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

Mouth Retainers -invisaline


Tigercat17

Recommended Posts

Tigercat17 Enthusiast

Hi everyone, I'm not sure where to put this since it is part product & post recovery.

I just got a new set of invisaline retainers last week & I've been gluten free for over two months. I was using an old retainer before & my dentist told me it could've contaminated with gluten since I used it while I was still eating gluten. This may be why I'm not feeling that much better.

Anyway, now I have new ones & I think I ate something that was contaminated with gluten by accident. I was starting to feel better last weekend then I ate a gluten free muffin & all my symptoms came back -pain on my left side, bloated, very full feeling, I got a rash on my wrist (not sure if it was DH?) & my hair started falling out more.

Now I'm wondering if my new retainers are now contaminated with the accidentally glutening? As soon as I took them out this morning my mouth was itchy (a symptom I had a lot when I was eating gluten). I only wear them at night & have been brushing them with Colgate toothpaste.

Does anyone know if there's something I could clean them with that would make them safe for me to wear & would disinfect them? I only wear them at night. These retainers are so expensive too. I'd hate to have to replace them all the time. Or maybe it's just too risky & I shouldn't wear them.

Thanks!


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



Celiac.com Sponsor (A8-M):



psawyer Proficient
Hi everyone, I'm not sure where to put this since it is part product & post recovery.
It isn't either, really--it is about coping, and that is where I am (again) moving it.
Tigercat17 Enthusiast
It isn't either, really--it is about coping, and that is where I am (again) moving it.

Thank -you Peter!

Dada2hapas Rookie

Lisa, after brushing/cleaning them with toothpaste, try soaking in a solution of 1:1 bleach & water for 10 minutes or so. The bleach should denature and oxidize (destroy) any organics or protein on the retainer, including gluten. Be sure to wear eye protection, and use latex or nitrile gloves to protect your fingers.

After this, brush them again, and rinse very well. Leave the retainer sitting dry for at least 24 hrs so any remaining chlorine has time to 'evaporate'. Better yet, dechlorinate with a solution of sodium thiosulfate, or use a tap water dechlorinator product intended for aquariums--rinsing the retainer in a cup of water (with a couple drops of dechlorinator) should remove any remaining chlorine.

Rinse well again. The material invisalign uses should easily withstand the bleach. Just be sure the bleach is completely neutralized before using the retainer again, or you won't like it. :D

ravenwoodglass Mentor

Lisa, I would talk to your dentist about using anything other than a product designed to clean your appliance. I would think a through brushing would be enough to clean this. I recently got a dental appliance and my dentist warned me specifically not to use bleach to clean it. You should ask yours if you should use a denture cleaner or if perhaps hydrogen peroxide would work. Both bubble and would free up any residue but I don't know if the peroxide would damage it so do ask his advice before using.

Tigercat17 Enthusiast

Thanks both of you! I really appreciate all the advice!

I was looking on the Internet & found a page on how to clean the invisaline retainers. It did mention to soak them in 50/50 water & peroxide. So, that's what I ended up doing. I thought about using bleach too. But I'm kind of scared to use it. I'm not sure if if would do any damage to the retainers or not.

Here's the link if anyone else needs it: Open Original Shared Link

I just hope the peroxide will be strong enough to remove any gluten that was contaminated in them...

What do you all think?

ravenwoodglass Mentor
Thanks both of you! I really appreciate all the advice!

I was looking on the Internet & found a page on how to clean the invisaline retainers. It did mention to soak them in 50/50 water & peroxide. So, that's what I ended up doing. I thought about using bleach too. But I'm kind of scared to use it. I'm not sure if if would do any damage to the retainers or not.

Here's the link if anyone else needs it: Open Original Shared Link

I just hope the peroxide will be strong enough to remove any gluten that was contaminated in them...

What do you all think?

I do think that will do the trick for you. Hope it works and you don't have any more issues.


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



Celiac.com Sponsor (A8-M):



Tigercat17 Enthusiast
I do think that will do the trick for you. Hope it works and you don't have any more issues.

Thanks Ravenwoodglass! You're so helpful!

I hope it works, too! I was using my old retainer for two months while I was gluten free & not feeling that much better. I think I was getting contaminated by the old one. I thought about it before , but thought I always brush it after I used it, so I thought it was okay. Dumb me! When I went to my dentist & he told me it could have the gluten in it I could've kicked myself in the butt! :o

Dada2hapas Rookie

We run a dental clinic, and have cleaned acrylic retainers for celiac patients concerned with gluten, although they weren't invisalign. Bleach works just fine, but is the more drastic approach. Peroxide could work too, but will take longer. :) I wouldn't recommend using bleach to clean dental appliances with metal parts.

Kylie Explorer

I have invisalign and a normal retainer and I clean them in denture cleaner. One tab a day and some hot water and you are set to go. I have had no problems with my retainers having gunk left on them after and have never had a CC problem after cleaning them this way.

Archived

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

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

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





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    2. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    4. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    5. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,331
    • Most Online (within 30 mins)
      7,748

    Kristy2026
    Newest Member
    Kristy2026
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • knitty kitty
      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
×
×
  • 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.