Something on your mind? Erica & Jules would love to hear from you!

Celiac Disease Foundation (CDF) released new research today on shared fryers and their relative safety for those with celiac disease. Join Erica, Jules, and special guest Meghan Donnelly McKeon, MS, RD, CSDH from the Celiac Disease Foundation, an author on this paper. They discuss what the study found, the limitations of the study, and whether it's truly safe for people with celiac disease to drop everything and start eating out of shared fryers (spoiler alert: no, it's not).

Key takeaways from research:

"A new multi-center study led by the Celiac Disease Foundation, in collaboration with researchers and clinicians from Children’s Hospital Colorado, Columbia University Medical Center, Mass General Brigham for Children, the University of Chicago Celiac Disease Center, Vanderbilt Health, and Bia Diagnostics, provides some of the most comprehensive real-world data to date on gluten cross-contact in foods prepared in shared fryers. The study, “Shared Fryers May Not Always Be as Risky for Gluten Cross Contact in Celiac Disease as Dietary Guidance Suggests,” was published today in Nutrients. Researchers tested 98 samples of naturally gluten-free foods, including 55 orders of French fries and 43 orders of tortilla chips, prepared in fryers that were also used for gluten-containing foods. Samples were collected from food service establishments across 14 U.S. states under routine, real-world operating conditions. Overall, 93.9% of samples contained less than 20 parts per million (ppm) of gluten, including all 43 tortilla chip samples. Only 6.1% exceeded 20 ppm, all of which were French fries. None of the samples from establishments reporting daily fryer oil replacement exceeded 20 ppm." Press Release, 10/20/2026

RESOURCES

Media Contact: Emily Piken, Celiac Disease Foundation Emily.Piken@celiac.org 310.905.3437 x106

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Something on your mind? Erica & Jules would love to hear from you!

In this episode, Jules and Erica talk about recent gluten-free recalls, the current state of the FDA, federal recalls vs. brand-led recalls, and why gluten-free certification matters.

Jules also shares about her recent trip to Ireland, where she was met with enough gluten-free fish & chips for a small Irish seaside village, but was once again disappointed by the "gluten free meal" on Air Lingus.

For our VIP listeners, did you catch the bonus musical number at the end of the show?

RESOURCES

gfJules Gluten-Free Dublin Ireland

FDA Recall - Eat GANGSTER + AIP

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Something on your mind? Erica & Jules would love to hear from you!

On this episode, Jules is joined by Gabrielle Adragna MS, RDN, LDN, a dietitian at Aramark. In her role as Regional Dietitian at Aramark, she specializes in nutrition, menu transparency, and student engagement, collaborating with teams to promote healthier lifestyles on campus. Her passion is making sure people who eat differently - like those with celiac disease or a gluten intolerance, or people with a food allergy - can dine safely and experience college just like everyone else.
Jules and Gabrielle discuss what students with celiac, gluten intolerance, and other food allergies should do before and once they get to campus to maximize their college experience while taking advantage of the accommodations and options available, no matter where they are in school.

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• Email us at support@gfJules.com
• Find more articles, recipes & info at gfJules.com & celiacandthebeast.com

Thanks for listening! Be sure to subscribe!
**some links may be affiliate links; purchasing through these links will not cost you more, but will help to fund the podcast you ❤️