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Does Anyone Have The Cosmetic Ingredients List

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I just got a new job with a cosmetic company, got a lot of new things for sign on and i checked for obvious signs of gluten but I don't know what the ingredients are that have chemical names.

I know there is a list somewhere, if anyone has the link please send it to me!

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I don't have the answer to your question, but I'm glad to hear that things are looking up for you. I'm not a big fan of football, but I think it would be interesting if the Pats win on Sunday--a perfect season.

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here's a few:

BARLEY DERIVED INGREDIENTS:

AMINO PEPTIDE COMPLEX

BARLEY EXTRACT

HORDEUM VULGARE (BARLEY) EXTRACT

PHYTOSPHINGOSINE EXTRACT

WHEAT DERIVED INGREDIENTS:

AMP-ISOSTEAROYL HYDROLYZED WHEAT PROTEIN

DISODIUM WHEATGERMAMIDO PEG-2 SULFOSUCCINATE

HYDROLYZED WHEAT GLUTEN

HYDROLYZED WHEAT PROTEIN

HYDROLYZED WHEAT PROTEIN PG-PROPYL SILANETRIOL

HYDROLYZED WHEAT STARCH

HYDROXYPROPYLTRIMONIUM HYDROLYZED WHEAT PROTEIN

STEARYLDIMONIUMHYDROXYPROPYL

HYDROLYZED WHEAT PROTEIN

WHEAT AMINO ACIDS

WHEAT BRAN EXTRACT

WHEAT GERM EXTRACT

WHEAT GERM GLYCERIDES

WHEAT GERM OIL WHEAT

GERMAMIDOPROPYLDIMONIUM HYDROXYPROPYL

WHEAT (TRITICUM VULGARE) BRAN EXTRACT

TRITICUM VULGARE (WHEAT) FLOUR LIPIDS

TRITICUM VULGARE (WHEAT) GERM EXTRACT

TRITICUM VULGARE (WHEAT) GERM OIL

and more:

Avena Sativa (Oat) Kernel Flour

Cyclodextrin

Dextrin

Dextrin Palmitate

Hydrolyzed Malt Extract

Hydrolyzed Oat Flour

Hydrolyzed Vegetable Protein

Maltodextrin

Secale Cereale (Rye) Seed Flour

Triticum Vulgare (Wheat) Gluten

Triticum Vulgare (Wheat) Starch

Wheat Germamidopropalkonium Chloride

Wheat Protein

Wheatgermamidopropyl Ethyldimonium Ethosulfate

Yeast Extract

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Can someone explain to me how yeast extract has gluten in it? Also, I thought dextrin and maltodextrin were derived from corn in the US. Please confirm.

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Dextrin According to the CFR, dextrin can be made from corn, potato, arrowroot, rice, tapioca or wheat. Major dextrin-producing companies in the US say they use corn. However, imported dextrin could be made from wheat.

Maltodextrin

When labeled as “maltodextrin” in the US, this ingredient must be made from corn, potato or rice but not wheat. Confusion comes from the name. Malt is usually made from barley and dextrin can be made from wheat. But maltodextrin is gluten free. Recently there has been some evidence that wheat might be used to produce maltodextrin. If it is, the label will specifically say “wheat maltodextrin” or “maltodextrin (wheat).”

source: http://www.glutenfreeliving.com/ingredients.html

since a lot of cosmetics are not necessarily made in the U.S. I added them to the list.

I have seen Yeast extract listed at other sites, but I really can't nail it down so I threw it in there at the end just in case . Additionally yeast extract is not what it sounds like..read a number of articles about it here: http://www.naturalnews.com/yeast_extract.html

And here's a little news article http://www.abfingredients.com/eshop.php/ne...-wisconsin.html

"A major step for Ohly Americas is the expansion of its product portfolio. Previously only torula extracts were manufactured at the Hutchinson, MN facilty. The new yeast extract operations at Boyceville allows the manufacture of products based on brewer

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Hi, I'm new to this game, but I happen to be calling a lot of manufacturers these days, relatively speaking.

Anyhow, Garnier sent this list of gluten ingredients

Hydrolyzed Wheat Protein

Avena Sativa (Oat) Kernel Flour

Cyclodextrin

Dextrin

Dextrin Palmitate

Hydrolyzed Oat Flour

Hydrolyzed Vegetable Protein

Hydrolyzed Wheat Flour

Hydrolyzed Wheat Gluten

Hydrolyzed Wheat Protein

Hydrolyzed Wheat Protein/PVP Crosspolymer

Hydrolyzed Wheat Starch

Maltodextrin

Secale Cereale (Rye) Seed Flour

Triticum Vulgare (Wheat) Germ Extract

Triticum Vulgare (Wheat) Germ Oil

Triticum Vulgare (Wheat) Gluten

Triticum Vulgare (Wheat) Starch

Wheat Amino Acids

Wheat Germ Glycerides

Wheat Germamidopropalkonium Chloride

Wheat Protein

Wheatgermamidoproply Ethyldimonium Ethosulfate

Yeast Extract

Hope that helps!

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Oops <sheepish grin>

I'm not used to posting on boards, so I didn't realize the answer had already been given. But you have a lot more on your list, so thanks!

I'm still kinda in shock about the maltodextrin--you are so right about the source, I looked it up just now is the big blue CSA book. So, does that mean we never eat it? Is it hard to find out for sure that it's derived from the US?

Hmmm...

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@Alaskaguy With regard to the timing, I think that everyone is a bit different! I used to have a shorter time to onset when I was first diagnosed (within 24h). As time has gone on, and I've glutened myself less and less, I have noticed that the time gets a bit longer.  Recent history seems to matter a bit too - if I've been glutened recently and then get glutened again, the rash will show up faster on the second round. For example, in the last 3 weeks I got slightly glutened by inadvertent
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