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Mary Kay Sent Me Ingredient Listing....
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I emailed my Mary Kay rep and she sent me the ingriedients to the make-up I use. If anyone is interested. Sorry, it's not an extensive list, just the items I use, but they are pretty common.

If you are a "Celiac" Expert, or just plain more knowlegeable than me, please take a look and tell me if you see any "red flags" in any of the ingredients. As far as I can tell, they are all gluten free, but I am new at not looking at just food ingredients so I might miss something.

Here they are....

Mary Kay

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I have used those things in the past and believe them to be gluten free. You should ask your consultant to "Log on to inTouch, go to the search bar, type 'Ingredients', go to the first hit, which is the Consumers Guide to Ingredients Online, search by Ingredient, search for 1)Wheat, 2)Barley, 3)Rye, 4) Oats, write down the products that come up after each search"

This is how I found out what products contained gluten when I was a consultant, more than 2 years ago. I cant log on anymore...sorry. But if you ask her to search the online Consumers Guide to Ingredients under Product Knowledge, then she can search by common names like Wheat and it will show the chemical name, and what product it is in.

I also posted a list of these products here: http://www.glutenfreeforum.com/lofiversion...php/t15377.html

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I emailed my Mary Kay rep and she sent me the ingriedients to the make-up I use. If anyone is interested. Sorry, it's not an extensive list, just the items I use, but they are pretty common.

If you are a "Celiac" Expert, or just plain more knowlegeable than me, please take a look and tell me if you see any "red flags" in any of the ingredients. As far as I can tell, they are all gluten free, but I am new at not looking at just food ingredients so I might miss something.

Here they are....

Mary Kay

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The only thing I see that raises a question is the 'Tocopheryl Acetate ' this is vitamin E and can be derived from wheat germ oil. Fragrance can also be a gluten issue in cosmetics.

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Another thing to bear in mind is that that listing is over a year old. Ingredients change. I would get a current listing.

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    • I_would_widen_the_search_to_your_whole_environment.....Carefully_consider_what_else_was_different_when_you_felt_better.
    • Thanks a lot for your advice and the link. I will surely check upon GCED. But, doesn't a negative HTTG (can't do IgA ttg as IgA deficiency) result mean that I am not exposed to gluten ? 
    • Thank you for going through my long post and responding. I have been both dairy and gluten-free free for 10 months now. Yes, even I was worried about other food allergies. I mentioned it to my GI doc and asked if I need food allergy test to eliminate other allergens. He said, food allergy tests give a lot of false positives and are not accurate. He said: not everything is because of food allergy and it's refractory celiac which is causing issues as the jejunum biopsy, done recently, is showing villous flattening.

      My doubt: 1. If I have so much damage in my small intestine (villous flattening) then how was I keeping fine for 6-7 months ( eating eggs, soy, rice and meat) - was constantly losing weight though - but was able to work out regularly - not much fatigue. 2. If it is other food allergens ( out of mentioned allergens, I take eggs, soy chunks, almonds only) why does it happen only few times and not always - I keep well for 7-8 days and then fall sick again - this without any change in diet.  
    • Oh, Trish at the GlutenFreeWatchDog tested Planter's honey roasted peanuts three years ago.  The can did not state gluten-free, but showed no gluten ingrediants (per Kraft policy).  Test result: less than 5 part per million which is pretty much gluten-free.  
    • What if it were something else that glutened you?  Maybe you ate too much of a good thing?  I once (three months post dx) ate too much gluten-free fried chicken, vomited, passed out and fractured my back (osteoporosis) in the process.  Paramedics, ER doc and Cardio all thought I was having a heart attack.   No.  It was sheer gluttony and bad bones.  Not good to overload with a damaged gut.    Maybe you did get some contaminated nuts.  Afterall, anything processed is suspect.  What might be well tolerated by some, might be too much for others.  We all have our various levels of gluten intolerance.   The old 20 parts per million is just a guideline, but science does not really know (lack of funding......doe anyone really care enough to find out?)  My hubby has been gluten-free for 15 years.  When I was first diagnosed, I tried to eat the gluten-free foods that I normally gave him.   Problem was he was healed and I was not.  Things like Xanthan Gum in commercial processed gluten-free breads make me feel like I have been glutened, but it is just (and still is) an intolerance.  So no bread for me unless I make it myself using a different gum.   Too lazy, so I do without.   so, ask your doctor if you really want to know or lay off the cashews and test them again in a month using a certified gluten-free nut.  I wish this was easier!    
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