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

Mac Makeup


Ginny

Recommended Posts

Ginny Rookie

Does anyone know if MAC lipstick is safe?

Thanks!


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



Celiac.com Sponsor (A8-M):



LLatham Apprentice
Does anyone know if MAC lipstick is safe?

Thanks!

Amplified creams are the bad ones, but double check with them for any specific ones, they are usually really nice about it - 1-800-611-1613

Amplified creams are the bad ones, but double check with them for any specific ones, they are usually really nice about it - 1-800-611-1613

I had found out my pro long lash mascara was not gluten-free but regular Pro lash was fine. It's strange what they add wheat to.

Guest cassidy

I use their lipstick and lip gloss so at least some of it is safe. They have a big book of ingredients and can check anything for you. They let me look at the book. I found a list somewhere online - I can't remember where - but it listed all the terms cosmetic companies can use for gluten. They were all pretty obvious but it did help me identify gluten in most of my hair products.

TinkerbellSwt Collaborator

I also use Mac lipstick and lip liner with no problems at all. I use their face makeup and blush with no problems either. I hope that helps!

Ginny Rookie

Thanks so much for the replies!

MistressIsis Apprentice

MAC is really good about that! I use everything MAC & never have a problem.

The girl at the counter actually caught me about to make a bad mascara purchase & saved me there.

I notice any mascara that's thickening or lengthing has wheat in it...no wonder my eyes were so itchy all the time! LOL!

Mary Kay is also great about listing ingredients on their site.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,736
    • Most Online (within 30 mins)
      7,748

    Weather
    Newest Member
    Weather
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.6k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • MommaBear82
      I just wanted to point out that the QUANTITY of exposure to eggs in baked goods would naturally be much less than if you were to eat a whole egg. I think that's why they appear to be tolerated in baked goods, but not as a stand-alone food. 
    • trents
      I would agree. The tests do not indicate you have celiac disease. So, if you are convinced that when you eliminate gluten from your diet your symptoms improve, I would conclude you have NCGS.
    • Jack Common
      My old results are: 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 and after I started a gluten challenge. Before the challenge I did some tests as RMJ had suggested to do. 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)   As trents suggested I ate 6 slices of wheat bread before the tests during the challenge. My results: 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)   As I can understand I don't have celiac disease.
    • trents
      So it sounds like Global Foods has adopted the FDA standard for "gluten free" advertising.
    • cvernon
      Agreed, I am disappointed in the recent GFCO findings as well and definitely don't hold them in as high of a regard as I used to. I did find on the Global Foods website after posting that their required ppm limit is 20ppm, which isn't as low as I had hoped. I'll email and report back. Thx.
×
×
  • Create New...