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More Than Just gluten-free Food?

K-Dawg

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K-Dawg Explorer
K-Dawg
Posted

Hey

I've just recently (within the last few days) been told that I have celiac disease and I"m still trying to cope with how to really go about radically changing my diet and now I'm wondering if I should think about other things, like moisturizer, personal grooming products / beauty products, hair supplies?! I"m just not sure about this. Can someone explain the connection to me. Is it necessary to change skin care products, for example, if I do not have the associated dermatitis?

I want to do everything possible to gain control of my health again, including using different hair/beauty/etc products .... I"ve felt like arse for a long time....

Any feedback would be great.

Thanks

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Gfresh404 Enthusiast
Gfresh404
Posted
Hey

I've just recently (within the last few days) been told that I have celiac disease and I"m still trying to cope with how to really go about radically changing my diet and now I'm wondering if I should think about other things, like moisturizer, personal grooming products / beauty products, hair supplies?! I"m just not sure about this. Can someone explain the connection to me. Is it necessary to change skin care products, for example, if I do not have the associated dermatitis?

I want to do everything possible to gain control of my health again, including using different hair/beauty/etc products .... I"ve felt like arse for a long time....

Any feedback would be great.

Thanks

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psawyer Proficient
psawyer
Posted

Hello, neighbour,

I live in Unionville and own a business in North Toronto.

Some of us react to skin contact. Most of those are people who have or have had DH as a symptom.

Ingested gluten is a concern for us all. Some of us appear to be more tolerant to small amounts, but this my be just an illusion--reactions vary.

Shampoo is a concern because it is very likely that in the process of washing your hair, you will get some on your face and into your mouth. It will be a small amount, but it is there.

Other products can find their way into your mouth when you touch your hair, or your skin, and then touch your food, or put your had on your face. Again, it will be a small amount, but...

I use very few products in this category, but the ones I do use are, to the best of my knowledge, gluten-free.

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

It's pretty easy to find gluten free mainstream products. The Suave shampoo I checked for my son was gluten-free, as was their lotion. Blistex and Chapstick say they are gluten-free. Coppertone said their sunscreen was gluten-free. And we use Ivory soap (I don't actually remember calling them, but in the early days I was fanatical about that so I probably did). Bath & Body Works labels their products pretty clearly and I've found many of their body creams to be gluten-free. I've also read on here that a lot of people use Burts Bees products.

So if you're at all concerned it could give you piece of mind to just switch over to something you know is safe.

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    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

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    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

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