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Shampoo & Conditioner

Wisconsin woman
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Wisconsin woman Newbie
Wisconsin woman
Posted

I seem to still be having some gluten exposure after 2 years of painstaking change in diet. A PA suggested looking at shampoo and conditioner products.  Is that really scientifically proven to have impact?  I  use lovely botanical products, but the companies are not labelled gluten-free.  Is there any truth that this is a source of exposure?  I am not eating them.

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trents Grand Master
trents
Posted

There are more than a few forum contributors that will swear they have reactions to the external application of health and beauty aids containing gluten. I am not sure it has been scientifically proven or even really studied yet.

plumbago Experienced
plumbago
Posted

I agree. Unless your use of definite gluten-containing products is excessive, I tend not to assign much blame to cosmetic products. What makes you think you are continuing to have exposures? Have you been eating out much? How do you respond to milk products?

Wisconsin woman Newbie
Wisconsin woman
Posted
  • Author
48 minutes ago, plumbago said:

I agree. Unless your use of definite gluten-containing products is excessive, I tend not to assign much blame to cosmetic products. What makes you think you are continuing to have exposures? Have you been eating out much? How do you respond to milk products?

one of my antibody numbers has not zeroed out yet. 2 of the three others have.  So deeper investigation of where I am being exposed.  I have no rashes nor GI symptoms.  

trents Grand Master
trents
Posted
(edited)

So you are asymptomatic?

Are you still eating out?

Are you using processed foods and if so are they just labeled "Gluten Free" or are they labeled "Certified Gluten Free?"

Edited by trents
plumbago Experienced
plumbago
Posted
(edited)
54 minutes ago, Wisconsin woman said:

one of my antibody numbers has not zeroed out yet. 2 of the three others have.  So deeper investigation of where I am being exposed.  I have no rashes nor GI symptoms.  

It was 10 years ago that I was initially tested. Of those tests (ttg-IgA; gliadin peptide IgG; and gliadin peptide IgA) none had a range of 0. At the time, for the tests I had, you should aim for less than 7 (I did not meet that mark). In addition, my D3 and B12 were low, so too ferritin (though that continues to be low now and again).

Edited by plumbago
cyclinglady Grand Master
cyclinglady
Posted
1 hour ago, Wisconsin woman said:

one of my antibody numbers has not zeroed out yet. 2 of the three others have.  So deeper investigation of where I am being exposed.  I have no rashes nor GI symptoms.  

It can take up to a year or longer for antibodies to resolve.  Just stay the course.  Do not get hung up on the numbers.  As long as they are not going up, you are fine!  
 

Know that  the antibodies tests were designed to help diagnose celiac disease and not really to monitor it.  But it is the non-evasive tool in the tool box, so doctors use it.  My DGP IgA was elevated the day of my repeat endoscopy (five years after diagnosis) which showed complete healing.  I kept thinking I had a gluten exposure.  I was wrong!  I was doing everything right.  
 

Use your shampoo and conditioner.  Do not wash you head up aside down which is what my curly-hair kid does to set her curls.   You can swallow shampoo then or maybe fall down in the shower.  😆So I buy her products that do not contain gluten ingredients.  

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Wisconsin woman Newbie
Wisconsin woman
Posted
  • Author
41 minutes ago, trents said:

So you are asymptomatic?

Are you still eating out?

Are you using processed foods and if so are they just labeled "Gluten Free" or are they labeled "Certified Gluten Free?"

HA! Who eats out....Actually I am a very dedicated organic food, home cooked meals from scratch person.  I guess not always "certified gluten-free". I use the gluten-free scanner app to check products in the store. My store bought foods are chips, crackers, cereals, noodles, condiments, a few sauces.

 

AnonyousCda Contributor
AnonyousCda
Posted

I support going all gluten-free soaps and shampoo/conditioner. So basically shopping at organic grocery/nutritional stores ($$). 

Scott Adams Grand Master
Scott Adams
Posted

Yes, I agree, since there are so many that are now labelled "gluten-free," why not just go with one that you can be sure won't cause you any issues?

moog8 Rookie
moog8
Posted
On 10/23/2020 at 12:44 AM, Wisconsin woman said:

I seem to still be having some gluten exposure after 2 years of painstaking change in diet. A PA suggested looking at shampoo and conditioner products.  Is that really scientifically proven to have impact?  I  use lovely botanical products, but the companies are not labelled gluten-free.  Is there any truth that this is a source of exposure?  I am not eating them.

Hi! I had a pretty sever reaction to a shampoo i bought recently. I noticed lots of old symptoms come back, i couldn't work out why I felt so ill as I hadn't eaten out or anything processed, iI don't eat any grains either so it was confusing. Then I saw it on my new shampoo....Wheat Germ. I didn't use it again after that and it took me maybe a week for all symptoms to go , but the acute ones went within a day or two. Most other products i use i either make self, i use olive oil infused with herbs for moisturiser, I use Weleda toothpaste etc...I hadn't really thought about shampoo in all these years, which is odd! without realising though I hadn't been using one containing gluten before that for a while, but looking back it could have been making me feel bad on a few different occasions in the pst ten years!!. 

moog8 Rookie
moog8
Posted
On 10/23/2020 at 12:44 AM, Wisconsin woman said:

I seem to still be having some gluten exposure after 2 years of painstaking change in diet. A PA suggested looking at shampoo and conditioner products.  Is that really scientifically proven to have impact?  I  use lovely botanical products, but the companies are not labelled gluten-free.  Is there any truth that this is a source of exposure?  I am not eating them.

Oh also, i'm using Rahua shampoo and conditioner- I read up about true gluten free shampoos- I avoid grain in products as well. Its really lovely, if expensive but I'm wiling to pay the price to be safe!

Wisconsin woman Newbie
Wisconsin woman
Posted
  • Author
5 hours ago, moog8 said:

Oh also, i'm using Rahua shampoo and conditioner- I read up about true gluten free shampoos- I avoid grain in products as well. Its really lovely, if expensive but I'm wiling to pay the price to be safe!

I have ordered a shampoo and conditioner (Desert Essence)  that are labeled gluten-free. Not too pricey. I contacted the company of my current shampoos and they responded that there are no gluten ingredients in their formulation but they are not certain that there aren't derivatives in the mix.  Whatever that means. This all makes me want to eat cookies....which are easy to bake gluten-free!.

moog8 Rookie
moog8
Posted
1 hour ago, Wisconsin woman said:

I have ordered a shampoo and conditioner (Desert Essence)  that are labeled gluten-free. Not too pricey. I contacted the company of my current shampoos and they responded that there are no gluten ingredients in their formulation but they are not certain that there aren't derivatives in the mix.  Whatever that means. This all makes me want to eat cookies....which are easy to bake gluten-free!.

the derivatives thing has been becoming clearer to me recently! I learnt that almost all vitamin C or ascorbic acid, in products is derived from Corn, a lot of the time GMO corn- I avoid corn as I react to it. I have to be careful of supplements too as a lot of "citrates" are corn derived and also the capsules contain derivatives of many things. Im glad you found a shampoo you can use! yes, cookies! I'm very thankful i can still eat cookies! If you ever want a nice chocolate cake recipe, check out the chocolate olive oil cake recipe online by nigella lawson, its SOO good.

lizza johnson Newbie
lizza johnson
Posted
On 10/23/2020 at 5:14 AM, Wisconsin woman said:

I seem to still be having some gluten exposure after 2 years of painstaking change in diet. A PA suggested looking at shampoo and conditioner products.  Is that really scientifically proven to have impact?  I  use lovely botanical products, but the companies are not labelled gluten-free.  Is there any truth that this is a source of exposure?  I am not eating them.

That was the first thought in my mind when I first diagnosed with celiac.I chuckled and chuckled about "gluten-free shampoo." Then I used a sample bottle of shampoo I got from somewhere last week. And in awful itchy, painful scabs, the skin on my scalp broke out! They haven't healed all the way yet, my scalp still itches, and it drives me nuts! I'll never use random shampoo ever again. It seems like this horrible condition is progressing to the extent that I am disturbed by things that were okay before.

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

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      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

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      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!
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    • trents
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      By trents · Posted

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    • 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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