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

Dental Alginate / Molding Materials

DeerGirl

By DeerGirl
in Coping with Celiac Disease

Recommended Posts

DeerGirl Apprentice
DeerGirl
Posted

I had a bad reaction this week.

Trying to figure out what it was - one of the culprits could be the dental molds I had made this week -- they use this flavored yellow molding material (alginate?) -- and I am sure I managed to not get it all out of my mouth and probably swallowed some.

I didn't even think of it at the time.

Anyone here with any experience with this?

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

Celiac.com Sponsor (A8-M):


ravenwoodglass Mentor
ravenwoodglass
Posted

The best thing you can do is to ask your dentist to call and find out if it is. Some companies will allow you to call yourself so you can get the name of the material and the company to find out. It is quite possible for the mold material to have gluten ingredients in the flavors and you don't really have to swallow it, all it has to do is come into contact with the mucous membranes in your mouth.

When I was getting crowns done my dentist checked everything, she even checked the cotton balls before she would stick them in my mouth, I kid you not. That one dentist, unfortunately she moved so I can't see her any more, she was the only one since I have been diagnosed that did not gluten me while I was in the chair.

happygirl Collaborator
happygirl
Posted

Not sure if this would help you at all:

Open Original Shared Link thewheat.com/Dental_Products.html

(you'll need to take out the space between "without" and "the" for the link to work)

DeerGirl Apprentice
DeerGirl
Posted
  • Author
The best thing you can do is to ask your dentist to call and find out if it is. Some companies will allow you to call yourself so you can get the name of the material and the company to find out. It is quite possible for the mold material to have gluten ingredients in the flavors and you don't really have to swallow it, all it has to do is come into contact with the mucous membranes in your mouth.

On one hand it will actually be a relief if this is the culprit, and not anything else I ate.

DeerGirl Apprentice
DeerGirl
Posted
  • Author
Not sure if this would help you at all: <a href="Open Original Shared Link Advertisement/Dental_Products.html" target="external ugc nofollow">Open Original Shared Link Advertisement/Dental_Products.html</a>

happygirl, the link didn't work for me. tried googling it, no luck. what is the site?

happygirl Collaborator
happygirl
Posted

Edited the link - see if that works.

Archived

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

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


  • Member Statistics

    • Total Members
      131,682
    • Most Online (within 30 mins)
      7,748
    Amber1rose
    Newest Member
    Amber1rose
    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

    • 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.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.