Rick Sanchez

No, you haven't learned much. My sister-law worked at that very McDonalds, second shift. She had no idea that they had started cooking the donut sticks in the fryers. But hey type a whole bunch.

They started frying the donuts in them without warning once, I am not messing with them again. I already said that they discontinued them.  Go for it brother, then when they come up with some cinnamon churros, of whatever, and don't want them tasting like filet o fish.  Have at I bud. I love the tenacity, changing position 27 times and still gnawing at it. 

People can try stopping it like I did and if the flare ups stop, then that's a strong clue.  I never said all people should stop.  Stop being so critical of my point here.  I DO have celiac disease and nightshades do cause me horrible flareups.  I have a medical background and 2 degrees.  I am trying to help people figure out what may be harming them.  Go ahead and eat all the potatoes you want and all the nightshades you want.  There are people out there who MAY be eating them and it is doing them harm.  This message is for those people.  I would ask that you no longer send negative comments to me.  

@Scott Adams
The Macdonalds here have a sticker on the window on the drive through, where you pay which says that the french fries are not cooked in a dedicated frier, and that other wheat containing products are cooked in the same oil.
The Macdonalds website is confusing but it gives a link to the complete ingredients in the UK at the bottom of the page along with a complete UK allergy information page. There isn't a complete allergen booklet linked on that page for the USA so it is probably a UK only site. In the UK they likely have dedicated friers and they might at some Macdonalds in the USA I am not sure.
 

I have not been to a McDonalds in years but I know the one local to me, when I was first diagnosed told me that they sometimes put wheat things in the french fry fryer.

I will say that I agree with the author here, and do not find them to be the safest...not even close. Most pizza places I've been to don't have a separate preparation area, or a separate oven or area within an oven to cook them. We've done articles on this topic before, including these:
 
 
 

That’s awesome advice right there.
I have a place i like to eat at that has a dedicated vat for fries. I think it’s about the temperature that works best for fries being different than for other foods (not about watching out for CC), because I’ve learned that sometimes their fries are beer-battered. So I can’t have their fries, now, either. 

i have to watch out for dextrose which is an ingredient in most frozen potatoes you can buy, as well as most sausages. (It’s also in Gatorade, Pedialyte, etc., I found out after a particularly rough experience. Coconut water to the rescue!!)  A friend researched it a little and found dextrose can be made from wheat or corn. So if it says gluten-free and it lists dextrose or maltodextrin, I GUESS they’ve gone with the corn version?  I’ll continue to avoid it until i know for sure.

What are you, 12?  It's hard to judge the smartest one in the room sometimes, but the one that is farthest from it usually stands out. They say dismissive things like duh and dumb instead of being constructive when they disagree. Eat what you want where you want. But you're going to tell me that a pizza joint with crumbs and flour flying all over the place is the best option? Another of pizza sauce has flour in it, or batural flavorings that can bite you. If you were young and not far along, and getting a little gluten doesn't ball you up for a couple days, great, sincerely, wouldn't wish it on anyone, but you're just talking nonsense.

Ummm....no!  I almost wound up in the ER when they cooked my gluten-free pasta in the regular cooking pot.

I'm not sure if you read it all, but this part might be important:
 

Not at all. Two thirds of people diagnosed in adulthood experience neurological manifestations. This is important from a medical diagnostic perspective and adds weight to the importance of adhering to a gluten-free diet.