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Related Issues & Disorders

Discussions concerning the various associated health problems, including but not limited to pregnancy, sleep & weight issues.


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    • knitty kitty
      @lizzie42, I have dermatitis herpetiformis outbreaks when I am exposed to foods high in iodine.  Iodine can cause dermatitis herpetiformis to flair up badly.  So I avoid high iodine foods like dairy products, crustaceans (shrimp, crab, lobster, shellfish), Eggs, and iodized table salt. The antibodies that cause dermatitis herpetiformis are tTg 3 IgA.  The tests for Celiac Disease measure tTg 2 IgA antibodies.  The dermatitis herpetiformis tTg3 antibodies can hang around for two years or more and become more active when exposed to iodine without having gluten present.  Dermatitis Herpetiformis is pressure sensitive and are apt to form under tight clothing like belts, bras and underwear, seams on tight clothing, etc.   I find tallow balm (Vintage Traditions is my favorite gluten tree brand) eases the itching and helps heal the blisters without scaring.  Niacin Vitamin B 3 helps the body rid itself of the dermatitis herpetiformis antibodies.  Niacin is one of eight essential B vitamins which should all be supplemented together because they all work together in concert.  Niacin is instrumental in the body's production of Serotonin, the feel good neurotransmitter.  The body turns Niacin into Tryptophan, which is used to make Serotonin.  So when I have dermatitis herpetiformis flairs, I also take Tryptophan at bedtime, and Niacin and a B Complex during the day.   Hope this helps!  I know how miserable dermatitis herpetiformis can be.  
    • Scott Adams
      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      @MegRCxx, it is common for people with celiac disease to have other food intolerances as well. Most common offenders are oats (even gluten free oats) and dairy. Soy, eggs and corn are less common but not rare. So, factor into your consideration.
    • MegRCxx
      Thank you @Scott Adams!! I will definitely have a read through these! If anyone is curious to what i had eaten and am worried about it was the tescos finest frozen bourginoun and creamy mash, only allergen stated was milk but it does contain yeast extract which i am aware can be a bit of an odd one. Once again thank you 🙏🏻 
    • Scott Adams
      The short answer is that it would be good for you to learn more about how to read labels, but sticking to looking for "gluten-free" on packaged foods is a great place to start. This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    If you have some time for a good read, here is chapter 1 of a full book published on Celiac.com that deals with the social aspects of celiac disease:  
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