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New to DH Diagnosis

F250IDI

By F250IDI
in Dermatitis Herpetiformis

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F250IDI Newbie
F250IDI
Posted

Howdy,

No stranger to forums as I've found them to be a great tool for my interests in motorcycles and old trucks but now find myself needing to educate myself in dealing with Celiac Disease. I'm a male in my fifties now and have had to deal with eczema since I was about six years old that was mostly contained to my feet and legs and outgrew it for the most part in my teens. I would have occasional flare ups but about three months ago my elbows and upper torso broke out in blisters and itched like no tomorrow.

I hoped it would go away and used Cortisone for relief but finally made an appointment with the Dermatologist. As I'm sure most do, I began researching the internet since this outbreak seemed different than my eczema as a child, and wondered if DH was the culprit. When I showed the Doc and expressed my concern he said, "I have dozens come in that think they are Celiac and are not...but you, most likely are". He did two biopsy's, one for a local lab and the other he sent to the Mayo Clinic and a week later it was confirmed.

At the time of the biopsy results I had been gluten-free for two weeks but to my surprise they told me to start eating gluten again as they wanted to do a upper GI scope and needed some lesions to biopsy. I took full advantage and formed a bucket list that ended with pancakes the night before the scope. Still waiting for those results that should come any day and started Dapsone the day after. They have me doing blood work weekly to start and I hope to be off that stuff within a year.

My wife has been gluten-free for the better part of ten years as gluten and dairy just don't agree with her. This has been helpful to me since she knows what the good stuff is and we both do the weekly shopping together and so I've learned a lot already, I am somewhat concerned about hidden gluten though, so I still have much to learn.

Looking forward to meeting other members of the forum.

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cyclinglady Grand Master
cyclinglady
Posted

Welcome to the forum.  Be sure to browse through the DH section for advice and tips.  

Glad your wife is gluten free.  My hubby was gluten free some 12 years before my diagnosis.  Sure makes it a bit easier!  

 

 

F250IDI Newbie
F250IDI
Posted
  • Author

Thanks for the welcome. Endoscopy results came in the morning confirming Celiac, but they also found cells called Eosinophils which apparently has something to do with white blood cells. They want to do another scope in 8 weeks to see if they're still there.

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

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
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      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.
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