. I wish the " powers that be " > would require restaurant workers to have training concerning gluten, > allergies, cross-contamination, etc. I realize they change > employees often but since they have to have some training (I hope) > in cleanliness, health dept requirements, etc, I don't see why this > couldn't be included. > > I also want to mention that Eucerin Calming Creme has oatmeal. I > don't know if that will cause the little boy who got glutenized at > day care any problems but I almost used it on my son last week and > then re-thought it. > > Sorry this is so long. This site is wonderful! > > Judy > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2006 Report Share Posted January 30, 2006 Judy, Well, here's my 2 cents worth -- My parents own a pizza restaurant in Michigan. Having lived around the pizza shop my entire life (flour everywhere...even my parents' house!), there's no way that I would believe they could eliminate all contamination. It makes me nervous to even sit in the dining area of my dad's restuarant -- there's really a layer of flour everywhere. I walked into the kitchen when I was there over Christmas. Never again when its in use (i.e. the restaurant is open) -- I could taste the flour on my lips! There's flour in my parents' washer, as it sticks to my dad's clothes. Its never ending flour... I'm super leary of these places unless they're entirely GF. Then again, if someone here had once worked at ....(you name the restaurant)... they may not feel comfortable with practices there. > > Now I'm really confused!!! Someone wrote about having a pizza place > make a GF pizza crust for them. Wouldn't it have cross- > contamination from all of the wheat flour used in the kitchen in > making the regular pizza crusts? I just can't imagine that they > could keep it GF unless they clean everything first and then do not > make any regular crusts until they have the GF done. > > Also, I have been told several times that Mc's does NOT use a > designated fryer for the french fries. I realize each Mc's > could differ but it sounds like everyone thinks the fries are > definitely GF. > > Unfortunately, I had not read my posts for a few days before my CD > son and I went to town to run errands. We stopped to eat at > Mc's and he stated that he was tired of hamburgers. We both > thought we had read that the grilled chicken was GF. I asked the > cashier if the grilled chicken had any marinade on it. He didn't > know so he called another employee over. They said it did not so we > ordered it. I watched and saw that they were getting the chicken > out of a breaded chicken drawer. I asked about it but neither > employee spoke English so they had no idea what I was asking. > Finally another employee came over and I explained it to her. She > said that the cashier had punched in a " crispy chicken breast " . > Then they started to use the same tongs for the grilled chicken > breast and I had to stop them again. I completely explained things > to the English speaking worker and she seemed to understand and > filled the order correctly. > > We ate and then about an hour later, my son barely made it to the > bathroom. I then checked my email and found that it was stated in > the Silly Yak emails that the grilled chicken is NOT GF. This is SO > frustrating!!! Since his symptoms had always just been his lack of > growth, I take it that being GF for 5 mos has now caused him to have > abdominal symptoms when he has gluten. I wish the " powers that be " > would require restaurant workers to have training concerning gluten, > allergies, cross-contamination, etc. I realize they change > employees often but since they have to have some training (I hope) > in cleanliness, health dept requirements, etc, I don't see why this > couldn't be included. > > I also want to mention that Eucerin Calming Creme has oatmeal. I > don't know if that will cause the little boy who got glutenized at > day care any problems but I almost used it on my son last week and > then re-thought it. > > Sorry this is so long. This site is wonderful! > > Judy > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2006 Report Share Posted January 30, 2006 Judy, Well, here's my 2 cents worth -- My parents own a pizza restaurant in Michigan. Having lived around the pizza shop my entire life (flour everywhere...even my parents' house!), there's no way that I would believe they could eliminate all contamination. It makes me nervous to even sit in the dining area of my dad's restuarant -- there's really a layer of flour everywhere. I walked into the kitchen when I was there over Christmas. Never again when its in use (i.e. the restaurant is open) -- I could taste the flour on my lips! There's flour in my parents' washer, as it sticks to my dad's clothes. Its never ending flour... I'm super leary of these places unless they're entirely GF. Then again, if someone here had once worked at ....(you name the restaurant)... they may not feel comfortable with practices there. > > Now I'm really confused!!! Someone wrote about having a pizza place > make a GF pizza crust for them. Wouldn't it have cross- > contamination from all of the wheat flour used in the kitchen in > making the regular pizza crusts? I just can't imagine that they > could keep it GF unless they clean everything first and then do not > make any regular crusts until they have the GF done. > > Also, I have been told several times that Mc's does NOT use a > designated fryer for the french fries. I realize each Mc's > could differ but it sounds like everyone thinks the fries are > definitely GF. > > Unfortunately, I had not read my posts for a few days before my CD > son and I went to town to run errands. We stopped to eat at > Mc's and he stated that he was tired of hamburgers. We both > thought we had read that the grilled chicken was GF. I asked the > cashier if the grilled chicken had any marinade on it. He didn't > know so he called another employee over. They said it did not so we > ordered it. I watched and saw that they were getting the chicken > out of a breaded chicken drawer. I asked about it but neither > employee spoke English so they had no idea what I was asking. > Finally another employee came over and I explained it to her. She > said that the cashier had punched in a " crispy chicken breast " . > Then they started to use the same tongs for the grilled chicken > breast and I had to stop them again. I completely explained things > to the English speaking worker and she seemed to understand and > filled the order correctly. > > We ate and then about an hour later, my son barely made it to the > bathroom. I then checked my email and found that it was stated in > the Silly Yak emails that the grilled chicken is NOT GF. This is SO > frustrating!!! Since his symptoms had always just been his lack of > growth, I take it that being GF for 5 mos has now caused him to have > abdominal symptoms when he has gluten. I wish the " powers that be " > would require restaurant workers to have training concerning gluten, > allergies, cross-contamination, etc. I realize they change > employees often but since they have to have some training (I hope) > in cleanliness, health dept requirements, etc, I don't see why this > couldn't be included. > > I also want to mention that Eucerin Calming Creme has oatmeal. I > don't know if that will cause the little boy who got glutenized at > day care any problems but I almost used it on my son last week and > then re-thought it. > > Sorry this is so long. This site is wonderful! > > Judy > Quote Link to comment Share on other sites More sharing options...
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