<<Disclaimer: Verify this information before applying it to your situation.>>
 
Today, Don Wiss <[log in to unmask]> wrote:
 
DW> Today's Business Week has an article in which it appears that Burger King
DW> has already made the decision to introduce [the gluten containing french
fries]
 
I have been in frequent contact with the head of the marketing program for
these Stealth Fries, and was recently told no decision has been made.   I
will call her Monday for further details, and report back to the list if I
learn anything.
 
Meanwhile, I have been busy speaking with McDonald's.  Two years ago, I put
their fries on my personal "avoid" list  ----  they were sometimes fried in
the same oil as their hash browns, which contained wheat flour as an
ingredient.
 
Elaine Monarch of the Celiac Disease Foundation and I had a string of letters
and calls with McDonald's and their french fry vendor on this topic.   The
Canadian division of McDonald's had substituted corn flour in their hash
browns, at the request of the Canadian Celiac Association (at least this is
what I recall) ... and we sent their newsletter announcing this to McDonalds
of America.  Their reply was surprising, as they claimed that it was
impossible for a Celiac to be damaged eating their fries, as any minor cross
contamination would be rendered harmless by the high heat of the oil.  (I was
surprised to see a major company take such a strong position in writing on a
topic with possible legal consequences -- I told them if their heat theory
was correct, Celiacs around the world would have been happily eating breaded
onion rings and fried chicken for years)
 
As far as I knew, this is where matters stood for the past 18 months.  Then
Jonathan Hammer <jhammer @ mitre.org> made a post last week about McDonalds,
saying:
 
JH> They've apparently made some changes to some
JH> ingredients (including hash browns, which they told me are now GF).
 
Today, I spoke with Liz Williams at McDonald's Nutrition Info. Center
(708-575-FOOD) who was responsible for collecting their new gluten-free
product list.  She confirmed that McDonalds in America has  recently replaced
wheat flour with corn flour in their hash browns, and that both french fries
and hash browns are now on their GF list.
 
However, both of these products contain "natural flavors" which is always a
nebulous item.  Liz claimed that their internal research on the secret set of
ingredients in the flavorings had found them to be gluten free, but refused
to give further details.  Based upon McDonald's prior standards, I am not
personally convinced, but I am cautiously optimistic.  Liz is trying to set
up a call for me with the head of their quality control group on the topic of
what standards they considered in determining their natural flavors to be GF.
 If this call actually occurs, I will of course report it to the List.
 
It appears Burger King and McDonalds will soon be trading places on my
family's "yes" and "no" lists.
 
Bill Elkus
Los Angeles