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Rubberbands For Braces

twe0708

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twe0708 Community Regular
twe0708
Posted

I just started wearing rubber bands for my braces, does anyone know if these rubber bands are gluten free? I read somewhere that some people get sores in their mouth and I seem to get them on one side of my tongue. You can't see them and there is only one and it feels like a cut or canker sore. It keeps coming and going so not sure if I am getting gluten-ed here and there. Anyone else have this problem?

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ravenwoodglass Mentor
ravenwoodglass
Posted

Sometimes the sores can come just from the braces rubbing, be sure to mention it to your doctor. I doubt that the elastics have anything on them but you could rinse them under water before putting them in and see if it helps.

dhiltonlittle Contributor
dhiltonlittle
Posted

i have not worn braces in years but i do remember getting sores around wear the bands connect and also if the band is rubbing against your tounge all day that could be the cause. anything you put in your mouth is worth checking to see if there is gluten in it if you're not sure but i'd lean more towards the idea of the rubbing that is occurring to be the cause of the irritation.

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

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

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

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      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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