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

Bonne Bell Lip Smackers


TCA

Recommended Posts

TCA Contributor

We're trying to work on feeding therapies for my daughter. Lip smackers were suggested. Anyone know if these are gluten-free? I checked the web and tried customer service with no luck.


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



Celiac.com Sponsor (A8-M):



Guest nini

oh gosh, I don't know... I do know that Chap Stick has some flavors in the flava craze line that are gluten-free...I just can't remember which ones or if it's all of them.

angel-jd1 Community Regular

Here is the information in their FAQ section on their website:

What are Lip Smackers made of?

Castor oil - a natural oil obtained from the seeds of Ricinus Communis. This ingredient gives emolliency and gloss to the lips.

Beeswax - a natural purified wax obtained from the honeycomb of the bee, Apis Mellifera. This ingredient gives structure and rigidity to Lip Smackers.

Cetyl Acetate - This is an ester of cetyl alcohol and acetic acid. This ingredient gives emollience and gloss to the lips. It is also a conditioner of dry, chapped lips.

Candelilla Wax - a natural wax obtained from various plant species of Euphoriaceae.

Flavor/Fragrance - These are comprised of both natural and artificial ingredients, all of which are GRAS (Generally Recognized As Safe) for use in cosmetic and food products. These ingredients give Lip Smackers their characteristic flavor and aroma.

Polybutene - A polymer which is made up of a mixture of butenes. This ingredient adds gloss and wearability to the product.

Sesame Oil - A natural oil obtained from the seeds of Sesamim Indicum. This ingredient adds gloss and emolliency.

Ozokerite - A wax derived from mineral or petroleum sources. This ingredient adds rigidity and structure to the product.

Carnauba - A natural wax obtained from the leaves and leaf buds of the Brazilian Wax Palm, Coperinicia Cerefera. This ingredient adds rigidity and structure.

Acetylated Lanolin Alcohol - The acetyl ester of lanolin alcohol. This is derived from lanolin, a by-product of the wool industry. This is a very good conditioner for dry,

chapped lips.

Mineral Oil - A refined liquid obtained from petroleum. This ingredient adds emolliency to the lips.

Hydrogenated Soy Glycerides - This is the end product of a reaction using soybean oil. This ingredient adds structure and rigidity to the product. Also, it provides conditioning for dry, chapped lips.

Thanks to modern science, any flavor (synthetic interpretations of natural flavor) can be duplicated, such as Mango, Bubble Gum and Guava. These flavoring ingredients are also used widely in processed and prepackaged foods and beverages. In developing the individual flavors, our research staff works with independent essential oil manufacturers to achieve the best-intended flavor. The finished flavor submission is often composed of two dozen or more ingredients and may take several months of refinements before the final approval by labs. Many of our combination flavors are achieved by creative blending in our labs. Lip Smackers are also sensitivity tested by outside clinical laboratories to make sure our products are of the highest quality. Each new Lip Smacker is also tested to ensure complete safety to the consumer.

The raw materials which make up Lip Smackers are melted together and the warm liquid is poured into containers. The flavor is added at the last minute to ensure the freshest taste and aroma. The stick is then sent through a cooling tunnel which forms the Lip Smacker into a solid shape.

-Jessica

TCA Contributor

Thanks Jessica. I found that, but was worried about the flavorings part since it didn't specify. I appreciate the effort, though!! :)

  • 1 year later...
Deedle Newbie
Thanks Jessica. I found that, but was worried about the flavorings part since it didn't specify. I appreciate the effort, though!! :)

FYI: I know this is later than probably expected, but Bonnie bell Lip Smackers are NOT gluten free. I used to use them constantly before I was diagnosed, and when I contacted the company they informed me that their products could not be considered gluten free. Sorry!! Hope this helps ya out a little bit. Better late than never I guess. Good luck. ;)

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,468
    • Most Online (within 30 mins)
      7,748

    Ptroy
    Newest Member
    Ptroy
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Rogol72
      Folks, Does anyone know statistically, how common Thyroid issues occur in Coeliacs? Hypothyroidism, subclinical hypothyroidism and Hashimoto's. Thanks in advance.
    • Nattific
      Hello, I am 24, and I got officially diagnosed a few months ago, but I'm nearly positive I've had celiac since childhood. I noticed that with a lot of my reactions, I would have neurological symptoms- dizziness, brain fog, issues with coordination- but it would always go away the farther I got from the reaction. Well, 4 weeks ago, I had my first big exposure in two years. I got a salad from work, asked for grilled chicken, they put breaded chicken on, and put on a lot of dressing, so I couldn't tell until I was bout 50% finished eating it. I had all my regular miserable symptoms, diarrhea, vomiting, bloating, joint pain- all the works. But then, right around when the GI symptoms stopped, I developed neurological symptoms. I started feeling dizzy, and then the dizziness progressed to numbness in my legs, then weakness to the point that I fell down stairs. After I fell, I went to the ER, and now I have been admitted with Guillain-Barré. I developed paralysis and lots of issues with my cranial nerves. At its worst, my paralysis went up to my knees, but after 5 days of IVIG treatment, I'm now no longer paralyzed in my legs, just incredibly weak and struggling to walk. The problem is that a lot of my tests are coming back normal, which I'm told can happen with Guillain-Barré, especially this early, so that's my diagnosis, but the other differential diagnosis is "functional neurological disorder." So if my EMG test winds up being negative, it looks like that will be my diagnosis.  I'm wondering if it winds up not being Guillain-Barré, if this could be a rare form of neurological involvement of celiac disease? I don't really agree with the functional neurological disorder differential, as I have no preexisting mental health problems, i actively meditate, go to therapy, and am genuinely a quite calm and pleasant person. Functional neurological disorder seems to be the brain's response to trauma, and is more of a psychiatric condition than a physical one, so I can't help but disagree and be more inclined to think it's a neurological side effect of my diagnosed celiac disease. Just want some opinions.  Also for reference, before all of this happened, I was working as a nurse full-time, enjoying my off days with friends and family, had a vacation planned, and was genuinely doing fine from a mental health standpoint. This also happened right after a reaction, which is leaning me towards celiac disease.  Any opinions are greatly appreciated, thanks friends!
    • lehum
      Hi Christina, Thanks so much for taking time to answer in detail and share your story, too. It's a good reminder that we all walk different paths -- and that none of them are right or wrong.  It seems like, with time, you've come to be able to identify clearly what your triggers are. I am hoping for this clarity for myself with more time. I am sure it just takes time and lots of experiences. I am 4.5 years in. When my doctor checked my antibodies earlier this year, they were at 8, which was clearly a pretty incredible progress from the 1,118 where they were 4.5 years ago! Because I am working with a different doctor than the one who diagnosed me, he hasn't seen this progress for comparison and just told me I need to be more careful. That felt frustrating. I do not have a dishwasher and I don't share the house with gluten eaters, but that is a great tip for the future, should I live in a place with a dishwasher again! When I moved into my apartment, the oven was already here. Although I don't use the convection setting, cleaned it thoroughly after moving in, and do not share it with gluten eaters, perhaps it would be worth replacing it anyway. It is getting really old as it is...   Thank you again for your response and wishing a lovely Thursday, L
    • lehum
      Hi there, thank you very much for sharing your story. It is a condition that requires our effort, learning, and and attention for a lifetime: always new ways to grow and learn, like you said. And looking at it as a way to learn is a beautiful way of thinking about things; thank you. I have done so. I lived alone at my point of diagnosis and still do; when I found out, I got rid of and replaced everything. 
    • lehum
      Hello Scott, Thank you for your incredibly thoughtful and kind response to my post.  It's a great reminder that things are often more than what meets the eye and that social media often isn't an accurate representation of reality.  Reading your response reminds me that I have been very diligent in my healing and in trying to find answers. I suppose some things take a lot of time, patience, a multi-factor approach, and the right combination of factors.  My nutritionist wants me to try avocado in several days because it will have been a week after the whole quinoa-flake-debacle. The idea seems to be waiting until my system has calmed down; problem is, my system isn't calm even when eating the simple foods that I am.  I wonder sometimes if it makes sense to add new things when I won't really be able to tell if I am reacting to the foods or simply continuing to react to what feels like life/my surroundings/the situation, but if I keep waiting, I could be waiting forever. I have also heard that sometimes, the more foods you cut out and the longer you don't eat them, the more things the body tends to become adverse to. This feels like a vicious cycle sometimes. I think the nutritionist is very competent and has my best interests at heart, so I should probably just try it. If you (or anyone else) have any anecdotal comments about this, I would be happy to hear them too.   Thank you, again, for your kind and thoughtful response. It did me a lot of good to read it and to remember that this is not all my fault and I am not alone in my struggles. Very grateful for this online community! Thank you deeply for your work here! 
×
×
  • 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.