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What Products Have You Pitched -after Gluten Free?


Lisa

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darlindeb25 Collaborator

NoGluGirl--wow, and I thought mine was bad taking over 12 hours to dry :o ! My bosses wife has very curly hair and she uses regular conditioner on it too keep it manageable, she just rubs some in after shampooing. I do know that Garnier Fruitis does have a "leave in" conditioner and it is gluten free, I just prefer Pantene. Avon used to make a great "leave in" conditioner, but I do not know if they still have it. Here is a site to check out, you can always click on one, find the company email addy and ask if it's gluten-free: Open Original Shared Link . I do know that Pantene is the one conditioner that makes my hair manageable.


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angel42 Enthusiast

How can you tell if your shampoo/conditioner/body wash/body lotion has gluten in it? I have checked the ingredients on all and nothing says wheat or oatmeal or any other grain. It just looks like a long list of chemicals.

Electra Enthusiast

Oh my goodness while reading this I just realized that I ate spare ribs last night that were prepackaged and had BBQ sauce on them. I looked at the ingredients and didn't find anything that jumped out at me, but if most BBQ sauces have Gluten then I'm in trouble. The other thing I forgot is that I have been putting sugar in my coffee (I usually don't drink coffee, but that's another story lol) Well the sugar I used is in a container which my hubby dips his donuts in and there are little pieces of donuts in it. I've never cared before and it didn't even dawn on me that I was cross contaminating UG. It's a good think I only used the sugar once, but that may explain my down time last week :-(!!

The thing that has surprised me so far (if I read the label right) would be Slim Jim's!! I thought they were just dried meat like beef jerky but they must have lots of flavoring in them.

Lisa Mentor

The best BBQ sauce that I have tried is "Sweet Baby Ray's"....it is soooo good.

NoGluGirl Contributor
NoGluGirl--wow, and I thought mine was bad taking over 12 hours to dry :o ! My bosses wife has very curly hair and she uses regular conditioner on it too keep it manageable, she just rubs some in after shampooing. I do know that Garnier Fruitis does have a "leave in" conditioner and it is gluten free, I just prefer Pantene. Avon used to make a great "leave in" conditioner, but I do not know if they still have it. Here is a site to check out, you can always click on one, find the company email addy and ask if it's gluten-free: Open Original Shared Link . I do know that Pantene is the one conditioner that makes my hair manageable.

Dear Deb,

Thank you so much! I really appreciate it! Yep, my hair takes a while. I also get into disputes with it! Sometimes it gets to my food before I do! It really is scary, it eats stuff! Detangler is something that is sort of hard to get that you know is gluten free. I heard VO5 makes one. I am going to check out all of my products on the site.

Sincerely,

NoGluGirl

darlindeb25 Collaborator

Angel42--it may be clanthompson.com that has an ingredient list to watch out for, I can't remember where I found the list. Very often on shampoo, lotions, etc, the ingredient will be listed as such: on VO5 it says, glycine soia (soybean), or wheat will be mentioned, as in Tressemme shampoo, it is listed on the ingredient. I also do not use anything with oatmeal listed on it, they all make me itch. clanthompson.com does have a list of gluten free items, it's not an extensive list, but it's a start.

I use a lot of Softsoap items, for hands and their bodywashes, most are gluten free. I use Pantene for my hair and I have found many lotions with no gluten in them. Most of the Bath & Body Works products I have looked at are gluten free, yet sometimes their scents set off my allergies. The hardest for me to figure out are medications, mostly because they are not regulated the same as foods. Many times you can't be sure what their starches are made of. Any time you are in question, then call the toll free number of the product and ask, if the answer seems questionable, then avoid their products.

NoGluGirl--you are very welcome!

marciab Enthusiast

Just wanted to add and check with y'all too ... I was having "D" every morning and finally have stopped that ...

I gave up my Kettle lightly salted baked potato chips and Back to Nature rice crackers ... Wah!

I don't want to have to try these again, so has anyone else had a problem with these ...

Thanks Marcia


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    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
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