Jump to content

  • 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):

Did Something Stupid!

jesscarmel

By jesscarmel
in Coping with Celiac Disease

Recommended Posts

jesscarmel Enthusiast
jesscarmel
Posted

So lately ive been making an effort to use products with no chemicals in them, so i bought a natural hair dye from whole foods. after i died it, i realized it had wheat in it. i usually check all products for gluten but for some reason totally forgot- is this really bad??? every time i touch my hair- which is all the time- do i have to run and wash my hands??

any advice would be great!

Jess

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

Celiac.com Sponsor (A8-M):


DebbieInCanada Rookie
DebbieInCanada
Posted

Jess

I would guess that your highest risk of exposure was while the product was on your hair. There might also be residue that could come off (like conditioner) for the first couple of shampoos. but once you are using your regular shampoo, I wouldn't think there would be much residue left (The color isn't coming off, right?).

That's just my guess. Hope you don't have problems...

Debbie

NicoleAJ Enthusiast
NicoleAJ
Posted

I've had stylists in the past that have used dyes with wheat in them, and I've never had a problem with cross contamination. I'm just extra careful for the first few washings not to get the shampoo water into my mouth. That being said, I don't have DH--I imagine wheat hair products would be off limits for people with topical reactions. I wouldn't worry too much about it, but if you're concerned, just avoid the product in the future.

jesscarmel Enthusiast
jesscarmel
Posted
  • Author
I've had stylists in the past that have used dyes with wheat in them, and I've never had a problem with cross contamination. I'm just extra careful for the first few washings not to get the shampoo water into my mouth. That being said, I don't have DH--I imagine wheat hair products would be off limits for people with topical reactions. I wouldn't worry too much about it, but if you're concerned, just avoid the product in the future.

thanks guys! i havent gotten sick yet. i was worried that if i touched my hair and then ate it would transfer the wheat but maybe thats a bit paranoid!!! i dont have DH either and my scalp did not get irritated at all.

CMCM Rising Star
CMCM
Posted

For what it's worth, in his new book published a year ago, Dr. Peter Green, who is a very prominent celiac specialist, claims a celiac will not have problems with beauty products containing wheat (possible exception of lipsticks). HOWEVER....there are probably people here on this forum who strongly disagree with that statement. My mom is a celiac, and for 40 years has paid relatively no attention to wheat in various beauty products, and she claims to have no problems from such things (she doesn't go out of her way to buy them when it's clearly an ingredient, but she's not all that observant about it, so she says.)

I suppose if you have DH or some topical reaction on the skin that would be a different matter.

Maybe the jury is still out on this?? <_<

Archived

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

Go to topic listing

  • 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. Stegosaurus
      - Stegosaurus replied to Mrs. Cedrone's topic in Related Issues & Disorders
      8

      Canker sores

      i used to get cold sores frequently before I went gluten free. Then I only got them when stressed. Then I cured my gut dysbiosis, and haven't had one in 20 years.
    2. dixonpete
      0

      There is a difficulty getting hookworm larvae into the US

    3. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips
      3

      Pear Bread

      To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess...
    4. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips
      3

      Sorghum, Kale and Roasted Cherry Tomato Salad

      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving...
    5. Scott Adams
      0

      Classic French Comfort Made Safe: A Hearty Gluten-Free Cassoulet

  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      134,004
    • Most Online (within 30 mins)
      10,442
    Jessie Howard
    Newest Member
    Jessie Howard
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

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

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Stegosaurus
      Canker sores

      By Stegosaurus · Posted

      i used to get cold sores frequently before I went gluten free.  Then I only got them when stressed.  Then I cured my gut dysbiosis, and haven't had one in 20 years.
    • Aretaeus Cappadocia
      Pear Bread

      By Aretaeus Cappadocia · Posted

      To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess that adding either of them would result in the whole being less than the sum of the parts because the almond and other nut flavors would be competing. I wouldn't want to add almonds because of the texture. But you never know until you try. Have not tried cinnamon in this recipe. I imagine it would work. As I modified this recipe from the original, I reduced the sugar. The posted recipe is what I currently use. You are right that the pears bring a little sweetness to it.
    • Aretaeus Cappadocia
      Sorghum, Kale and Roasted Cherry Tomato Salad

      By Aretaeus Cappadocia · Posted

      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving for trying add-ins. I've supplemented the greens with green onions, bell pepper (any color), celery leaves and stalks, and fresh parsley. Sometimes I throw in pepitas (pumpkin seeds), craisins, walnuts and/or sunflower seeds. One thing I tried that didn't really work was currants. I think that maybe it's because they are too small and too sweet. I haven't experimented with cheeses beyond the 2 in the recipe. I would guess that grated hard cheeses would work, medium hard cheeses (like swiss or cheddar) might work, and soft cheeses would not.
    • Harris
      Pear Bread

      By Harris · Posted

      That actually sounds really nice. Pear bread feels like one of those things that would be soft and a little sweet without being too heavy. I like the idea of using fruit like that instead of just relying on sugar. It probably makes it feel more fresh and homemade. Have you tried adding anything like cinnamon or nuts to it, or do you keep it simple?
    • Harris
      Sorghum, Kale and Roasted Cherry Tomato Salad

      By Harris · Posted

      That actually sounds really good, I wouldn’t have thought to mix sorghum with kale but it makes sense. The roasted cherry tomatoes probably bring a nice bit of sweetness to balance everything out. I’ve been trying to find more simple gluten-free meals that don’t feel boring, and this feels like something you could make ahead and just keep eating through the week. Did you add anything else to it, like nuts or cheese, or keep it pretty simple?
×
×
  • Create New...