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Dietary Information:
Products Appropriate for Gluten-Free Diets
Background
For various reasons, an individual may wish to eliminate gluten from their diet. Several medical conditions, including Celiac, Non-Tropical Sprue, Gluten Enteropathy, and Dermatitis Hepetiformis can arise from gluten intolerance. It is therefore important for many people to understand whether any product they use could be a potential source of gluten.
Typically, it is cereal grains such as wheat, rye, barley, and oats, which need to be avoided. A small, but significant, number of people with gluten intolerance also have a related allergy to corn. Although corn is not typically thought of as a source of gluten, it can be problematic for some who have gluten intolerance.
Our Products
Only two of our products contain gluten:
- Natural Moisturizing Hand Soap liquids (Contains wheat protein)
- Natural Moisturizing Body Wash (Contains wheat protein)
All other Tom's of Maine products are free of any ingredient derived
from wheat, rye, barley, or oats, nor are our ingredients processed with
derivatives of those grains. As such, they should not be considered a
potential source of gluten.
The glycerin we use in our products is derived from coconut, palm kernel oil, and palm oils.
It is not derived from corn, is not genetically modified, and is not a potential source of gluten.
Individuals who are unsure whether they may be sensitive to the ingredients in our products are advised to consult with their health practitioner before using our products.
Online Resources:
http://www.celiac.org/
The Celiac Disease Foundation's site, which provides online resources, community, and advocacy.
http://www.nlm.nih.gov/medlineplus/celiacdisease.html
The latest information on research and treatment from MedlinePlus, the National Library of Medicine database.
www.celiac.com
An excellent online reference for celiac sufferers and others who are gluten intolerant.
http://www.celiac.com/products.html
A list of gluten-free products.
http://www.celiac.com/corn.html
More information on Celiac and corn.
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