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Reply From L'occitane, Stri-vectin


Lisa16

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Lisa16 Collaborator

Here is the reply I got today from L'occitane. My letters have all been the same-- I tell them I have celiac disease and must use gluten free products. I ask them which of their products are safe for me to use.

The results have been enlightening.

I have gotten 11 replies so far, to well over 40 inquiiries. They seem to fall into four categories--

1. a quick reply saying all the products or most of the products are gluten-free (with a list of the few products that are not.) See Caudalie, Nars, 100% pure

2. a list of gluten containing ingredients, often incorrect (with rice or only wheat, for example) or missing things like tocopherol.

3. An extensive list of products that are safe or not safe. See Clarins.

4. A dodge or a CYA statement like "we cannot guarantee..."

This response falls into category 4, as far as I am concerned, because of the "wheat only" approach, as well as the "consult your doctor" bit.

Here it is:

Lisa,

You can use any of our products that do not list a wheat ingredient. Certainly, if you have any specific questions, regarding the use of our products or their appropriateness for you, please discuss this with your physician.

If you do not have the opportunity to visit a boutique and do not see a full ingredient listing for a specific product you


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Lisa16 Collaborator

Oops.. sorry. I forgot to add that the Stri-vectin eye cream, face cream and hand cream all contain gluten.

MaryJones2 Enthusiast

I used to have a nasty little addiction to L'Occitane but have never gotten a respectable response from them (if I get one at all) so I've stopped buying most of their stuff. The only product I've been able to use succefully is the Olive Oil Face Lotion SPF 15 since going gluten-free. L'Occitane also changes their ingredients and product line frequently which is rather annoying.

Lisa16 Collaborator

Update on L'occitane. Becuase I was unhappy with their reply, I wrote again, asking about "hidden ingredients" and grains besides wheat. They did a better job this time! So their productsa are okay as long as they don't list wheat:

Lisa,

We do apologize; we should have elaborated in our original reply to you. We

have had prior communication with our Product Director regarding gluten free

products and we are fully aware that gluten is present in other grains, besides

wheat and can be present in other forms. Upon inquiring about the ingredient

listings for Celiac customers, we have been informed that our products are

gluten free, unless there is a wheat product listed, meaning this is (or would

be) the only gluten containing ingredient.

We have already inquired about a gluten free product listing and this will not

be produced, as we have been informed that our products are gluten free, unless

a wheat ingredient is listed.

Sincerely,

L'Occitane Customer Service

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    • Rogol72
      @Richardo, I'm in the same boat as you! I can't handle certified gluten free oats at all. Quinoa is the worst, even when I soak it in water and then wash under the tap for 10 minutes ... I have a reaction. It must be an immune system reaction to the proteins in these gluten-free grains. 
    • trents
      We are all different and our immune systems are unique. I will say, however, that I have not gotten the impression as a moderator and reading hundreds and hundreds of posts on this forum over the years that a dermatitis herpetiformis outbreak caused by grains other than wheat, barley and rye is common. But perhaps it is more common than we have realized and it could be why it it is seems to be common that those who suffer from dermatitis herpetiformis struggle to keep it under control. Perhaps there are qualities found in all cereal grains besides gluten that are contributing factors. Also, have you tried a low iodine diet to see if it helps with your dermatitis herpetiformis? Reportedly, reducing iodine helps some folks afflicted with dermatitis herpetiformis.
    • Richardo
      Ok thanks Trents. I had the lesions biopsied and confirmed dermatitis herpetiformis, so I guess dermatitis herpetiformis can be associated with other grains not typically gluten. I appreciate your comment and I'll give Dr Osborne the benefit of the doubt because without him I would never have known of my grain intolerance and would still be suffering today. I simply never read anyone explain how grains could worsen dermatitis herpetiformis and I feel that information should be made much more readily available. Hey if someone tries going grain free and there's no improvement, no loss, however it drastically changed my life for the better and could at least be offered as a suggestion to sufferers from dermatitis herpetiformis. The other option is Dapsome and I wouldn't want anyone taking that chemical if there was a more natural solution. thanks again 
    • trents
      Welcome to the forum, @Richardo! We sometimes run across terms like "rice gluten", "corn gluten", and "oat gluten" but they are used informally and, technically, it is incorrect to speak of grains other than wheat, barley and rye as having gluten. Gluten is a protein with a specific structure found only in wheat, barley and rye. Other cereal grains contain proteins that are more or less similar in structure to gluten in some ways but are not actually gluten. Having said that, the proteins found in these other cereal grains are similar enough to gluten to possibly cause cross reactivity in some celiacs. Cross reactivity also happens with non cereal grain foods as well that have a protein structure similar to gluten. A prime example is dairy (the protein "casein"). Another example may be soy. Other foods can also cause cross reactivity for different reasons, such as microbial transglutaminase (aka, "meat glue") used commonly in pressed meat products. Just so you'll know, Dr. Osborne's claims have not received wide acceptance in the celiac community and are looked upon with skepticism by the medical and scientific community. Although he is a board certified nutritionist, his doctorates are actually in chiropractic medicine and pastoral science: https://www.drpeterosborne.com/about/dr-peter-osborne/ I am not sure Osborne has the training and background to address the chemical structure that defines gluten. I would encourage you to do some research on what gluten actually is. I have done this for myself and came away convinced that only wheat, barely and rye actually contain the protein gluten. I do not doubt your claims that you have breakouts of dermatitis herpetiformis from consuming these other grains. I am just contending it is not actually from gluten.
    • Richardo
      I was diagnosed celiac about 15 years ago and followed the usual diet restriction on Wheat, barley and rye and did very well on those restrictions with no problems with dermatitis herpetiformis. 4 years ago I started getting bad rashes on my knees and calves, buttocks, around my waist and my elbows and forearms and hands. It seemed to last about 11/2 to 2 months then clear up for a month and come back  again. I never changed anything in my diet and a dermatologist told me I  must getting  cross contamination, which I knew I wasn't.  Finally after struggling with it all that time, I watched a video by Dr Osborne who sited a study done in England showing that ALL grains (rice, corn etc) contain gluten. I went on a totally grain free diet and have now been 100 percent free of dermatitis herpetiformis for over a year. I tried a test and ate corn flour and it started to come back so I'm off all grains again. Long story I know, but my question is, why is practically EVERY celiac site private or Govt only mentioning the BIG 3 and never mentions other grains as a possible means of contamination? I am free  from a horribly uncomfortable condition now and I know there are others who would be encouraged by this.
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