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

Wisk Laundry Detergent


123glldd

Recommended Posts

123glldd Collaborator

Is this suppose to be gluten free? I've been trying to figure out WTH might have glutened me this past week. I did a lot of laundry...recently i noticed that the arm & hammer bottle was near empty..next day it was full..so I posed the question to my husband "I didn't know your mother went out how did it get refilled? is that really arm & hammer in that bottle?" turns out she notifies him now today it is in fact WISK. I am so mad right now. Even if Wisk doesn't have gluten she REALLY should have told us that. I was after telling her i CHECKED on the arm & hammer and SHE DIDN'T CORRECT ME.

Then begs the question....even if we buy our own detergent...can we even share the same machine if she uses a detergent with gluten possibly???


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



Celiac.com Sponsor (A8-M):



Adalaide Mentor

I don't use Wisk brand, but to be honest I can't be sure why any laundry detergent would have gluten. (Then again I can't figure out why it's in tomato soup either so... it's all sorts of places it shouldn't be.) I wouldn't want it all up in my clothes and crap, that's for sure. I share a washer with my MIL, the only thing I won't do is wash my dish towels and cloths without washing something else of mine first. I pretty much think I'm being paranoid, but then again is there such a thing as too careful for us?

  • 3 weeks later...
GF Jeannie Marie Newbie

I recently had an unknown exposure to gluten & discovered it was indeed coming from my laundry!

I had been experiencing afternoon headaches daily and my son (gluten free also) had developed a skin rash on his trunk & one leg. After ruling out food I set out trying to figure out what was going on. I called Costco inquiring about their laundry detergent & dryer sheets (kirkland signature brand). I was told that the only kirkland sig. detergents that are gluten free are the "enviromentally safe" line. So this whole time I have been glutenating myself & my son! I cleaned out my washer & dryer and ran 2 empty loads in my washer with new soap. I re-washed every atricle of clothing for my son & myself...headaches are gone & the rash is gone too.

I am so angry that gluten is hidden every where, its not just food we have to worry about but every aspect of our lives. I think this has caused me to be even more paranoid then before.

FYI all METHOD brand cleaners and detergents are gluten free and says this on their website. I need to find a colorsafe bleach I can trust though

  • 2 weeks later...
123glldd Collaborator

When i visited back home in canada i was terrified to find out that when I called about their bacon etc they said they don't actually HAVE their own brand...they get other brands and then package it in the kirkland packaging..which i found utterly weird and I can't figure out why they would do that? You would think companies would be mad about this but it would also mean that their line is not consistent. I assume this is all true I was told this by a CSR.

psawyer Proficient

When you buy a store's private label product, you are not buying something they make themselves (there are a few rare exceptions). You are buying something made and packaged by a third-party. The contracts are competitive, and companies change suppliers from time to time, for various reasons.

Even when something has a well-known brand name on it, it may be produced by a third party.

kareng Grand Master

Krista, they don't take the bacon out of the Hormel package and put into a Kirkland or Kroger package. The company that makes bacon for Hormel (as an example) makes the bacon and puts it into a Kirkland or Kroger or Hormel packaging. That is why, many times, the cheaper store brand seems as good as the more expensive name brand. They are made in the same factory, exactly the same.

My son went to a margarine factory. Greasy place! He said they look at the orders and make batches and just change the papers they are wrapped in and the boxes they go in. The different type of paper wrapping from one brand to another was causing some difficulty with then paper jamming. That was the engineering dilemma they were looking at for school.

Archived

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

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,340
    • Most Online (within 30 mins)
      7,748

    Abbyyoung417
    Newest Member
    Abbyyoung417
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • SilkieFairy
      I realized it is actually important to get an official diagnosis because then insurance can cover bone density testing and other lab work to see if any further damage has been done because of it. Also, if hospitalized for whatever reason, I have the right to gluten-free food if I am officially celiac. I guess it gives me some legal protections. Plus, I have 4 kids, and I really want to know. If I really do have it then they may have increased risk. 
    • par18
      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free condition. I was diagnosed over 20 years ago and have been symptom free only excluding wheat, rye and barley. I tolerate all naturally gluten free whole foods including things like beans which actually helps to form the stools. 
    • trents
      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
×
×
  • 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.