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French Fries - they might be more than just potatoes
Reprinted from Pure Facts, May, 1998, Vol. 22, No. 4

People who are allergic to wheat, milk or eggs may think they can safely eat French fried potatoes, but the potential for a serious allergic reaction is increasing as more restaurateurs switch to "battered" fries. A fine coating of one or more of these common allergy foods results in potatoes that are a deeper golden color, and stay hot and crisp longer than untreated potatoes. It is virtually impossible to detect the coating and the restaurant staff might not be aware it is being used.

One chain, Burger King, has switched to a coating made from potato starch, rice flour and cornstarch. Unfortunately, Burger King, Wendy's and McDonald's fries are off limits to Feingold families since they cook them in oil which contains the petroleum-based preservative TBHQ.

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