I've only been on this diet for a couple of days and have a question about what you consider to be really gluten free.
A number of products such as cornflakes will state that they do not contain wheat but are made on machinery that may have been used to manufacture wheat products - knowing this, do you still eat cornflakes?
Having to shop in the health food isle is fine, but it is alot more expensive, so if it's possible to eat things like cornflakes or rice bubbles or other products that are not made from wheat or gluten but not necessarily processed according to gluten free guidelines would be easier for me (but only if the risk is worth taking).
Has anyone here had any reactions when they've eaten food with these sorts of labels on them?
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.