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shampoo

razzle5150

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razzle5150 Enthusiast
razzle5150
Posted

I have read somewhere that   you also have to change up your shampoo. bar soap, perfume etc. Is this true?

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cyclinglady Grand Master
cyclinglady
Posted

Gluten has to be swallowed in order to set off a reaction in a celiac.  In my case, I am careful to purchase gluten-free shampoo, conditioner, facial sunscreen, soap, lipstick, hand lotion -- anything that might accidentally get into my mouth.  I do not have a wheat allergy.  

In addition to celiac disease (or not), some folks have a wheat allergy.  This would require avoiding wheat either injesting or anywhere on their skin.  

gfglittergirl Newbie
gfglittergirl
Posted
2 hours ago, razzle5150 said:

I have read somewhere that   you also have to change up your shampoo. bar soap, perfume etc. Is this true?

 

YES, you do... Read on:

For almost FIVE days I have been dragging my sorry self around, running into walls, nursing a migraine, unable to form full and intelligible sentences, nauseated beyond reproach, trying to avoid everyone and everything.  When this starts I try to figure out where the cross-contamination occurred.  Low and behold, I was adventurous enough to want a NEW body wash!  God forbid, wanting to smell different and fruity I essentially poisoned myself intentionally for FIVE days with Oil of Olay's White Strawberry & Mint Cooling Body wash. Although, I actually felt better for one lazy, stinky day when I skipped a shower. Consider that the liquid gluten is also used to scrape the top layer of skin off one's (MINE) legs by shaving, which introduces it directly into the bloodstream. And if you happen to be a WOMAN (I AM) you have certain areas that get washed too.  Let's not forget that water gets into your ears...and your nose and eyes.

However,  science 101 teaches us that the largest organ we have is our SKIN. Would you roll on a bed of BREAD or FLOUR.    I can't even be in someone's kitchen if they're boiling pasta.  

After almost seven years of being diagnosed and totally gluten free, I am amazed at how my body reacts to cross-contamination because the reaction is more severe every time (I currently have refractory).  

 

Good Luck and keep the faith.  Use the resources here and you'll do great. 

 

gilligan Enthusiast
gilligan
Posted

Like CyclingLady said: Gluten has to be injected to cause problems.  I changed lip gloss, but other than that, I use the same shampoo, conditioner, and makeup without any problems at all.  I'm not careful in the shower, but I make it a point to keep my mouth closed when shampooing. 

kareng Grand Master
kareng
Posted

Science teaches us that gluten must be ingested for the reaction to occur in the small intestine.  

kareng Grand Master
kareng
Posted
2 hours ago, gfglittergirl said:

 

YES, you do... Read on:

For almost FIVE days I have been dragging my sorry self around, running into walls, nursing a migraine, unable to form full and intelligible sentences, nauseated beyond reproach, trying to avoid everyone and everything.  When this starts I try to figure out where the cross-contamination occurred.  Low and behold, I was adventurous enough to want a NEW body wash!  God forbid, wanting to smell different and fruity I essentially poisoned myself intentionally for FIVE days with Oil of Olay's White Strawberry & Mint Cooling Body wash. Although, I actually felt better for one lazy, stinky day when I skipped a shower. Consider that the liquid gluten is also used to scrape the top layer of skin off one's (MINE) legs by shaving, which introduces it directly into the bloodstream. And if you happen to be a WOMAN (I AM) you have certain areas that get washed too.  Let's not forget that water gets into your ears...and your nose and eyes.

However,  science 101 teaches us that the largest organ we have is our SKIN. Would you roll on a bed of BREAD or FLOUR.    I can't even be in someone's kitchen if they're boiling pasta.  

After almost seven years of being diagnosed and totally gluten free, I am amazed at how my body reacts to cross-contamination because the reaction is more severe every time (I currently have refractory).  

 

Good Luck and keep the faith.  Use the resources here and you'll do great. 

 

Don't see gluten in the ingredients I found on- line.  

 

BodyCoolingStrawberryMintBodyWashIngredi

Water/Eau, Sodium Laureth Sulfate, Cocamidopropyl Betaine, Sodium Chloride, Fragrance/Parfum, Sodium Benzoate, Glycol Distearate, Citric Acid, Disodium Edta, Methylchloroisothiazolinone, Methylisothiazolinone, Red 33, Yellow 5

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    • Scott Adams
      How many grams is there in one slice of wheat bread?

      By Scott Adams · Posted

      The first set of results show two positive results for celiac disease, so at the very least it looks like you could have it, or at the least NCGS.   Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.      
    • Scott Adams
      Confused with test results

      By Scott Adams · Posted

      Elevated tissue transglutaminase IgA (tTG-IgA) levels are highly specific for celiac disease, and they are a key biomarker used in its diagnosis. However, there are some rare instances where elevated tTG-IgA levels have been reported in conditions other than celiac disease. While these cases are not common, they have been documented in the literature. Below are some examples and references to studies or reviews that discuss these scenarios:  1. Non-Celiac Gluten Sensitivity (NCGS)    - NCGS typically does not cause elevated tTG-IgA levels, as it is not an autoimmune condition. However, some individuals with NCGS may have mild elevations in tTG-IgA due to intestinal inflammation or other factors, though this is not well-documented in large studies.    - Reference: Catassi, C., et al. (2013). *Non-Celiac Gluten Sensitivity: The New Frontier of Gluten-Related Disorders*. Nutrients, 5(10), 3839–3853. [DOI:10.3390/nu5103839](https://doi.org/10.3390/nu5103839)  2. Autoimmune Diseases    - Elevated tTG-IgA levels have been reported in other autoimmune conditions, such as type 1 diabetes, autoimmune hepatitis, and systemic lupus erythematosus (SLE). This is thought to be due to cross-reactivity or polyautoimmunity.    - Reference: Sblattero, D., et al. (2000). *The Role of Anti-Tissue Transglutaminase in the Diagnosis and Management of Celiac Disease*. Autoimmunity Reviews, 1(3), 129–135. [DOI:10.1016/S1568-9972(01)00022-3](https://doi.org/10.1016/S1568-9972(01)00022-3)  3. Chronic Liver Disease    - Conditions like chronic hepatitis or cirrhosis can sometimes lead to elevated tTG-IgA levels, possibly due to increased intestinal permeability or immune dysregulation.    - Reference: Vecchi, M., et al. (2003). *High Prevalence of Celiac Disease in Patients with Chronic Liver Disease: A Role for Gluten-Free Diet?* Gastroenterology, 125(5), 1522–1523. [DOI:10.1016/j.gastro.2003.08.031](https://doi.org/10.1016/j.gastro.2003.08.031)  4. Inflammatory Bowel Disease (IBD)    - Some patients with Crohn’s disease or ulcerative colitis may have elevated tTG-IgA levels due to intestinal inflammation and damage, though this is not common.    - Reference: Walker-Smith, J. A., et al. (1990). *Celiac Disease and Inflammatory Bowel Disease*. Journal of Pediatric Gastroenterology and Nutrition, 10(3), 389–391. [DOI:10.1097/00005176-199004000-00020](https://doi.org/10.1097/00005176-199004000-00020)  5. Infections and Parasites    - While infections (e.g., giardiasis) are more commonly associated with false-positive tTG-IgA results, chronic infections or parasitic infestations can sometimes lead to elevated levels due to mucosal damage.    - Reference: Rostami, K., et al. (1999). *The Role of Infections in Celiac Disease*. European Journal of Gastroenterology & Hepatology, 11(11), 1255–1258. [DOI:10.1097/00042737-199911000-00010](https://doi.org/10.1097/00042737-199911000-00010)  6. Cardiac Conditions    - Rarely, heart failure or severe cardiovascular disease has been associated with elevated tTG-IgA levels, possibly due to gut ischemia and increased intestinal permeability.    - Reference: Ludvigsson, J. F., et al. (2007). *Celiac Disease and Risk of Cardiovascular Disease: A Population-Based Cohort Study*. American Heart Journal, 153(6), 972–976. [DOI:10.1016/j.ahj.2007.03.019](https://doi.org/10.1016/j.ahj.2007.03.019)  Key Points: - Elevated tTG-IgA levels are highly specific for celiac disease, and in most cases, a positive result strongly suggests celiac disease. - Other conditions causing elevated tTG-IgA are rare and often accompanied by additional clinical findings. - If celiac disease is suspected, further testing (e.g., endoscopy with biopsy) is typically required for confirmation. If you’re looking for more specific studies, I recommend searching PubMed or other medical databases using terms like "elevated tTG-IgA non-celiac" or "tTG-IgA in non-celiac conditions." Let me know if you’d like help with that!
    • MaryMJ
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      By MaryMJ · Posted

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    • trents
      What should I do with these test results?

      By trents · Posted

      I agree. Doesn't look like you have celiac disease. Your elevated DGP-IGG must be due to something else. And it was within normal at that after your gluten challenge so it is erratic and doesn't seem to be tied to gluten consumption.
    • Jack Common
      How many grams is there in one slice of wheat bread?

      By Jack Common · Posted

      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
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