Burger King Ingredients

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Burger King seems to have redesigned their web site, and I can no longer find ingredient lists online, nor can I find a contact phone number.

I'm trying to find out if their hamburger buns (for their kid's meal cheeeburgers) contain soy flour, since my PA son is also allergic to soy (but tolerates soy lecithin and soy oil).

Does anyone have a hardcopy of the ingredients list that they could check for me? Or a phone number for their corporate offices? Or a better URL than [url="http://www.burgerking.com?"]www.burgerking.com?[/url]

Thanks in advance, Debbie

On Sep 20, 2002

Right after I saw this post I went to planetfeedback.com and complained about the lack of ingredients on the BK website. I never checked back until tonight (I didn't get an actual response from BK so I just figured they were ignoring me). I went and checked their website tonight and it seems that just 10 days after I sent the letter they put the list on there. Here's the webpage that it's on:

[url="http://www.burgerking.com/Food/nutrition/Ingredients/index.html"]http://www.burgerking.com/Food/nutrition/Ingredients/index.html[/url]

Gale

On Sep 20, 2002

Thanks for posting this, Gale! They never returned my calls either.

On Nov 2, 2002

DRobbins; Since my daughter is also PA and Soy, I was wondering if you have checked out Burger King and what your exprerience has been? It looks like the burgers would be fine but I worry that they might buy local buns with soy in it?

On Nov 3, 2002

BostonMary,

Last spring, when we were traveling and so eating at a lot of fast food places, the employees and managers of various restaurants told me I was best off to check at each restaurant for bun ingredients, because even if the corporate web site listed ingredients for the buns, usually they were purchased locally, although other food items did come from the corporation's sources, and we used the corporate web site or info posted at the individual restaurants to make decisions for things other than the buns.

What we ended up doing to deal with the variation was to bring our own hamburger buns and swap them for the restaurant ones. We just kept a package in the car at all times.

Ironically, just after that trip, I mentioned to my son's allergist that he seemed to be tolerating soy better, and the allergist told me that as long as my son was showing no symptoms, not to worry about soy flour or soy protein being listed as one of the minor ingredients of a product.

Obviously, we can't do this for nuts or peanuts, but it was nice to be able to relax on this one fast food issue.

--Debbie

On Nov 3, 2002

DRobbins, Thanks for your reply. I'm curious to how you got to even know your son was tolerating soy better...did you by accident give it to him or did you just try it with him? Because my daughter had such serious reactions early on, we have been ultra conservative. We assume she is allergic to the entire legume family so that means we cut out things with carob bean, locust bean, etc. I haven't had the guts yet to try any of these but someday would like to. Any other restaurants while you were traveling that turned out to be good for your son?

On Nov 4, 2002

BostonMary, yes, you guessed it correctly. We found out by accident that my son was tolerating soy better. What happened was that his first food allergy was to peanuts, shortly followed by tree nuts, so we did all our research and diligence at that time to identify foods that were safe and unsafe.

Then 6 or 8 months later, we found out he was also allergic to soy and strawberries. His RAST tests results were not as high for those allergens, so they weren't on our minds as much as peanuts and nuts were.

We had already checked out the major fast food restaurants, and "knew" that the burgers and fries were safe -- forgetting that the buns in particular might be nut-safe, but that wasn't the same thing as soy-safe.

So once every few weeks, my son ate a McDonalds or Wendy's cheeseburger on a bun that contained a small amount of soy flour (we still aren't sure whether he initially reacted to soy oil, but at this point he was tolerating soy oil and soy lecithin), and he never reacted. As soon as I realized my mistake, we started bringing our own buns to the restaurant.

Some number of months later, we saw my son's allergist and I confessed my screw-up about not re-checking the fast food buns for the new allergen, and that was when the allergist gave me the go-ahead to allow the small amounts of soy flour and soy protein concentrate as long as my son didn't react to them. (And he cautioned us *not* to try this with peanuts or nuts.)

My son's exposure to other legumes has been minimal, since he says he doesn't like them, and I'm not going to push legumes on him just in case. Because we never had mystery reactions to carob bean and locust bean (knock wood!), we've never had to eliminate them from his diet.

I'm sorry to hear about your daughter's severe reactions to legumes. As if avoiding soy and peanuts weren't hard enough, avoiding all the other legumes in commercially prepared foods must be phenomenonally difficult! Is there testing available for carob bean or locust bean that might help you out?

As far as other restaurants go, when we were traveling, we ate at major chains we had experience with -- mostly fast food places, unfortunately -- for lunch and dinner during our drive, and ate breakfast in our hotel room. Then once we arrived at Disney World, we ate at the Disney restaurants, and were able to discuss our son's requirements with the chefs, who by and large were pretty knowledgeable and conservative about special dietary requirements and restrictions.

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