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Member Since 30 Mar 2013
Offline Last Active May 15 2013 06:51 PM

Topics I've Started

Ag Haircare Products

24 April 2013 - 08:17 PM

I have been using AG products for awhile now and just before I was diagnosed, I noticed that their packaging changed to indicate that their products are gluten free.  However, I was perusing their website and noticed the following in their FAQ:

"Q: Are all AG products gluten-free?

Yes AG products are completely gluten-free. You may notice some of our products contain wheat and oat protein. However, we use a process called hydrolysis to extract the amino acids from these proteins. Once they have been extracted, based upon FDA standards, they are considered gluten-free.

Having said this, we strongly suggest that individuals diagnosed with Celiac Disease or who have any concerns whatsoever to consult with their physician prior to using any cosmetic product."




Is this safe for celiacs or do I need to find new products?

Newbie With Questions

10 April 2013 - 10:13 PM

Hello all!


As the title states I am a newbie here, who received an unofficial celiac diagnosis after my endoscopy last week.  The biopsy results are still pending but my GI is pretty much positive that I have celiac based upon my medical history and told me to start the gluten-free diet.


A bit of background info:  I am a 29 year old female who was diagnosed with type 1 diabetes a little over 9 years ago.  I joke that about 4 years ago I became allergic to everything.  That is quite the hyperbole, but I did, all of the sudden, start to experience a lot of sinus issues with headaches and seasonal allergy symptoms, and chronic fatigue.  I developed an allergy to penicillin (despite taking it many times as a child) and also developed an allergic reaction to insulin (ironic, huh?).  About that time my mom was diagnosed with Crohn's and I started to experience mild stomach pain, so I asked my PCP to order a celiac panel.  It came back positive.  My PCP didn't seem concerned (unlike when she diagnosed me with type 1 diabetes), but referred me to a GI for follow up.  I never followed up on that blood test as all of my stomach problems disappeared (I wasn't aware of the non-GI symptoms and how serious celiac is) and I was also having insurance coverage issues.  Fast forward 4 years and I am still dealing with all of these issues...I spoke with multiple doctors only to have my symptoms largely ignored.  About a month ago, I met with my endocrinologist, who has been wonderful in listening to my complaints and trying to figure out what is going on, especially with my insulin allergy.  She seemed to have an "aha! moment" and mentioned that I might be dealing with food intolerances and decided to test me for celiac (she was unaware of my previous positive blood work).  Not surprisingly my TTG IgA came back positive again and I immediately scheduled an appointment with a GI doc.  Since going gluten-free last week, I feel so much better.  Gone are my headaches, brain fog, fatigue, and sinus issues.  In hindsight, I also realize that I had been dealing with some minor stomach pain and bloating, which are also gone now.


Things have been going well so far, but I did have a few questions, that I was hoping you, the experts, would be able to answer.


1.  When purchasing foods from the interior of the grocery store (i.e., processed or prepared foods), I know that I need to be on the look out for wheat, barley, rye, and oats, but I am concerned about cross-contamination.  I assume this happens often in these types of products, so how do I protect myself?  Will the label state that there is the possibility of cross-contamination or do I need to contact each company about their products?  I have read here that Kraft is an excellent company when it comes to being transparent with their ingredients and any CC issues.  Are there any other companies that I can put on that list?


2.  When contacting companies about their ingredients or CC issues, what should I be telling them and asking them?  Anyone have a form letter already typed up that I might be able to look at and adapt?


3.  Prior to the celiac dx, eating out was a big part of my life...often occurring 2-3 times per week.  Admittedly I am pretty scared about eating out, but I want to be able to slowly incorporate eating out back into my life.  I am not a confrontational person and tend to go with the flow, so speaking up to restaurant staff is going to be a bit daunting for me at first.  How do you guys handle this?  Do you only dine in restaurants with a gluten-free menu?  Do you immediately ask to speak with a manager to discuss their menu and their preparation methods or will speaking with the waiter suffice?  Do most people understand what celiac disease is or is it easier to say that I have an allergy to wheat/gluten?  What questions should I be asking of the staff?  What accommodations can I realistically expect (and should ask for) when it comes to food preparation?


4.  Do most celiacs use gluten-free make-up, lotion, shampoo, etc?  Is there a list of unsafe ingredients that I should be looking for and avoiding in these types of products?


5.  Any advice for dealing with communion?  I am Catholic and it is my understanding that the Catholic Church requires their communion host to contain wheat. 


6.  One last random question:  Does envelope glue contain gluten?  Should I be avoiding licking envelopes at work? :rolleyes:


Sorry for my lengthy post and my many, many questions.  I appreciate any advice that you guys can provide.

Thanks!! :)

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