• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Which French Fries Can We Have?
0

37 posts in this topic

Recommended Posts

Kelly&Mom    3

My daughter was diagnosed in Sept. and me in February. She's 14 and of course loves fast food but we're still figuring out what we can have and can't have. We knew we could have In n' Out fries because they don't fry anything else and used to eat Del Tacos but now they are serving chicken fingers..... Rats! I've seen some debate on whether McDonald's fries are OK. Any answers?

  • Upvote 1

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Skylark    935

Burger King should be using a dedicated fryer. Double-check at the particular restaurant you visit.

McDonald's does declare a wheat ingredient in the seasoning used in a processing step to make their fries. The finished fries have been independently tested and do not contain enough residual gluten to show up on an ELISA assay. That means they shouldn't cause damage, but not everyone can tolerate them without any GI symptoms. (They're probably safer than Amy's pizza! :P)

Share this post


Link to post
Share on other sites
kareng    1,992

Five Guys is supposed to be good. They only fry fries. They keep the buns away from the grill according to my son.

Chick fill a says their waffle fries are.

I like to get Ore-Ida frozen fries. The plain crinkle ones come out good if you cook them a little longer. They probably have less fat by baking them then a fast food place.

  • Upvote 1

Share this post


Link to post
Share on other sites
Mizzo    22

We actually had a Mcdonalds employee tell us not to get the fries as the oil is absolutely cross contaminated . If asked The manager is required to say the FF are gluten free and they take great care in cleanliness, but cannot guarantee with 100% certainty the CC will not occur.

I have heard Red Robin is very clean, considerate and have a designated gluten-free cooking area. We stick with Ore-Ida to be safe. But we indulge in the Outback for meals (never ever had a problem there).

Share this post


Link to post
Share on other sites
psawyer    687

... but cannot guarantee with 100% certainty the CC will not occur.

Nobody can honestly guarantee that, and anyone who claims to is at best mistaken and at worst lying.

  • Upvote 1

Share this post


Link to post
Share on other sites
Ads by Google:


luvs2eat    60

LOVE me some Chik-fil-A fries!! There are none where we live, so when I see one in our travels... I always have to stop!!

I don't eat them anywhere else tho. I've heard that McD's are gluten-free and have enjoyed them twice w/o problems in the past, but I don't trust 'em at all!

Share this post


Link to post
Share on other sites
Mizzo    22

Nobody can honestly guarantee that, and anyone who claims to is at best mistaken and at worst lying.

I believe YOU misread the statement .

Share this post


Link to post
Share on other sites


Ads by Google:


psawyer    687

My point is that, no matter how hard an establishment tries, they can never guarantee 100% against cross-contamination. Nobody can, because there are too many possible sources. Anyone who makes such a claim is either misinformed or lying outright.

Share this post


Link to post
Share on other sites
buffettbride    10

We'll do ChicFilet fries from time to time and In N Out when we travel to states w/ an In N Out. We avoid BK, Wendy's, and McD's fries. Even with dedicated fryers, I've seen chicken nuggets and onion rings sneak into the friers an I don't trust McD's as far as I can throw them.

For sit down meals, we go to Red Robin for fries (ask for no seasoning).

Share this post


Link to post
Share on other sites

I've just about given up on fast food fries being safe. I've gotten sick from Chick-fil-a and McDonalds. The best I have found is Cheeseburger in Paradise, but I got sick once out of the two times I ate there. No way to tell if it was the fries or not. SO it's a 50-50 gamble to me. I like to make oven fries at home. It's really simple to do, just time consuming.

Share this post


Link to post
Share on other sites


Ads by Google:


ryebaby0    21

The McD's controversy is pretty well documented. My son eats them regularly with no problem (and his tTg is tested once a year). Red Robin's are independantly owned so you'd need to ask. (We were once asked to leave a Red Robin in Harrisburg PA; the manager didn't want us to "risk illness" by even being inside). BK is notorious for their poorly run deep fryers (how many people get a "free" onion ring or chicken nugget in their fries?) Some Wendy's are dedicated fryers, but most are not. Outback fries are not gluten-free, neither are Ruby Tuesday's or EatNPark.

No restaurant will guarantee food is free of CC. They are opening themselves to a lawsuit if they do --- you just have to ask, and fries are high on the list of hard-to-find

Share this post


Link to post
Share on other sites
scarlett77    20

My son can't eat McD's fries. We only eat In& Out fries. Otherwise we make them at home. Like someone else said...fries are difficult to find without CC issues. I can say that we recently went to Disneyland and there are quite a few of the places in the park that have a specially dedicated fries fryer specifically for gluten-free guests.

Share this post


Link to post
Share on other sites
RiceGuy    55

Just check the McD's website if you really want to know the officially published ingredients.

French Fry ingredients currently listed on the McDonald's website:

Ingredients (Allergen statement in ALL CAPS.)

Potatoes, vegetable oil (canola oil, hydrogenated soybean oil, natural beef flavor [wheat and milk derivatives]*, citric acid [preservative]), dextrose, sodium acid pyrophosphate (maintain color), salt. Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness). Dimethylpolysiloxane added as an antifoaming agent.

CONTAINS: WHEAT AND MILK *(Natural beef flavor contains hydrolyzed wheat and hydrolyzed milk as starting ingredients).

Share this post


Link to post
Share on other sites
Skylark    935

I must be lucky. Fries at the BK near work have not made me sick. It's actually one of the "safer" foods when I don't bring lunch.

Share this post


Link to post
Share on other sites


Ads by Google:


celiac-mommy    79

There's only Red Robin here that I trust. I know it's a gamble every time you eat out, but-knock on wood-the kids have never gotten sick there from anything. Also, wherever we go, we ALWAYS make sure it is NOT peak meal times. Definitely more dangerous!

Share this post


Link to post
Share on other sites
gfreegirlie    3

My daughter was diagnosed in Sept. and me in February. She's 14 and of course loves fast food but we're still figuring out what we can have and can't have. We knew we could have In n' Out fries because they don't fry anything else and used to eat Del Tacos but now they are serving chicken fingers..... Rats! I've seen some debate on whether McDonald's fries are OK. Any answers?

McDonald's french fries are not only cross-contaminted but they also contain wheat in the basic ingredients list.

Share this post


Link to post
Share on other sites
psawyer    687

McDonald's french fries are not only cross-contaminted but they also contain wheat in the basic ingredients list.

Much discussion has taken place over the last four years. McDonalds fries have been independently tested and found to contain no detectable gluten using the most sensitive ELISA test available. Cross-contamination is on a case-by-case basis and cannot accurately be generalized.

Share this post


Link to post
Share on other sites
RiceGuy    55

Much discussion has taken place over the last four years. McDonalds fries have been independently tested and found to contain no detectable gluten using the most sensitive ELISA test available. Cross-contamination is on a case-by-case basis and cannot accurately be generalized.

Given the declared ingredients, and the statements on their website regarding allergies and even the link to a Celiac organization's website, I don't care what any tests might suggest. Is the ELISA test so reliable that it can be depended upon so much?

I have reacted to numerous products which state gluten-free right on the label, and aren't supposed to contain any gluten, wheat, etc, etc. So I could care less what any test says. My immune system knows better.

And for those who don't get sick, I just hope that there isn't any reaction going on undetected. After all, not feeling or noticing the effects is common enough to be a concern.

I just did a quick search for documentation about the ELISA test, and it turns out that it DOES NOT TEST FOR THE PRESENCE OF GLUTEN. It is apparently supposed to detect immune response of a blood sample to a given allergen. That means if you test with blood from someone who isn't sensitive to a given substance, the result will be negative! According to this article, ELISA testing is plagued with various problems.

As far as I can tell, trusting such a test is like trusting a room full of people eating the fries, saying they don't feel sick. It has nothing to do with actually measuring the presence or absence of a substance within the food, but rather the reaction of a blood sample to a food sample. Read the article and decide for yourself.

Share this post


Link to post
Share on other sites
i-geek    56

Given the declared ingredients, and the statements on their website regarding allergies and even the link to a Celiac organization's website, I don't care what any tests might suggest. Is the ELISA test so reliable that it can be depended upon so much?

I have reacted to numerous products which state gluten-free right on the label, and aren't supposed to contain any gluten, wheat, etc, etc. So I could care less what any test says. My immune system knows better.

And for those who don't get sick, I just hope that there isn't any reaction going on undetected. After all, not feeling or noticing the effects is common enough to be a concern.

I just did a quick search for documentation about the ELISA test, and it turns out that it DOES NOT TEST FOR THE PRESENCE OF GLUTEN. It is apparently supposed to detect immune response of a blood sample to a given allergen. That means if you test with blood from someone who isn't sensitive to a given substance, the result will be negative! According to this article, ELISA testing is plagued with various problems.

As far as I can tell, trusting such a test is like trusting a room full of people eating the fries, saying they don't feel sick. It has nothing to do with actually measuring the presence or absence of a substance within the food, but rather the reaction of a blood sample to a food sample. Read the article and decide for yourself.

There are two types of ELISA tests. The one you have mentioned is the clinical test for antibodies against ingested or environmental proteins. That is not the test used by food manufacturers to determine gluten levels in foods. There are indeed tests that directly measure gluten levels in foods and these are the ones that people refer to when they are discussing foods that have been determined to be gluten-free by ELISA.

Share this post


Link to post
Share on other sites
i-geek    56

Topic: Five Guys only fries potatoes in their fryer. I ate there (bunless cheeseburger and fries) and had no problems other than a temporary bout of indigestion from the grease and soda.

Share this post


Link to post
Share on other sites
Skylark    935

The McDonald's fry issue has been hashed and rehashed. Foods that are below the 3 ppm ELISA detection limit have been shown to be safe for celiacs in terms of not causing serum markers or villous damage by multiple studies. This includes things like <20 ppm wheat starch (NOT 200 ppm codex stuff), "gluten-free" products like Amy's pizza, and McDonald's fries. Not all celiacs will be able to TOLERATE them though, as the threshold for uncomfortable symptoms in some folks seems to be lower than the threshold for damage. If you only tolerate naturally gluten-free foods, you would avoid the McDonald's fries. Remember that some people are so sensitive they even react to distilled vinegars or whisky, even though most celiacs eat them fine.

This does NOT address CC in the fryers. All bets are off if breaded foods are put into the french fry fryer. Back when I worked at McDonalds doing that was grounds for disciplinary action, as the fryers were at different temperatures and it would have ruined the food. I never saw anything other than hash browns and fries at the french fry station.

@RiceGuy ELISA stands for "Enzyme Linked ImmunoSorbent Assay". There are a number of different ELISA formats (direct, sandwich, competitive) and the assay is used widely to measure all sorts of proteins, small molecules and antibodies. That article you linked is trying to address the current consumer scam of mail order IgG4 "food allergy" ELISAs. People send off hundreds of dollars and a blood sample and get back a bunch of difficult-to-interpret information that is often misrepresented as an absolute result. (People reading that article would do well to keep the Enterolab fecal antibody tests in mind...)

This wikipedia article explains ELISA assays pretty well and might help you understand the difference between serum antibody assays and gluten ELISAs. Gluten is usually measured with a sandwich ELISA or competitive ELISA.

http://en.wikipedia.org/wiki/ELISA

Share this post


Link to post
Share on other sites
RiceGuy    55

There are two types of ELISA tests. The one you have mentioned is the clinical test for antibodies against ingested or environmental proteins. That is not the test used by food manufacturers to determine gluten levels in foods. There are indeed tests that directly measure gluten levels in foods and these are the ones that people refer to when they are discussing foods that have been determined to be gluten-free by ELISA.

I've searched, and every single ELISA test I found, including both the industrial and home test kits for food testing, rely upon antibodies. Please post a link to an ELISA test which doesn't use antibodies.

Share this post


Link to post
Share on other sites
Skylark    935

I've searched, and every single ELISA test I found, including both the industrial and home test kits for food testing, rely upon antibodies. Please post a link to an ELISA test which doesn't use antibodies.

Perhaps I misunderstood your post. When you wrote:

I just did a quick search for documentation about the ELISA test, and it turns out that it DOES NOT TEST FOR THE PRESENCE OF GLUTEN. It is apparently supposed to detect immune response of a blood sample to a given allergen. That means if you test with blood from someone who isn't sensitive to a given substance, the result will be negative!

I though you were confused as to how an ELISA could test for a protein like gluten, rather than testing for the presence or absence of antibodies in someone's blood. The Wikipedia I article I linked above explains how the various ELISAs work in great detail. Antibodies used in an ELISA where you are testing for a hapten like gliadin are laboratory-produced monoclonal antibodies. They are very different from serum polyclonal antibodies and are extremely sensitive and specfic.

Share this post


Link to post
Share on other sites
i-geek    56

I've searched, and every single ELISA test I found, including both the industrial and home test kits for food testing, rely upon antibodies. Please post a link to an ELISA test which doesn't use antibodies.

Yes, they do all use antibodies. They don't all measure antibodies. ELISAs use specific antibodies to measure levels of any protein, including gluten or other antibodies. Here's a brief explanation:

Gluten in food is probably measured using a standard quantitative sandwich ELISA (I say probably because I don't know for sure). In this assay, an antibody specific for gluten (or whatever is the protein of interest) is coated on test plates in a known quantity. Then the test food dissolved in buffer is applied to the plates in a known amount. After an incubation (in my lab, we let our ELISAs incubate from three hours to overnight), the excess sample is washed off and a second antibody that binds to a different part of the gluten molecule is applied. This second antibody has a reporter molecule attached to it. After that binds, the excess is washed off and a chemical that will react with the reporter molecule is added. In our lab, we use a colorimetric reagent- the more color change we see, the more second antibody is bound and thus the more target protein was in our original sample. We read these using plate readers that measure light absorbance at specific wavelengths. These assays are nice because you can set up extra plate wells and add known quantities of your target protein, so then you can compare your sample wells to your known wells and extrapolate how much target protein is in the sample wells. These assays are highly sensitive and are limited only by the lower detection limit of the plate reader (and user error, but that's why there is value in repeating the same sample several times).

The ELISAs used in the clinic to measure, say, TTG are a little different. I'm guessing (again, I don't know for sure as I'm a research immunologist and not a clinician) that in these assays, a known quantity of TTG is bound to the test plate. Then patient serum is added. Any TTG-specific antibodies in that patient's serum will bind to the TTG on the plate. The excess serum is washed off, and then a reporter antibody (like the one described above) can be added. The reporter antibody can be specific for the Fc or tail region of human antibody and will depend on what the clinic wishes to test- there are antibodies against human IgG, IgA, and IgE. The rest of it proceeds as described above. I don't know how the labs quantitate this, or what control samples are used, as I don't run these in my lab.

Hope this helped.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      107,896
    • Total Posts
      938,534
  • Member Statistics

    • Total Members
      65,805
    • Most Online
      3,093

    Newest Member
    Smarting
    Joined
  • Popular Now

  • Topics

  • Posts

    • Before ordering the endoscopy, you would think they would order the complete celiac panel.  Not all celiacs (like me) ever get a positive TTG (I do test positive to the DGP, but negative to the EMA and TTG).  You would think that the additional blood tests would be way more cost effective than going directly to endoscopy.  The endoscopy usually is still considered necessary for a celiac diagnosis, but there does not seem to be strong evidence that she has celiac disease other than a family history.   Some celiacs are seronegative negative, but your daughter was only negative on just one of the celiac tests.  So, she MIGHT be seronegative.  More investigation is needed.  She is NOT IgA deficient, at least for celiac testing (for celiac disease this test is just a control test).   The DGP test seems to be better for small children.   I do not have the complete health history of your child, but I would seek a second opinion before going to an endoscopy at this time with only one test result.  Try to find a celiac-savvy GI -- one who follows what the American GI Association  recommendations for celiac disease and what the Mayo Clinic or a large celiac research center recommends for testing protocol. https://www.mayomedicallaboratories.com/it-mmfiles/Celiac_Disease_Diagnostic_Testing_Algorithm.pdf https://gi.org/guideline/diagnosis-and-management-of-celiac-disease/  
    •   Hello linzk8! I would suggest you to go with natural foods as you are allergic to latex. One of my friends had the same problem. She also had latex allergic. She used Indian nuts to lose weight purchased from the official site of Nuez Dela India and achieved a success. You can also check the same. Eating at the right time is also important. Avoid eating very late at night. It's fine to eat in between meals, but limit your proportions. Never starve yourself! Hope this could help you!
    • My family visited Peru (my 13 year old has celiac) last Christmas, and we found Peru rather gluten free friendly. Peru is the land of corn and potatoes, and they have lots of grill meats.   Their cooking ingredients tend to be naturally gluten-free.   We did the 4 day Inca trail hike to Machu Picchu, and our chef did a great job making gluten-free meals for my daughter.  
    • Most physicians follow the joint commission’s guidelines on prescribing HTN medications which usually begin with a diuretic and calcium channel blocker (the amlodipine) - see below. Is it possible that your bp was still not controlled on the CCB (amlodipine)? So the ARB was added? Again, I’d just like to say that just bc a drug does have certain adverse effects does not mean you will have them, but I understand if you would not even want to take the chance, given a previous history of celiac disease. http://www.aafp.org/afp/2014/1001/p503.html “In the general nonblack population, including those with diabetes, initial anti-hypertensive treatment should include a thiazide diuretic, calcium channel blocker, angiotensin-converting enzyme (ACE) inhibitor, or angiotensin receptor blocker (ARB). In the general black population, including those with diabetes, initial treatment should include a thiazide diuretic or calcium channel blocker. If the target blood pressure is not reached within one month after initiating therapy, the dosage of the initial medication should be increased or a second medication should be added (thiazide diuretic, calcium channel blocker, ACE inhibitor, or ARB; do not combine an ACE inhibitor with an ARB). Blood pressure should be monitored and the treatment regimen adjusted until the target blood pressure is reached. A third drug should be added if necessary; however, if the target blood pressure cannot be achieved using only the drug classes listed above, antihypertensive drugs from other classes can be used (e.g., beta blockers, aldosterone antagonists). Referral to a physician with expertise in treating hypertension may be necessary for patients who do not reach the target blood pressure using these strategies.” Drugs for BP in different classes work by different mechanisms. It may be worth it to print out those huge, long drug information sheets and go over them with a fine toothed comb. As for CoQ10, have you checked for coupons online? Can your doctor write you an Rx and get your insurance to pay? They might say it’s on OTC and you have to pay out of pocket, but it may be worth it to find a way around that - would a prior authorization do the trick? I don’t know, just bringing up the questions. In the report you cited, these concluding words were to me, chilling:
      “Therefore, we suggest the possibility of a class effect.” Losartan, olmeseartan - doesn’t matter. And I'll say it again, there must be a way to disseminate this information more widely as I had no idea about this adverse effect, and never heard any docs speaking about it either. It really warrants wider sharing. Finally, one person who is often an overlooked resource is your pharmacist. They have just tons of knowledge and should be able to talk to you in some depth if asked, in an articulate, easy to understand way. They may even be able to do some digging and research for you. Plumbago
    • Plumbago et al, Thanks for letting me know  about the "artan" drugs being ARBs. I think Cyclinglady was right the Losartan research is not free and thus not public. I saw the link with no abstract but wanted to read it to confirm as you noted in your ETA that it was another "Artan" drug Losartan causing the problem. I believe it is. I found a great (after more digging) review of all the "artans"/ARBs or most of them about whether they can contribute to sprue symptom's in addition to Benicar. here on wiley as studied by the alimentary pharmacology and therapeutic journal (AP&T) for short. http://onlinelibrary.wiley.com/doi/10.1111/apt.14176/full I wish I knew how to post the able alone it is very informative.  Please scroll over the table to the end of it since it even tells how long to expect before your sprue symptom's/conditions improve IF the "artan" drug is causing your symptom's which I find the most helpful thing about the table.  They also note histological feature (degree of villi blunting) to expect on biopsy. They note Losartan can cause "total atrophy of duodenal villi" by their reporting. I also recently had an issue with my potassium levels so I feel sure it is the Losartan. I remember reading a study about how losartan was better at the "chronic cough" I had developed using Lisinopril so I changed to Losartan a few years ago . . . now I find I could of been making my GI symptom's worse. But to answer  your other question since I began taking Folic Acid a few months ago my BP numbers went down to a healthy level of 120/80 or less sometimes . . . but with medicine. I had already been thinking I wanted to try get off the BP medicine (for good) so this is more motivation. C0q10 worked well but it is too expensive for me to take all the time! I called my doctor to have them put me back on Amlodipine/Norvasc and I can't remember why I changed off that medicine to begin with now.  I do remember needing two medicine's back then to control my BP so maybe we stopped the Norvasc instead of the Linsinopril. But now that they have put me back on Norvasc I hope my potassium levels will correct themselves. I just don't feel safe anymore taking Losartan after learning it could be making my GI symptom's worse or causing the to be unreliable. I first thought my touch of D. was from an antibiotic round but when kefir didn't get me back on track I suspected something else when my Vitamin D levels showed up low too again! Thanks everybody for ya'lls great suggestions and good research on my behalf. I also recommend this verywell article if you are still having GI problems and you suspect an "artan" like ARBs BP medicine and looking for a medicine that might have less severe  or more manageable symptom's for your lifestyle because it comprehensively list's the medicine's by drug types. https://www.verywell.com/hypertension-drugs-1745989 no medicine is without a side effect as (I) am learning but I never thought sprue would be one for my BP medicine and why I prefer Vitamins when I can find out which one too take. Now that I have the Norvasc approved as a replacement for the Losartan I might see if my BP goes up again if I stop my medicine all together as I was hoping the Folic Acid might help me with it (without medicine) and it explains why I was low in Folic Acid to begin with again. posterboy,    
  • Upcoming Events