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Cover Girl Covering Their...


queenofhearts

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queenofhearts Explorer

I thought you might be interested in the following exchange with Cover Girl-- I'll admit I was getting a little ticked off by the final message! (They are in reverse order.)

Hello Monika,

I can tell you are unwilling to help me with this product, & that's a pity, because I'll be forced to change brands now & to post a brand warning on Celiac.com.

Are you aware that as many as 1 in 133 people have gluten intolerance? It would be very nice to have our needs taken seriously by your company instead of getting a dismissive brush-off.

Let me ask you a personal question: do you ever wear lipstick when you eat? Do you ever lick your lips? If you do either you are "ingesting" cosmetics. Perhaps your "advising physician" is male & doesn't really quite understand that lipstick is put on the lips.

Is the physician you consulted a Gastro-Interologist? Many non-specialists are far from up to date on Celiac issues. I myself was misdiagnosed for over 20 years before a specialist finally pinpointed the source of my symptoms.

Please forward this letter to a company executive & let me know her/his name.

I hope you, too, "have a beautiful day"-- in my opinion it is a beautiful thing to learn something and to attempt to help others.

Yours very sincerely,

----- Original Message -----

From: <covergirl@custhelp.com>

To: <curiouser@mindspring.com>

Sent: Wednesday, June 07, 2006 4:01 PM

Subject: Thanks for Contacting CoverGirl. [incident: 060601-000256]

Subject

---------------------------------------------------------------

Hi, I've just been diagnosed with Celiac disease & must avoid all products co...

Discussion Thread

---------------------------------------------------------------

Response (RightNow Administrator) - 06/07/2006 04:01 PM

Hello Leah.

I wish I had that information to share with you. I'm sorry but we don't However, as mentioned before, we sought advice from physicians; they told us it would be very unlikely a person with Celiac disease would have a reaction from a trace amount of gluten coming into contact with his skin or hair. This is because wheat, rye, barley and/or gluten generally cause symptoms when they're ingested. Since our beauty care products are designed to be used externally on the skin, their use shouldn't be an issue for someone with this disease.

Have a beautiful day!

Monika

CG Team

P. S. Moisturize, protect, and glow! Introducing new Olay Touch of Sun facial moisturizer with SPF 15 protection, and a touch of sunless tanner! Your color builds gradually with each application to give your skin a sun-kissed glow. Olay...love the skin y

Customer - 06/05/2006 10:31 AM

Thank you, I appreciate your understanding & extremely cautious response.

I would prefer more specific information, though. Could you please clarify

for me whether Outlast lipsticks contain the outsourced fragrances you

mention? One of the many things I like most about Outlast is that it lacks

the unpleasant "perfumy" taste of some lipsticks.

Many thanks,

Leah

Leah Palmer Preiss

Illustration, Calligraphy, Puzzles & Curiosities

curiouser@mindspring.com

www.leahpalmerpreiss.com

----- Original Message -----

From: <covergirl@custhelp.com>

To: <curiouser@mindspring.com>

Sent: Monday, June 05, 2006 9:58 AM

Response (RightNow Administrator) - 06/05/2006 09:58 AM

Thanks for contacting Cover Girl, Leah.

We know Celiac is a serious disease, so we want to give you clear information regarding the use of our beauty care products. If wheat and/or gluten aren't directly added to a product by us, these ingredients won't be listed on our packages. Like many companies, we often purchase the scents for fragranced products from outside suppliers, and the components of these substances are proprietary information belonging to those companies. Therefore it's possible that a very small amount (generally parts per million) of gluten may be present.

Since gluten sensitivity can vary among people, it would be best if you consulted with your physician about the use of all types of consumable goods, if you haven't already. You might even consider using one of our fragrance free products that doesn't list gluten or wheat extracts on the label.

Thanks again for getting in touch with us. I hope this response has been helpful to you. For more information about Celiac, you may want to check out Open Original Shared Link and Open Original Shared Link

Hope this helps.

Val

CG Team

Customer - 05/31/2006 10:35 PM

Hi, I've just been diagnosed with Celiac disease & must avoid all products containing gluten, wheat, barley, rye or oats.

This is a serious condition & I've been warned that some lipsticks are not gluten-free. I so love your Outlast lipsticks, I fervently hope they are safe! But I need to know for sure. If not, please advise of any substitutes.

Many thanks,

Leah

Auto-Response - 05/31/2006 10:35 PM

Title: Lipsticks contain lead rumor

Link: Open Original Shared Link

Title: Research involving animals at P&G

Link: Open Original Shared Link

Title: How to make CG Outlast last.

Link: Open Original Shared Link

Question Reference #060601-000256

---------------------------------------------------------------

Product Level 1: CoverGirl

Category Level 1: What's in it?/Ingredients

Date Created: 05/31/2006 10:35 PM

Last Updated: 06/07/2006 04:01 PM

Product Name:

Product Version:

[---001:003521:13638---]


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Mango04 Enthusiast

I don't really think it was their place to tell you trace amounts of gluten shouldn't be a problem. I like to support the companies that will cooperate with us, or at least give us straighforward info. It drives me nuts that all these companies don't even know what's in their products. How can you sell something and not even know what's in it????

Grrrr....

I like Aubrey Organics, Gluten-Free Savionere, California Baby, Kiss My Face and companies that will disclose ingredients.

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    • Scott Adams
      The first set of results show two positive results for celiac disease, so at the very least it looks like you could have it, or at the least NCGS.   Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.      
    • Scott Adams
      Elevated tissue transglutaminase IgA (tTG-IgA) levels are highly specific for celiac disease, and they are a key biomarker used in its diagnosis. However, there are some rare instances where elevated tTG-IgA levels have been reported in conditions other than celiac disease. While these cases are not common, they have been documented in the literature. Below are some examples and references to studies or reviews that discuss these scenarios:  1. Non-Celiac Gluten Sensitivity (NCGS)    - NCGS typically does not cause elevated tTG-IgA levels, as it is not an autoimmune condition. However, some individuals with NCGS may have mild elevations in tTG-IgA due to intestinal inflammation or other factors, though this is not well-documented in large studies.    - Reference: Catassi, C., et al. (2013). *Non-Celiac Gluten Sensitivity: The New Frontier of Gluten-Related Disorders*. Nutrients, 5(10), 3839–3853. [DOI:10.3390/nu5103839](https://doi.org/10.3390/nu5103839)  2. Autoimmune Diseases    - Elevated tTG-IgA levels have been reported in other autoimmune conditions, such as type 1 diabetes, autoimmune hepatitis, and systemic lupus erythematosus (SLE). This is thought to be due to cross-reactivity or polyautoimmunity.    - Reference: Sblattero, D., et al. (2000). *The Role of Anti-Tissue Transglutaminase in the Diagnosis and Management of Celiac Disease*. Autoimmunity Reviews, 1(3), 129–135. [DOI:10.1016/S1568-9972(01)00022-3](https://doi.org/10.1016/S1568-9972(01)00022-3)  3. Chronic Liver Disease    - Conditions like chronic hepatitis or cirrhosis can sometimes lead to elevated tTG-IgA levels, possibly due to increased intestinal permeability or immune dysregulation.    - Reference: Vecchi, M., et al. (2003). *High Prevalence of Celiac Disease in Patients with Chronic Liver Disease: A Role for Gluten-Free Diet?* Gastroenterology, 125(5), 1522–1523. [DOI:10.1016/j.gastro.2003.08.031](https://doi.org/10.1016/j.gastro.2003.08.031)  4. Inflammatory Bowel Disease (IBD)    - Some patients with Crohn’s disease or ulcerative colitis may have elevated tTG-IgA levels due to intestinal inflammation and damage, though this is not common.    - Reference: Walker-Smith, J. A., et al. (1990). *Celiac Disease and Inflammatory Bowel Disease*. Journal of Pediatric Gastroenterology and Nutrition, 10(3), 389–391. [DOI:10.1097/00005176-199004000-00020](https://doi.org/10.1097/00005176-199004000-00020)  5. Infections and Parasites    - While infections (e.g., giardiasis) are more commonly associated with false-positive tTG-IgA results, chronic infections or parasitic infestations can sometimes lead to elevated levels due to mucosal damage.    - Reference: Rostami, K., et al. (1999). *The Role of Infections in Celiac Disease*. European Journal of Gastroenterology & Hepatology, 11(11), 1255–1258. [DOI:10.1097/00042737-199911000-00010](https://doi.org/10.1097/00042737-199911000-00010)  6. Cardiac Conditions    - Rarely, heart failure or severe cardiovascular disease has been associated with elevated tTG-IgA levels, possibly due to gut ischemia and increased intestinal permeability.    - Reference: Ludvigsson, J. F., et al. (2007). *Celiac Disease and Risk of Cardiovascular Disease: A Population-Based Cohort Study*. American Heart Journal, 153(6), 972–976. [DOI:10.1016/j.ahj.2007.03.019](https://doi.org/10.1016/j.ahj.2007.03.019)  Key Points: - Elevated tTG-IgA levels are highly specific for celiac disease, and in most cases, a positive result strongly suggests celiac disease. - Other conditions causing elevated tTG-IgA are rare and often accompanied by additional clinical findings. - If celiac disease is suspected, further testing (e.g., endoscopy with biopsy) is typically required for confirmation. If you’re looking for more specific studies, I recommend searching PubMed or other medical databases using terms like "elevated tTG-IgA non-celiac" or "tTG-IgA in non-celiac conditions." Let me know if you’d like help with that!
    • MaryMJ
      I called zero water and they state their filters do not contain gluten or gluten containing ingredients. 
    • trents
      I agree. Doesn't look like you have celiac disease. Your elevated DGP-IGG must be due to something else. And it was within normal at that after your gluten challenge so it is erratic and doesn't seem to be tied to gluten consumption.
    • Jack Common
      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
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