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

Cross contamination from Electric Razor?


StrongerThanCeliac

Recommended Posts

StrongerThanCeliac Enthusiast

I’m still trying to 100 percent understand cross-contamination. I know a lot of fellow celiacs experience a great deal of anxiety. After multiple celiac flare ups over the past couple of months, I seem to always be on edge.

Today, what got me thinking was I was getting my haircut, I always have them do my beard and mustache as well…….as the barber was trimming my mustache with the electric razor, the razor came into contact with my lips a time or two. I got to thinking, what if someone with gluten particles in their mustache just had their mustache trimmed and the barber didn’t wipe down the razor before my cut.

Is that plausible? Or would there have to be visible gluten (ex: small piece of bread) or something on the razor? Also, I didn’t ingest right away, but if it’s on my lips it’s probably going to be ingested?

 

Please let me know what you think, thanks!


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



Celiac.com Sponsor (A8-M):



Scott Adams Grand Master

I think it would be highly unlikely to get gluten contamination this way, unless you were to swallow a bunch of hair during your cut, which I doubt anyone would do. If you are seeing an actual barber who went to barber school they should also be cleaning the clippers between cuts, typically using a compressed air blower similar to what you use to put air in your car tires, and dipping the blades in alcohol.

That said, keeping your mouth closed, and wiping your lips after a cut might be a good protocol given how sensitive you are. 

  • 3 weeks later...
jage Rookie

You're talking gluten actively on the moustache of the slob in front of you, the barber ignores that cutting through the sticky crumbs then skips sterilizing the clippers, then ingesting enough of the thrice transferred gluten - I'd call it statistically impossible. 

However this reminded me of getting glutened from sharing my wife's shampoo. It was not that we were sharing, mind, it was that the shampoo had wheat and I was washing my scalp with it. I'd swear I wasn't ingesting it but once I stopped using it the otherwise unexplained symptoms went away (normally I can identify pretty reliably what was new or changed).  I'd still say getting gluten sick from the barber is rare, I'm pretty sure gluten is not common in products but like i said your post brought that to mind. 

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - trents replied to KDeL's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      diagnostic testing variance

    2. - KDeL replied to KDeL's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      diagnostic testing variance

    3. - trents replied to KDeL's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      diagnostic testing variance

    4. - KDeL replied to KDeL's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      diagnostic testing variance

    5. - CJF posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      0

      Gluten free flours


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,521
    • Most Online (within 30 mins)
      7,748

    MKMitchell
    Newest Member
    MKMitchell
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      71k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      But you have already had the genetic testing done and you have results. You have one main celiac gene out of two main celiac genes. You have  the HL-DQ8 gene. So, you do have the potential for developing celiac disease.
    • KDeL
      oh wow that's so interesting! if I do re-scope, I will try to eat gluten more as well. when I do its super light. so maybe trying to keep that consistent for a while then the scope. plus i want to still do the genetic testing to rule it out. that would be so easy if that is negative then I for sure don't have it.  
    • trents
      Keep us posted about the scoping results. Make sure before the scoping you ask them to take several samples from both the duodenum and the duodenum bulb. Damage can be patchy and is sometimes missed if insufficient sampling is done during the biopsying. 
    • KDeL
      so all this info has been really helpful... thank you! I recently tested again and was IGA negative for celiac, but further testing says I am positive for one of the variants that is associated with celiac.  (HLA DQ8) also says value 1 and 3 for HLA DQA1, but idk what that means. Anyway, now they are suggesting repeat scope. sometimes gluten makes me super sick and sometimes I can handle it fine. last night I had bagel and woke up with stomach ache...   so Idk. the mystery continues... just dont' want to be eating and damaging my insides for years without knowing it. -K  
    • CJF
      I was diagnosed with Celiac disease over 8 years ago. I've managed the gluten-free diet without a lot of problems.  My most recent problem is my husband has recently been diagnosed with various food allergies. Some more severe than others. One food that seems to cause the most reaction is potatoes.  I love to bake and his potato allergy has thrown a monkey wrench in most of the gluten free flours on the market. I have used oat flour in a few things that already have oats in them but I don't like the texture of things that don't use oats. Almond flour is too gritty for my taste. Is there anyone out there that has a brand they like that doesn't contain potato starch?  Both Bob's Red Mill and King Arthur brands have potato starch as well as Pamela's. Krusteaz brand does not but again I'm not crazy about the texture.  
×
×
  • Create New...