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Grill Contamination


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#1 bean

 
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Posted 12 June 2005 - 01:24 PM

Hey, I am wondering about the whole "grill contamination" thing. Does it really happen? Wouldn't the gluten burn off or something?

I'm really irritated by this thought because my family has a barbeque where they have previously used many marinades & such which contain gluten. I hate not being able to eat grilled chicken & steak & various other grilled foods because I'm afraid that some gluten has survived on the grill. It seems ridiculous to me.

I've seen many warnings about this but I wonder if anyone actually knows for sure that it's possible. I hate the idea of not eating grilled food at restaurants because I'm concerned that they use gluten containing sauces on other foods they grill.

If you could tell me - with any degree of certainty - that you have been "glutened" by a grill, please let me know. Or, if you know how the chemical compounds of foods change after being burned - let me know that too! I would like to know if this is something that I *really* need to be concerned about or if it's a celiac myth.

Thanks,
- Michelle
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~~~~~~~~~~~~~~~~~~~~~

Michelle :)

Positive blood tests 4/29/05 (tTG & IgA)
*Osteoporosis (at 32!)
*Heartburn/Reflux (*ouch!*)
*Lifelong battle w/depression
*Dental enamel didn't form right when I was little (cavities cavities cavities)
*Neuropsych analysis lists all sorts of learning disabilities - which may be attributed to brain injury from an old accident or may be from celiac, who knows!

Had biopsy May 11th, 2005 - villi are FLAT! :(
gluten-free since May 11th :)

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#2 celiac3270

 
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Posted 12 June 2005 - 01:45 PM

Anne Lee said that it's safe to use the same grill (such as in a restaurant) because it burns off. I haven't had any personal experience with either being glutened or not being glutened, because I haven't used a glutened grill before.
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#3 Guest_Viola_*

 
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Posted 12 June 2005 - 01:49 PM

I don't know if it is a myth or not, but I have been told by several restaurant cooks that no cook would 'not' clean a grill after each meal as they don't want to change the taste of the foods by cross contamination from the last food cooked. So .. I don't worry about it too much at restaurants. :)
At home here, we have a grill plate ... a slotted tray ... that fits on top of the grill for preventing hamburgers and smaller pieces of meat from falling through. This just comes in the house and is washed the same as any fry pan would be. So ... I don't worry about that either. I would like to hear from the "scientific" view point as to whether or not gluten can survive a burning on the grill. Anything left on the grates are 'always' burned, as we well know :lol:
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#4 skbird

 
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Posted 12 June 2005 - 02:25 PM

I eat regularly at a bbq at my health food store and always ask them to clean the grill when they cook my turkey patty ("turkey patty with provolone and avocado, no seasoning, please clean the grill"). I have not ever been glutened after eating there. They use bbq sauce and other things on the grill and sometimes my food takes a little longer because of cleaning the grill, and they have to wait for other food on it to be done.

I also eat food off of our grill which has had glutened food on it before (and sauce, mainly soy sauce) and not had any problem. I also ate a steak the other day off of my parents grill - I didn't see them clean it first (wasn't there) so don't know but didn't get glutened. They do carefully cook mine separately.

Anecdotal at best. I know of people who get glutened from using charcoal briquets (I think it's Kingsford - they use wheat as a binder in it) and the web will say that they're ok because the gluten burns up but people still have gotten sick. So I'd avoid those. Mesquite tastes better, anyway.

Stephanie
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Diagnosed by food challenge, 10/04
Gluten-free since 10/04
Gluten-sensitive genes: HLA-DQ 1,3 (Subtype 6,9)
Interstitial Cystitis, 7/07
Fibromyalgia, 6/11

#5 angel_jd1

 
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Posted 12 June 2005 - 02:40 PM

At the beginning of my gluten free days, I was using a charcoal grill and kingsford charcoal and was getting sick after each time I bbqed. Finally sent a letter to kingsford and they use corn and wheat for their charcoal. They "claim" <_< that it burns off before reaching the food, however I know that I had a reaction. I went out and bought a gas grill after getting their email.
-Jessica :rolleyes:
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Jessica
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Kansas

#6 connole1056

 
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Posted 12 June 2005 - 03:15 PM

Viola, Is the frill plate you mentioned available in most stores? It seems like a wonderful idea for when the grill is not cleaned, like in the middle of a cookout. I could put my daughters food on it and she would not have to wait. Also, do you know the brand name and where you got it? I hope this is not an inconvenience. If it is, I understand if you do not answer.
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#7 connole1056

 
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Posted 12 June 2005 - 03:17 PM

Sorry, I obviously meant "grill", nor "frill" plate. I am horrible typist!
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#8 Guest_Viola_*

 
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Posted 12 June 2005 - 04:42 PM

Yes, the grill tray should be available in most hardware stores. It is navy blue with the lighter spots in it, just like the old roast pans in colour. Or an oven pan. It just has holes like a strainer, but of course it is a flat tray. The meat fat drains through the holes, and you get the same flavour of the grill. They are very reasonable in price, and it takes two to cover our big old gas grill. I haven't any idea what the brand name would be, we bought it several years ago and it doesn't have a name on it, must have been just on the wrapper.
I don't know where you are, but we bought ours in Canadian Tire. I haven't looked, but it is likely WalMart would carry something similiar.
Hope you can find them :D
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#9 bean

 
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Posted 12 June 2005 - 10:04 PM

Anne Lee said that it's safe to use the same grill (such as in a restaurant) because it burns off.  I haven't had any personal experience with either being glutened or not being glutened, because I haven't used a glutened grill before.

celiac3270 - Who is Anne Lee? :huh: Reliable source?

This is interesting.. it appears that no one has been glutened by a contaminated grill.. hmm... does this mean that I can eat chicken at Rumbi's island grill? (Where they grill steak that's marinated with wheat soy sauce?) I've eaten this a couple of times and not gotten sick - but since I don't have acute reactions like so many other celiacs, I am looking for input.

Thanks to everyone who has posted. I'm *really* wondering now!

- Michelle :wub:

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#10 VydorScope

 
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Posted 13 June 2005 - 03:55 AM

celiac3270 - Who is Anne Lee? :huh: Reliable source?

This is interesting.. it appears that no one has been glutened by a contaminated grill.. hmm... does this mean that I can eat chicken at Rumbi's island grill? (Where they grill steak that's marinated with wheat soy sauce?) I've eaten this a couple of times and not gotten sick - but since I don't have acute reactions like so many other celiacs, I am looking for input.

Thanks to everyone who has posted. I'm *really* wondering now!

- Michelle :wub:

All as I can say is that when I was a short order cook, we NEVER cleanded the grill between orders. IT only got cleaned at the end of the day, and there was never a problem of cross contimation of flavors at least... but this was before I knew about celiac disease....
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#11 celiac3270

 
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Posted 13 June 2005 - 04:24 AM

Anne Lee is a nutritionist at Columbia Presbyterian (where Green is) and seems to be, in nutrition, undisputed as the most knowledgeable aboout celiac.
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#12 mommida

 
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Posted 13 June 2005 - 04:50 AM

So how much heat is needed to destroy the protein chain of gluten? If I knew that I would feel more comfortable in making the decision. Until I know, I am going to clean the grill.
Laura
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#13 mytummyhurts

 
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Posted 13 June 2005 - 09:54 AM

All as I can say is that when I was a short order cook, we NEVER cleanded the grill between orders. IT only got cleaned at the end of the day, and there was never a problem of cross contimation of flavors at least... but this was before I knew about celiac disease....

What would you have done if specifically asked to clean the grill? Would that have been a big issue? I'm just thinking, to be safe, ask them to clean it first.
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#14 Carriefaith

 
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Posted 13 June 2005 - 10:10 AM

In my opninion there is no way to know for sure what goes on in the kitchen, unless you go and look. I personally would not allow my food to be cooked on a grill that has had gluten on it. There is no way to tell if all the gluten has been burned off, unless you did a chemical analysis.

When I have BBQ's I cook my food on the grill in tin foil to prevent cross-contamination. I actually prefer my food to be cooked on tin foil since it helps prevent burnt food, which is yucky and unhealthy.
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Carrie Faith

Diagnosed with Celiac Disease in March 2004
Postitive tTg Blood Test, December 2003
Positive Biopsy, March 3, 2004

#15 kelmcclellan

 
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Posted 13 June 2005 - 12:56 PM

Not sure about all places or grills, but I got sick from eating at Steak-n-Shake. All I had was a plain grilled chicken breast.

Does it annoy anyone else when resturants fry french fries in the same oil as something battered?

Also, I wish a company would make gluten free pop tarts!!!
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