[robertpaulsen]

"All fast food places except McD put their fries into the same oil that they put breaded food"

Meaning, what? That the gluten will transfer from the breaded food to the oil and then transfer to the fries? And you know that how?

Hmmmm. Not even McDonald's knows that. According to the article, they're now conducting research. You can save them lots of money by telling them what you know to be a fact.

[MarMema]

And you know that how?

Well I happen to be a clinical chemist, but beyond that, anyone with celiac disease can tell you this from personal experience.

I once carefully picked a piece of cheese from a sandwich that had been made an hour or so earlier. I spent the night in an emergency room on an IV.

I realize you don't know much about this disease. Celiacs are told to use only certain toothpastes because many of them contain gluten. We are asked to have our own pots and pans and to avoid teflon which has had gluten on it in the past. I have my own toaster because crumbs from the one my family uses can make me sick. We have to pick and choose our spices as well.

The average gluten-containing diet contains roughly 10-40 grams of gluten per day. This figure is based on the amounts of gluten in your average slice of whole wheat bread, which contains around 4.8 grams of gluten (10% gluten by weight), and the amount of gluten in a serving of pasta, which is roughly 6.4 grams of gluten (11% gluten by weight). The smallest amount of gluten which has been shown by a biopsy to cause damage to a celiac is 0.1 gram per day (Catassi et al.). This is approximately the amount of gluten contained in 1/48th of a slice of bread! The biopsies in this study showed an increase in intraepithelial lymphocyte count, one of the earliest signs of damage. The challenge was on 10 patients (children) for 28 days each. Four of the patients showed an increase in IgA antigliadin antibodies. The intestinal permeability test remained normal.

[MarMema]

Also people do die from this disease

[parcel_of_rogues]

Someone should also have warned you that we celiacs are descended from hunter gatherers. We tend to shoot tasty looking things while hiding in the trees and asking questions later. :>)

[MarMema]

here is another link that may be helpful for you.

"Confirm with your wait staff the exact ingredients of a menu item every time you order. There is often a surprise as to the ingredients not listed, or that they have changed."

"Discuss cross-contamination issues with the wait staff and/or chef to make sure they understand the fact that just a tiny amount of gluten can make a difference"

"Is the fryer used dedicated for non-gluten items, or are breaded items cooked in the same fryer? Is the oil shared between non-gluten fryers and other fryers? Are breaded and non-breaded items cooked on the same part of the grill? Are cutting utensils and boards used for gluten and non-gluten containing items? Is the preparation area kept clean so crumbs from gluten containing items do not find their way into the gluten-free foods?"

This is just routine stuff for us.

Here is a sample website as well.
gluten free restaurant foods