Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Dairy Products=Eczema On Hands With Bleeding


powerofpositivethinking

Recommended Posts

powerofpositivethinking Community Regular

I gave up dairy for a bit when going gluten free, and then had some here and there as an added ingredient in a product, and this past week I tried to go back to eating full fledge dairy products like cheese, yogurt and kefir.  I haven't been getting the increase in phlem like I used to get, but something returned from my gluten days...dry scaly hands that crack and bleed.  I used to have people tell me it looked like they really hurt, but really they don't hurt too much, they just look bad.

 

I've woken up and my hands look good, and then I'll have a Chobani Yogurt and a half hour later my hands look like an alligator's skin, and they've bled twice this week.  My hands and one patch of eczema on my ear appeared, and I have acne like bumps on my scalp and acne on my face.  My back aka kidney area also hurts upon waking.  I've also been bloated and had terrible knee pain.  As soon as I feel bloated it's like a mental shutdown.  I hate feeling bloated!!  My stomach will feel heavy, but I haven't gotten the big D from anything, so I really think I have a problem with casein vs lactose. Needless to say I'll be eliminating pure dairy products once again.   

 

I teach elementary school, and those kids are blunt and funny, and I've had more than one ask me what was wrong with my hands :P In the grand scheme of things I'm feeling pretty good, but alligator hands are not my thing, and since dairy is the culprit, it's goodbye for now!


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



Celiac.com Sponsor (A8-M):



GF Lover Rising Star

Wow.  Sound's like a clear cut response.  I wish all of our issues were that easy to figure out.  Gotta love the bluntness of kids :)

 

Colleen

powerofpositivethinking Community Regular

I agree that it would be great if all our issues were that clear cut!  I lucked out on this one, and I was able to pinpoint it because it was the only thing different I had eaten this past week.  I took some pictures today as I finished up the last of the dairy I had purchased.  The skin on my forearm is smooth, but my hands look leathery and as I said before they remind me of alligator skin.  I'm linking some pictures via this link: 

 

Open Original Shared Link

 

No more dairy starting tomorrow.  I'm going to miss cheese on my sandwiches...oh well  :)

 

 

Wow.  Sound's like a clear cut response.  I wish all of our issues were that easy to figure out.  Gotta love the bluntness of kids :)

 

Colleen

 

GF Lover Rising Star

I agree that it would be great if all our issues were that clear cut!  I lucked out on this one, and I was able to pinpoint it because it was the only thing different I had eaten this past week.  I took some pictures today as I finished up the last of the dairy I had purchased.  The skin on my forearm is smooth, but my hands look leathery and as I said before they remind me of alligator skin.  I'm linking some pictures via this link: 

 

Open Original Shared Link

 

No more dairy starting tomorrow.  I'm going to miss cheese on my sandwiches...oh well  :)

 

Yea, that's pretty wild.  Does dairy, like whey, for example as a small ingredient in packaged food give the same response as a cheese Sammy?  I'm curious :blink:

powerofpositivethinking Community Regular

quite honestly...im not 100% sure if whey gives me the same reaction, but I've noticed that sometimes after some processed foods my hands will be slightly red, but nothing like in the pictures I posted.  I'm only 7 months gluten-free so I'm hopeful at some point things will settle down again.  I think a true test would be to completely eliminate dairy, and then in a bit try something from the Enjoy Life brand since they are free of everything, and then if all goes well, test out a few products with dairy in the ingredients and see if that makes my hands red.  

 

all these years when I thought my hands were just super dry, I loaded them up with lotion which used to burn any time my hands were cracked and bleeding.  Now I'm finally making the connection they were dry because for me it seems they are a direct indication of something that's happening inside my body.  I should be thankful the eczema is mainly located on my hands, but that's a part of your body that's always uncovered, so I can never hide it  <_<  they hadn't cracked and bled since stopping gluten, but pure dairy products made it come back full force.  Hopefully in a few days when the dairy exits my system, my hands will look better!

 

i continue to be amazed at all the signs our bodies give us of something that's amiss, but I'm embarrassed that it's taken me so long to connect all the dots.  This is such a process and a work in progress.  I have to keep reminding myself...one step at a time.

 

Yea, that's pretty wild.  Does dairy, like whey, for example as a small ingredient in packaged food give the same response as a cheese Sammy?  I'm curious :blink:

GF Lover Rising Star

 

i continue to be amazed at all the signs our bodies give us of something that's amiss, but I'm embarrassed that it's taken me so long to connect all the dots.  This is such a process and a work in progress.  I have to keep reminding myself...one step at a time.

 

After 20 some years, I am still trying to connect dots.  You are not alone :)

 

Colleen

powerofpositivethinking Community Regular

always a good thing to hear.  Thanks, Colleen!

 

You are not alone :)

 

Colleen


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



Celiac.com Sponsor (A8-M):



Archived

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

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

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





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to Jmartes71's topic in Dermatitis Herpetiformis
      1

      Natural remedies

    2. - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Gluten and short-term memory.

    3. - Scott Adams replied to Suze046's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Reintroduction of Gluten

    4. - Scott Adams replied to Rejoicephd's topic in Coping with Celiac Disease
      2

      Draft gluten-free ciders… can they be trusted ?

    5. - Scott Adams replied to Mykidzz3's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      High Cost of Gluten-Free Foods


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,368
    • Most Online (within 30 mins)
      7,748

    Jdhunt
    Newest Member
    Jdhunt
    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

    • Scott Adams
      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living, particularly for managing systemic inflammation and its various symptoms, so sharing your story is valuable. Your observation that it may also be helping with bloating is fascinating, as that could point to an overall reduction in inflammation. Thank you for sharing what is working for you!
    • Scott Adams
      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sleep disruption, and digestive irregularity. It's a frustrating and often invisible effect that can make you feel unlike yourself, so that moment of clarity, though born from a tough dominoes match, is actually a powerful piece of self-knowledge. Identifying a specific culprit like that steak strip is a huge win, as it arms you with the information needed to avoid similar pitfalls in the future and protect your cognitive clarity. You are definitely not alone in experiencing this particular set of neurological and physical symptoms; it's a strong reminder of gluten's profound impact on the entire body, not just the digestive system. Supplementation may help you as well.  The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. Because of this it took me decades to overcome a few long-standing issues I had that were associated with gluten ataxia, for example numbness and tingling in my feet, and muscle knots--especially in my shoulders an neck. Only long term extensive supplementation has helped me to resolve these issues.      
    • Scott Adams
      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly consistent with a non-celiac gluten sensitivity. While a celiac reaction can be more immediate, a sensitivity reaction is often delayed, sometimes taking several days to manifest as your body's inflammatory response builds up; the fact that your symptoms returned a few days after reintroduction is a strong indicator that gluten is indeed the culprit, not a coincidence. Your doctor's advice to reintroduce it was necessary to confirm the diagnosis, as the initial negative celiac test and subsequent improvement on a gluten-free diet pointed strongly towards sensitivity. Many in this community have gone through this exact same process of elimination and challenging, and it's wise to reintroduce gently as you did. Given your clear reaction, the best course of action is likely to resume a strict gluten-free diet, as managing a sensitivity is the primary way to control those debilitating symptoms and allow your body to heal fully.
    • Scott Adams
      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained gluten-containing beer, contaminating your drink. The fact that you didn't react at a clean brewery suggests they may have had more meticulous practices or separate lines, but this is the exception, not the rule. Many in the community have had identical experiences, leading them to strictly avoid draft cider and opt for bottled or canned versions, which are poured directly from their sealed container and bypass the contaminated tap system entirely. Switching to bottles or cans is the safest strategy, and your plan to do so is a smart move to protect your health. PS - here are some articles on the topic:    
    • Scott Adams
      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and less processed, like rice, potatoes, beans, lentils, corn, eggs, and frozen fruits and vegetables—these are nutritional powerhouses that can form the basis of her meals. For the specialty items like bread and pasta, see if your local stores carry smaller, single-serving packages or allow returns if a product causes a reaction, as some companies understand this challenge. Regarding vitamins, that is an excellent next step; please ask her doctor to prescribe a high-quality gluten-free multivitamin, as insurance will often cover prescribed vitamins, making them much more affordable. Finally, connecting with a local celiac support group online can be a treasure trove of location-specific advice for finding the best and most affordable products in your area, saving you both time and money on the trial-and-error process. 
×
×
  • Create New...