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

shampoo


razzle5150

Recommended Posts

razzle5150 Enthusiast

I have read somewhere that   you also have to change up your shampoo. bar soap, perfume etc. Is this true?


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



Celiac.com Sponsor (A8-M):



cyclinglady Grand Master

Gluten has to be swallowed in order to set off a reaction in a celiac.  In my case, I am careful to purchase gluten-free shampoo, conditioner, facial sunscreen, soap, lipstick, hand lotion -- anything that might accidentally get into my mouth.  I do not have a wheat allergy.  

In addition to celiac disease (or not), some folks have a wheat allergy.  This would require avoiding wheat either injesting or anywhere on their skin.  

gfglittergirl Newbie
2 hours ago, razzle5150 said:

I have read somewhere that   you also have to change up your shampoo. bar soap, perfume etc. Is this true?

 

YES, you do... Read on:

For almost FIVE days I have been dragging my sorry self around, running into walls, nursing a migraine, unable to form full and intelligible sentences, nauseated beyond reproach, trying to avoid everyone and everything.  When this starts I try to figure out where the cross-contamination occurred.  Low and behold, I was adventurous enough to want a NEW body wash!  God forbid, wanting to smell different and fruity I essentially poisoned myself intentionally for FIVE days with Oil of Olay's White Strawberry & Mint Cooling Body wash. Although, I actually felt better for one lazy, stinky day when I skipped a shower. Consider that the liquid gluten is also used to scrape the top layer of skin off one's (MINE) legs by shaving, which introduces it directly into the bloodstream. And if you happen to be a WOMAN (I AM) you have certain areas that get washed too.  Let's not forget that water gets into your ears...and your nose and eyes.

However,  science 101 teaches us that the largest organ we have is our SKIN. Would you roll on a bed of BREAD or FLOUR.    I can't even be in someone's kitchen if they're boiling pasta.  

After almost seven years of being diagnosed and totally gluten free, I am amazed at how my body reacts to cross-contamination because the reaction is more severe every time (I currently have refractory).  

 

Good Luck and keep the faith.  Use the resources here and you'll do great. 

 

gilligan Enthusiast

Like CyclingLady said: Gluten has to be injected to cause problems.  I changed lip gloss, but other than that, I use the same shampoo, conditioner, and makeup without any problems at all.  I'm not careful in the shower, but I make it a point to keep my mouth closed when shampooing. 

kareng Grand Master

Science teaches us that gluten must be ingested for the reaction to occur in the small intestine.  

kareng Grand Master
2 hours ago, gfglittergirl said:

 

YES, you do... Read on:

For almost FIVE days I have been dragging my sorry self around, running into walls, nursing a migraine, unable to form full and intelligible sentences, nauseated beyond reproach, trying to avoid everyone and everything.  When this starts I try to figure out where the cross-contamination occurred.  Low and behold, I was adventurous enough to want a NEW body wash!  God forbid, wanting to smell different and fruity I essentially poisoned myself intentionally for FIVE days with Oil of Olay's White Strawberry & Mint Cooling Body wash. Although, I actually felt better for one lazy, stinky day when I skipped a shower. Consider that the liquid gluten is also used to scrape the top layer of skin off one's (MINE) legs by shaving, which introduces it directly into the bloodstream. And if you happen to be a WOMAN (I AM) you have certain areas that get washed too.  Let's not forget that water gets into your ears...and your nose and eyes.

However,  science 101 teaches us that the largest organ we have is our SKIN. Would you roll on a bed of BREAD or FLOUR.    I can't even be in someone's kitchen if they're boiling pasta.  

After almost seven years of being diagnosed and totally gluten free, I am amazed at how my body reacts to cross-contamination because the reaction is more severe every time (I currently have refractory).  

 

Good Luck and keep the faith.  Use the resources here and you'll do great. 

 

Don't see gluten in the ingredients I found on- line.  

 

BodyCoolingStrawberryMintBodyWashIngredi

Water/Eau, Sodium Laureth Sulfate, Cocamidopropyl Betaine, Sodium Chloride, Fragrance/Parfum, Sodium Benzoate, Glycol Distearate, Citric Acid, Disodium Edta, Methylchloroisothiazolinone, Methylisothiazolinone, Red 33, Yellow 5

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    2. - Rogol72 replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    3. - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    4. - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,442
    • Most Online (within 30 mins)
      7,748

    Mprice
    Newest Member
    Mprice
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Eating grains typically depletes certain B vitamins, so I'm not sure why they decided to fortify with calcium and iron, but hopefully we'll see more B vitamin fortification in gluten-free products going forward.
    • Rogol72
      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
×
×
  • 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.