Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Sweet Potato Fries

calicokitty6

Recommended Posts

calicokitty6 Newbie
calicokitty6
Posted

My husband and I both love sweet potatoes and sometimes I make him fries with them. I recently found a frozen version of these by McCain and Ore Ida but am not sure they are safe for my husband to eat. Does anyone know if these are gluten-free or not? I went to the Ore Ida site but couldn't find any info. Thanks.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Dixiebell Contributor
Dixiebell
Posted

I found the information, It is under 'rethink potatoes'.

Open Original Shared Link

GlutenGladi8or Apprentice
GlutenGladi8or
Posted

CalicoKitty:

LOOK OUT for sweet potato fries, they put me "down for the count" last year when I consumed only about 8 of them at a fundraiser event. Once I was done being glutened, I did some online research and could only find spotty research whether or not they are actually gluten free.

NOTE: I make presentations to large food retail buyers on a weekly basis on behalf of my clients. One of the buyers of frozen produce heard about my "run in" with sweet potato fries and we had quite a discussion. He told me that many of his potato manufacturers "dust" the finished fries with a medley of flour to get them to fry up better in oil. It may only be a minuscule amount, but it's enough to send us Celiacs to the bathroom and then into bed.

Don't get me wrong, I am sure there ARE some gluten-free sweet potato fries out there. But after an actual french fry buyer told me the above story, they are no longer on my menu.

The GlutenGladi8or

tarnalberry Community Regular
tarnalberry
Posted

You can make your own pretty much just as easily. Yeah, it does require cutting a sweet potato, but I find it easier/cheaper to store sweet potatoes than frozen bags. :)

Lisa Mentor
Lisa
Posted

One of the buyers of frozen produce heard about my "run in" with sweet potato fries and we had quite a discussion. He told me that many of his potato manufacturers "dust" the finished fries with a medley of flour to get them to fry up better in oil. It may only be a minuscule amount, but it's enough to send us Celiacs to the bathroom and then into bed.

Should this be fact, "those" manufacturers are in serious violation of the law! ALL wheat must be listed an ingredient or on an allergen statement, by law. I would like to see some documentation of this. Are there manufacturers that we can contact?

Either this is "hear-say" with out actual fact, or these "manufactures" need to meet with the FDA!

Lisa Mentor
Lisa
Posted

Open Original Shared Link

#

Are any of your products gluten free?

Our potato items are "gluten free" with the exception of Alexia Potato Bites.

Roda Rising Star
Roda
Posted

My bag of Ore Ida sweet potato fries I have in the freezer say gluten free on the bag.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


gflooser Contributor
gflooser
Posted

i eat them with no problem! i even sprinkle a little brown sugar on them in the last few minutes of baking. yum...

lovegrov Collaborator
lovegrov
Posted

Lisa is right, you can't just sprinkle flour on things and not list it.

richard

GlutenGladi8or Apprentice
GlutenGladi8or
Posted

CalicoKitty:

LOOK OUT for sweet potato fries, they put me "down for the count" last year when I consumed only about 8 of them at a fundraiser event. Once I was done being glutened, I did some online research and could only find spotty research whether or not they are actually gluten free.

NOTE: I make presentations to large food retail buyers on a weekly basis on behalf of my clients. One of the buyers of frozen produce heard about my "run in" with sweet potato fries and we had quite a discussion. He told me that many of his potato manufacturers "dust" the finished fries with a medley of flour to get them to fry up better in oil. It may only be a minuscule amount, but it's enough to send us Celiacs to the bathroom and then into bed.

Don't get me wrong, I am sure there ARE some gluten-free sweet potato fries out there. But after an actual french fry buyer told me the above story, they are no longer on my menu.

The GlutenGladi8or

Please take special note that nowhere did I claim that a potato manufacturer was selling product with gluten and not claiming it on the package. And due to the fact that I had these at a fundraiser event, I didn't have the privilege to see the package that the caterer used as I was served by a waiter with a tray. (my bad)

I'm simply making three statements:

1) An actual buyer of frozen produce made me aware that some manufacturers dust their fries with a gluten type powders. He didn't make a claim that they did it without putting it on the package (nor did we talk about packaging at all -- although I'm sure that 100% of his suppliers adhere to the law or he wouldn't be buying from them). My eyebrows simply went up that this was news to me! I had no idea about how they do it to make them bake/fry better.

2) Due to the fact that I can't read an actual package while at a future fundraising event, sweet potato fries will be off of my list of safe products to consume.

3) If I do have sweet potato fries in the future, I will read the ingredients on the package or prepare them from a fresh potato in produce in my HOME.

Just thought I would clarify everything that I said in my initial post.

sa1937 Community Regular
sa1937
Posted

I tried the Ore-Ida Sweet Potato Fries tonight and they're actually pretty good. I'll add them to my list of "emergency" foods when I don't feel like cooking much.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Open Original Shared Link

#

Are any of your products gluten free?

Our potato items are "gluten free" with the exception of Alexia Potato Bites.

Alexia is my favorite brand when I want sweet potato fries without fuss. I also often have made my own by cutting up whole sweet potatoes. If you make your own you can also freeze them to save time in the future.

Looking for answers Contributor
Looking for answers
Posted

I never eat them out but I do buy Trader Joes fresh cut (not the frozen ones) and then lighlty spray them with olive oil and garlic salt. SOOOO good!

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. par18
      - par18 replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      IBS-D vs Celiac

      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free...
    2. Celiac.com Sponsored Post
      0

      An Inclusive Valentine's Day: Easy Tips for a Celebration Everyone Can Enjoy

    3. trents
      - trents replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      IBS-D vs Celiac

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    4. SilkieFairy
      - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      IBS-D vs Celiac

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a...
    5. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,338
    • Most Online (within 30 mins)
      7,748
    Erica Johnson
    Newest Member
    Erica Johnson
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • par18
      IBS-D vs Celiac

      By par18 · Posted

      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free condition. I was diagnosed over 20 years ago and have been symptom free only excluding wheat, rye and barley. I tolerate all naturally gluten free whole foods including things like beans which actually helps to form the stools. 
    • trents
      IBS-D vs Celiac

      By trents · Posted

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      IBS-D vs Celiac

      By SilkieFairy · Posted

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.