<<Disclaimer: Verify this information before applying it to your situation.>>

Dear Listmates -
I received a reply from McDonald's Corporation today, with a
link to the appropriate part of the CSA/US website. There, I found
a link to click on for the CSA/US official opinion on McDonald's
fries and hash browns, which I have copied below:

"The Celiac Sprue Association (CSA) has examined the commercial 
manufacturing
process of the natural flavoring with wheat as a starting ingredient 
which is used in
connection with the McDonald’s Corporation French fries and hash browns. CSA
provides the following statement after knowledgeable, careful evaluation 
and review of
the process and pertinent test results.

French fries and hash browns prepared in oils with this flavoring might 
be considered,
commercially, to “contain no gluten.”

Third party analysis of the wheat ingredient of the natural flavoring 
revealed detectable
levels of gluten. Factors affecting the possibility of there being any 
residual gluten in
the final French fries or hash browns include:

• The quantity of wheat ingredient used in the manufacturing of the
natural flavor represents only a small amount of the overall natural
flavoring formulation.
• The manufacturing of the natural flavor involves processes that
significantly reduce or possibly eliminate the levels of gluten that
existed in the original wheat ingredient. These steps are completed
before the flavor is added to the frying oil.
• The quantity of natural flavoring added to the frying oil represents only
a small amount of the total frying oil.
• The oil frying process increases the final potato product weight by a
small quantity.

All these factors serve to greatly reduce the initial level of gluten 
from the original
wheat ingredient. The calculated level of any residual gluten in the 
final French fries
and hash browns is below the limits of detection (BLD) of the most sensitive
commercial gluten test.

For those with celiac disease, the only risk free choice is products 
with NO WBRO,
that is, no Wheat, Barley, Rye, Oats and any derivatives or crosses in 
Product,
Processing and Packaging.

The knowledge base, manufacturing processes and detection capabilities 
are always
evolving and subject to re-evaluation and/or revision. This information 
is intended for
people with celiac disease to use in making personal diet choices.

Celiac Sprue Association
Toll Free 877-CSA-4-CSA
www.csaceliacs.org
February 2006"

-Vicki in Illinois

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