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

Lay's Kettle Chips (mesquite Bbq) And St. Ives Apricot Scrub

mhalpin12

Recommended Posts

mhalpin12 Apprentice
mhalpin12
Posted

Hi, I'm new to the gluten-free diet. I'm trying to heal up a horrible rash that looks and acts like DH, but which has given me negative biopsies. I've been gluten-free for a little more than two weeks. The rash began to heal beautifully after I started the diet, but in the past few days, I have broken out all over my body. Again. Sigh. I'm miserable. I'm trying to see what I ate/used that caused the breakout. I've been trying to stick with whole, unprocessed foods and with personal care items that are strictly gluten-free. The only two new things I've used are Lay's Kettle Chips (mesquite BBQ flavor) and some St. Ives Apricot Facial Scrub (Invigorating) that I used only on my face. The Kettle Chips are supposed to be gluten-free, but I see from a search of this forum that others have reacted to them. The Facial Scrub's ingredients are below: Did I miss something?

Water, Walnut Shell Powder, Glyceryl Stearate SE, Propylene Glycol, Sodium Lauryl Sulfate, Corn Meal, Cetyl Alcohol, Linoleamide DEA, Cetearyl Alcohol, Sambucus Nigra Extract (elder flower), Glyceryl Stearate, Lanolin Oil, Emulsifying Wax NF, Apricot Kernel Oil, Matricaria Extract, Primrose Extract, Sunflower Extract, Ceteareth-20, PEG-100 Stearate, Triethanolamine, Carbomer, Methylparaben, Ethylparaben, Propylparaben, Phenoxyethanol, Methylchloroisothiazolinone, Methylisothiazolinone, Fragrance, Titanium Dioxide

I see an obvious corn ingredient, and I have positive blood allergy tests (IgE) to corn, but have never had a reaction to corn in any way, shape or form. I'm baffled. Anyone see something I don't? Thanks a bunch!

Michelle in TN

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

Celiac.com Sponsor (A8-M):


Wolicki Enthusiast
Wolicki
Posted

I use the Apricot scrub daily with no issues. I have not tried the kettle chips. Ichecked the website and it claims to be gluten-free, but I have reacted to Cheetos, too. I think maybe it's the MSG?

ravenwoodglass Mentor
ravenwoodglass
Posted

Many of us avoid the flavored Lay's products because of the high risk of CC. For me eating Lay's is like playing roulette, one time I will be fine another I will be sick as a dog so I have learned to avoid them. The facial scrub looks safe and I used to use it with no issues.

NorthernElf Enthusiast
NorthernElf
Posted

Last summer I reacted to the gluten free Kettle chips...it was a definite reaction since it was the only manufactured product I had. I think it was even the flavor you mentioned.

I'd like to know how that can happen - something labelled gluten-free gets us. :(

jrc121 Newbie
jrc121
Posted

Kettle chips have always made me sick, and others as well. Don't eat them. Consider that you may also have allergies to soy or corn, or even both.

Archived

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

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


  • Member Statistics

    • Total Members
      127,649
    • Most Online (within 30 mins)
      7,748
    Anna Balcom
    Newest Member
    Anna Balcom
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.3k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Query

      By Scott Adams · Posted

      This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Scott Adams
      Type 1 diabetes (4year old) and positieve ttg

      By Scott Adams · Posted

      Here is a category of study summaries on the relationship of Type 1 diabetes and celiac disease: https://www.celiac.com/celiac-disease/celiac-disease-amp-related-diseases-and-disorders/diabetes-and-celiac-disease/ This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • RMJ
      Bloodwork still postive after 18 months

      By RMJ · Posted

      How frustrating! The Endomysium antibody result is usually given as a titer, 1:5, or 1:10, or 1:20.  This indicates how far the serum can be diluted and still give a positive result. It could be going down but the way they show the results you can’t tell. If you click on the “view trends” button on an electronic version of the results does it show any additional information?
    • misslemon
      Catholic Mass for Celiacs

      By misslemon · Posted

      Hi, I'm hoping to get some advice on how to handle Mass as a new Catholic.  I'm looking to take the Mass for the first time in March.  I've been told that the church has a "low gluten" option that is 0.01% gluten.  Is this safe, especially to do every week?   I also read that taking the wine instead could be more of a problem if it gets contaminated with regular crumbs.   I found this information online:  "The Benedictine Sisters of Perpetual Adoration in Clyde, Missouri, have developed a Communion host that is extremely low in gluten. The host is made from gelatinized wheat starch. The Sisters report the hosts test to a level of 0.01% gluten. At that level, the lowest that could be tested, no gluten was detected. This means that there is less than 0.01% gluten in one of these hosts. The Secretariat for the Liturgy of the United States Conference of Catholic Bishops has stated that these hosts meet the requirements of the Code of Canon Law (924 §2) and may be validly used at the celebration of the Eucharist with permission of the person's pastor. The Catholic with celiac disease can now fully participate in Holy Communion with the whole parish family. Catholic celiacs may choose to receive consecrated wine at a regular communion station if their parish offers communion under both species. There is greater risk for contamination using this option. The fraction rite may allow small, yet dangerous crumbs to be in the cup." Thank you for any guidance!
    • Jenn D
      Bloodwork still postive after 18 months

      By Jenn D · Posted

      My son was diagnosed with Celiac Disease is April 2023. His ttg antibody was over 100 at the time of diagnosis. Now it is at 3 (which is considered negative), but his endomysium antibody iga is still coming up positive. There is no specific number just positive or negative so I'm not sure if he's getting better or not. I'm getting nervous that something else is going on and I was just looking for some advice or an understanding what this "postive" actually means. He gets tested every 6 months. Thank you so much for any responses😊 Attached is a picture of his bloodwork from August 2024
×
×
  • Create New...