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

I have heard conflicting things about eating food fried in commercial
fryers - i.e. restaurants:

If the food being fried is not mass-produced -- that is, you have
assurance of it being hand-cut and prepared in the restaurant's kitchen
without addition of wheat for better browning or sugar for better
crisping -- and there are no crumbs of foreign material attached,
wouldn't any gluten "left over" from a previously fried, gluten-
containing food be destroyed in hot oil?

What about grilled fish? What exactly is the danger of being prepared on
a "non-celiac" grill? Even if a grill isn't cleaned so well, food burns
off real quickly, and you can certainly see breadcrumbs, if they exist,
can't you?

Where does gluten do its dirty work? through the lining of your gums?
once it is in your stomach? only if it touches intestinal villi? only if
you really enjoy the food (joke)? What "kills" gluten? heat? cold? other
chemicals?

Any chemists out there who can explain the chemistry of the thing?

Thanks,
Lydia
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