I got sick from baby oil with Vitamin E (Tocopherol)

I recently became ill from using baby oil with Vitamin E in it. The last ingredient listed was Tocopherol, which below states is a derivative of wheat germ. While researching, I came upon the article below that highlights the gluten additives in common beauty products. I thought for sure I would be safe with baby oil. I need to verify if regular baby oil (w/out Vitamin E) has Tocopherol in it.

http://www.naturalsolutionsmag.com/article-display/15311/subTopicID/154/Gluten-Free-Glamour

Gluten-Free Glamour

Weed wheat out of your beauty routine for better skin.

By Allison Young

If you suspect gluten is giving your skin and scalp a hard time, weeding out anything with “wheat,” “barley,” or “rye” in the ingredient name is only the beginning; gluten can sneak in under aliases. Here are the top four ingredients to purge from your list: 



1. Tocopherols (vitamin E): Often extracted from wheat germ, vitamin E shows up in tons of products, from face cream and moisturizer to lipstick and eyeliner. Look for vitamin E derived from other sources, such as safflower.
 Also listed as: mixed tocopherols; natural vitamin E; d-alpha-tocopherol; dl-a-tocopherol; tocopheryl.


2. Triticum vulgare (wheat): Whether it’s the wheat protein, germ extract, or germ oil, look out for this grain found in lipsticks, moisturizers, conditioners, hair color, and shampoos.
 Also listed as: triticum aestivum germ oil; triticum vulgare germ oil; triticum vulgare (wheat) protein; proteins, triticum vulgare; triticum vulgare proteins, hydrolyzed wheat protein; hydrolysate; wheat protein hydrolysate; hydrolysate proteins, wheat; wheat hydrolysate proteins; glutens, enzyme-modified; wheat gluten, enzyme-modified.


3. Hordeum vulgare (barley): Both the extract and the flour can be found in creams, hair products, lip glosses, and antiperspirants and deodorants. Also listed as: hordeum vulgare extract; hordeum vulgare seed flour; hordeum distichon (barley) extract.


Avena sativa (oats): The flour and protein of this grain, often cross-contaminated with other grains, crops up in creams, hair products, face powders, body washes, and blushes.
Also listed as: avena sativa flour; avena sativa kernel flour; oatmeal; avena sativa extract; avena sativa kernel protein.

Gluten-Free a Trend? I hope not!

From the September, 2010 issue of Real Simple magazine...a paragraph titled, "Gluten-Free 411":

"Avoiding this protein, found in wheat, rye, and barley, is a trendy health move, but don't feel compelled to cut it from your diet. "Unless you have Celiac Disease or a diagnosed allergy, there's nothing wrong with consuming gluten." In fact, a gluten-free diet often falls short in iron, calcium, B vitamins, fiber, and folate. Still, if you suspect that gluten doesn't agree with you, (bloating, constipation, and diarrhea are common symptoms of intolerance), keep a food log. If the symptoms appear when you consume gluten, see your doctor for testing."

Chewy Candy and Gum for Celiacs

Don’t’t let having Celiac Disease prevent you from having treats and goodies – just be smart about them. Below is a list of Gluten-Free Chewy Candy and Gum I have discovered. Please double-check EVERY label before ingesting, as some companies will occasionally change the formula for a particular food product.

JellyBelly Jellybeans

Tootsie Rolls

Starburst Fruit Chews

Jolly Rancher Fruit Chews

Double Bubble, bubble gum

Wrigley’s Chewing Gum, all flavors

Trident gum, all flavors

Skittles

Milk Duds

Airheads

Big League Bubble Gum

Bubble Yum

Chicklets

Dentyne Gum

Haribo Gummies

Advice for People with Celiac Disease

· Avoid salad dressings and anything seasoned, as there is hidden wheat flour to add volume to the seasoned items

· Purchase some good quality Gluten-free All purpose flour – it can typically be substituted on a one-for-one ratio for normal recipes. I enjoying baking, I am not going to let GF affect my love for food.

· Highly recommend joining a support group, online discussion forums, specific associations for your disease/diagnoses. Once I discovered like-minded (similar body issues) individuals, and read their stories of struggles, I felt somewhat normal again. In some weird way it helped me accept it and embrace a new lifestyle change.

· Don’t focus on what you can’t have; focus on what you can have

· Change your relationship with food. Don’t look at the food, or someone eating the food you want to eat with envy. You have to admit it looks good, but your body considers it a toxin. You are poisoning (attacking) your own body when ingesting said food. Trust me, I find it very difficult to pass by a bakery or not have a donut with my coffee, but my mental focus is now programmed to not crave those items.

· Although expensive, I shop at all-natural organic food stores. Walk through a similar store sometime, and investigate which options may fit into your diet. Also, I know you live in Michigan; Meijer has a Gluten-Free section in their stores. The GF food is pricey, however it is a small price to pay for good health. I will sacrifice other expenses (entertainment, for example) to have good food in my body and to feel well. There is nothing better than feeling well.

· Careful with the milk (lactose) intake for a while. As we have damaged ileum, it is harder for the body to digest – hence lactose intolerance. However once the villi heal up, lactose digestion shouldn’t be an issue.

The distinction between Celiac Disease, a Wheat Allergy, and Gluten Intolerance

When I was diagnosed in March, 2010 with Celiac Disease (CD), I purchased every book Barnes & Noble had at the local mall. I sat and read the books intently, with a highlighter and page markers in hand. I purchased both medical books and layman books to gather detailed information. My favorite book thus far is by Jules E. Dowler Shepard titled, A Patient-Expert Walks You Through Everything You Need to Learn and Do The First Year. Celiac Disease and Living Gluten-Free, An Essential Guide for the Newly Diagnosed. I highly recommend this book for any individual diagnosed with CD, but especially for those newly diagnosed with CD. I literally read this book in one day, as I could identify with numerous facts and information throughout the book. I feel this book provides an excellent distinction between Celiac Disease, a Wheat Allergy, and Gluten Intolerance.

Celiac Disease (CD) (also referred to as Celiac Sprue, Coeliac Disease, Nontropical Sprue, or Gluten-sensitive enteropathy) is a chronic and permanent sensitivity to the food protein gluten, which is found in Wheat, Barley, Rye, and Oats. For an individual to develop the disease, there must be three factors present: (1) a genetic predisposition, (2) exposure to gluten from digestion, and (3) a trigger to start the atypical immune system response. CD is an auto-immune disease, which translates into the body attacking itself. The reaction is setoff by exposure to Gliadin, a protein of the food molecule gluten found in wheat, barley, rye, and oats. If exposed to any of the aforementioned proteins, the body's own immune system attacks its own intestinal tissue.

Wheat Allergy is actually very different from CD, in that it is not an auto immune disorder at all, but the body creates antibodies to the protein that attach themselves to the food molecule and then cause other cells to attack by releasing histamines. The body can experience anything from a runny nose to skin rash to migraines.

Gluten Intolerance is also very different from CD. Food intolerances occur when the body is incapable of metabolizing certain foods, typically because it lacks certain enzymes necessary to break down food certain components.