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

Dry Scalp


shendler

Recommended Posts

shendler Rookie

I recently found out I have high blood sugar so I stopped being gluten free for a while because I thought maybe it was just high blood sugar. Anyway it turns out I do have celiac and high blood sugar but eating gluten has given me an extremely dry/itch scalp and skin. I went off glutte.but is there anything else I can do? I have tried every shampoo out there and I use one for a sensitive scalp now. It just really itches! Ugh


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



Celiac.com Sponsor (A8-M):



nvsmom Community Regular

You could try using no shampoo (or no "poo"). There's a discussion on it in another topic: https://www.celiac.com/forums/topic/104310-no-shampoo/

 

It could be dh bothering you. Do you have a rash with the itch? I know dh is crazy itchy - could be it if it pops up while eating gluten.

 

Best wishes.

Not crazy Rookie

If it's not dh causing it and you have dry skin try coconut oil. You find it in the grocery store by the oils and crisco. If its solid, warm it just a little then massage it into you scalp and hair (great for dry hair) put on a shower cap (a towel would work but soaks up a lot of the oil). I leave it on half hour or more. Then shampoo it out, you might have to rinse and repeat. My hair is long (past the middle of my back) and I've been trying to do this once a week. It really helped my dry itching scalp and has really improved the look and feel of my hair.

1desperateladysaved Proficient

Shea butter moistens hair/scalp very well. With my flat hair, I usee a kind called "Beautiful Curls", it is a leave in conditioner. I am trying to make plain shea butter to work, but it leaves my hair looking oil.  I haven't mastered getting just a little bit.

 

Homemade shampoo bars are great for the scalp and hair.  If you don't have any of them, you might try Liggetts shampoo

Open Original Shared LinkThese were travel bars, I will try to find regular.  I guess just click on JR Liggetts when you get there as I don't seem to be able to post the other link! 

 

Make sure your current shampoo does not contain gluten or wheat germ. Some people's skin gets irritated by it.. 

 

Classic Liggetts has Olive oil, coconut oil, castor oil, fresh pure New Hampshire spring water, sodium hydroxide (a binder) and essential oils for fragrance

 

D

NoGlutenCooties Contributor

I work out a lot and so end up taking 2 showers a day quite often - which was drying out my hair and sometimes making my scalp itchy. I found that baby shampoo worked well - sometimes I only wash with "adult" shampoo every couple of days. Although, even with the baby shampoo I still use conditioner.

shendler Rookie

I went off being gluten free when I had blood sugar issue. It wasn't for long but I wanted to make sure it wasn't just hi blood sugar. Now that I'm gluten free it is getting better. I think I have DH on my feet and arms. Is it a rash that looks like blisters? It itches soo bad! Omg thankfully it is going away.

cyclinglady Grand Master

I do not have DH, but it sounds like you do. Your best and only defense is no gluten! Recovery from DH can take much longer than intestinal healing based on what forum members who have DH have stated. Patience is required. Search this forum for symptom relief.

Good luck!


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



Celiac.com Sponsor (A8-M):



  • 2 weeks later...
shendler Rookie

I showed my wife my scalp and she says it is psorasis so I made an appointment with the dermatologist.

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. - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    2. - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    3. - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    4. - cristiana replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,438
    • Most Online (within 30 mins)
      7,748

    rednecksurfer
    Newest Member
    rednecksurfer
    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

    • Scott Adams
      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
    • deanna1ynne
      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
    • cristiana
      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott.  Have manufacturers ever said why that should be the case?  
×
×
  • 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.