Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

How Bad Is Wheat In Shampoo?


ErraticBinxie

Recommended Posts

ErraticBinxie Explorer

I have my FAVORITE shampoo that I have been using for the last several months. I absolutely love it. It makes my hair smell so good and feel so soft. Today in the shower I just decided to read the ingredients for the first time and I saw that it has HYDROLYZED WHEAT PROTEIN in it. I am heart broken.

My question is, how bad can wheat protein in my shampoo really be and should I stop using it?

All of your thoughts on this matter would be appreciated.


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



Celiac.com Sponsor (A8-M):



StrongerToday Enthusiast

IMO it's just not worth it for me. I freak out about a crumb on the countertop!! There are lots of other good ones out there.

lovegrov Collaborator

The danger is in accidentally getting some in your mouth and swallowing. It would certainly be just a tiny amount but it could build up over time.

richard

jerseyangel Proficient

I know how you feel--really! But it's so easy to get the shampoo in your mouth that, to me, it's not worth the risk. I didn't pay attention to my products the first 2 months or so gluten-free. I didn't know about the risk at the time. When I did finally go through my products and stopped using those with gluten in them, I felt better. Up until then, I was getting 'mystery glutenings' that I couldn't figure out.

minibabe Contributor

I am in the same situation... I use John Frieda and they can not guarantee that there product is not gluten-free. I am really upset because I dont know what to do. I love the shampoo/conditioner it makes my hair look great. Does anyone know of the side affects to using a non gluten-free shampoo/conditioner

thanks

Amanda NY

cgilsing Enthusiast

I had a leave in conditioner that I LOVED! I used it for a long time and told myself that there was no way it would hurt me, but then after months of never REALLY getting better I finally gave in and gave up my conditioner (and my shampoo which turned out not to be gluten-free) It really did make a difference! I must have been being glutened from it, because I felt a lot better after I gave it up! I switched to suave shampoo first, just because I knew it was gluten free. I hated it. It really dryed out my hair. Then I started using Pantene, but then I read that the changed their formula and were no longer gluten-free, so I switched to Fructis (sp?). The Fructis is a good shampoo and it doesn't make me sick. Plus I found a new leave in conditioner that works pretty good. You just have to look around. There are good ones that are gluten-free, and at least for me it was worth it! B)

MySuicidalTurtle Enthusiast

I had to switch shampoos becuase the wheat in it started giving me a rash of sorts on my scalp.


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



Celiac.com Sponsor (A8-M):



  • 2 weeks later...
num1habsfan Rising Star

I try to avoid the shampoo with gluten in it if possible. Sometimes I end up feeling odd for the day (like slight glutening). Except the bad thing is most shampoos for dandruff have gluten in them :blink:

Thats why I swear by Cliniderm (Open Original Shared Link). Expensive, but good :P

~lisa~

key Contributor

I confess to using shampoo with wheat in them. There just aren't hardly any options without it and it doesn't seem to be bothering me. I know I might face some wrath for saying this. Anyway, I don't use lipstick with wheat. I do try and make sure the shampoo doesn't get in my mouth. It comes down to a personal decision I think.

Monica

TCA Contributor
I had to switch shampoos becuase the wheat in it started giving me a rash of sorts on my scalp.

I had this too. thought I was just strange, but apparently a lot us are! :P

jenvan Collaborator

I don't risk it either. Switched all my products--and found a new shampoo that makes my hair look even better! (And several other woman have switched to using it too :) What shampoo have you been using?

Mahee34 Enthusiast

honestly, i use shampoos with wheat or oat in them. i've never had much of a problem. awhile back there was even a little test on here like putting baking soda in your shampoo and seeing how much you get in your mouth and i didn't get any....i think it's up to you to decide and see, obviously if you have DH you can't use it but if not, everyone makes their own choice :)i believe i'm one of the rare ones who doesn't use all gluten free products.....either way! good luck!

anerissara Enthusiast
I don't risk it either. Switched all my products--and found a new shampoo that makes my hair look even better! (And several other woman have switched to using it too smile.gif What shampoo have you been using?

What kind do you use? I didn't know Pantene had changed their formula...nuts, now I'll have to find another shampoo. Rats.

I get that rash on my scalp too, and come to think of it I've had it lately. time for a new shampoo!

Ashley Enthusiast

For me, it bothers my skin and scalp too much to use shampoo with gluten in it. I break out and get rashes. Plus, it wouldn't be good to get it in eyes.

slpinsd Contributor

I use Paul Mitchell (has wheat in it), and I haven't had a problem. Honestly, I haven't even got around to checking out my shampoos/cosmetic products yet. I guess I should do that when I run out of this one- I'll get something gluten free.

flagbabyds Collaborator

Think of how many times when you shower you have gotten shampoo in your mouth. Everytime you do this, you could be getting gluten posioning, slowly but surely. I would change it, but for me even a crumb send me into anaphalytic shock.

Sandyo Apprentice
I had this too. thought I was just strange, but apparently a lot us are! :P

I'm just beginning to sort out if I'm gluten intolerant. But speaking of rashes, I've had one in my scalp, forehead, checks, neck, chest and upper back that my Dermatologist doesn't know what it is. Thought it was acne and I tolk Acutane. It went away but came back as soon as I went off it. Of course I didn't know about gluten at the time. I've been gluten free for about 2 weeks now and I think it's getting better. It doesn't itch, but I can scratch little grains of sand like "things" off my skin. Does this sound like the rashes you guys are talking about? I haven't checked my shampoo and conditioner but I will now. Please let me know...I have to get rid of this rash. Summer is comming and it looks nasty. Thanks for your comments.

flagbabyds Collaborator

that sounds a lot like a celiac reaction to skin products. you should check all your products, probably at least one of them has gluten.

kevsmom Contributor

I was using Pantene Volumizing Shampoo and Lever 2000 body soap. I didn't have a rash, but started itching all over my stomach and sides. I figured it had to be either the shampoo or the soap causing this. I switched to Suave BioBasics shampoo and Suave Naturals Ocean Breeze soap. After about 3 days, no more itching. It's a lot cheaper too!.

Cindy

darlindeb25 Collaborator

I have always used Pantene and I just read the ingredients on the bottle, no wheat. Maybe the newer products have wheat, the Pantene for different colors of hair, for brunettes, redheads, or blondes--I stick to my old favorites. I do not find any wheat in the ingredients. Fruitis is made by the makers of Pantene. Now Tressemme has wheat in it and I do react to it. Pantene is one of the only conditioners I can find that work with my hair--it's very thick and waist length. Aussie products work too. I am not giving up my old Pantene until I have further proof. Deb

turtle99 Rookie

I am in the process of trying to use all wheat/gluten free shampoos and bath gels. I thought I was the only one feeling that way. I was using Druide lavender bath gel, it contains wheat protein, which I only realized after I experienced increased itching and dryness all over, after my showers.

I also share the feeling that it's better to eliminate all gluten, even in soaps.

Anyone have a suggestion for organic, chemical-free shampoo?

ravenwoodglass Mentor
I am in the process of trying to use all wheat/gluten free shampoos and bath gels. I thought I was the only one feeling that way. I was using Druide lavender bath gel, it contains wheat protein, which I only realized after I experienced increased itching and dryness all over, after my showers.

I also share the feeling that it's better to eliminate all gluten, even in soaps.

Anyone have a suggestion for organic, chemical-free shampoo?

Have you tried the Giovanni brand? Even thier 'golden wheat' shampoo is Gluten free. I find their products in the health food section of my regular grocery store and in my health food store.

key Contributor

The pantene I bought had Oats in it. I was specifically trying to give up the wheat one's.

Monica

Mango04 Enthusiast
I am in the process of trying to use all wheat/gluten free shampoos and bath gels. I thought I was the only one feeling that way. I was using Druide lavender bath gel, it contains wheat protein, which I only realized after I experienced increased itching and dryness all over, after my showers.

I also share the feeling that it's better to eliminate all gluten, even in soaps.

Anyone have a suggestion for organic, chemical-free shampoo?

California Baby and Aubrey Organics (only certain scents I think) are both pretty good.

jerseyangel Proficient

I've been using California Baby Super Sensitive lately, and I really like it. It also contains no sodium laurel sulfate--which I like. :)

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,509
    • Most Online (within 30 mins)
      7,748

    Mr-Collateral531
    Newest Member
    Mr-Collateral531
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.2k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • robingfellow
      My gallbladder was at 94% ejection fraction according to my HIDA scan before surgery, when the "normal" range is considered to be between 30-80%, so the surgeon recommended removal because I had been experiencing severe chronic upper quadrant pain and even vomiting despite having a strong stomach. A biopsy after surgery showed intense inflammation suggesting my gallbladder was on the verge of bursting if I hadn't gotten it removed.   The last time my iron and vitamin d levels were checked post-gluten free diet they were in a normal range (I take 60mg iron tablets every other day, and vitamin D capsules daily) I do also take magnesium daily, specifically 400mg magnesium bisglycinate at night to aid my sleep since I try to avoid taking melatonin due to personal preference.   I'll definitely have to keep in mind the point about celiac possibly causing gallbladder problems, I'll probably wait until I can see a proper GI and get their input before I attempt to reintroduce gluten back into my diet that way any reaction I may or may not have can be properly assessed.
    • Mr-Collateral531
      I have dealt with gallbladder issues on-and-off for about ten years now. I was diagnosed with biliary dyskinesia in 2016 but chose to keep my gallbladder. Then in July 2022, I was diagnosed with celiac disease. Your surgeon is partially right in that your gallbladder can definitely cause some of those issues. However, the flip side to the coin is celiac can cause issues with your gallbladder. It’s a lesser studied area of disease manifestation, but limited research has shown a correlation between celiac, gallbladder dismotility, and how a gluten-free diet can help increase the gallbladder ejection fraction. Which literally happened in my case. In 2016 my HIDA scan measured my gallbladder ejection fraction as 29%. Then in 2023 after going strict gluten free, my HIDA scan measured it as 100%. It’s not perfect. I get right upper quadrant pain from time to time still. But at least I got that piece of evidence for myself.  I haven’t found any empirical studies on it but I have a theory. The gallbladder stores your bile for digestion. When the food enters your small intestine, the cells of your duodenum secrete cholecystokinin (CCK). CCK is what tells your gallbladder to empty. It’s literally Greek for “bile sac move.” Since the duodenum is a prime location for epithelial cell damage in celiac, it seems very possible that this can alter production of digestive hormones like CCK. As the small intestine begins to heal it produces more CCK and therefore the gallbladder can once again function. If you care to share, why did you need to have yours removed? In regards to the low iron and low vitamin D despite supplementation, that is also common in celiac. I fought vitamin D deficiency for almost a year despite taking 5000 IUs a day. I don’t have anemia, but I know I can use more iron based on my last round of blood work. Best I can say is you need to right cofactors as well. My vitamin D level virtually stayed the same for three different blood tests all 12 weeks apart. One was even after taking the prescription vitamin D of 50,000 IUs once a week. Once again, something not all doctors seem to know, but a nutrient deficiency isn’t necessarily treated by just taking more of that nutrient. Vitamin D metabolism requires many cofactors and processes in the small intestine, liver, and kidneys. And iron metabolism requires many cofactors as well including vitamin D. The biggest thing is to find a supplement regiment that works for you. Do you take specific vitamins or do you take a multivitamin? How much iron is in the supplement you take? What type of iron is it? Do you take magnesium? Another big game changer for me was adding 450mg/day of magnesium supplements for about two months and then dropping to 200mg/day. I would take 250mg of magnesium aspartate at lunch time and then 200mg of magnesium glycinate around 7:00pm. Magnesium is a huge cofactor for both vit D and iron metabolism. And that’s just one. Zinc, copper, vitamin K, boron, vitamin B6, folate, vitamin B12, and vitamin C are all contributing cofactors to vitamin D and iron metabolism. But too much supplementing is also dangerous. I’ve also been through iron overload and zinc toxicity in my post-celiac journey. Once again, doctors just saying to do one thing without considering anything else. I hope this helps and if you have any more questions don’t hesitate to ask.          
    • trents
      Your doctor may or may not be well-informed about the issue you raise so I would not agree that he/she would necessarily be the best person to rely on for a good answer. The question actually raises two issues.  The first issue has to do with cross contamination and individual sensitivity as dublin55 alluded to. Oats and wheat are both cereal grains that are typically grown in the same areas, transported in the same trucks, stored in the same silos and processed on the same equipment. So, there is usually significant CC (Cross Contamination). With gluten free oats, there is some effort to separate these processes that would otherwise cause significant CC and "gluten free" oats should meet the FDA requirement of not exceeding 20 ppm of gluten. But this 22 ppm standard is not strict enough for more sensitive celiacs. "Certified gluten free" oats (and other food products are held to a stricter standard, that being not exceeding 10 ppm. But even that is too much gluten for some super sensitive celiacs and will cause a reaction. The second issue with oats has nothing to do with gluten per se but with the protein found in oats called "avenin". Avenin has a structure similar enough to gluten to cause a reaction in some celiacs. This is called "cross reaction" not to be confused with "cross contamination" discussed in the previous paragraph. So, for whatever reason, whether cross contamination or cross reaction, it is estimated that about 10% of celiacs react to oats.
    • dublin555
      Karen, that sounds really tough. You must find both RA management and your new gut problems extremely irritating to handle at once. Together with your pain relief you still experience ongoing bloating complications that drag on without a resolution. Of course visiting a doctor to obtain a proper celiac diagnostic evaluation becomes necessary when no formal diagnosis has been received. Your journey toward recovery has been lengthy yet it brings comfort to notice your progress during this time. This support group offers you valuable help because there are people experiencing the same concerns with you. Working through your issues will be easier.
    • dublin555
      Yeah, it’s tricky. I’ve seen a lot of mixed opinions too. Some folks can tolerate certified gluten-free oats without a problem, but others with celiac still react. Honestly, it really depends on your sensitivity. Your doctor would be the best person to ask about your specific situation.
×
×
  • Create New...