Jump to content
  • 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

You Would Not Beleive What The Dermatologist Said To Me


little d

Recommended Posts

little d Enthusiast

Hi all

I went to the Dermatologist on Monday because I ate a Subway sandwhich last week and something else with a flour tortilla I just did not follow my diet at all last week, by Friday I started to get a rash that looks to me to be DH. It was on my face under my lower lip and then traveled to my upper lip and spread to my nose it all looked to me like DH with the little blister like. A couple of spots on my arm and fingers. I had decided to go to the same Dermatologist that I went to last year because I did not want to wait to get referralls and all that, because I wanted to go while the rash was active. It does itch, more when I touch it, it looks the same as it always does little blisters very itchy, scaly when it heels. I really did not want to go to the same woman she is only a Physicans Assistant but all the other doctors were booked up and I needed to see about this while I was off and try to have it somewhat heeled before I went to work on Thursday, so I reluctantanly went because the last time she only came in to talk to me for maybe 5 minutes. All I was able to say was I eat gluten free and then she went into a tangent about "I bet its hard to eat anything" kind of speach ashured me that I did not have DH, told me that we could test it blah blah blah and left the room gave me so stuff to put on my arm and said if it does not go away with in a few days to come back. Well I did not because when I get it, it will last for 3 weeks and I'm done until the next year. By the time I went to her last year I was in my 3rd week and it was pretty much over. So when I started with my rash this time I did not want to wait because it is on my face and I needed to get it seen for work. This time she came in I had told her I believe the rash is becuase of the food I ate, she told me don't eat that anymore and bascically told me that DH only "ONLY" happens on the outer elbows. Then she breifly talked about using differant lotions that is good prescripbe me something and gave me samples that does seem to be working a little it is Locoid Lipocream (hydrocortisone butyrate 0.1%) cream. She then proceeded to tell me that she did not think that it was DH once again it "only happens on the outer elbows" and she was going to leave the room. I had kept asking what is she going to call it then and she said something like an internal drug response contact dermatitis pretty much telling me it is something internal that I am reacting to. No really I wanted to say. I had to invite her to look closer to my face touch it and she reluctantly did, her comment was it looks like Poison Ivy but she knows that it is not. I asked her did she want to test it she said not on my face but she looked at my arm again that had a little spot and it did look blistered one new and the other one was older and a little crusty so she did a biopsy. I had not a clue on what the biopsy entailed never had one so I said sure, but was not able to take an healthy biopsy because they did not have the right solution for that one so I have to go back. Not looking forward to that. If the biopsy comes back normal then I won't go back. It is sad that I had to push for something, I know what is wrong with me, I really had to go for work because working in the health field people freak when they see stuff that is wrong especially were i work.

donna


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



Celiac.com Sponsor (A8-M):



ravenwoodglass Mentor

I would find articles on DH from places like the NIH and Pubmed and print them out and bring them in with you on any visit to a derm. If this person was a Physicians assistant then I would print them out and send them with a short letter to the head of the derm group. She needs to be educated fast. Going over her head and pointing out her stupidity with peer reviewed articles may help the doctor that she is supposed to be working with educate her. If she didn't know for sure what was going on she should have called a doctor in to look. She is a PA not a doctor and it sounds like she may be forgetting that there are others in the office that may just know a bit more than she does.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Mmoc replied to Mmoc's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Blood tests low iGA 4 years later digestive issues

    2. - Aretaeus Cappadocia replied to Clear2me's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Gluten free nuts

    3. - trents replied to Larzipan's topic in Related Issues & Disorders
      42

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

    4. - Scott Adams replied to Larzipan's topic in Related Issues & Disorders
      42

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

    5. - Wheatwacked commented on Scott Adams's article in Latest Research
      6

      Study Estimates the Costs of Delayed Celiac Disease Diagnosis (+Video)


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,387
    • Most Online (within 30 mins)
      7,748

    LizzieE
    Newest Member
    LizzieE
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Who's Online (See full list)

    • There are no registered users currently online
  • Upcoming Events

  • Posts

    • Mmoc
      Thank you kindly for your response. I have since gotten the other type of bloods done and am awaiting results. 
    • Aretaeus Cappadocia
      I wanted to respond to your post as much for other people who read this later on (I'm not trying to contradict your experience or decisions) > Kirkland Signature Super Extra-Large Peanuts, 2.5 lbs, are labeled "gluten free" in the Calif Costcos I've been in. If they are selling non-gluten-free in your store, I suggest talking to customer service to see if they can get you the gluten-free version (they are tasty) > This past week I bought "Sliced Raw Almonds, Baking Nuts, 5 lbs Item 1495072 Best if used by Jun-10-26 W-261-6-L1A 12:47" at Costco. The package has the standard warning that it was made on machinery that <may> have processed wheat. Based on that alone, I would not eat these. However, I contacted customer service and asked them "are Costco's Sliced Almonds gluten free?" Within a day I got this response:  "This is [xyz] with the Costco Member Service Resolutions Team. I am happy to let you know we got a reply back from our Kirkland Signature team. Here is their response:  This item does not have a risk of cross contamination with gluten, barley or rye." Based on this, I will eat them. Based on experience, I believe they will be fine. Sometimes, for other products, the answer has been "they really do have cross-contamination risk" (eg, Kirkland Signature Dry Roasted Macadamia Nuts, Salted, 1.5 lbs Item 1195303). When they give me that answer I return them for cash. You might reasonably ask, "Why would Costco use that label if they actually are safe?" I can't speak for Costco but I've worked in Corporate America and I've seen this kind of thing first hand and up close. (1) This kind of regulatory label represents risk/cost to the company. What if they are mistaken? In one direction, the cost is loss of maybe 1% of sales (if celiacs don't buy when they would have). In the other direction, the risk is reputational damage and open-ended litigation (bad reviews and celiacs suing them). Expect them to play it safe. (2) There is a team tasked with getting each product out to market quickly and cheaply, and there is also a committee tasked with reviewing the packaging before it is released. If the team chooses the simplest, safest, pre-approved label, this becomes a quick check box. On the other hand, if they choose something else, it has to be carefully scrutinized through a long process. It's more efficient for the team to say there <could> be risk. (3) There is probably some plug and play in production. Some lots of the very same product could be made in a safe facility while others are made in an unsafe facility. Uniform packaging (saying there is risk) for all packages regardless of gluten risk is easier, cheaper, and safer (for Costco). Everything I wrote here is about my Costco experience, but the principles will be true at other vendors, particularly if they have extensive quality control infrastructure. The first hurdle of gluten-free diet is to remove/replace all the labeled gluten ingredients. The second, more difficult hurdle is to remove/replace all the hidden gluten. Each of us have to assess gray zones and make judgement calls knowing there is a penalty for being wrong. One penalty would be getting glutened but the other penalty could be eating an unnecessarily boring or malnourishing diet.
    • trents
      Thanks for the thoughtful reply and links, Wheatwacked. Definitely some food for thought. However, I would point out that your linked articles refer to gliadin in human breast milk, not cow's milk. And although it might seem reasonable to conclude it would work the same way in cows, that is not necessarily the case. Studies seem to indicate otherwise. Studies also indicate the amount of gliadin in human breast milk is miniscule and unlikely to cause reactions:  https://www.glutenfreewatchdog.org/news/gluten-peptides-in-human-breast-milk-implications-for-cows-milk/ I would also point out that Dr. Peter Osborne's doctorate is in chiropractic medicine, though he also has studied and, I believe, holds some sort of certifications in nutritional science. To put it plainly, he is considered by many qualified medical and nutritional professionals to be on the fringe of quackery. But he has a dedicated and rabid following, nonetheless.
    • Scott Adams
      I'd be very cautious about accepting these claims without robust evidence. The hypothesis requires a chain of biologically unlikely events: Gluten/gliadin survives the cow's rumen and entire digestive system intact. It is then absorbed whole into the cow's bloodstream. It bypasses the cow's immune system and liver. It is then secreted, still intact and immunogenic, into the milk. The cow's digestive system is designed to break down proteins, not transfer them whole into milk. This is not a recognized pathway in veterinary science. The provided backup shifts from cow's milk to human breastmilk, which is a classic bait-and-switch. While the transfer of food proteins in human breastmilk is a valid area of study, it doesn't validate the initial claim about commercial dairy. The use of a Dr. Osborne video is a major red flag. His entire platform is based on the idea that all grains are toxic, a view that far exceeds the established science on Celiac Disease and non-celiac gluten sensitivity. Extraordinary claims require extraordinary evidence, and a YouTube video from a known ideological source is not that evidence."  
    • Wheatwacked
      Some backup to my statement about gluten and milk. Some background.  When my son was born in 1976 he was colicky from the beginning.  When he transitioned to formula it got really bad.  That's when we found the only pediactric gastroenterologist (in a population of 6 million that dealt with Celiac Disease (and he only had 14 patients with celiac disease), who dianosed by biopsy and started him on Nutramegen.  Recovery was quick. The portion of gluten that passes through to breastmilk is called gliadin. It is the component of gluten that causes celiac disease or gluten intolerance. What are the Effects of Gluten in Breastmilk? Gliaden, a component of gluten which is typically responsible for the intestinal reaction of gluten, DOES pass through breast milk.  This is because gliaden (as one of many food proteins) passes through the lining of your small intestine into your blood. Can gluten transmit through breast milk?  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.