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"But You Can Eat Whole Wheat, Right?"


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#61 Traveller

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Posted 03 August 2010 - 01:31 PM

After my gluten-free steak came covered with deep-fried and breaded onion rings the waitress said "We'll take the onion rings off and put the steak on the grill to burn the gluten off"
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#62 LauraBeth

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Posted 03 August 2010 - 02:13 PM

After my gluten-free steak came covered with deep-fried and breaded onion rings the waitress said "We'll take the onion rings off and put the steak on the grill to burn the gluten off"


That's is insane that anyone could think that! What did you say to her?
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#63 munchkinette

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Posted 03 August 2010 - 05:10 PM

After my gluten-free steak came covered with deep-fried and breaded onion rings the waitress said "We'll take the onion rings off and put the steak on the grill to burn the gluten off"


This brings up an interesting point. At what temperature does the protein denature? I had a friend who could eat deep fried stuff. I just don't know how. I definitely can't eat deep fried wheat. She claimed it was because the protein denatured. She had a PhD in cell/molecular biology. She clearly isn't as sensitive as everyone else.
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Gluten free since Feb 2006, Dairy and Soy free since 2009

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#64 K8ling

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Posted 03 August 2010 - 05:15 PM

This brings up an interesting point. At what temperature does the protein denature? I had a friend who could eat deep fried stuff. I just don't know how. I definitely can't eat deep fried wheat. She claimed it was because the protein denatured. She had a PhD in cell/molecular biology. She clearly isn't as sensitive as everyone else.



I do believe it is 650 F but I am not entirely sure
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Diagnosed with Gluten Allergy April 2010. Family history of Celiac disease and bowel cancers. Already feeling a billion times better since going gluten free.

#65 psawyer

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Posted 03 August 2010 - 05:27 PM

My understanding is that gluten can be destroyed by heating to at least 650F throughout and then holding for at least thirty minutes. Any food you did that to would no longer be edible and would be full of newly created carcinogens. Bon appetit! :blink:
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Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000.
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#66 miles2go

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Posted 03 August 2010 - 05:29 PM

Is this person saying that because the proteins are denatured there is no possible IgE response? Because if you think about it, most egg protein is denatured at a much lower temperature and yet you find people everywhere eating cooked eggs, yet still with allergies to that situation. With the protein and all. Denatured.
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#67 K8ling

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Posted 03 August 2010 - 05:40 PM

My understanding is that gluten can be destroyed by heating to at least 650F throughout and then holding for at least thirty minutes. Any food you did that to would no longer be edible and would be full of newly created carcinogens. Bon appetit! :blink:



SO true. I think this was more referring to grill grates and the like. I dunno. I personally still would not eat it.
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Diagnosed with Gluten Allergy April 2010. Family history of Celiac disease and bowel cancers. Already feeling a billion times better since going gluten free.

#68 psawyer

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Posted 03 August 2010 - 05:47 PM

SO true. I think this was more referring to grill grates and the like. I dunno. I personally still would not eat it.

Yes. This is a suitable treatment for grill grates and cast iron cookware to clean them. A self-cleaning oven will reach and hold this temperature. I'm not so sure about the barbecue getting that hot. And fer sure, it won't work with food. Posted Image
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Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000.
Type 1 (autoimmune) diabetes diagnosed in March 1986
Markham, Ontario (borders on Toronto)

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#69 Skylark

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Posted 03 August 2010 - 05:59 PM

This brings up an interesting point. At what temperature does the protein denature? I had a friend who could eat deep fried stuff. I just don't know how. I definitely can't eat deep fried wheat. She claimed it was because the protein denatured. She had a PhD in cell/molecular biology. She clearly isn't as sensitive as everyone else.

If it's "cooked" and has changed texture, it's denatured. Your friend with the Ph.D. probably has a true allergy. Either that or she has not done her reading on celiac.

In true allergy, the immune system tends to recognize the surfaces of folded proteins. Heat can sometimes change the shape of an allergen through denaturation (unfolding) or aggregation (clumping) to the point that the antibodies don't recognize it. In celiac, we are sensitized to digested fragments of gluten, not the whole protein. It doesn't matter whether it's denatured or not. Your gut digests raw or cooked/denatured gluten into small peptides and the celiac-provoking gliadin peptides are released either way.

It would take extreme conditions, like acid hydrolysis or outright burning, to break down gluten to where it's not a problem for celiacs.
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#70 afreeclimber74

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Posted 03 August 2010 - 07:24 PM

Me- I'd like to order off the gluten free menu. I'll have the steak.

staff-what side do you want: veggies, potato pancakes, side salad...

Me- are the potato pancakes gluten free?

staff- no

Me- I'll have the veggies then

staff- do you want bread with your meal?

Me- (puzzled) no. I am ordering off the gluten free menu. My meal has to be gluten free.

staff- okay.

(a while later)

staff- here you go (laying down my plate that's covered in fried onion rings)

Me- I can't eat this. My meal had to be gluten free. Besides, I didn't even ask for onion rings.

staff- oops
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#71 munchkinette

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Posted 03 August 2010 - 08:12 PM

If it's "cooked" and has changed texture, it's denatured. Your friend with the Ph.D. probably has a true allergy. Either that or she has not done her reading on celiac.

In true allergy, the immune system tends to recognize the surfaces of folded proteins. Heat can sometimes change the shape of an allergen through denaturation (unfolding) or aggregation (clumping) to the point that the antibodies don't recognize it. In celiac, we are sensitized to digested fragments of gluten, not the whole protein. It doesn't matter whether it's denatured or not. Your gut digests raw or cooked/denatured gluten into small peptides and the celiac-provoking gliadin peptides are released either way.

It would take extreme conditions, like acid hydrolysis or outright burning, to break down gluten to where it's not a problem for celiacs.


I'm not sure what her deal was in terms of food. I knew she couldn't possibly have celiac if she could get away with something like that. (I'm only moderately sensitive, and I'd be in bed for a week if I did that.) I guess I was thinking of something along the lines of maybe only the 2nd, 3rd, and 4th structures got denatured, but the polypeptide stayed in tact. Or something along those lines, where it only got partially denatured. I'm not how hot deep fryers are, but I'm thinking about 300 degrees? 350? Like you said about the fragments- I haven't actually read up on those things since before I went back to school for biology, so I have to admit I can't even remember what the fragments are.
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Gluten free since Feb 2006, Dairy and Soy free since 2009

Anemic off and on since 2003
Negative tTG Ab, IgA, Gliadin Ab IgA, wheat allergy (IgE) blood tests (Feb 2006)
Positive wheat allergy skin test(Apr 2006)and dietary response (Feb 2006)
Celiac grandmother (Dx in 1940s, "grew out of it")

Training for my first triathlon to support the Crohn's and Colitis Foundation of America.

~Amy

#72 GlutenFreeManna

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Posted 03 August 2010 - 08:17 PM

This isn't really about gluten but I was ordering from the gluten free menu and I don't think they took me very seriously:

Me: I'm ordering off the gluten free menu, would you please make sure that my order is safe (second time I have mentioned the gluten free thing to the waiter BTW)

Waiter: Okay, what can I get you?

Me: I'd like a burger with no bun, it needs to be gluten free, and fries, they need to be made in a dedicated fryer so they are gluten free.

Waiter: Do you want cheese and bacon on your fries?
(restaurant was crowed and noisy and I only heard something about bacon.)

Me: What? No, NO BACON. I'm Allergic to Bacon! DO NOT give me anything with bacon.

Waiter: Nods his head at me and then turns to take my husbands order.
He asks my H the same question. My husband declines the cheese and bacon as well. At that point I realize it was something about cheese and bacon and I try to tell him again I DO NOT want any cheese or bacon on my fries, they need to be gluten free (who knows what's in the cheese sauce) and that is not on the gluten free menu. Waiter dude nods at me and walks away.

Order arrives and my fries have cheese and bacon on them. :angry: The waiter is no where to be found. I'm starving, so my husband who doesn't have a bacon allergy takes my fries and gives me his (all of the fries are supposed to be made in a dedicated fryer so they should have been safe. When the bill comes I see why he was trying to get us to add cheese and bacon. There is an extra charge for it. He was upselling to increase the bill. Well it didn't work, he just decreased his tip by at least that much. I got very ill (probably from some gluten cc in the fries or the burger) later and the rest of our evening was ruined. Won't be returning there anytime soon.
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#73 mushroom

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Posted 03 August 2010 - 08:43 PM

So we go to Carino's where they have a gluten free menu, (2:30 p.m.) s l o w, and I ask, I suppose it's too much to hope that with a gluten free menu you have a gluten free beer? Blank look, very blank.... and he says, I don't think we have any alcoholic drink that is gluten free :blink:, so I says, well, how about wine for starters?? Another blank look. He'd obviously never had a gluten free customer before, nor been trained in the basics. We both managed to order gluten free drinks :D We both decide to order caesar salads, me with chicken and without the tomatoes (tomatoes in caesar??? anyway), dh with artichoke hearts. We had to convince him three times not to bring the bread, and he finally asks, "So if I leave the croutons off the caesar salad that's gluten free??" I said, very gently under the circumstances, yes, in this case that's right :lol:
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#74 anabananakins

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Posted 04 August 2010 - 05:11 AM

My favourite french seed-y mustard had wheat in it. There's another brand I found to replace it but it's kind of bland tasting. Oh well.

I have loved reading these posts!
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#75 GirlScout

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Posted 04 August 2010 - 05:50 AM

Is it too early in the morning for wine? I'm new, and will be doing another post, but my moment just happened with my husband... just now.

Me: Wow, it says here that "every crumb could matter". Maybe that's why I was in so much pain last night? (We share all surfaces, as well as butter, mayo... I try to keep crumbs out.)

Hubby: Oh well that's not you, your probably not that bad... I doubt you're that sensitive...

(really are you a Dr or specialist? ARG)
Me: Well you just ate a bagel so I'm not going to kiss you. ;)
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