93 What Goes On, Goes In (Gluten in Skin Care Products) - Celiac.com
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What Goes On, Goes In (Gluten in Skin Care Products)

Finding effective and 100% natural products that perform up to my standards was already a challenge, so naturally, finding those products that are also gluten-free was no easy task. In the midst of all my searching, I wondered if I was simply being silly.  Since going gluten-free in my diet, my skin had vastly improved, my rosacea was hardly noticeable, and the annoying acne that had begun to plague my back and chest a few years prior was gone.

I did notice that gluten-containing shampoos and conditioners tended to cause breakouts around my hairline, but still I thought that for gluten to adversely affect me, it probably had to be eaten and pass through my digestive tract.  In the many gluten-free books I read, I found mention of gluten in the diet causing acne, rosacea, rashes, eczema, dermatitis herpetiformis.

Chronic dermatitis characterized by eruption of itching papules, vesicles, and lesions resembling hives typically in clusters, which is caused by gluten sensitivity,
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herpetiformis

Chronic dermatitis characterized by eruption of itching papules, vesicles, and lesions resembling hives typically in clusters, which is caused by gluten sensitivity.'); return false">dermatitis herpetiformis, psoriasis, but nothing spoke of the effect of topical products containing gluten.

So I consulted the renowned Dr. Fine, creator of EnteroLab.com, whose site has helped scores of patients in accurately diagnosing food sensitivities such as gluten, cow’s milk, eggs and dietary yeast intolerances.  Here is what he had to say:
Gluten sensitivity is a systemic immune reaction to gluten anywhere in the body, not just that entering the body via the gut. Therefore, topically applied lotions, creams, shampoos, etc. containing gluten would indeed provide a source of gluten to the body, and we therefore recommend all such products be discontinued for optimal health.

Psoriasis, eczema, and dermatitis herpetiformis are the most classically associated, but many non-specific skin symptoms appear as well.
Considering that up to 60% of a product applied to the skin can be absorbed into the bloodstream, applying a product that I know contains gluten is a risk I am simply not willing to take. 

As always, Celiac.com welcomes your comments (see below).


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1 Response:

 
Tanya

said this on
05 Oct 2008 4:46:26 PM PDT
Lipsticks are especially important. I was getting gluten from my long-wearing lipstick. I've yet to find a good replacement, but will be visiting your website for ideas.




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So as many of you might know at only 6 weeks Gluten Free we were shocked to see how many Neurological Issues were resolved for our daughter. It was shocking and amazing. We quickly began to realize that the difficulty swallowing, the Vertigo, the sensory issues were ALL Gluten related. Now in the last 2 weeks it all slipped away and she is almost entirely back to the way she was before we went Gluten Free. We have a pretty good idea why and are taking the steps to remedy it. BUT...it struck me that (for HER sake and the sake of her long term medical records) I need to get the Gluten Ataxia recognized. I realize now how fragile her health is and how hard she will have to fight to STAY healthy. And worse - potentially EVERY cross contamination will take her out for weeks and make her employment opportunities shaky and vulnerable. My Dr. agrees and is sending us to the McMaster Neurological Department (they are cutting edge, up on all that is new etc) to see if they are willing to work with us. She just put the referral in so I have no idea what will come from it. It my result in nothing? Or she may get a Gluten Ataxia diagnosis? I'm not sure but it is worth fighting for.

In my research, diabetes (type 2) is genetic. You either have the genes to develop diabetes or you do not. Additional weight is most likely due to insulin resistance. I happen to be a thin diabetic. I have never been heavy. I was brought up to consume the Standard American diet (SAD) full of process and sugary foods. The problem most celiacs have is that they just simply convert the SAD diet into a gluten free diet. I disagree. We need to consume foods that naturally contain nutrients that are good for us. Fortified foods were only developed during the last century. In the 20's they added iodine to salt to prevent thyroid disease (goiters). In the 30's they added Vitamin D to prevent rickets (fortified milk was better than that nasty cod liver oil). In the 40's they started fortifying flour. Why? They found that kids entering into the military during WWII were malnourished. Yes. They were malnourished. Remember, the Great Depression preceded the war. Read more: https://www.ncbi.nlm.nih.gov/books/NBK208880/ I consume very few grains because I do have diabetes. I eat fresh veggies (full of fiber), meats, fruit, eggs, and dairy along with plenty of fat (which does not raise blood sugar). I do occasionally fall of the wagon, but never the gluten-free wagon! Granted this diet is not for everyone. We must choose what works best for our individual health issues. But chances are we do not need to consume processed junk food in a daily basis. It is not healthy for a celiac. It is not healthy for anyone! So, everything in moderation and enjoy a varied diet.

I felt great a few weeks after going gluten-free. finally started loosing weight as well. the last few weeks I have not felt good. ok in the morning, then slowly start getting brain fog. shakes. pains. is low blood sugar a side affect of going gluten free????

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