0
marieb

If You Can't Absorb Gluten Through Your Skin, Why Is It Necessary To Use Special Lotions, Soap, Etc/

Rate this topic

Recommended Posts

I was diagnosed on November 12th and am confused about some issues. One being the fact that I have read that the protein molecules in gluten are too large to be absorbed through the skin. Therefore, my confusion is due to the necessity of purchasing gluten free lotions, soaps, makeup (not including lipstick of course) if gluten cannot be absorbed through the skin? Thanks so much for your help.

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Welcome to the group!

There are plenty of celiacs who would agree with you... lotion, shampoo etc... is no big deal. As long as you don't ingest it ;) But... if you have a rash linked to celiac (like DH), then you would be smart to avoid gluten in any form. Also, people who are really sensitive would have to be very, very cautious about washing their hands after using a product like lotion that has gluten in it (it's too easy to accidentally lick your fingers). IMO, not worth the hassle. There are plenty of gluten-free cosmetics out there :)

Share this post


Link to post
Share on other sites

Have you ever put lotion on your hands, and then five minutes later, nicked your finger, gotten jam on it, or for some other reason licked your finger? There's a source of ingestion.

Have you ever washed your face, while you had a stuffy nose, and opened your mouth a bit to breath, and gotten a bubble or too of soapy water in your mouth? Ingestion.

Have you ever been washing your hair, and if it's longer, gotten a strand of it caught between your lips before you've rinsed the shampoo off? Ingestion.

Have you ever washed your dog and had him flail and shake soap into your mouth or put a paw on your face before he's been rinsed? Ingestion.

All of these are tiny? Yes. But for those who prefer to not take any risk, because they know there is going to be contamination they can't avoid, they eliminate this source of contamination they can to reduce how much contamination will add up. I do as well. There are lots of good gluten free options (even if you're avoiding oats), though it can narrow things down.

Share this post


Link to post
Share on other sites
Have you ever put lotion on your hands, and then five minutes later, nicked your finger, gotten jam on it, or for some other reason licked your finger? There's a source of ingestion.

Have you ever washed your face, while you had a stuffy nose, and opened your mouth a bit to breath, and gotten a bubble or too of soapy water in your mouth? Ingestion.

Have you ever been washing your hair, and if it's longer, gotten a strand of it caught between your lips before you've rinsed the shampoo off? Ingestion.

Have you ever washed your dog and had him flail and shake soap into your mouth or put a paw on your face before he's been rinsed? Ingestion.

All of these are tiny? Yes. But for those who prefer to not take any risk, because they know there is going to be contamination they can't avoid, they eliminate this source of contamination they can to reduce how much contamination will add up. I do as well. There are lots of good gluten free options (even if you're avoiding oats), though it can narrow things down.

Very well stated, Tarnalberry! I love it when people explain things well.

Share this post


Link to post
Share on other sites

I've always wondered how airborne gluten could be.

No you cannot absorb it through your skin but I'm almost positive you can absorb it through the sinuses.

When I started using the Microwave at work I had vision problems. Sinus swelling would cause some optic nerve problems. Happened 5-10 minutes after eating lunch.

Never any stomach problems at all but since its a anti-immune disease your body will attack it anywhere it finds it, which would be in the sinus if you've inhaled it.

Makes me wonder why if you get some in your lungs what happens.

If your taking a hot shower, can the soap material float with the steam and water vapor or is it heavier and fall to the ground?

Share this post


Link to post
Share on other sites
Ads by Google:


For me, it's not a matter of ingesting the lotion, shampoo, etc. My skin, especially my scalp, really reacts to the gluten in products. For years, I knew that certain shampoos gave me the itchies, but never knew why. When I eliminated shampoos and other products that contained wheat protein (which are in a lot of them), I had no more problems. Dairy in shampoos also causes a reaction for me. I was very surprised when I spotted wheat protein in Biolage, Jason's shampoo, and some of the Alba products. You really have to read the labels well since some products in a line don't have any added, while others do. I use Alba shampoo and conditioner, but another of their conditioners has gluten. A lot of people recommend Burt's Bees, but some of their products, including at least one type of shampoo, have gluten in them.

lbd

Share this post


Link to post
Share on other sites

Thanks for all of your responses! I now understand why it is necessary to insure that gluten isn't found in any products I use or consume. I have so much to learn and grasp. I appreciate your explanations and help!

Share this post


Link to post
Share on other sites
I've always wondered how airborne gluten could be.

No you cannot absorb it through your skin but I'm almost positive you can absorb it through the sinuses.

When I started using the Microwave at work I had vision problems. Sinus swelling would cause some optic nerve problems. Happened 5-10 minutes after eating lunch.

Never any stomach problems at all but since its a anti-immune disease your body will attack it anywhere it finds it, which would be in the sinus if you've inhaled it.

Makes me wonder why if you get some in your lungs what happens.

If your taking a hot shower, can the soap material float with the steam and water vapor or is it heavier and fall to the ground?

Sounds like you may have a gluten allergy

Share this post


Link to post
Share on other sites
I was diagnosed on November 12th and am confused about some issues. One being the fact that I have read that the protein molecules in gluten are too large to be absorbed through the skin. Therefore, my confusion is due to the necessity of purchasing gluten free lotions, soaps, makeup (not including lipstick of course) if gluten cannot be absorbed through the skin? Thanks so much for your help.

Your information is correct, Marie, and going gluten-free with skin products (except lip products) is totally a choice issue. Some feel they will be glutened when they wash their hair or use hand lotion so if they choose to use gluten-free products, that's OK too but not necessary. It all depends on how careful you are. The way to see whether or not you are actually ingesting gluten in small amounts is by how you feel or by repeat blood work on a yearly basis. Blood work does not lie and if you are ingesting gluten, it will raise your antibody levels if you were diagnosed using blood work. I do not use gluten-free products, or should I say that I do not check the status of anything except for what goes on my lips and it has worked well for me.

The other misconception is those suffering from DH cannot touch gluten containing products. Read Dr. Peter Green's book: Celiac Disease: A Hidden Epidemic and it has a good explanation on this subject.

You have to ingest gluten, period, to have any kind of reaction and Dr. Green claims that those with DH

can use gluten containing products as long as they are not ingested. His explanation goes on to say that people who react topically are reacting to some other ingredient in the product and probably have an allergy on top of the DH problem. This is a hotly contested topic but what ever you decide to do, make sure you have valid information from a good source (medical) to help make decisions that work well for you.

Share this post


Link to post
Share on other sites
Your information is correct, Marie, and going gluten-free with skin products (except lip products) is totally a choice issue. Some feel they will be glutened when they wash their hair or use hand lotion so if they choose to use gluten-free products, that's OK too but not necessary. It all depends on how careful you are. The way to see whether or not you are actually ingesting gluten in small amounts is by how you feel or by repeat blood work on a yearly basis. Blood work does not lie and if you are ingesting gluten, it will raise your antibody levels if you were diagnosed using blood work. I do not use gluten-free products, or should I say that I do not check the status of anything except for what goes on my lips and it has worked well for me.

The other misconception is those suffering from DH cannot touch gluten containing products. Read Dr. Peter Green's book: Celiac Disease: A Hidden Epidemic and it has a good explanation on this subject.

You have to ingest gluten, period, to have any kind of reaction and Dr. Green claims that those with DH

can use gluten containing products as long as they are not ingested. His explanation goes on to say that people who react topically are reacting to some other ingredient in the product and probably have an allergy on top of the DH problem. This is a hotly contested topic but what ever you decide to do, make sure you have valid information from a good source (medical) to help make decisions that work well for you.

Share this post


Link to post
Share on other sites


Ads by Google:


Well, our blood work is negative ( there are a percentage of people who will not test positive and I'm not sure if that puts the blood work as unreliable or what) so I can't depend on it to let me know if we ingest gluten or not. I switched because of that. I also switched because of the toddler who likes to drink the bath water, lick her fingers or people or the cat for that matter, who is unable to control water ( and the gluten soap dissolved in the water) from getting in her mouth and still makes an unholy mess with everything that completely coats hers. Getting rid of gluten in everything was easier than trying to keep it from getting in her. I treat it like a severe peanut allergy.

Also, it's a lot easier than having to worry. If I have a can of gluten food, use the can opener ,and forget to clean it before I open the gluten free food, then it's possible to have contaminated the can. If I use gluten food, put in the dishwasher and then it doesn't wash the food off well and leaves little bits..... Which bits are the gluten?? I just removed gluten from everything including the dog's food.

Another thought is after switching to gluten free mascara,my eyes stopped itching and were no longer red. You just never know.

Stacie

Share this post


Link to post
Share on other sites

When gluten or wheat are used in non-food products, is the labeling straightforward, or do I have to be on the lookout for Ingredient X319-7Ja now, too? I've never seen them listed, so either luck was guiding my choices or I'm really, really, unobservant. Oh wait!! I know where to find out. Cosmetics Safety Database lists like, every ingredient ever, what names it's used under, brands that contain it, and a health-risk assessment. I can't remember the URL offhand but if you google it... that's an incredibly useful website.

I was about to erase this reply, but I thought others might like to check that out.

Peas!

Share this post


Link to post
Share on other sites

I am 2 months in to gluten-free and I totally thought the same thing...and then i started paying attention to what i did after i washed my hair, put lotion on etc. I will put lotion on my face then floss my teeth (hand in mouth= gluten in mouth), then I'll play with my hair or run in through my fingers then put a piece of gum in my mouth..(hands touch hair, then gum= gluten in mouth). Stuff like that. Pay attention to your routine and you'll start to get it. And its not too hard to find gluten free products and when you take into consideration that this is for your health, its a small price to pay. Even if you dont react out wardly you could still be damaging your insides which creates serious health consequences. Its just better for us to be as gluten-free as possible in this gluteny world :-)

Share this post


Link to post
Share on other sites
Pay attention to your routine and you'll start to get it.

Yeah I wash my hands before I put Carmex on my lips. Just in case!

My son still eats gluten, and one day I made a comment about the gluten in his food. He said "No, we don't have any gluten! It's all gone!" Oh wouldn't that be nice? A gluten-free world? The little bugger contaminated my marshmallows. Darn him. His gluten days are numbered, I can feel it.

Share this post


Link to post
Share on other sites

You don't have to absorb something to react to it. If you are particularly vulnerable just being in the same room with an antagonist is enough.

I used to get an anaphylactic reaction to fruit of the peach family - even cutting them up for the kids was enough to trigger a reaction (I don't know if it will still happen as I haven't had any dealings with them for years). Peeling an orange will make my eyes swell up, especially if I don't wash my hands enough to remove the oils and rub or touch my eyes for any reason.

Not all are, but some are so sensitive to gluten and other antagonists that they will react very easily and very rapidly to the merest contamination.

Share this post


Link to post
Share on other sites
Not all are, but some are so sensitive to gluten and other antagonists that they will react very easily and very rapidly to the merest contamination.

Here's my theory, and this is my personal opinion only, not from any official source, but what I think is that some celiacs on top of the celiac disease have an actual gluten/wheat allergy. This means that they react in an allergic manner to gluten, as well as getting the immune response.

Most of us celiacs aren't that sensitive, and would be unlikely to ingest enough gluten through shampoo, lotion, the dog etc, especially as it's not possible to absorb it through the skin.

Those who are sensitive enough know it by their reaction, the rest of us are lucky enough not to have to stress out about it, and just need to take common-sense CC precautions with food.

Share this post


Link to post
Share on other sites
Here's my theory, and this is my personal opinion only, not from any official source, but what I think is that some celiacs on top of the celiac disease have an actual gluten/wheat allergy. This means that they react in an allergic manner to gluten, as well as getting the immune response.

Most of us celiacs aren't that sensitive, and would be unlikely to ingest enough gluten through shampoo, lotion, the dog etc, especially as it's not possible to absorb it through the skin.

Those who are sensitive enough know it by their reaction, the rest of us are lucky enough not to have to stress out about it, and just need to take common-sense CC precautions with food.

Or rather than it being an allegic reaction some of us may have a more pronounced autoimmune reaction than others. Once someone starts having severe autoimmune issues it only takes an extremely small amount to set the antibodies cascading throughout the system again.

Share this post


Link to post
Share on other sites
For me, it's not a matter of ingesting the lotion, shampoo, etc. My skin, especially my scalp, really reacts to the gluten in products. For years, I knew that certain shampoos gave me the itchies, but never knew why. When I eliminated shampoos and other products that contained wheat protein (which are in a lot of them), I had no more problems. Dairy in shampoos also causes a reaction for me. I was very surprised when I spotted wheat protein in Biolage, Jason's shampoo, and some of the Alba products. You really have to read the labels well since some products in a line don't have any added, while others do. I use Alba shampoo and conditioner, but another of their conditioners has gluten. A lot of people recommend Burt's Bees, but some of their products, including at least one type of shampoo, have gluten in them.

lbd

Ditto for me. I develop a rash if I use any product with gluten in it.

Share this post


Link to post
Share on other sites
Or rather than it being an allegic reaction some of us may have a more pronounced autoimmune reaction than others. Once someone starts having severe autoimmune issues it only takes an extremely small amount to set the antibodies cascading throughout the system again.

I would say that it's not a case of having a more or less severe AI reaction, I think it's differences in how your body's nervous system reacts to the AI process being initiated.

I'm personally of the view (based on the advice of a specialist celiac dietician) that the severity of your symptoms is not related to the level of gut damage and that being highly sensitive does not mean you have a more severe form of celiac disease. For all of us it only takes a very small amount of gluten to set off the auto-immune response.

When diagnosed I had pronounced villi destruction, and my Ttg IGA level was over 200 (normal being less than 20), so my level of autoimmune response was very severe. However, I had very few symptoms to speak of, so I am a case in point that symptoms are not indicative of level of disease severity in celiac disease.

In terms of what you need to worry about to avoid getting sick, there are basic precautions that every celiac needs to take to avoid getting sick (gut damage) in the long term such as using a seperate toaster, thoroughly cleaning any glutened cooking utensils etc.

If you're very symptomatic then there's additional precautions that you need to take to avoid getting sick in the short term (like using gluten-free toiletries in case you ingest them). I do not think that a highly symptomatic response means that on the inside your villi are being shredded to ribbons, it just means that your body's nervous system is highly reactive (like in a severe allergic response).

If you're not a very sensitive celiac in terms of overt symptoms, personally, I think you put yourself to unnecessary stress by worrying beyond the basic precautions (which, let's face it, are enough of a PITA all by themselves).

Share this post


Link to post
Share on other sites

"Another thought is after switching to gluten free mascara,my eyes stopped itching and were no longer red. You just never know."

Okay, give it up on the brand of gluten-free mascara you use. I never thought that was the reason my eyes were red!!

I definately have a Gluten allergy and can't use products with gluten on my skin. I never had DH but, when I stopped using gluten shampoo, my scalp magically stopped itching!

I wonder if there is a corralation between having a negative blood test and being allergic to gluten vs. being celiac?

Any thoughts....

Share this post


Link to post
Share on other sites


Ads by Google:


Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   5 Members, 0 Anonymous, 399 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
    Serve is a bowl with tortilla chips and guacamole.