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

Severe Skin Rash And Tremors In 80 Year Old Grandpa- Need Advice!


queenieheather

Recommended Posts

queenieheather Newbie

Hi! I'm looking for advice. I am thoroughly convinced that my grandpa is having Celiac or gluten intolerance symptoms. He is currently suffering with a pretty awful, highly pruritic skin rash that is diagnosed as "severe eczema" which has gotten significantly worse over the last year. He has had this rash for many years though I don't know exactly how long. He has had periods of spontaneous remission but it doesn't last long. It's all over his body pretty much but the scratchable areas are the worst-from scratching! He does have some GI issues with vitamin deficiencies, though I'm unsure of which and the severity at this time.

 

As a side note, Parkinson's disease has also been brought up due to him testing positive for the gene. He walks a little stooped and is sometimes shaky but he is 80 years old!  I am convinced these "symptoms", which are much, much less of an issue than the rash, is also gluten or related to homozygous MTHFR and not the beginning of parkinson's at all(he's known about the MTHFR  and has been taking methylB12 and folate for awhile now- that was a battle too!).

 

He is currently undergoing lots of "testing", mostly for allergies (lots of positives) and the doctors have told him that his symptoms are not Celiac or gluten intolerance related. His skin was biopsied years ago and "negative for DH" though I don't think it was ever a suspicion of his doctors. They're now talking about doing an extensive eczema treatment where he would have to stay away from home in a hotel in order to undergo lengthy daily treatments for 4 or 6 weeks. He has been seeing multiple doctors and they not only have not suggested a gluten-free trial, but have said that it won't help or is a waste of time.

 

As for family history, his own brother (in his mid-late 70's), his 2 children, my mom and aunt (who were both in their 50's), my cousin(my aunt's daughter- in her 30's) and her 2 school aged children have been diagnosed with Celiac Disease within the last 4-4 1/2 years. I went gluten-free the day my mom was diagnosed due to my own Hashimoto's disease, at age 24. I am now ABSOLUTELY SURE I have it too. My Hashi's antibodies are now negative and I now have more severe GI gluten reactions/CC reactions than my mom, though I have never had intestinal biopsies- nor will I ever. I strongly suspect my younger brother needs to be gluten-free, but he refuses regardless of his positive antibody status!

 

So! What can I do when the doctors refuse to even suggest a gluten-free trial, especially in light of the strong family history? My first thought was to take him to my awesome naturopathic MD, but she is quite expensive to see and I really think a food trial will give us the most definitive answer anways. I am looking to compile some evidence to refute the doctors' opinions and convince him to do a 2 month minimum gluten-free trial. Even better would be the whole30 or something along those lines. I know you can't FORCE anyone go gluten-free or change their diet, but I do believe with some evidence, anecdotes, articles, other posts, some educated nagging from me, etc. that he might give it a go. I'm going to speak with him later this week and really want to be armed and knowledgeable. Thank you so much in advance :D


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



Celiac.com Sponsor (A8-M):



kareng Grand Master

I would think that a diagnosis of Celiac would be important in this case. Even if you could convince your Grandpa to eat gluten-free without one, hospitals, nursing homes, assisted living facilities. etc have no reason to even attempt to feed him gluten-free without a diagnosis.

 

I think you should push for a blood test before he goes gluten free.  It is recommended that all first degree relatives be tested.  

 

Open Original Shared Link

cyclinglady Grand Master

Can you actually convince him to get copies of his celiac panel? It might not have been a complete one. I tested positive to only one panel component and it was not the test given when they are running the panel on the cheap!

I know your frustration, but you can only do so much for him. He is a grown man.

nvsmom Community Regular

Yes, get as many celiac disease tests run as possible because false negative are not rare.

 

These are all of the tests:

  • tTG IgA and tTG IgG
  • DGP IgA and DGP IgG
  • EMA IGA
  • total serum IgA (control test)
  • AGA IgA and AGA IGG (older and less reliable anti-gliadin tests)
  • endoscopic biopsy (6+ samples taken)
  • dh biopsy (beside the rash, not on it)

From what I know of dh, which is not a large amount, those with dh are more prone to having negative blood tests even though they have celiac disease.

 

It is lovely that you are working hard to help him  Best wishes.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,696
    • Most Online (within 30 mins)
      7,748

    Kerrie C
    Newest Member
    Kerrie C
    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

    • knitty kitty
      Have you tried a genetic test to look for Celiac genes?  No gluten challenge required.  
    • knitty kitty
      Hello, @ElisaAllergiesgluten, Have you tried going on a low histamine Paleo diet like the Autoimmune Protocol diet?  A low histamine AIP diet would help your body rid itself of the extra histamine it's making in response to allergies.  Are you Celiac as well?   Since we need more thiamine when we're stressed, adding Benfotiamine, a form of Thiamine Vitamin B 1, can help the body calm down it's release of histamine.  Benfotiamine improves Sailors' asthma.  
    • knitty kitty
      Don't skimp on the gluten daily while undergoing the gluten challenge!  
    • RDLiberty
      So, I've been using a gluten free labeled toothpaste since being diagnosed with celiac. No big deal, the toothpaste seems to work. Question is, I just realized it contains hydrated silica.  Now, I've heard that silicon dioxide can cause issues in some people with celiac (was that ever confirmed though?), so to be safe, I cut it out of my diet entirely. But, as I understand it, hydrated silica is related to silicon dioxide. Is that something to worry about, or is the hydrated form not known to cause issues like the silicon dioxide form?  I've never seen it in food, but nearly every toothpaste I look at contains hydrated silica?  Issue or not?  Any scientific research (Not opinion pieces, not health bloggers, you get my gist), but actual science, that says it's an issue? I have a hard time believing 99% of what I read on random internet searches.    Thanks so much, Renee. 
    • Gigi2025
      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
×
×
  • 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.