• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Member Statistics

    77,652
    Total Members
    3,093
    Most Online
    Gravox
    Newest Member
    Gravox
    Joined
  • 0

    Joelle's Gluten-Free Cosmetics, Make-Up & Skin Care Products


    Destiny Stone

    Finding affordable, gluten-free skin care products can be a chore. But, thanks to Joelle's Cosmetics' one-stop gluten-free skin care shop, the world of cosmetics has been revolutionized, and shopping for gorgeous gluten-free make-up has never been easier or more affordable.


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    There are just too many amazing products, so I'm not sure where to start! Joelle's 14-Piece Deluxe Gluten-Free Make-up Kit is a perfect starter kit. It comes equipped with everything; including a stylish, self-contained organizer with interior zipper pouches (perfect for travel), a 7-piece professional vegan brush set with luxuriously soft brushes, and dazzling mineral make-up including: silky foundations (liquid or mineral), glamorous mineral eye colors and satiny finishing powders.

    Joelle's Gluten-Free Cosmetics, Make-Up & Skin Care ProductsI've looked everywhere for gluten-free liquid foundation, so when I found out that Joelle's makes it I was so excited, and I was not disappointed. When I finished my home make-over, using Joelle's step by step instructions for professional mineral application, I really looked like a new, improved me! Any unwanted blemishes and lines disappeared with the final stroke of the mineral veil and I was left with soft, flawless skin and gorgeous all-day coverage.

    For more information on Joelle's gluten-free makeup & other skin care products go to: http://www.mymineralglitters.com/joellecosmetics.html

     

     

    Note: Articles that appearin the "Gluten-Free Product Reviews" section of this site are paid advertisements. For more information about this seeour Advertising Page.


    0


    User Feedback

    Recommended Comments

    Guest Linda

    Posted

    I am a 43 year old woman, self diagnosed to be gluten intolerant. I have for years used Joelle's minerals and facial care because it contains no harsh products. Little did I know the role it would play for the fact it is gluten free as well! What a huge bonus! The liquid mineral foundations surpass any expensive name brand you will find. The minerals are silky and last all day, no running or caking. You can even fall asleep in this makeup with out finding it on your pillow in the morning. If you are looking for a great alternative to the chemicals on the store shelf, do not hesitate to try some of Joelle's products, you will not be disappointed.

    Share this comment


    Link to comment
    Share on other sites


    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • Ads by Google:

  • About Me

    I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.

  • Popular Contributors

  • Ads by Google:

  • Who's Online   11 Members, 0 Anonymous, 493 Guests (See full list)

  • Related Articles

    Scott Adams
    The other night I picked up a pint of Dark Chocolate Coconut Bliss organic ice cream from my local market, and my family and I had it for dessert. Coconut is all the rage now because it's packed with essential fatty acids, and we've been looking for healthier alternatives to normal ice cream. Our family could not have been more pleased; Coconut Bliss delivered with a creamy tasting full-flavored ice cream that left nothing to be desired, even though it was in fact gluten, soy, and dairy-free—and it’s even organic. We will definitely buy it again!
    Web site: http://www.coconutbliss.com


    Dyani Barber
    Traditionally, Matzo (also known as Matzah or Matza) is an unleavened bread that is eaten during the week-long Jewish holiday known as Passover. However, I just found an amazing gluten-free matzo that I will be sure to have on hand year-round. 
    Yehuda's Gluten-free Matzo is imported from Israel and is not only Kosher for Passover (Orthodox Union Parve), but it is also certified gluten-free!  These crackers are made as a large cracker sheet (approx 7” x 7”) and they have such a wonderful crunch and flakiness to them, and contain just the right amount of salt.  Compared with most gluten-free crackers I've had these are lower in both salt and sugar, and they would be perfect to set out for any guests on any occasion (gluten-free or not). 
    Other than the size of the gluten-free matzo, their taste and texture are the closest thing to a "Saltine" cracker that I have tried since going gluten-free over nine years ago.  My only complaint would be that there were a few pieces of the gluten-free matzo that arrived broken, but I would have broken them down into smaller pieces anyhow, so it wasn't a big deal. 
    In my opinion the taste of these gluten-free crackers is wonderful. They can be enjoyed on their own, or topped with cheese or meat, or you could crumble them up and put them on top of your favorite dish.  I am just so happy to finally have found a gluten-free cracker that tastes great and is versatile, and one that my picky gluten-free two-year-old actually likes to eat as well.  I also can't wait to get creative with them in the kitchen and begin using them for things like breaded coatings for fried chicken, toppings for soups and salads and as a basic ingredient in my favorite recipes.
    Visit their site at: GlutenFreeMatzo.com.


     

    Note:Articles thatappearin the "Gluten-Free Food & SpecialtyProduct Companies" section ofthis site are paid advertisements. Formoreinformation about this seeour AdvertisingPage.


    Advertising Product-Review
    I once read that coffeecake is a great excuse to eat cake in the morning, and I'd have to agree! With mini-cake-a-lettes from The Coffeecake Company, you can have your cake and eat it too. These are some of the best gluten-free coffee cakes around. Buttermilk makes these cakes fresh, moist and delicate you'll want to savor every bite.  
    The sampler pack of the mini "cake-a-lettes" comes in 4 different flavors. The Signature coffee cake is your traditional coffee cake flavor, but the melt in your mouth texture makes it so you'd never know it is gluten-free. The Triple Berry Coffee Cake is a fruit-lovers dream containing boysenberry, raspberry, and blueberry flavors. The Cinnamon Swirl Coffee Cake is a little on the sweet side, but still very tasty due to the fact that the cinnamon is not overpowering. The Chocolate Chip Coffee Cake is a chocolate-lover's paradise  rich but not heavy. It has just the right amount of semi-sweet chocolate chips.
    These gluten-free coffee cakes are great for family and friends, and work well for any occasion. In addition to being gluten-free, they are also nut and preservative-free.
    For more information, visit their site.



    Review written by Patricia Seeley.

    Advertising Product-Review
    Anyone with celiac disease knows how important it is to read the labels on food and beverage products. This is also very important when it comes to supplements. Celiac disease affects how the body absorbs vitamins and minerals, so choosing a supplement to replace those lost is essential. It is also wise to consider a supplement that provides other benefits such as digestive enzymes, antioxidants, and probiotics.
    If you can get one gluten-free supplement that does all this – you've hit the jackpot and I think this is the case with Gluten Free Therapeutics' new Celi-Vites Body Health capsules. In addition to being a great multivitamin, this supplement contains zinc, selenium, copper, manganese, chromium, and molybdenum in a chelated form. Mineral supplements provided as chelated are said to have dramatically improved absorption rates over mineral supplements provided as simple "mineral salts" like zinc chloride.
    Celivites also provides digestive support and antioxidants. Additionally, Celi-Vites contains a proprietary blend of phytonutrients not currently available in any other supplement. Phytonutrients are plant-derived compounds associated with positive health effects.
    I tried them and really liked them. If you want just one supplement because you don't like taking dozens of different pills a day, check out Celi-Vites: www.glutenfreetherapeutics.com.
     
     
     
    Review written by Patricia Seeley.

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.