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What's The Concern With Shampoo?


Nevadan

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Nevadan Contributor

I am wondering what is the main concern with shampoo's containing gluten - is it that you may swallow some while washing your hair, or is it that gluten might be absorbed thru the skin, or something else?

Thanks.

George


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Guest kmmolina

George...that's a good questions. I was wondering about that also? Kathleen

tarnalberry Community Regular

Oral ingestion. Outside of open wounds, which could in theory allow some of the proteins to enter the blood stream, gluten cannot be aborbed through the skin cells - the molecule is too large. You can have a dermal allergy reaction to it, but that is different from a celiac reaction.

KaitiUSA Enthusiast

Yep, the oral ingestion is the problem. It is too easy to get it in your mouth.

Guest nini

you know, like, when you are standing in the shower rinsing your hair out and you turn around and face the stream and rinse off your face and it drips down into your mouth... :P:P:P:P:P

(sorry, couldn't help myself!)

drjmarkusic Newbie

I don't know anything about molecules but my nutritionist and gas..... dr. wants all gluten out of my life. But then I like working in the yard and for nine months of the year I have cuts and scrapes on my hands.

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    • trents
      This kind of question is always difficult to give a definitive answer to because of so many variables. One such variable is the sensitivity of the individual celiac to small amounts of gluten cross contamination. An amount that causes a reaction in one celiac many not in another, or at least not be discernable which, of course, does not exactly equate to being "safe".
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      I see that Cracker Barrel restaurants have a gluten free menu (not all locations, but one confirmed that they do). I was wondering if it is safe for my 5 year old son with celiac disease? 
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      Welcome to the forum, @Mmoc! Please include the reference ranges for the IGA and the TTG tests in your next post if you have access to them. We cannot comment much otherwise as different labs use different reference ranges for these tests and also different units of measurement. There are no universal standards as of yet so the raw test numbers are not always helpful. Having said that, if your IGA (what we usually call "total IGA") is low, the TTG-IGA score will be skewed and cannot be trusted. Other kinds of tests for celiac disease would need to be run, particularly those in the IGG family of tests. Perhaps this will be helpful:  
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