<<Disclaimer: Verify this information before applying it to your situation.>> Kim Miller, our product liason at Burger King, called me this morning to thank our whole List for its work helping BK interface with the celiac community, and for its input on their coated fries experiment. For those new to the list, we set up an email->fax link which funneled many comments into their offices about the commercial benefit of making their coated fries gluten free. In part due to our efforts, and of course largely due to their recognition of the many people with food allergies, their new coated fries are completely free of milk, egg and wheat. As part of their rollout, corporate staff is visiting every unit in America to verify that: (a) no old french fry inventory is left in their freezers (some of which had gluten added as part of an earlier experiment), and (b) each unit is properly following the corporate procedures to isolate french fry oil from the oil used for breaded products. As I've mentioned my prior emails, it is always good to check with your local unit to be sure that they are following national guidelines, and that none of their fryers are broken (causing them to combine french fries and onion rings, for example). Bill Elkus Los Angeles