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Exceptions to the "most mainstream cereals" are SOME cereals made by General Mills in the "CHEX" series. Corn, Rice, Cinnamon, Chocolate Chex are all gluten free and the boxes are marked as such.
But Peter's post about the MALT word is correct. Malt flavoring, barley malt, etc are made from barley. And almost all Kelloggs cereals have it in them.
As for the CC issues with products that say "made in a facility that also makes..........." it is pretty much an individual thing. Some people are more sensitive than others. I generally don't have a problem with products made in the same facility as wheat, barley products. But my level of sensitivity is relatively low compared to many people. I keep "Glutenease" capsules in my purse. At Christmas, my SIL made both gluten-free Chex Mix and regular glutened Chex Mix. I accidentally grabbed two small handfulls of the regular stuff and ate it before I noticed. I panicked , took 2 Glutenease and was ok stomach-wise. But I did get a minor DH rash several days later (I get DH mainly), but now I also get the big D sometimes from glutening.
SO, it's up to you to do trial and error with the products made in a facility with gluten products.
To be a little more specific..... Butchers, for many health reasons, unrelated to gluten CC (sanitary and disease related), practice some of the most diligent processes in cleaning their tables, knives, etc. They mostly don't use butcher block wood anymore as that harbors meat residue and grows bacteria. Instead they mostly use stainless steel tables. Most pre-seasoned meat comes pre-packaged and butchers don't put it on their table - and only supermarket and places like COSTCO's butcher shops would have pre-seasoned meats anyway. Most pre-seasoned meats don't contain gluten either. If you watch them, to avoid cross contamination between different types of meats, they laboriously clean their tables between each cutting - and larger market butchers have multiple tables so that they don't do chicken and beef and pork on the same tables. The slicers are cleaned frequently as are the hamburger grinders.
I still say that getting meat directly from a butcher shop is probably the safest place to get meat. And liver doesn't require much butcher preparations to sell either. The most important thing about liver is that is is very fresh and kept cold.
Why would the butcher's be too "gluteny"????? Meats (all that are just plain meat) do not have gluten. The butcher's is probably one of the safest places around! That's a very good place to get your liver!
I have used many Sudaphed generics successfully: Walmart, CVS, Costco, BJs, Kroger. When I first tried each one I read the label. I've never had a problem with them. And I agree with "Moderator" all the companies DO tell you they are NOT gluten-free because they don't test for gluten and their lawyers have told them they HAVE to say that. So I no longer call companies. I read the label with Google open to search for ingredients I don't recognize. Been successful so far, for 6 year.
Thanks Everyone for your input!!
I have no known sensitivities to any of the mentioned ingredients (nor the ones common to these products). I eat soy all the time in other things and by itself (gluten-free soy sauce, soy milk), tapioca starch products, many many dairy products all the time, eggs at least twice weekly (scrambled, etc). I've been gluten-free since 2005 and never had this problem with anything other than gluten before.
However, I did read somewhere (wish I could remember where) that BC and Udi's both use quite a lot of Xanthum Gum to get the great texture. And that same place mentioned that some people become sensitive to large amounts of Xanthum Gum (also Carageenan and Guar, but especially Xanthum). If that's what's bothering me, then that may now be a sensitivity for good and I'll have to watch baked goods that may have a lot of Xanthum Gum. I can't get Udi's very easily, so I won't miss that brand - but the BC mixes and Bisquick will be missed!
I may do some more research on Xanthum Gum and post any siginificant findings here.
Thank goodness it's not soy or I'd really be in trouble! I feel a lot of sympathy for people who are sensitive to multiple common ingredients like soy, eggs, dairly, potatoes, etc.
Again thanks everyone for the input - greatly appreciated.
A while back I remember a few posts about Udi's making some really sick and then also that BC Devil's Food and now the Biscquick do the same thing. The conjecture was that it is cause by a significantly large amount of Xanthum Gum in these mixes to make them have the texture they do (GOOD, Hold-together texture).
I had been eating BC Devil's food for months when suddenly I ate a piece of cake and 20 minutes later was on the side of the road wretching with horrific stomach cramps and pain - the pain and wretching went away afer about an hour, but then got nasty "big D".....
I thought it was the eggs (maybe old?).....so I bought brand new eggs and made another cake. Same thing. So I thought the butter might be bad and tried again with new butter. Same thing. So I stopped eating BC mixes. Then I read about the same thing with Udi's and the Bisquick. I tried the Udi's and lo and behold I got sick from that. My S-I-L just made me a huge amount of coffee cakes and cookies with the gluten-free Bisquick and I'm afraid to eat them since I'm away from home at their house on the opposite coast from where I live.
The only thing in common these products have does seem to be a large amount of Xanthum Gum, which I understand is not tolerated well at large amounts.
Does anyone know anything about this, have the same experience. I think I'm going to stop eating "substitute foods, made to be like glutened foods" (Quinoa pasta makes me sick too - also has Xanthum Gum). But I'm embarrassed to just throw all this stuff out since my S-I-L just made these for me on a very tight budget@
So for those of us less familiar with the test terminology/procedures what is the interpretation of the results?
I don't know what "hook and control" is nor "test line".
I'm assuming that Corona has very little or undetectable amounts of gluten and the other two have a lot of gluten?
If so, that's strange!
5 Yrs of gluten-free and this only recently came up for the first time! (We must not kiss enough). I came home late from work and went to give him a hello kiss and he was eating a sandwich and had crumbs all over his lips and teeth. I stopped short and so did he at the same time. Waited until he'd finished, and had something to drink and used a napkin before kissing hello.
I've never been glutened by this before, but I bet we don't kiss enough around eating times!
I had exactly the same thing happen to me with Betty Crocker's gluten-free Devil's Food Cake mix. I made cakes about 10 times and had no problem then out of the blue I started having the same reaction you did with the bagels! I thought it was bad eggs or rancid butter maybe. It was awful. Major stomach pain, nausea (while driving I pulled over a couple of times, but never vomited). It happened with 3 batches of the cake so I gave up making the cake. I have no idea what it could have been. I have no other intolerances or allergies either. And I made the cakes myself in a dedicated pan, yaddi yah. No cross contamination. Icing was definitely gluten-free and I 've eaten the icing alone since then with no problems.
It hasn't happened with other similar products since then either. So, who knows what it could have been!
No, never had a problem with nuts. I routinely check the label of anything and everything I eat too. I've been gluten-free for 4.5 years now.
I don't generally worry about "made in a facility.........." and so far, haven't had a problem.
I have eaten many different brands of nuts with no issues. The ones that are coated, candied, flavored, etc are the most likely to have gluten in them. I have seen wheat in some of those. But regular salted and dry roasted nuts have never been a problem - at least for me.
I've been eating Curly's for several years now with no problems. I originally had emailed the company and received a reply that they were definitely gluten-free - the modified food starch is made from corn. I recently re-emailed them because they seemed to change to "new improved" this summer. Again they replied the same reply -gluten-free with Mod. Food Starch from corn.
So chow down!
I have been taking Mucinex for years with no problem. I also have taken the Costco (Kirkland) version (which is different - it's not time-released) with no problems. The Kirkland version is a lot cheaper, but you have to take it every 4 hours.
Yes, it happened to me. I gave up on tests of all kinds because they were all negative. I was told that I would have to eat a lot of gluten for 3 weeks prior to the test. I had been gluten-free for about 3 months when I had the Biopsies (two, one from old lesion one from skin near that lesion, even though I thought it should be from new lesion - I had no new lesions!). Same goes for the blood work, negative, needed to challenge the diet and eat a lot of gluten. I was not going to do that so I've been gluten-free since Dec 2005 and FOR THE MOST PART DH free too. I get DH when I get some cross contamination, and that will always happen.
I think you asked before about how long it takes to go away initially: A LONG TIME. It took more than 3 months for it all to stop appearing. After 3 months I finally stopped getting new lesions and then it took months for the old ones to heal. They itch and get scratched even after they've scabbed! NASTY STUFF. The purple scarring is typical of DH, and eventually it will turn into white scars that look like pox scars, some dimpled, some flat.
I looked up all the sour creams in the Clan Thompson Food Smart List and all the basic, non-flavored sour creams were gluten-free. One "Fat Free" however, was listed as Maybe not gluten-free (yellow flag). Several sour creams "with onion" were listed as NOT gluten-free. Generally I have never questioned pure sour cream, plain, full fat, and I've not gotten glutened from it yet.
I usually just read the label and like one other member said, if made in USA and has Modified Food Starch I don't worry too much, but if there is a choice I pick one without starch of any kind.