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

Skin Rash And Gluten?


Sohnovics

Recommended Posts

Sohnovics Newbie

Hi guys! This is my first post here, so please be overbearing in case I've posted this in the wrong forum.

First of all, I should stress that I don't have celiac disease - I've recently been tested in connection with some stomach issues and the results were negative.

Anyways, I'll be brief: I've suffered from mild acne for a couple of years now. It is very mild, so most people don't even notice it. Yet, I've been fairly annoyed with it since I refrain from eating sugary foods, junk food and so on (not really because of my skin, but because I've got to family members with diabetes so eating healthy has always been a prime concern in my family).

I did a course of Accutane, which help tremendously, but I did develop some stomach issues (my doctor has now attributed it to the Accutane, but luckily it has regressed and I don't have any symptoms of bowel diseases, which Accutane has sometimes been suspected of causing.

Yet, before I got the final results a friend of mine suggested I try a gluten-free diet. I did for nearly a week - surely not enough to rule anything out, but in the meantime I got my test results back. Since they were negative, I abandoned by diet and celebrated with a couple of beers. Next day I got a terrible skin rash on my face - it isn't visible, but I cannot help thinking that it might be related to the sudden influx of gluten that came with the beers.

Is it common to have a reaction like this after going gluten-free - even for a week - and would people who are not sensitive to gluten have a similar reaction after refraining from eating it for a while? I


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



Celiac.com Sponsor (A8-M):



SMDBill Apprentice

Without knowing what you were tested for exactly and how you were tested, a negative isn't necessarily a negative. I'd think if you began to notice even slight changes after being gluten-free, re-introducing it could certainly cause reactions. I had nearly all my symptoms disappear within the first week so there's no reason to think you couldn't feel those symptoms after the same period and then changing back to gluten.

I'd suggest going gluten-free for a longer period of time if you believe you saw improvement while gluten-free. Worst case, you will eat food without gluten without harming your body at all.

AandGsmomma Apprentice

I have tiny red specks that appear in my legs almost immideatly after having gluten (signals that Im about to be sick). They disappear when Im gluten free. So its totally possible.

lmc22 Newbie

I get the same type of rash if I eat gluten. Looks kinda like blisters/acne... if I go gluten free then it slowly starts to go away

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,731
    • Most Online (within 30 mins)
      7,748

    Yara Carmona Diaz
    Newest Member
    Yara Carmona Diaz
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.