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CarolinaKip

Vaseline Replied To My Email

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Thought I'd share!

Thank you for writing us regarding Vaseline Pure Petroleum Jelly .

All Vaseline Lotions are Gluten Free EXCEPT Vaseline Total Moisture, which contains Avena Sativa (Oat) Kernel Protein - That oat derivative may contain 3-4% gluten, yielding a final concentration of 0.00003 - 0.00004%.

Our research staff continues to review existing products and develop new ones based on both consumer preferences and latest findings.

We will certainly report your comments to our research and marketing staff.

Sincerely,

Your friends at Vaseline

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Well, you wouldn't be able to detect that level with any test available. 0.00004% is 400 parts per billion. The best available test detects 5 parts per million, more than ten times that amount. Just saying.

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Well, you wouldn't be able to detect that level with any test available. 0.00004% is 400 parts per billion. The best available test detects 5 parts per million, more than ten times that amount. Just saying.

I know, but for what it's worth, I thought I'd pass on. This could help some newbies. I know we need to check everything all the time.

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As for the amount of gluten they quoted to you, they are referring to the amount in the one ingredient, which is then probably diluted (a small amount add to a large amount of other ingredients); hence, the apparent "questionable" figure.

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I really don't want to start another McFries debate, but it comes down to the same issue. If you start with an ingredient that has detectable gluten, and dilute it over and over to the point that the best available tests can not detect any gluten in the end product, is that product "gluten-free?"

I eat McDonalds fries from time to time.

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I really don't want to start another McFries debate, but it comes down to the same issue. If you start with an ingredient that has detectable gluten, and dilute it over and over to the point that the best available tests can not detect any gluten in the end product, is that product "gluten-free?"

I eat McDonalds fries from time to time.

I ate them just recently and regretted it severely an hour later. So, I guess it comes down to what you personally feel you can handle. Maybe it was the grease? IDK. But I know that I will not eat McDo's fries again any time soon.

Peter makes a good point, and unfortunately, there is no standard answer at this point. I guess there *technically* is, but so many people beg to differ... including myself. Honestly, I would stay away from the product because I knew that. I rub my hands on my face or touch my mouth waaaay too much to feel like that is a chance I could take, even knowing that the chance is smaller than miniscule.

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...and remember, it's just the one vas. total whatever it said. all the rest if fine. i use it all the time!

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I know this topic is old, that is the reason I sent an email to check the current status.......

When I got this reply, I was (and still am) suffering the aftermath of an accidental glutening, so I an particulary irritable, however, I think once I'm feeling better, I'll still find their reply useless and condescending! Really, since I told them I have Coeliac disease, do they really need to send me an email that attempts to educate me about the disease?! And how do they expect my doctor to know the origin of their ingredients if they don't even know? Grrrrrrrr....

It also seems that they need educating about the fact that I don't need to sit there with a spoon, eating their lip, hand or face products by the mouthful to ingest it.......jeez!

Copied and pasted email reply below

Hello from Vaseline

Dear Diane,

Thank you for your recent email.

As this is a medical condition, we would strongly suggest you speak to your doctor, dermatologist or the coeliac society ( http://www.coeliac.co.uk/ ) in the UK.

Ceoliac disease is an autoimmune disorder of the small intestine that occurs in genetically predisposed people of all ages from middle infancy. Coeliac disease is caused by a reaction to gliadin, a gluten protein found in wheat and manifests itself in the intestines.

As cosmetic products do NOT enter the blood stream and thus should not enter the intestines where as to cause the inflammatory reaction of the lining, cosmetic products containing gluten and wheat derived ingredients should not affect the person UNLESS they have a skin allergy to such protiens.

All ingredients are listed on the back of pack but unfortunately, we are unable to confirm complete trace absence due to many ingredients being derived from plant sources. Please speak to your doctor first and get advice.

I hope you find this information useful.

Kind regards,

Joti Singh

Careline Advisor

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"Cosmetics don't enter the bloodstream.... ?"   Not unless they are ingested, duh ! but the residue is always on your hands and anywhere else it's applied.  My one dog got in several licks on my cheek tonight (a sneaky kiss, I don't encourage this) when I was in the car and she put her paws up between the seats and was excited when we started off again.  Good thing it wasn't the other dog with the allergies, or we'd have had a reaction.  But that didn't happen, because I was careful to be sure to wear coconut oil moisturizer and topcoated it with sunscreen, making sure both were gluten free.  I can't imagine glopping this sticky stuff on myself and then doing food prep if it were not gluten free, just as I cannot imagine using wheat germ oil as a lip gloss.  

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In regards to the MacDonald French Fries - I was informed somewhere in this forum that they toss a handful of regular all purpose flour onto the frozen fries before cooking in deep fryer. Why? It stops them from sticking together. 

Also, another big “hidden gluten” can be in Sushi Rice, Dr. Tom O’Bryan did a podcast about Japanese restaurants that also will add a handful of flour in the rice because it makes it stickier and therefore it’s easier to form Sushi Rolls.... 

I highly recommend watching any of Dr. Tom O’Bryans podcast regarding Celiac, Gluten Sensitivy and DH... he makes such common sense of what our bodies go through when we ingest Gluten! 

Best of all to all of you (and me!) as we try to navigate the Gluten Landmines and find some relief for DH....

BarbieAnn

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On 5/26/2011 at 8:31 PM, lizard00 said:

 

I ate them just recently and regretted it severely an hour later. So, I guess it comes down to what you personally feel you can handle. Maybe it was the grease? IDK. But I know that I will not eat McDo's fries again any time soon.

 

Peter makes a good point, and unfortunately, there is no standard answer at this point. I guess there *technically* is, but so many people beg to differ... including myself. Honestly, I would stay away from the product because I knew that. I rub my hands on my face or touch my mouth waaaay too much to feel like that is a chance I could take, even knowing that the chance is smaller than miniscule.

 

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1 hour ago, Barbie Wickham said:

In regards to the MacDonald French Fries - I was informed somewhere in this forum that they toss a handful of regular all purpose flour onto the frozen fries before cooking in deep fryer. Why? It stops them from sticking together. 

Also, another big “hidden gluten” can be in Sushi Rice, Dr. Tom O’Bryan did a podcast about Japanese restaurants that also will add a handful of flour in the rice because it makes it stickier and therefore it’s easier to form Sushi Rolls.... 

I highly recommend watching any of Dr. Tom O’Bryans podcast regarding Celiac, Gluten Sensitivy and DH... he makes such common sense of what our bodies go through when we ingest Gluten! 

Best of all to all of you (and me!) as we try to navigate the Gluten Landmines and find some relief for DH....

BarbieAnn

You responded to a very old post might start a new thread for this debate. As to McDonald Fries, in canada it seems they are mostly Gluten free from what other posters say. Here in the US they use Hydrolyzed Wheat in the beef flavorings they add to them I would not doubt some stores have the practice of using wheat flour in them for non stick......

The sushi rice wheat issue would be a cheap restaurant things. The dedicated Japanese owned ones I have talked to use just salt, Mirin, rice vinegar, sometimes sugar. It would be "blasphemes" to ruin a high end sushi with wheat flour from their standpoint ESPECIALLY at some of these restaurants....sushi chefs go through YEARS of training and apprentice ship before being allowed to be a offical sushi chef in a Japanese restaurant.

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2 hours ago, Barbie Wickham said:

In regards to the MacDonald French Fries - I was informed somewhere in this forum that they toss a handful of regular all purpose flour onto the frozen fries before cooking in deep fryer. Why? It stops them from sticking together. 

Also, another big “hidden gluten” can be in Sushi Rice, Dr. Tom O’Bryan did a podcast about Japanese restaurants that also will add a handful of flour in the rice because it makes it stickier and therefore it’s easier to form Sushi Rolls.... 

I highly recommend watching any of Dr. Tom O’Bryans podcast regarding Celiac, Gluten Sensitivy and DH... he makes such common sense of what our bodies go through when we ingest Gluten! 

Best of all to all of you (and me!) as we try to navigate the Gluten Landmines and find some relief for DH....

BarbieAnn

McDonalds is very strict about thier products.  They would never allow someone to "throw a handful of flour" in with the fries.  Consistency is very important to Mc Donalds.  They send secret shoppers who write up a store if the pickles aren't on the patty correctly.  Mc Donalds fries have been tested and come up gluten-free.  The "hydrolyzed whet" is used in a tiny amount in the first step of the fries.  There is an explanation in this forum - actually its been explained many times.

 

Not saying anyone should eat them.

 

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2 hours ago, Ennis_TX said:

You responded to a very old post might start a new thread for this debate. As to McDonald Fries, in canada it seems they are mostly Gluten free from what other posters say. Here in the US they use Hydrolyzed Wheat in the beef flavorings they add to them I would not doubt some stores have the practice of using wheat flour in them for non stick......

The sushi rice wheat issue would be a cheap restaurant things. The dedicated Japanese owned ones I have talked to use just salt, Mirin, rice vinegar, sometimes sugar. It would be "blasphemes" to ruin a high end sushi with wheat flour from their standpoint ESPECIALLY at some of these restaurants....sushi chefs go through YEARS of training and apprentice ship before being allowed to be a offical sushi chef in a Japanese restaurant.

 

2 hours ago, kareng said:

McDonalds is very strict about thier products.  They would never allow someone to "throw a handful of flour" in with the fries.  Consistency is very important to Mc Donalds.  They send secret shoppers who write up a store if the pickles aren't on the patty correctly.  Mc Donalds fries have been tested and come up gluten-free.  The "hydrolyzed whet" is used in a tiny amount in the first step of the fries.  There is an explanation in this forum - actually its been explained many times.

 

Not saying anyone should eat them.

 

This is not really a response to KarenG or Ennis, but to anyone in general as both have made excellent comments and I thought I would add my two cents (that and I am working on my iPad and I am not so tech-savvy nor have time!) 

Although McDonalds  corporate does have excellent policies and practices in place, each restaurant is franchised.  It is up to the individual owner to insure that all corporate standards are being met.   Most do an excellent job job or they would lose their franchise (and boy, do they make money and they do NOT want to lose the franchise); however, individual employees who are mostly paid minimum wage, do come into the picture.  Mistakes are made, kids goof off, etc.  Now that food allergies are getting more attention, I am sure McDonalds is taking action to prevent injuries or lawsuits, but nothing in life is perfect.  

I have had two family members work at McDonalds.  The celiacs do not eat at McDonalds (we do order coffee).  We pretty much avoid most fast food because we think it is not healthy for anyone (personal opinion).  We prefer dedicated gluten-free restaurants, or those that are recommended by celiac groups, and high-end restaurants where our food can be prepared to our needs, and where we can talk to the chef.  The non-celiacs?  They are still devoted to McDonalds.  They appreciate the quality and consistency no matter where they are in the world and can handle a few mistakes (e.g. pickle location on the sandwich).  

@Barbie Wickham— I encourage you to read the books and published data from celiac research centers about the gluten free diet instead of a chiropractor.  I am sure Dr. Bryan is trained to adjust your back, but stick to experts who are well respected in the celiac disease field.  Here is a list:

https://www.beyondceliac.org/celiac-disease/additional-information/hospitals-labs/

Talk to the managers and chefs.  If you do not feel comfortable, then do not eat at that particular restaurant or just order a drink to be sociable.    Go with your gut feeling, especially if you are super sensitive or have DH.   Like those credit card commercials, sometimes just piece of mind is priceless.  

 

Edited by cyclinglady

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