Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):
  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Bare Minerals Ready Foundation Spf 20


powerofpositivethinking

Recommended Posts

powerofpositivethinking Community Regular

Does anyone use Bare Minerals Ready Foundation SPF 20?  I checked the site before going to Ulta, but didn't realize this newer foundation wasn't specifically listed on their gluten-free list.  Any suspicious ingredients?  Customer Service was wishy-washy, and I'm new at this.  Thanks for your input! 

 

Ingredients: Titanium Dioxide

Zinc Oxide

Boron Nitride

Actyidodecyl stearoyl stearate

Caprylic/capric triglyceride

glycerin

magnesium silicate

silica

nylon-12

humic acids

rosa canina fruit oil

jojoba esters

corallina officinalis extract

lecithin

betaine

algae extract

may contain: mica, bismuth oxychloride, titanium dioxide, iron oxides

 

 

 


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



jerseyangel Proficient

I use it and love it! No gluten ingredients.

I did buy a shade darker than I normally would have-- the payoff is lighter than the color would indicate.

powerofpositivethinking Community Regular

great.  Thanks!

jerseyangel Proficient

No prob:). I couldn't use the original Bare Minerals foundation because the busmuth in it made my face itch. This new one says it "may contain", but I have not had a problem with it.

If possible, get the flat tipped brush that is designed to apply it. Definitely worth it.

GF Lover Rising Star

I don't usually wear makeup

 

But when I do

 

I choose Bare Minerals

 

Open Original Shared Link  Colleen

Archived

This topic is now archived and is closed to further replies.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,519
    • Most Online (within 30 mins)
      7,748

    Jacquelyn Burke
    Newest Member
    Jacquelyn Burke
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • trents
      @cristiana, I'm thinking the intensity of our response to the same amount of gluten can vary from time to time. Our bodies are a dynamic entity. 
    • Scott Adams
      I'm going to try Jersey Mike's soon--we have one nearby. Thanks for sharing!
    • cristiana
      Hi @trents Two things can happen:  1/ For a very small gluten hit, I will get a slightly sore stomach for a few days, maybe a day or two following the glutening, and (TMI warning) maybe slightly loose BMs with mucus  for a couple of days.  2/ For a substantial glutening, and thankfully it's only happened once in recent years,  I get bad chills, followed by vomiting, and my heartbeat is all over the place and I can hardly stand.  It's pretty extreme.  That happens within about 2 hours of eating the gluten.  I might feel slightly dizzy for a couple of days after the glutening episode. Interestingly I've just been out to a cafe which hitherto has made a big thing about how their french fries are cooked in a separate fryer.  I shared some with a friend and they were served with chilli sauce, jalapenos, cheddar cheese and fried onions.  Definitely not health food!  Anyway,  I'd eaten half when I realised I'd not checked the menu to ensure that this dish is still gluten-free - and it turns out it isn't!!!  They've changed the ingredients and the fried onions are now cooked with wheat.   I came home expecting to feel dreadful as I had no idea how much gluten I have consumed but so far if anything I feel just little queasy.  I think I'd have thrown up by now had there been a lot of gluten in the onions.  
    • trents
      It might be wise to start him on small amounts and work up to 10g. Monitor how he reacts. Some people simply cannot complete the gluten challenge because it makes them too ill. By the way, you can buy powdered gluten in health food stores, at least here in the states you can. With a food scale, it would be easy to measure the amount being consumed in a day. I'm not sure what the intensity of reaction to gluten tells you about what's actually going on with regard to celiac disease. I mean there are some celiacs like me who don't seem to react to minor exposure amounts but who get violently ill with larger exposures. Then there are celiacs who get some kind of reaction to even the tiniest amount of exposure but don't necessarily get violently ill. And how the reaction manifests itself is very different for different people. Some, like me, experience emesis and diarrhea. Others just get brain fog. Others get joint pain. It's all over the map.
    • melthebell
      That's interesting - that's a lot of gluten! I'll be very curious to see how my son responds to the gluten. In some ways, I guess having a strong reaction would tell us something? It's tough navigating this as a parent and having it be not so clear cut ;\
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.