Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Tooth Whitening Gel And Anti-sensitivity Toothpaste


Laurad-

Recommended Posts

Laurad- Apprentice

Hi Guys!

My dentist gave me Patterson Dental Tooth Whitening Gel and GC MI Paste Plus (a prescription anti-sensitivity paste made by Recaldent). I used them both last night and today I had horrible stomach pains, so I'm wondering if the two are related. Have any of you used these products before and do you know if they might have gluten in them?

The whitening gel did not have ingredients on the packaging.

The ingredients for the GC MI Paste Plus are:

Pure water, Glycerol, CPP-ACP, D-Sorbitol, CMC-Na, Propylene glycol, Silicon dioxide, Titanium dioxide, Xylitol, Phosphoric acid, Sodium fluoride, Flavoing, Sodium saccharin, Ethyl p-hydroxybenzoate, Propyl p-hydroxybenzoate, Butyl p-hydroxybenzoate.

Any info you might be able to give me would be greatly appreciated.

Thanks!

Laura

p.s. Happy Valentine's Day ;)


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



Celiac.com Sponsor (A8-M):



tarnalberry Community Regular

you'll want to call both companies. it *could* be hiding in the ingredients (albeit unlikely).

AdLucem Rookie

Hi Laura,

You may be allergic or intolerant to the Sorbitol. Trace amounts of it have always made me sick, and larger amounts will make many people sick.

Laurad- Apprentice
Hi Laura,

You may be allergic or intolerant to the Sorbitol. Trace amounts of it have always made me sick, and larger amounts will make many people sick.

Really? Huh... that's an interesting idea. Do you know what sorbitol is? And is it in very many things?

  • 5 months later...
esamphowe Newbie

i found this for you. yes, it has milk proteins...

Why not use MI Paste/MI Paste PLUS as a dentifrice?

The reason why you wouldn't want to use it as a dentifrice is because it is "sticky" which gives it the substantivity. Having the milk protein in it, with most toothbrushes, more of it will stick to the bristles of the brush than when you use the tray or finger technique.

The patient would be wasting too much product in the bristles of the toothbrush and not on the tooth surfaces. We want the patient to get the most use out of her tube of MI Paste. Also, most people rinse after brushing and again this would defeat the benefit of MI Paste.

Hi Guys!

My dentist gave me Patterson Dental Tooth Whitening Gel and GC MI Paste Plus (a prescription anti-sensitivity paste made by Recaldent). I used them both last night and today I had horrible stomach pains, so I'm wondering if the two are related. Have any of you used these products before and do you know if they might have gluten in them?

The whitening gel did not have ingredients on the packaging.

The ingredients for the GC MI Paste Plus are:

Pure water, Glycerol, CPP-ACP, D-Sorbitol, CMC-Na, Propylene glycol, Silicon dioxide, Titanium dioxide, Xylitol, Phosphoric acid, Sodium fluoride, Flavoing, Sodium saccharin, Ethyl p-hydroxybenzoate, Propyl p-hydroxybenzoate, Butyl p-hydroxybenzoate.

Any info you might be able to give me would be greatly appreciated.

Thanks!

Laura

p.s. Happy Valentine's Day ;)

ravenwoodglass Mentor
Hi Laura,

You may be allergic or intolerant to the Sorbitol. Trace amounts of it have always made me sick, and larger amounts will make many people sick.

Sorbital can be wheat or corn derived and the labeling regs for food would not apply to a toothpaste. I would call the company as was previously stated to be sure. I would not ask if it is 'gluten free' I would ask if there are any wheat or barley derived ingredients. Flavorings can be a source of hidden gluten usually in the form of barley.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Fabrizio replied to Fabrizio's topic in Related Issues & Disorders
      4

      Kan-101

    2. - trents replied to Rebeccaj's topic in Super Sensitive People
      7

      symptoms.

    3. - Rebeccaj replied to Rebeccaj's topic in Super Sensitive People
      7

      symptoms.

    4. - knitty kitty replied to Rebeccaj's topic in Super Sensitive People
      7

      symptoms.

    5. - trents replied to Rebeccaj's topic in Super Sensitive People
      7

      symptoms.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,522
    • Most Online (within 30 mins)
      7,748

    Miriam Nevo
    Newest Member
    Miriam Nevo
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Fabrizio
      So? What do you think it will go ahead? Did you partecipate to this trial? what's the result for yuo? Thanks a lot for your answers!
    • trents
      You might look into wearing an N95 mask when others are creating baked goods with wheat flour in your environment.
    • Rebeccaj
      @trents thank you for that information. My parents feel that cooking flour in toaster isn't a thing as its already cooked product before made? but Airbourne particles is my fear. Like I have had symptoms from 6 meters away had to leave massive migraine. 
    • knitty kitty
      Yes, except for the most sensitive, cross contamination from airborne gluten should be minimal. Highly sensitive people may have nutritional deficiencies.  Many times their bodies are in a highly inflamed state from Celiac, with high levels of histamine and homocysteine.  Vitamins are needed to break down histamine released from immune cells like mast cells that get over stimulated and produce histamine at the least provocation as part of the immune response to gluten. This can last even after gluten exposure is ended.  Thiamine supplementation helps calm the mast cells.  Vitamin D helps calm the immune system.  Other B vitamins and minerals are needed to correct the nutritional deficiencies that developed while the villi were damaged and not able to absorb nutrients.  The villi need vitamins and minerals to repair themselves and grow new villi. Focus on eating a nutritional dense, low inflammation diet, like the Autoimmune Protocol Diet, and supplementing to correct dietary deficiencies.  Once your body has the vitamins and minerals needed, the body can begin healing itself.  You can have nutritional deficiencies even if blood tests say you have "normal" blood levels of vitamins.  Blood is a transport system carrying vitamins from the digestive system to organs and tissues.  Vitamins are used inside cells where they cannot be measured.   Please discuss with your doctor and dietician supplementing vitamins and minerals while trying to heal.  
    • trents
      Should not be a problem except for the most sensitive celiacs. The amount of gluten that would get in the air from cooking alone has got to be miniscule. I would be more concerned about cross contamination happening in other ways in a living environment where others are preparing and consuming gluten-containing foods. Thinks like shared cooking surfaces and countertops. And what about that toaster you mentioned?
×
×
  • Create New...