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Should I Be Worried?

jmwong982

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jmwong982 Rookie
jmwong982
Posted

Some one had already told me on here to consider lip balms etc...as a source of gluten. But what about shampoo's, conditioners, soaps, etc?? Can those be a source off gluten too? If so are there any recommendations?

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Jayde Apprentice
Jayde
Posted

Yes, gluten can hide in your makeup, lip balms, shampoos, soaps, moisturizers, toothpast, dish soap...

Some do not worry about products they do not ingest, however I am a firm believer that things you use outside your body have a way of getting in.

When you wash your hair some shampoo may drip down to your mouth. Soap residue can be left on your plate. The average woman ingests quite a bit of lipstick per year. All these minute gluten exposures tend to add up quickly.

Dove has a policy where they will clearly list ingredients that may contain gluten. By reading their ingredients list you will clearly be able to tell if the product contains gluten. This has gained the trust of many celiacs, including myself! I use many Dove products (Shampoo, Conditioner, deoderant, moisturisers, soaps).

Garnier Fructis i hear is another good one for shampoo/conditioners.

Burts Bees has many products that are gluten-free, but some are not so read the labels!

As for makeup, this one I am finding a little harder.. If anyone has some suggestions I would love to hear as well! So far I've found that Cover girl has many safe things like foundation and mascara (watch their blush though, second ingredient on the ones I looked at list oats!)

Hope this helps!

Gemini Experienced
Gemini
Posted
Some one had already told me on here to consider lip balms etc...as a source of gluten. But what about shampoo's, conditioners, soaps, etc?? Can those be a source off gluten too? If so are there any recommendations?

I do not screen topical products, except for anything that goes on my lips, for gluten and have had zero problems. I am very careful about what I ingest. So far, my blood work to check for dietary compliance has been exemplary so I know I am not making mistakes. It all depends on your habits and if you're the type to put non-food items in your mouth, like your hair. If you stand in the shower and let shampoo run down your face, it's possible you'll be eating it. I just think it's far easier to be careful in these circumstances than giving up any of the products I use and like but people are different and have to make that decision for themselves.

ang1e0251 Contributor
ang1e0251
Posted

I tend to have breakouts which I guess means I'm probably allergic to wheat as well as having celiac disease. For me, I especially screen hair products but don't watch dish soaps. You kind of have to CSI your reaction to each product or just avoid. Up to you.

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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