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

Sick From Massage Oil-can Things Go Through The Skin?


Yenni

Recommended Posts

Yenni Enthusiast

hello everyone! I have been gone from the board for a while, but this place is often on my mind..

Anyways, I was thinking I should start posting again. I miss this place.

I am getting some physical therapy done for my neck and shoulders and I completely didn't think of that the massage therapist used a massage oil that I am sure wasn't safe for me. I must have gotten it on my fingers and then I opened up my water bottle and got it in my mouth that way. I got super sick with D and nausea.

What I am wondering is, if one can get sick from that stuff through the skin if one is real sensitive like me? I have heard it isn't supposed to go through the skin but things do go though the skin....so I wonder.

Anyone have any ideas or thoughts on this?

I am gonna order myself some safe massage oil and bring for my next appointment to be on the safe side.


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



Celiac.com Sponsor (A8-M):



Mango04 Enthusiast

I could be wrong, but I don't think an oil would contain a protein. Massage can stir up toxins in the body though, and the detox effect can make you sick.

Yenni Enthusiast

It contained peanut oil at least, and I am intolerant to all legumes (incl. Soy). It "stunk" peanut butter oil. I just didn't think of watching out about that for some reason. I am sure I got some in my mouth because the water bottle have that little thing you gotta pull up to be able to drink and I did that just after I left the place. I just got so stinking sick this time. I have been doing real well for a longer while now, so maybe I just feel the "hit" of cross-contamination harder now. The fall is bigger.

I am VERY sensitive, so maybe it was just the amount I got from my own hand that did it.

I kinda just wondered when they rub it in for so long an use a lot. It's not like the skin isn't penetrable.

Why couldn't a massage oil contain a protein? Seems is the peanut oil is there so would the protein be.

ravenwoodglass Mentor

There are some of us who will react to wheat germ oil. I think you are right about having gotten it on your hands and then into your mouth. The gluten molecule can not pass through intact skin but it is absorbed through mucous membranes. More advanced countries use mucous membranes in the mouth or rectum to diagnose rather than the barbaric practice of a gluten challenge with food for the sole purpose of destroying villi thus making us very sick for a long time. Perhaps when you get your next massage you could bring in some coconut oil for it. That would be for sure gluten-free and be good for your skin and hair.

Mango04 Enthusiast

Jojoba oil would be a good one too. It's really neutral and fragrance-free.

Yenni Enthusiast

ravenwoodglass: Makes sense. Who knows what else was in that massage oil.

Gluten Free Savonnerie carries a massage oil that is among other things gluten free. I am gonna get some of that and bring in for the next time.

Otherwise jojoba oil would be a good one too.

Thanks for replies and suggestions.

jerseyangel Proficient

Hi Jenny--welcome back! :D

I think you were right on with thinking that you got it on your hand and consequently some got into your mouth.

I'm terribly sensitive and I react to wheat germ oil, and vitamin E in lotions and things (when the E is derived from wheat). I think some of the alternative oil suggestions are good ones.


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



Celiac.com Sponsor (A8-M):



Yenni Enthusiast
Hi Jenny--welcome back! :D

I think you were right on with thinking that you got it on your hand and consequently some got into your mouth.

I'm terribly sensitive and I react to wheat germ oil, and vitamin E in lotions and things (when the E is derived from wheat). I think some of the alternative oil suggestions are good ones.

:) Nice to see you!

Yeah, I have to watch out with Vitamin E too. Terrible to be so sensitive, but oh well.

  • 2 weeks later...
Yenni Enthusiast

Well, I brought some Jojoba oil with me last time and didn't feel a thing. :)

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

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





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - captaincrab55 replied to FayeBr's topic in Coping with Celiac Disease
      1

      Corn reaction and ataxia

    2. - Dora77 posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      0

      Is it safe to eat? (airborn flour)

    3. - FayeBr posted a topic in Coping with Celiac Disease
      1

      Corn reaction and ataxia

    4. - knitty kitty replied to Bebygirl01's topic in Related Issues & Disorders
      6

      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

    5. - knitty kitty replied to Eldene's topic in Food Intolerance & Leaky Gut
      18

      Oats gluten free?


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,404
    • Most Online (within 30 mins)
      7,748

    Dianne Robinson
    Newest Member
    Dianne Robinson
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.9k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • captaincrab55
      Welcome FayeBr,  I suffered 56 years before being diagnosed in 2009.  Corn is an issue for many of us here and hopefully after a period of healing you may be able to add it back into your diet. It took me over a year to finally accept that corn was bothering my gut.  Early last year I was able to start adding foods with very small amounts of corn back into my diet.  Starting in January I began eating small portions of corn without GI issues.  Your other health issues my soon fade away with a strict gluten-free diet.   Good Luck   
    • Dora77
      I’m an asymptomatic celiac— I didn't show much symptoms even when I was eating gluten (prior to diagnosis), but I’m still worried about malabsorption if I’m exposed to gluten. My mom made gluten‑free dough on the kitchen table and then later worked with gluten dough on the same table. When she was forming the gluten‑free dough into a wrap (before cooking it on the pan), it was uncovered. Would you say it is unsafe to eat? I think she washed her hands etc. but I am worried about airborn gluten flour, which could have landed on my food. Also should she do gluten dough in the house? Is it safe for me or should it be avoided? I have signs of EPI and wonder if celiac causes it. My blood work for antibodies to see how my diet is going were negative. But I dont know how reliable they are, because when I was regularly eating may contain gluten food in these times, they were still negative. Now the only "may contain gluten" food I eat are basic spices like pepper, which I am looking to replace with certified glutenfree pepper.
    • FayeBr
      Hi all. I was diagnosed 3 years ago after suffering for many years of misdiagnosis. There are a couple of things I’d like to ask. The first is about corn. Do you react to it like gluten. My dietician told me that corn should never be a problem for me and suggested probiotics with corn starch and other corn ingredients in. I had stayed away from corn for 2 years beforehand and should have trusted my gut (no pun intended) because after 2 capsules, I have had the worst reaction for a long time. All the usual gut problems (pain and D) migraine, fatigue, aches and pain, tinnitus etc etc. (I could go on) Does anyone else react to corn like this?  Also, for years now I have been going downhill with my health neurologically. I have to now walk with a stick as I have big  balance issues, I fall, I have numbness in legs and pins and needles. I feel like I can’t control my body with movements. They have said possible MS, fibromyalgia, ME etc etc. But my dietician has said it’s classic gluten ataxia symptoms and to see a professor here in the UK who specialises in this field. Does anyone else have this and what symptoms do you have? Thank you 
    • knitty kitty
      Lectins are carbohydrate storage proteins.  Different plants have different lectins.  Gluten is a lectin, but not all lectins are gluten.   Lectins are made up of a protein "spine" with a bunch of carbohydrate molecules stuck to it.  During digestion, the carbohydrates get pulled off, but that protein "spine" can get stuck to cell membranes.  In Celiac, our immunity kicks on when exposed to gluten.  Gluten is made up of a string of polypeptides.  One particular segment in that string, the 33-mer segment, triggers our built-in celiac immunity to produce antibodies against it when it sticks to HLA DQ genes.  Unfortunately, our body makes tissue transglutaminase, used in cell membranes as support structures, which also contains segments of that 33-mer polypeptide.  The anti-tissue transglutaminase antibodies (ttg antibodies) attack the tissue transglutaminase on our cell surfaces, as well as the gluten in celiac disease.   In acquired immunity - our body gets sick once, learns to produce antibodies against the thing causing the illness, and "remembers" so it can make more antibodies against it if it's encountered again.   Our body can "learn" to attack those protein "spines" of lectins that may be stuck to cell surfaces.  To lessen the probability that the body will "learn" to attack other lectins in addition to the gluten lectin, avoiding all grains while the immune system is reacting to gluten is a great idea.   Lectins can be irritating to the gastrointestinal system.   Lectins can stimulate IgE (allergic) reactions.  Lectins can cause mast cells to release histamine. Lectins can be difficult to digest.  Lectins can be fermented by gastrointestinal bacteria and yeasts, causing gas, bloating and diarrhea or constipation.  Small Intestinal Bacterial Overgrowth and Candida overgrowth both have symptoms similar to Celiac Disease.  Corn lectins are more apt to be problematic than most other lectins.   Avoiding lectins in the early stages of going gluten free can help reduce other gastrointestinal symptoms and speed up recovery. I have a horrible response to corn, maize, zein.  I break out with Dermatitis Herpetiformis blisters if I consume corn or products made with corn derivatives.   But, there's no gluten in corn or other grains.  Gluten and that 33-mer polypeptide are only in barley, wheat and rye.  And some breeds of oats.   Try a low histamine, low carbohydrate, low Fodmap, grain free, Paleo diet like the Autoimmune Protocol Diet to see how much better you can feel.   It's not always gluten; the immune response is just going crazy.   https://pmc.ncbi.nlm.nih.gov/articles/PMC1115436/
    • knitty kitty
      Lectins are carbohydrate storage proteins.  Different plants have different lectins.  Gluten is a lectin, but not all lectins are gluten.   Lectins are made up of a protein "spine" with a bunch of carbohydrate molecules stuck to it.  During digestion, the carbohydrates get pulled off, but that protein "spine" can get stuck to cell membranes.  In Celiac, our immunity kicks on when exposed to gluten.  Gluten is made up of a string of polypeptides.  One particular segment in that string, the 33-mer segment, triggers our built-in celiac immunity to produce antibodies against it when it sticks to HLA DQ genes.  Unfortunately, our body makes tissue transglutaminase, used in cell membranes as support structures, which also contains segments of that 33-mer polypeptide.  The anti-tissue transglutaminase antibodies (ttg antibodies) attack the tissue transglutaminase on our cell surfaces, as well as the gluten in celiac disease.   In acquired immunity - our body gets sick once, learns to produce antibodies against the thing causing the illness, and "remembers" so it can make more antibodies against it if it's encountered again.   Our body can "learn" to attack those protein "spines" of lectins that may be stuck to cell surfaces.  To lessen the probability that the body will "learn" to attack other lectins in addition to the gluten lectin, avoiding all grains while the immune system is reacting to gluten is a great idea.   Lectins can be irritating to the gastrointestinal system.   Lectins can stimulate IgE (allergic) reactions.  Lectins can cause mast cells to release histamine. Lectins can be difficult to digest.  Lectins can be fermented by gastrointestinal bacteria and yeasts, causing gas, bloating and diarrhea or constipation.  Small Intestinal Bacterial Overgrowth and Candida overgrowth both have symptoms similar to Celiac Disease.  Corn lectins are more apt to be problematic than most other lectins.   Avoiding lectins in the early stages of going gluten free can help reduce other gastrointestinal symptoms and speed up recovery. I have a horrible response to corn, maize, zein.  I break out with Dermatitis Herpetiformis blisters if I consume corn or products made with corn derivatives.   But, there's no gluten in corn or other grains.  Gluten and that 33-mer polypeptide are only in barley, wheat and rye.  And some breeds of oats.   Try a low histamine, low carbohydrate, low Fodmap, grain free, Paleo diet like the Autoimmune Protocol Diet to see how much better you can feel.   It's not always gluten; the immune response is just going crazy.   https://pmc.ncbi.nlm.nih.gov/articles/PMC1115436/
×
×
  • Create New...