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

Maybelline Products

gabrielle

Recommended Posts

gabrielle Contributor
gabrielle
Posted

I looked on here before to see if anyone had posted anything about maybelline products. I just recieved this email and i thought i would post it for you ladies...

March 29, 2005

Thank you for your interest in Maybelline New York products.

The following list of ingredients that are used in our products, are those that contain wheat and other grains.  This list may also be used by the celiac patient to identify gluten-containing ingredients.  This list gives the standard industry names for ingredients as found in the International Cosmetic Ingredient Dictionary.

        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

        Wheatgermamidopropyl Ethyldimonium Ethosulfate

        Yeast Extract

All the ingredients we use in a product are listed on the package or on the label of the product itself.  Comparing this list with the ingredients listed on our products will help you to identify the ingredients you would like to avoid.

If you would like to request an ingredient list for a specific product, please call us at 1-800-944-0730, Monday - Friday, 9 am to 5 pm, ET.

We hope this information is helpful.

Sincerely,

Linda Barton

Consumer Affairs Coordinator

I hope this helps anyone who like their products like I do. :-)

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

Celiac.com Sponsor (A8-M):


Archived

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

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


  • Member Statistics

    • Total Members
      129,630
    • Most Online (within 30 mins)
      7,748
    ZJT
    Newest Member
    ZJT
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • ohmichael
      Curious if I should quit my job

      By ohmichael · Posted

      formally*, masks*
    • ohmichael
      Curious if I should quit my job

      By ohmichael · Posted

      hey all thank you for your responses. RMJ: Yes I am going to go and buy some N95 masks for work, and I think my employer will reimburse me. I can't re-use them for the maximum 5 reuses unfortunately because I am very sensitive and when I get home I have to wash all my clothes and immediately take a shower. Thank you for your suggestion! Russ H: I have never been formerly diagnosed, and I completely understand the possibility of this being a mild viral infection. I went to get tested for Influenza/COVID and both came back negative, my Primary Care Manager told me it could be a cold. That is always a possibility, however, I have been glutened at restaurants before (5 known exposures within the last 7 years) and the way in which my body gets sick, I can kind of tell them apart from one another if that makes sense. For instance, being gluten-sick for some can be described as flu-like symptoms, and when I get sick with gluten it comes on slower than when I have the flu or COVID. Typically starts out with headache, brain fog, and since I believe I ingested it working with flour (airborne) postnasal drip was one of the first to come along after my exposure as well. Another thing is that I have not quite had a fever but elevated temp (99 Fahrenheit) which is typical for me when I get ill with gluten exposure, followed by aches, sore body, stomach Hell, etc. This is the first time I have ever dealt with it in an airborne setting, but the onset of symptoms are all familiar. I think it is also possible that I am more susceptible to a cold now having been exposed to gluten. I don't have/can't afford private insurance currently and the agency I get my healthcare from works in dubious ways to prevent themselves from having to provide disability payments to veterans, as Celiacs/NCGS is a service connected disability. Everything for the state. Thank you for your comment, it has not fallen on deaf ears. I wanted to thank you all for your concern and time in writing to me; I'm trying to make sense of this because I like this job a lot (very short commute too) and I don't want to quit but constantly exposing myself to gluten is making me more ill, and damaging my immune system. I am still sick writing this. Plan moving forward: I am going to see how the N95 mask work for me, and I will be looking for a job that does not involve handling or being exposed to gluten in the workplace. I truly didn't think this job would be an issue since I was not eating any of the gluten. Thanks again all! I'm happy that I found this forum.
    • Russ H
      Confused about my results

      By Russ H · Posted

      Sorry but I have to dash for an appointment so little time just now. Your signs and symptoms and response to a gluten-free diet sound like seronegative coeliac disease. Seronegative coeliac disease, Coeliac UK.
    • AllyJR
      Confused about my results

      By AllyJR · Posted

      Both the doctor and I are baffled by my test results. Wondering if anyone could shed some light on this situation! I've had celiac-like GI symptoms for years. I have a family history of celiac (great-grandma), Addison's (mom), and every other autoimmune disease you can think of with my aunts and cousins. I myself have hashimotos. Because of the strong family history of autoimmune disease my doctor ordered the full celiac panel of blood tests - all of which came back negative! (I was not gluten free fyi.) So the doctor did an endoscopy and took biopsies. Biopsies showed "villous blunting and lymphocytes greater than 30". Because it was indicative of "weak celiac disease" they sent me to get a genetic test. The test came back saying I'm only positive for HLA DQ A1*05 (half of the HLA DQ2 haplotype). The doctor said I could try going gluten free if I want to, but it likely isn't celiac disease. I have been gluten free for a month now and I feel like a new person! I've been suffering for so long and I feel amazing! No more diarrhea, stomach aches, reflux etc! My symptoms had been extremely severe and they are almost completely gone. I'm so thankful but... I'm so confused! Celiac? The doctor says it's probably NCGS but I keep reading that the first criteria for that diagnosis is a negative biopsy and mine very much showed damage. 
    • Russ H
      Curious if I should quit my job

      By Russ H · Posted

      ohmichael, do you know that you've reacted to gluten? We all get ups and downs in health - a mild viral infection one week and maybe an unset stomach another time. It is easy to ascribe the symptoms to gluten exposure even when that is not the cause of the symptoms. I would wait and see if it happens again before giving up your job, especially if you don't have another one to go to.
×
×
  • Create New...