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

Lybrel

skichikk18

Recommended Posts

skichikk18 Rookie
skichikk18
Posted

Does anyone know if Lybrel has gluten in it? My doctor started me on it yesterday and I have been up all night with major stomach pain...that is the only thing I can think. someone let me know if this is the cause of my suffering! I have looked online and can't seem to find the info I need. I called the pharmacy and all they said is it would say wheat or something in the ingredient lists, but can't gluten be hidden in some of these other ingredients?

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

Here is an explanation of ingredients in medications. I am not familiar with your particular med.

Open Original Shared Link

Franceen Explorer
Franceen
Posted

The inactive ingredients are what to worry about: below is cut and paste from Wyeth info contained in the product's packaging. Nothing looks to me like gluten-containing.

If you are lactose intolerant, there IS lactose. You can google each one of the named chemicals and usually get an idea of the source from the first few hits. But, the below ingredients are a list that, if it were ME, I would most likely not be concerned about.

Note also that the side effects of this NEW drug do have stomach things - like nausea gas and bloating.

************ cut and paste below****************8

Twenty-eight (28) yellow tablets each containing 90 mcg of Open Original Shared Link (17α)-(

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,775
    • Most Online (within 30 mins)
      7,748
    ShellyEv
    Newest Member
    ShellyEv
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.7k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • RMJ
      Importance/Necessity of a gluten-free kitchen??

      By RMJ · Posted

      Soap, water and scrubbing won’t “kill” gluten, but it will physically remove it if done well if you also add a thorough rinse step.
    • Jack Common
      What should I do with these test results?

      By Jack Common · Posted

      Thank you for your help!
    • trents
      Importance/Necessity of a gluten-free kitchen??

      By trents · Posted

      Eating out at restaurants is the single most risky environment for cross contamination.  Shared oven racks should be thoroughly cleaned after being used for cooking/baking of gluten containing foods. Better yet, purchase a second set of racks that are used only for one or the other.
    • Brandy969
      Importance/Necessity of a gluten-free kitchen??

      By Brandy969 · Posted

      This is an expanding question on this topic, I’m not sure where to put it…. I get mixed answers on this but sense I’m Coeliac and my husband isn’t we do still use the same kitchen and cooking utensils-for the most part. I was told by dietitians and GI dr that only soap and water will “kill” the gluten. I am still so confused about this topic, even after being gluten-free for 3 years. I’m sure I’ve accidentally gotten cross contamination, but haven’t knowingly put anything with gluten in my mouth! I probably get more contamination from eating out than in our “shared kitchen”. I make all my bread in a gluten-free bread machine, and he generally uses a toaster oven to heat up gluten containing items. I bake both regular and gluten-free items in our oven, (Not at the same time). I’m constantly wiping down counters and cabinets with soap and water. I keep gluten-free items in a separate cabinet. I don’t seem to be super sensitive to gluten. I was confirmed by blood and on colonoscopy about 15 years ago, but continued eating Gluten not really knowing the damage I was doing to my body.  Can anything besides soap and water “kill” gluten? How hot would an oven have to be before killing it? So any kind of soap and any temp of water omit the gluten? That makes no sense to me if a 500 degree pizza oven won’t kill it. How can a dab of soap and lukewarm water do what heat can’t do?   thank you for putting this where it needs to be if this is the wrong spot!  sincerely needing advice, Brandy J  
    • trents
      What should I do with these test results?

      By trents · Posted

      I would say the tTG-IGA would be sufficient.
×
×
  • Create New...