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

Make Up And Acting In Movies/stage

123glldd

Recommended Posts

123glldd Collaborator
123glldd
Posted

So me and my husband are involved in different kinds of performing...how should one handle a gluten problem when it comes to make up on stage or sets? This is very unnerving I'm not sure what to do about that? Do we have to give it up? I would think no..but no idea what to do?

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

Celiac.com Sponsor (A8-M):


Jestgar Rising Star
Jestgar
Posted

Do you buy your own make-up? Most regular makeup can be applied heavily enough for stage.

Guest gfcfinfo
Guest gfcfinfo
Posted

So me and my husband are involved in different kinds of performing...how should one handle a gluten problem when it comes to make up on stage or sets? This is very unnerving I'm not sure what to do about that? Do we have to give it up? I would think no..but no idea what to do?

Hi, I'm new here so I hope it's okay to post this. If there is anything wrong please just delete.

Alima Pure in the USA emailed me to say they are gluten/wheat free. I'm not sure if I can post a link to their website or not but if you go on their site > tips & advice and then FAQ the info is there. Best to email them to double check. They also said they are lactose, soy and yeast free inc. cross contamination.

Basic ingredients for their Satin Matte Foundation are (from their site): Titanium Dioxide (CI 77891), Zinc Oxide (CI 77947) Mica (CI 77019). May contain [+/-]: Iron Oxides (CI 77491, CI 77492, CI 77499).

It's always best to double check. Hope this helps.

123glldd Collaborator
123glldd
Posted
  • Author

Hi, I'm new here so I hope it's okay to post this. If there is anything wrong please just delete.

Alima Pure in the USA emailed me to say they are gluten/wheat free. I'm not sure if I can post a link to their website or not but if you go on their site > tips & advice and then FAQ the info is there. Best to email them to double check. They also said they are lactose, soy and yeast free inc. cross contamination.

Basic ingredients for their Satin Matte Foundation are (from their site): Titanium Dioxide (CI 77891), Zinc Oxide (CI 77947) Mica (CI 77019). May contain [+/-]: Iron Oxides (CI 77491, CI 77492, CI 77499).

It's always best to double check. Hope this helps.

That's awesome..I just looked them up but it seems all the foundations are mineral/powder which I don't typically wear. I've heard long time use can cause lung issues for some people it also doesn't give the coverage I look for (not that I wear a mask or anything haha) but the rest of the products could be of great use so thanks for that! :)

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,743
    • Most Online (within 30 mins)
      7,748
    MistyMoon
    Newest Member
    MistyMoon
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.