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

Hair Color

Candy

By Candy
in Coping with Celiac Disease

Recommended Posts

Candy Contributor
Candy
Posted

What hair color do most Celiacs have? A whole bunch of Red Heads claim to be related to me,and I think they assume that if I'm a Celiac , I must be related to their Red Hair or something.I think they are crazy-I really do. Most Celiacs are brown haired aren't they? Or are they mostly red haired? Red Hair is rare no matter what the condition, so it's not like most people have red hair anyway-I think they are begging for us to be in their hair color group.Red Haired people want brown Haired Celiacs? Am I right,because we're the cool ones.

The picture to the left is a gluten free birthday cake-recipe on this site . Pretty Yummy

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

Celiac.com Sponsor (A8-M):


frec Contributor
frec
Posted

I'm a redhead! But the other celiacs I know are 2 blondes and 3 brunettes. It would be interesting to know if there's a correlation.

mushroom Proficient
mushroom
Posted

Blonde here (with a little assistance now!)

JNBunnie1 Community Regular
JNBunnie1
Posted

I have eight different shades of brown that gets blond streaks in the sun. My hair is very indecisive. But I have a blond friend and a few brunette acquaintances with Celiac, or some level of gluten intolerance.

ravenwoodglass Mentor
ravenwoodglass
Posted

Mine is very dark brown but we also have redheads and blondes in the family. I started going grey in my teens though. Anyone else? I think a lot of us do.

JNBunnie1 Community Regular
JNBunnie1
Posted
Mine is very dark brown but we also have redheads and blondes in the family. I started going grey in my teens though. Anyone else? I think a lot of us do.

24, no gray. My Mum's getting some gray, but she's 55. So no early graying here.

ShayFL Enthusiast
ShayFL
Posted

Keep in mind that 90% of the planet has black or brown hair...... :D

I have brown hair.

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

Celiac.com Sponsor (A8-M):


minton Contributor
minton
Posted

I have auburn, more to the brown, color. My fiance who is likely to be celiac has bright Irish red hair. the only other diagnosed celiac that I know has black hair (probably brown and then dyed to be black)

GlutenGalAZ Enthusiast
GlutenGalAZ
Posted

When I was a baby I had red hair -- As a teen blonde with some red -- Now its blonde/red with some brown in it.

alba Newbie
alba
Posted

brunette, but willing to be red!! jajajaja 30 and no gray hair... yet!

Mother of Jibril Enthusiast
Mother of Jibril
Posted
Mine is very dark brown but we also have redheads and blondes in the family. I started going grey in my teens though. Anyone else? I think a lot of us do.

My hair is also very dark brown and turning gray around my face <_< I'm only 32.

wschmucks Contributor
wschmucks
Posted

I've been told that Celiac is very prominent within the Irish ethnicity (I'm 50%)...so is red hair...?? maybe a connections. I'm blonde

Hummingbird4 Explorer
Hummingbird4
Posted

Brunette, with just a few grays.

caek-is-a-lie Explorer
caek-is-a-lie
Posted

I have naturally light brown hair, but I use henna to make it a lovely auburn. I add lots of honey to make it a nice autumn leaf color. I call it "burnt pumpkin". :D

MollyBeth Contributor
MollyBeth
Posted
Mine is very dark brown but we also have redheads and blondes in the family. I started going grey in my teens though. Anyone else? I think a lot of us do.

My hair isn't graying but my Grandmother who I'm pretty sure had Celiac disease had completely white by the time she was 25. She died from colon cancer when she was 38.

ang1e0251 Contributor
ang1e0251
Posted

My dad was a blonde and I'm sure that's where my celiac disease came from. He died at 38 from lung cancer. I'm dark blonde with grey hair in front, I'm 50.

alba Newbie
alba
Posted
I have naturally light brown hair, but I use henna to make it a lovely auburn. I add lots of honey to make it a nice autumn leaf color. I call it "burnt pumpkin". :D

how do you do that??? and where do you buy it?? I mean do you add regular honey to regular henna??!!! I'm gonna try that!

angieInCA Apprentice
angieInCA
Posted

I'm a very red dark auburn, my husband calls it Mahogany :) but it is now getting streaks of silver :(

msmini14 Enthusiast
msmini14
Posted

I pretty much had white hair as a child, turned blonde, then dark blonde. Now I am dark blonde with red and light blonde streaks - I do not dye my hair lol. Least I get the streaks for free =P hehehehe.

My dad and aunt have red hair, my aunt has celiac and I am 100% positive my dad had it too

Treen Bean Apprentice
Treen Bean
Posted

Ginger Kid here!

1morething Explorer
1morething
Posted

I'm a pure redhead and loving every minute of it :D

henny Explorer
henny
Posted

I'm a legitimate light strawberry blonde.

All my many celiac relatives are all solid brunettes though. 10 of those at last count. (I guess I was the milk-man's daughter)

julirama723 Contributor
julirama723
Posted

As a child, my hair was sort of an honey blonde, and as I got older, it changed to a golden brown. It's a rich brown now, but I get lots of those golden and honey highlights in the summer when I'm out in the sun. I started getting gray hairs when I was 18! More keep coming every day. I notice them because they're like dog hairs (kinky and wiry and they stick out) but others don't notice them because my hair has so many natural highlights.

My mother is celiac and has dark brown hair (with lots of gray, but shhh that's a secret, she dyes it) but is not of Irish ancestry--she's Polish and Romanian.

  • 2 weeks later...
newburyport Newbie
newburyport
Posted

interesting post :)

ginger gal here! getting more strawberry/blonde as i get older (am 28)

puggirl Apprentice
puggirl
Posted

I have red hair, More like Strawberry Blonde but mostly Red.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,695
    • Most Online (within 30 mins)
      7,748
    Jades Journey
    Newest Member
    Jades Journey
    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

    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
    • knitty kitty
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By knitty kitty · Posted

      Symptoms that get worse if you don't supplement is a sign of malabsorption, possibly due to Celiac disease. Blood tests for nutritional deficiencies are not very accurate, and should be done when you have been off of supplements for eight to twelve weeks, otherwise the vitamin supplements you've taken will be measured.  The blood circulation system is a transportation system.  It transports the vitamins you've absorbed around the body, but blood tests don't give an accurate picture of the vitamin and mineral stores inside organs and tissues where they are actually used.  You can have "normal" blood levels but still have deficiencies.  This is because the brain demands stored nutrients be put into the blood stream to supply important organs, like the brain and heart, while other organs do without.   If you are taking Thiamine Mononitrate in your supplements, you are probably low in thiamine.  Thiamine Mononitrate is used in many supplements because it won't break down sitting on a shelf.  This also means Thiamine Mononitrate is difficult for the body to utilize.  Only thirty percent of Thiamine Mononitrate on the label is absorbed and even less is able to be utilized by the body.  A different form of Thiamine called Benfotiamine has been shown to promote intestinal healing.   Talk to your doctor about doing a genetic test to look for Celiac markers.   I'm concerned that if you do a gluten challenge (10 grams of gluten per day for a minimum off two weeks) in your weakened state, the nutritional deficiencies will become worse and possibly life threatening.  
    • ElisaAllergiesgluten
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By ElisaAllergiesgluten · Posted

      Hello, good afternoon!   I apologize, I didn’t see a notification and I’m just reading this. Thank you so much for sharing your thoughts and the link. Yes you are absolutely right, even so trying to get a response from them has been extremely difficult. They don’t answer but I will your practice of “guilty until proven innocent.”   I like and have a sense of trust here in this website, everyone is honest and thoughts are raw. The mutual understanding is amazing!   thank you Scott!
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
×
×
  • 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.