I have been on and off these boards for years, because I keep coming back to having signs that point to Celiac. It all started 10 years ago, I had just weaned my daughter and hormones resuming their cycle. I woke up one morning feeling like I had a stomach virus and struggled for the next 2 years with intense nausea, fatigue, anxiety, insomnia.
I lost 15 pounds and then gained more. I'd not eat for days, then eat again because the nausea went away, start again with the nausea and repeat. I gained weight. My husband and I decided to do "South Beach" and for the first time in YEARS I felt good. A gluten connection was suspected, but my doctor had written me off as a nutty basketcase.
I pressed him to do an endoscope, but was ill-informed and had eliminated a lot of gluten products. It came back negative and he told me I do not have Celiac disease, that I was depressed (YOU THINK?).
I know the obvious answer would have been to eliminate gluten but to be honest, I couldn't do it. Without a "confirmed" diagnosis, people just thought I was crazy, and the effort collided with my family life. So I learned to walk the line - I knew my major triggers (condensed soups, seasoned and packaged things, processed meats) so I avoided THOSE. For the past year I have been avoiding processed stuff, but not necessarily eliminating gluten-containing foods and I feel fairly good.
However, I have episodes when I eat poorly for repeated days in a row - mostly holidays and such with repeated meals that I don't prepare - where I get what I have always termed "hives". They are nearly always on my feet or lower legs, and they tingle/burn like fire ants but itch like MAD. Worse than black fly bites at their worst. I won't get loads of them - a cluster or two on the arch of my foot, between my toes, on my ankles, sometimes my hands. They welt up like hard pimples and then I scratch them to scabs.
I have finally come back here to look for pics of DH and caught something about MSG and salicylates, and this makes a little sense. For the past year I've known that bread alone isn't that bad of a trigger, but if I have something with what I term "chemicals" in it, I am in big trouble.
So can someone please tell me if it makes sense that I would be able to eat some gluten here and there and be OK, but if I have gluten PLUS chemical-laden food that it would trigger a DH outbreak? To be honest, I know mentally I would eat very well if I had a confirmed diagnosis, and that would be accepted.
For 10 years I've been considered the wacky one in the family that chooses not to eat certain foods when there's nothing "really wrong" with me. If I knew it was likely, I'd schedule an appointment with a dermatologist and load up on the foods I know would cause this a week before and walk in and ask for a biopsy. I've never deliberately tried to set this off, but I think I could.
Suggestions and comments welcome.