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

I Think My Shampoo Might Have Gluten!


glutton4gluten

Recommended Posts

glutton4gluten Rookie

Hi! I have a question regarding some shampoo and conditioner I recently purchased. The product is Nexxus and the shampoo contains Hydrolyzed Wheat Protein. I've been gluten free for almost 4 years now and have never come across this problem. When I see anything containing wheat I immediately put it down as if the bottle itself will make me sick. I'm worried that I should probably stop using this product. Does hydrolyzed wheat protein contain gluten? Should I stop using the product?


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



Celiac.com Sponsor (A8-M):



munchkinette Collaborator

I try to avoid these products, but more for the allergy. I itch like crazy if I use products with wheat germ oil, wheat protein, oats, etc.

jerseyangel Proficient

Hi and welcome!

The product you have there does contain gluten. The question of whether you should use it or not is a personal one. Some Celiacs use topical products that contain gluten and are fine--others of us are too sensitive.

Most experts say that gluten can not be absorbed through the skin, and I tend to agree. I use gluten-free topical products because I'm very sensitive to minute amounts. Shampoo can run down your face in the shower and get into the corners of your mouth.

Likewise, lotions, hair styling products, etc get on your hands and around your nails--that can be a problem if you prepare your food without washing thoroughly, absentmindedly bite your fingernail, etc.

Like I said, it's a personal decision. I choose gluten-free products and I don't have to worry about inadvertently getting any in my mouth. It may not be enough to cause any damage, but it's enough for me to cause a reaction.

lesliemac59 Newbie
Hi! I have a question regarding some shampoo and conditioner I recently purchased. The product is Nexxus and the shampoo contains Hydrolyzed Wheat Protein. I've been gluten free for almost 4 years now and have never come across this problem. When I see anything containing wheat I immediately put it down as if the bottle itself will make me sick. I'm worried that I should probably stop using this product. Does hydrolyzed wheat protein contain gluten? Should I stop using the product?

Just so you know, gluten is the protein in wheat, therefore saying "hydrolyzed wheat protein" is other words for "hydrolyzed gluten". Same thing.

As far as topical, the comments made are good ones. There are medical professionals that say the protein is too big to be absorbed through the skin. Since I have no professional knowledge on this, I cannot say. What I can say is that when I use a product that has gluten in it topically, I get blisters and very itchy sores, so I don't use them. Then again, when I was diagnosed, they said that Celiac was a very rare disease affecting only one in 5,000 people in the U.S. You do what you are comfortable with.

Case in point for wheat topical products - I was taking down some very old wall paper in my house and started breaking out with itchy blisters on the sides of my hands. Couldn't figure out what was going on till I remembered that wallpaper paste was a wheat based paste. I used gloves from then on and it stopped.

brigala Explorer

My shampoo has hydrolyzed wheat protein in it, and I am fine with it. In fact, I have very sensitive skin and there are only a handful of shampoos I can use without a problem; all of which happen to contain gluten.

My Celiac sister, on the other hand, is unable to use cosmetics or shampoo containing gluten because they trigger problems with HER sensitive skin.

If I could find a gluten-free shampoo that also did not make my scalp bleed, I would use it; but since I haven't found one, I will stick with what I got. I am extra careful to rinse all shampoo not only out of my hair but off my hands before I get out of the shower, to avoid accidental contact with my food.

I would not use a toothpaste or any other product that stayed on the hands or went into the mouth (or nose) if it contained gluten.

-Elizabeth

glutton4gluten Rookie

I am speechless! Thank you so much for your responses. I actually didn't think I would get anything. I've signed up with so many groups and websites and have never gotten the responses that I've received today.

Over the past two weeks or so I have noticed that my hair has been shedding more than normal and feels brittle. My scalp has been itchy as well... I just associated it with stress (since I did just buy a house and I'm getting married in a month!). After seeing "wheat" on the back of my shampoo bottle this morning I had a light bulb go off in my head. I always say that'd I'd rather be safe than sorry. I think I'll switch shampoos immediately... just in case. :)

daphniela Explorer

I use suave and it is supposed to be gluten free, but my scalp still itches and my hair is falling out. I have a neverending itch on my head that I have had since I was a child. I am going to blame the sulfites and not the gluten.


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



Celiac.com Sponsor (A8-M):



jerseyangel Proficient

Giovanni is a nice gluten-free shampoo. I have been using the Smooth as Silk shampoo and the 50/50 Conditioner--leaves my hair nice and soft.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,743
    • Most Online (within 30 mins)
      7,748

    MistyMoon
    Newest Member
    MistyMoon
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.