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

Dove...


AmandaD

Recommended Posts

AmandaD Community Regular

Here's a message I got from Dove today when I emailed them asking if Dove Sensitive soap was gluten free, just thought I'd share:

Hi,

Thanks for writing!

We do not specifically test our products for the presence of gluten, a sticky protein found in some grains such as wheat. Gluten may be present in products that contain derivatives of wheat, oat, rye, and barley.

In labeling our products, our company follows the guidelines established by the International Nomenclature for Cosmetics; Ingredients (INCI) process. Therefore, if we use an ingredient derived from a grain such as wheat, oat, rye, and/or barley, those names will appear on the label. One common example is "Hydrolyzed Wheat Protein". If you see this on the label, the material was derived from wheat, so the product may contain gluten.

Thank you for your interest!

Your friends at Dove


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



Celiac.com Sponsor (A8-M):



mmaccartney Explorer

Thanks for posting this.

I have no visible symptoms (other then the fact that I'm doubled over in pain on the floor, or running to/from the bathroom, or cannot move my fingers/hips/shoulders!) from my celiac, so I haven't done the inventory of household items, just food. Dove is a popular brand in my house, knowing that they label properly is great news!!!!

AmandaD Community Regular

You're funny, Michael. I get this visible image of you shooting off to use the restroom.

I'm surprised at how good some companies have been about getting back to me promptly!

Amanda

Thanks for posting this.

I have no visible symptoms (other then the fact that I'm doubled over in pain on the floor, or running to/from the bathroom, or cannot move my fingers/hips/shoulders!) from my celiac, so I haven't done the inventory of household items, just food. Dove is a popular brand in my house, knowing that they label properly is great news!!!!

  • 2 years later...
Nichelob Rookie
Here's a message I got from Dove today when I emailed them asking if Dove Sensitive soap was gluten free, just thought I'd share:

Hi,

Thanks for writing!

We do not specifically test our products for the presence of gluten, a sticky protein found in some grains such as wheat. Gluten may be present in products that contain derivatives of wheat, oat, rye, and barley.

In labeling our products, our company follows the guidelines established by the International Nomenclature for Cosmetics; Ingredients (INCI) process. Therefore, if we use an ingredient derived from a grain such as wheat, oat, rye, and/or barley, those names will appear on the label. One common example is "Hydrolyzed Wheat Protein". If you see this on the label, the material was derived from wheat, so the product may contain gluten.

Thank you for your interest!

Your friends at Dove

Hello,

Same here. This is what I received:

"Hi,

Thanks for writing!

We do not specifically test our products for the presence of gluten, a

sticky protein found in some grains such as wheat. Gluten may be present

in products that contain derivatives of wheat, oat, rye, and barley.

In labeling our products, our company follows the guidelines established

by the International Nomenclature for Cosmetics; Ingredients (INCI)

process. Therefore, if we use an ingredient derived from a grain such as

wheat, oat, rye, and/or barley, those names will appear on the label.

One common example is "Hydrolyzed Wheat Protein". If you see this on the

label, the material was derived from wheat, so the product may contain

gluten.

Thank you for your interest!

Your friends at Unilever

ck"

Hope this helps!

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. - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

    2. - par18 replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

    3. - trents replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

    4. - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,340
    • Most Online (within 30 mins)
      7,748

    Abbyyoung417
    Newest Member
    Abbyyoung417
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • SilkieFairy
      I realized it is actually important to get an official diagnosis because then insurance can cover bone density testing and other lab work to see if any further damage has been done because of it. Also, if hospitalized for whatever reason, I have the right to gluten-free food if I am officially celiac. I guess it gives me some legal protections. Plus, I have 4 kids, and I really want to know. If I really do have it then they may have increased risk. 
    • par18
      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free condition. I was diagnosed over 20 years ago and have been symptom free only excluding wheat, rye and barley. I tolerate all naturally gluten free whole foods including things like beans which actually helps to form the stools. 
    • trents
      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
×
×
  • 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.