What's In YOUR Omelet? It Might Not Be As Low-Carb Or Wheat Free As You Think

[nobimbo]

What's In YOUR Omelet? It might not be as low-carb or wheat free as you think
by Andrea M. Mondello

February 01, 2005

Eggs: high in protein, low in carbs, easy to prepare and relatively inexpensive to boot. What better friend could a low-carb dieter have, especially if the kids insist on having their Sunday morning breakfast at the local International House of Pancakes, or IHOP for short? But if you were thinking of ordering one of those huge, fluffy omelets because you're looking to skip the carbs or the wheat, think again: it's not milk or cream that's used to give them that wonderful texture; the secret ingredient is pancake batter.

Patrick Lenow, Director of Communications for IHOP, confirmed for LowCarb Living Magazine that IHOP's popular omelets do indeed contain what he characterized as "a splash" of pancake batter, enough to add roughly six grams of carbohydrates to the omelet. While this might not seem like a big deal to those who don't need or want to watch their carbs, for someone following the first phases of a low-carb diet such as the Atkins Diet, where carbohydrate intake might be restricted to 30 grams per day or less, that six grams is meaningful. "Although it is a small amount, it may very well matter to someone who is insulin resistant or who is following a carb-restricted plan for weight-loss, diabetes or other health reasons," says Ann Kulze, M.D., the author of "Dr. Ann's 10-Step Diet: A Simple Plan for Permanent Weight Loss and Lifelong Vitality," who helped develop Ruby Tuesday's Smart Eating Menu. "Of even greater concern, however, is the fact that there are definitely individuals who are gluten-sensitive, who could have adverse effects from just a small amount of gluten."

This wouldn't be so much of a problem if IHOP disclosed the fact that its omelets were made with pancake batter, but Lenow says the company does not make that information available either on their menu or via the company's Web site, www.ihop.com, even though he admits that no reasonable consumer would expect an omelet to contain such an unusual ingredient.

For those patrons who want to avoid the extra carbs, Lenow suggests ordering other egg items on IHOP's menu, none of which, he says, contain the batter. He also suggested consumers ask for "egg-only" omelets, though he couldn't guarantee that every restaurant would make them, since the chain is a franchise.

Was the company considering changing the recipe to eliminate the batter? "Absolutely not," was Lenow's answer. "Our omelets are some of the most popular items on our menu."

As of now, restaurant chains are not required to provide nutritional information to consumers. So if that omelet on your plate looks just a little too fluffy, you might want to inquire as to whether the restaurant's idea of what's in an omelet is the same as yours.

Last Updated ( February 01, 2005 )

http://www.lclmag.com/news/33747.html

[doreen T]

Yep. DWRolfe posted this exact warning nearly 3 years ago ... http://forum.lowcarber.org/showthread.php?t=36279

It's best to order your eggs "whole", with meat and any veggies on the side.


Doreen

[notoast]

Wow, glad you shared the info. I think nothing of having a large omellette on the weekend at our favourite restaurant. I just assumed that I was good to go. How disappointing but eye opening for me
Thanks :cool:

[cc48510]

The 6g of Carbs aren't as big an issue to me as the fact that most Pancake Batter contains Partially Hydrogenated Oils. This is one reason I believe that restraunts should have to make Nutritional Information available for their products. Something along the lines of:

Calories
Total Fat (g)
Saturated Fat (g)
Trans-Fat (g)
Total Carbs (g)
Dietary Fiber (g)
Protein (g)
Cholesterol (mg)
Sodium (mg)

...should cover most diets. Personally, I'd prefer to also have a list of ingredients, since you may not always be able to discern whether or not something contains PH Oils, Wheat Byproducts, Peanut Byproducts, Nut Byproducts, Soy Byproducts, Milk Byproducts, etc...simply by looking at the Macronutrients. In fact, whenever I look at a label in a store...the first thing I look at, before I check the Carb Count, etc...is the ingredients list. Because, if it has Partially Hydrogenated Oils, Monosodium Glutamate, or Refined Sugar (excepting small amounts in certain cured meats,) I don't even bother reading the rest of the label.

As for Restraunts, Piccadilly, Denny's, Most Fast Food Joints, Ryan's, and some other places make certain Nutritional Information available. I think the fast food joints are the only ones who list ingredients, though. The rest of the places either post it on their website or have the information available.

I found small booklets [3 or 4 pages stapled together] at my local Ryan's, but I don't know if other's have the booklets or not. There was one glaring error, where it listed the Carb count as being higher than scientifically possible for a certain item (i.e. The grams of Carbs exceeded the grams of weight.) I figure, there was supposed to be a decimal point between the two numbers. The only confusing thing about the information is they use 1 oz as the serving size for their Veggies, Soups, and even a few of their Meats which tends to give relatively low carb counts for Corn and Potatoes.

I also found out their Salisbury Steak has 11g of Carbs and isn't listed on their Gluten Free list. I made the mistake sometime back of thinking of Salisbury Steak as Hamburger. It tasted a little odd. Somewhat like they'd mixed Liver in with the Ground Beef. Suprisingly (or not so suprisingly) I actually ran across some really cheap "Hamburger" patties at Super Wal-Mart. The reason they were cheap was because they were fillered with Organ Meat (Hearts), Soy, and possibly Wheat. Obviously, I passed on them.

The point is, they put some weird stuff in the places you would least expect.Take for example Seeds, Nuts, Pork Rinds. Normally, with no other knowledge, I would think that the only ingredients in these should be the base ingredient (Seeds, Nuts, or Pork Skin) and their natural oil. But, not only do they not use the natural oil, Sunflower Seeds may be roasted in Partially Hydrogenated Soybean Oil, and even those that aren't are roasted in Peanut and Cottonseed Oils. Though Peanut is a better oil than Sunflower Seed Oil, there's the issue of allergies for some people. Almonds aren't roasted in Almond Oil, but Canola, Cottonseed, and sometimes even Peanut Oil. Pork Skins are one of the few roasted in their Natural Oil (Lard.) But, all 3 of these may have Sugar, MSG, Cornstarch, and God knows what else added. So, you have to read the label. I made the mistake a while back of not checking the label on some Sunflower Seeds. Now, I have an unopened bag of them...that contains Partially Hydrogenated Soybean Oil. Fortunately, I read the label before actually using them on a salad. Oh well, at least they're cheap.

Ground Beef products sometimes contain Soy as a filler. Omelets sometimes contain Flour. McDonalds' Grilled Chicken contains several Refined Sugars, several PH Oils, several refined Starches, several Glutens, and a cocktail of chemical additives. Its amazing what people will put in the places you least expect.

[potatofree]

I'm suprised they haven't been sued by someone with a wheat allergy yet. I know people with a severe peanut allergy who send a note back to the kitchen stating they are severely allergic, and that if their food even comes in CONTACT with peanuts, they could die. I notice on packages of candy, nuts and such that they do have to state that the product was packaged in a facility that handles peanuts... I just find it odd that restaurants aren't compelled to do the same with common allergens. They keep saying their recipes are "proprietary" but to me, it wouldn't be worth it to change killing a customer over your "secret ingredient".

I suppose our only choice is to NOT patronize a restaurant that doesn't disclose the nutrition information of what they serve.

[cc48510]

I know people with a severe peanut allergy who send a note back to the kitchen stating they are severely allergic, and that if their food even comes in CONTACT with peanuts, they could die.

My brother is allergic to Peanuts and possibly Tree Nuts (he avoids the latter for safety sake). Most places are pretty helpfull if you tell them. But, one chef (don't remember where it was) actually refused to omit the Nuts from a recipe basically responding that if you don't want Nuts, order something that doesn't come with them. Now, this wasn't something that relied on Nuts, it just had ground nuts in it. They could have simply omitted them and it wouldn't have had very much effect on the end product. That's the only time I have EVER heard of that happening.

I notice on packages of candy, nuts and such that they do have to state that the product was packaged in a facility that handles peanuts...

I love how they take that to extremes sometimes. I have actually seen bags of Peanuts labelled "Packaged in a facility containing Peanuts." I've even seen white and whole wheat flours labelled "Warning: Contains Wheat", etc...But, I guess they have to put the warnings on there. As for restraunts, I agree, they should have to warn people about potential allergens at a minimum.

[Harpoo]

I am so glad someone posted that again... I have NEVER heard that. That is downright crazy. What about allergy folks? Man, I wish laces would just be less deceptive about such things..

edited to say that I am allergic to nuts, so I always look for those warnings... If I had an allergy to wheat I would be fuming right now knowing this...

[Freeholder]

I've even seen white and whole wheat flours labelled "Warning: Contains Wheat", etc...But, I guess they have to put the warnings on there. .

You would be surprised at how many people don't realize that both white and whole wheat flour are made out of wheat. I have celiac disease, and have had to explain that simple fact to quite a few people.

Kathleen

[Harpoo]

They had an expose on NPR about ceiliac recently. It must be difficult. DId you have a period of your life where you did not know what it was?

[Gailew]

I just found out by low carbing what wheat does to me. Now I know if I eat wheat, my knees will sting for a week, along with fatigue, headaches, muscle stiffness, and other joints having pain too (the knees being worst) I thought I was safe ordering omelettes! Thanks for the info. From what I've read, many people have a prob with wheat and don't know it. I got diagnosed with FM, CFIDS, RLS, and other things and staying away from wheat has resoved much of the symptoms.

[ssofian]

AHHHHHHHH- I had an IHOP omelet this morning! OH NO- I was so happy about my weight loss last week- I hope this just doesnt totally mess me up for this week. Darn- that is really upsetting.

[potatofree]

If they can place the warning "Do not use while bathing or sleeping" on a hairdryer... and "Caution: Will not enable user to fly" on a spuerman Halloween costume.... you'd thing they could warn people about what they're eating!