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Has anyone ever actually measured how much gluten there is when french fries are made in a non-dedicated fryer?  

I understand the issue, and I understand that some people are VERY sensitive.  However, not all of us are that sensitive and we all pick how much gluten to accept, as there is really almost no gluten FREE diets.  They are, for the majority of us, gluten-reduced diets.  Cross contamination is everywhere.

I am travelling this week and food issues loom large right now because I am not in the safety of home...where I know all the ingredients of everything that I eat.  It is challenging and unnerving at the same time.

Other things that have come to my brain:
Which foods are "generally safe"?

Can I assume that whipped cream is okay?  Mine at home is, but what about at the restaurants?  Are almost all of them okay?  Half of them?

What about all these baked potatoes that I am now ordering instead of other starches?  Can I get the sour cream without much risk?  Too risky?

What about grated cheeses that the restaurants use?  How often are they flour-coated?

I feel like I should make a list for the server to ask the chef.  Has anyone tried that?

Ice cream without obvious mixed cookie dough, brownie, etc.?  Okay?  Need to check ingredients everytime?

I know that I should not eat anything that I am unsure about, so please do not send me that lecture.  But reality is, when I am just grabbing a quick something, I am not going to interrogate the fast food person.  If I know items are iffy, I will just pass...I can live without whipped cream on the mocha.  But if it is almmost certainly okay, I may get it...

Thanks - Beth (sorry to ramble!)



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