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Itch Relief


icarumba

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icarumba Apprentice

Hello everyone! I've been a reader and watcher of this forum for about 4 years now. I first got a terrible rash back in 2011 at age 57 and after researching what on earth this awful itchy rash could be, was directed to this website and this forum. It turned out to be a Godsend. To make a very long journey and story short, I went gluten free after determining that what I had was DH. It took about 13 months for this terrible rash to finally clear up after becoming strictly gluten free. It was maybe the most miserable year I ever had ever had in my life. The itches would wake me up 4 or 5 times a night, every single night. I scratched till I bled, and tried everything possible to stop the terrible itch. I can see why at one time it was called the "suicide itch"! I have had minor flare-ups now and then since it cleared up in 2012, but they were very minor, and very manageable, that is until I went to Italy last fall. I was there for two weeks and I was not going to miss the wonderful pasta and pizza that is offered there! So that's what I did. I ate like a pig! I started on dapsone a week before I went and for the two weeks I was there, just to stop anything in it's tracks. Well, I went off Dapsone when I got home because it made me extremely tired, and boy, did I pay! I broke out in a major rash from the gluten I had consumed. The rash lasted about 2 months, and was mainly the back and sides of my scalp, my elbows, knees, and the small of my back, but it itched like crazy! During Thanksgiving with my family, my niece who sells doTerra brand products, got me to try their Deep Blue Rub, a lotion with essential oils in it. It really worked for me stopping the itch!!! I'm not trying to sell anything, or endorse any product, but wow, did it help me get through the month or so the rash was still around after Thanksgiving. It has a strong smell (pleasant however) and I just wanted to pass this along to the members or anyone struggling with DH. I know how terrible it can be and this product really worked for me. I hope this will help someone. It's not cheap but a little goes a long way. I will be posting more now that I've joined the crowd here, and offer any help that I can from someone that's been there.


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    • 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.
    • Rejoicephd
      @Scott Adams That's actually exactly what I ended up asking for— vodka tonic with Titos.  I saw on their website that Tito's is certified gluten-free (maybe many of the clear vodkas are, I don't know, I just happened to look up Tito's in advance). I should have actually specified the 'splash' though, because I think with the amount of tonic she put in there, it did still end up fairly sweet.  Anyway, I think I've almost got this drink order down!
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