Lisa

<sigh> NOT AGAIN!! This is a classic case of the blind leading the blind.

So happy for you, and a great success story for other parents who are struggling. Your words are very encouraging

I am not familiar with any specific restaurants, but the below link appears that you may have many options:

Open Original Shared Link

So in general, in the US at least..modified.food starch is ok...so long as it doesnt say wheat

Yup

This is what it says on the US website that I provided the link to earlier in this thread.

"Some people suffer from an intolerance to foods containing gluten, which is a type of protein found in wheat, rye and barley. Frito-Lay has validated through analytical testing that the following products contain less than 20 ppm of gluten.

Please note: The information provided pertains only to products distributed in the U.S. Products sold in other countries under similar brands may be made using slightly different recipes and ingredients to accommodate local needs and preferences."

Thanks Karen.

Some Lay's Chips have been gluten free for a while, if you have read the label. A clarification in labeling may be a step forward, as well as a marketing gimmick. But I would encourage everyone to read the label every time you buy a product.

Don't rely on a "gluten free" label. There is NO legal establish definition of the term.....gluten free.

I can only assume that Lay's has TESTED their products and declared them gluten free as a result. IF, as a result of testing....this is good news.

This is a great NEW resource for the newly diagnosed and some of us oldies too:

Open Original Shared Link

Don't forget to thank those who put this resource together for our use and ease.

yes i am aware this an old thread. I always read labels, however, there is nothing on their beef broth label that would indicate it was not gluten-free. Their web site has both us and canada product lists and this

link I provided is from the US dated Feb 2012.

I apologize, as we have new members post all the time on six year old posts.

Swanson is pretty good about listing.

the link to swanson's list of gluten free items OMITS their canned beef broth!! I just got violently ill from eating lentil soup made with it, though my pocket guide from Columbia Med Ctr lists swanson's broth as gluten-free.

here is the link to the website:

Open Original Shared Link

Please note that you are responding to a post over two years old. Sometimes, well....always, it's best to rely on reading labels, rather than lists that may be out of date or product change.

Campbell US and Campbell Canada have two very distinctive gluten free listings. But they will always list gluten if present in their ingredients.

So I'm going to be staying with my GREAT grandmother soon for a weekend, to keep her company. As you might imagine, she's up in the numbers but she's not "old". However, I don't really know how I will explain this coeliacs to her! I don't think "I can't eat barley, wheat, rye or triticale" will work. My family grew up believing that wheat and barley are the best things you could ever put into your mouth, next to a strong cuppa tea and an apple.

I don't know your GREAT grand mother, but my Grand Mother (in the short time I knew her) was open and inquisitive. She used to make me orange juice with a raw egg in the blender, every night I stayed with her. It wasn't bad, but the raw egg????? But, she knew best.

Just be open and honest with her. I bet she's still up to a challenge. And offer to cook a few sides or a meal, depending on your stay.

With a HUGE change in the diet, I would continue and keep a food log as well.

Go 100% as best is reasonable. No processed foods, only natural. Fresh veggies, fruit, potatoes, rice, meats and fish. Eliminate dairy for two months. Lots of water and some gluten free/dairy free probiotics to put some healthy bacteria in his system.

A daily supplement (gluten free or course) and extra B-12.

No shared toaster, or double dipping into the mayo or peanut butter. No chance of cross contact, with gluten. Call his meds sourse....ie anything that can come into contact with the mouth - and on to the digestive system.

AND don't loose contact with his medical doctor. We are not doctors and would not/could not diagnose him with Celiac. Confer progress or lack of it with his medical professional.

I hope this was helpful.

I am going to be staying between Hartford and New Haven. Our agenda will take us to various museums, primarily art, and to visit family.

Suggestions for restaurants to consider almost anywhere in the state would be appreciated.

Try to Google "Gluten Friendly Restaurants in Hartford/New Haven"....you will be amazed what's out there.

Keep a food journal. You might be able to find what's bothering you. Limit your dairy and get a full metabolic panel done to check for vitamin and mineral deficiencies.

And healing takes time.

You could get colored duct tape. Stick in on everything that is safe. At my house, if it has a red tape on the butter tub, no one else used it without permission. Same with PB, etc.

Yes! I used red and green sticky dots in my early days.

Thanks Peter for your informative reply.

To add to the great suggestions, wheat must be listed if it's an ingredient. Barley and rye are not likely to be present, unless you are buy rye seeds....not likely.

How are they claiming gluten free without dedicated lines or at least telling us that they clean them? I'm very confused after that...

I am not up-to-date of the Canadian criteria, but Peter posted it clearly.

But, in the US, the term "gluten free" is voluntary on labels, as no legal definition is standardized at this point. Close, but we're not there yet.

Nothing in life is guaranteed to be gluten free. It's an improbability. So we do our best.

Reading labels works for me, although I know that there is a small group of others that might need to take that extra step regarding shared equipment. I'm not one of them.

I'm in Canada right now visiting my family..I was calling some companies making sure about different foods that mom has here in the house..I was informed by Kraft that Cheese Whiz is NOT gluten free. I read on this website it was.....is there a difference between U.S. and Canada or what?

Krista, many products vary from county to country....even US and Canada, for instance, Campbell's products are very different in both countries.

There is a cooking video for a great gluten free recipe that's on youtube. It features a specific brand for one of the gluten-free ingredients. Am I allowed to share the link to the video on this forum?

Wanna make sure I follow the rules

Sharing a link is permissible, as long as it's not yours. Self promotion is a violation.

Grand baby and I share the Chipmunk Gummies. Dora's are too muchy. ( OMG, what have I become?!)

Confession here - I consume more gummies than the grandbaby.

High Fructose Corn Syrup is primary in most of these products.

Who liked bread anyways!

Odd thing about me is that I never liked bread, pasta or beer. And donuts smell awefull!!!! How odd, and I consider myself one of the lucky ones.

Vincent, make sure you have Tim on some good kids multi vitamins. It will help him with the transfer in diet. AND pro biotic are a great help for healing the intestine.

Water and pure pear juice will be helpful.

So glad you are seeing improvements.

But, you're an old shoe here. You know this stuff.

A bit of McHistory, .

<snicker> Good one Peter.

Yep!

So in summary..

1) McDondals states there is wheat in their fries - VOLUNTARILY.

2) Some people who eat them have gluten reaction from them

3) Some people who eat them do not

4) A test was done on the fries, and with in the stated limits of the test they detected no gluten

That is the full story as I know it. It is up to you whether or not you want to risk them. I will not risk them with my son that is for sure.

I'm a #3. Good Summary.

McDonald's US fries have been independently tested and considered safe for those with Celiac to consume, as any wheat residue is processed out.

This is the "hotest" topic on C.com. Thousands upon thousands of posts have been dedicated to french fries...go figure?

I'm sure a Canadian will stop by soon. But, if I recall and as you posted, there are no gluten ingredients in those fries. But you should know that anytime you eat out, your risk the possibility of cross contact or cross contamination....especially in a fast food restaurant.