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Wheat Germ In Conditioner?

breeeebreeee

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breeeebreeee Newbie
breeeebreeee
Posted

I just bought a conditioner without looking at the ingredients first:(

Of course when I decide not to look it always has something in it >_> But, I noticed it had wheat germ in it after I used it and I feel fine. Is wheat germ in certain things like conditioners safe to use because it's only on for a short time or should I not use it? Sorry I'm new to all this. :(

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psawyer Proficient
psawyer
Posted

Hi, Bree.

There has been a lot of discussion here about peronal care products. Opinions differ.

The products that you put on your skin or hair can make their way into your mouth many ways. Whether there is enough gluten in them to be an issue considering the small amounts acutally ingested is an unresolved question.

If it is not causing you a problem, then you could continue to use it. When you run out, choosing a product with no wheat-derived ingredients may make you more comfortable. If so, do it.

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

      By Scott Adams · Posted

      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.

      By Jane02 · Posted

      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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      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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