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

Iodine correlation?


selectivefocus

Recommended Posts

selectivefocus Enthusiast

Just looking for insight or info or experiences. I have read on here quite a few times that iodine can worsen DH and keep a flare going longer. Does anyone know why this is? I cannot tolerate yogurt because of histamine intolerance, but my daughters like it. They both have DH as do I. My 5 year old has had a heck of time though, and it definitely flares or gets worse when she eats yogurt (which is high in iodine) so I took her off it. Does anyone know what the mechanism is with iodine and DH?


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



Celiac.com Sponsor (A8-M):



apprehensiveengineer Community Regular

I've tried to do some reading on this in scientific literature, AFAIK no one knows why iodine makes the rash worse. Celiac disease receives relatively little attention in the medical science community (relative to its frequency/severity), and DH even less. Most medical textbooks have about 3 sentences on the condition, and few scholarly papers focus on it outside of dapsone studies. It does seem to be understood that iodine makes the rash worse, but does not cause it (ie. if perfectly gluten-free for sufficiently long to have healed, iodine won't cause problems).

Biologically, one of the roles of iodine (an essential nutrient) is to be used to make certain thyroid hormones. These thyroid hormones affect your metabolism and have a complicated/far-reaching influence on your various body systems. There is also some indication that higher iodine intake reduces the risk of certain cancers through higher rates of apoptosis (your immune system flagging and destroying cells deemed problematic). So, one of the effects of higher iodine intake could be upregulated/more aggressive immune function.

It might be plausible to speculate that this is what is causing problems for people with DH. The problem is just that our immune systems are not just getting excited about destroying cancerous cells, but rather the deposits in our skin left over from previous gluten consumption. If this is what's happening, eating lots of iodine would cause increased/worsened DH if there are still deposits in the skin, but not do much if you've been strictly gluten-free for long enough to get rid of them. 

Based on other people on this board, there seems to be a lot of variability in how much iodine can be tolerated before a flare occurs. I can handle eggs and dairy, but stay away from iodized salt and seafood as much as possible. I am also very careful with my diet - don't eat many processed gluten-free alternative foods as the trace amounts of gluten in some of those is too much for me. 

 

Wheatwacked Veteran
On ‎1‎/‎14‎/‎2018 at 12:56 AM, apprehensiveengineer said:

apoptosis (your immune system flagging and destroying cells deemed problematic)

Apoptosis is the body killing off old or defective cells. Iodine is its main tool. Insufficient iodine causes slow healing.  Working Theory; As a celiac you have malabsorbtion syndrome also, so you are even more likely than the typical American to be iodine deficient. Among other things it will cause slow healing, low T3 and low T4 and high TSH and poor energy. When you increase iodine to functional levels it may be killing off your bad cells faster than you can dispose of the byproducts. It is like hiring a lot of new garbage men without enlarging the landfill. You get backed up.  Increase slowly. I found that one sheet of roasted sushi seaweed a day has the right amount. right in the midrange of the recommended daily intake. Within days I noticed a change in muscle tone and a very bad sebaceous cyst that would not heal, began to. Notice the smooth wrinkle free skin of a Japanese not eating an American style diet. They have a diet many times higher in iodine than ours.

Also, consider low vitamin D important to immune system and zinc for cell wall integrity (that's why Cold-Eze works).

Many doctors tend to treat this as a failure of the thyroid and prescribe Thyroxine as a hormone replacement, when the trouble is really not enough iodine. You can't make it if you don't have the raw ingredients so the thyroid overexerts ineffectually.  Dr Brownstein seems to be the expert.  Open Original Shared Link

Quote

Signs and symptoms of thyroid malfunction are
many, and include the following:
• Fatigue
• Weight gain
• Headaches
• Cold hands and feet
• Dry skin
• Constipation
• Hair loss
• Poor eyebrow growth
• Mood problems
• Brain fog or poor brain function
• Joint pain
• Muscle aches
• Loss of libido
• Elevated cholesterol
• Swelling under the eyes
Those over age 50 are at highest risk for thyroid

 

apprehensiveengineer Community Regular

A quick perusal of Dr. Brownstein's website outs him quite quickly as a purveyor of pseudoscience. Though he may be an MD, he appears to have abandoned evidence in favour of selling stuff people don't need by making them afraid, using his authority as a doctor. Like all such individuals, what he says has some basis of truth (eg. hypothyroid disorders are quite common, the average North American has a terrible diet), but he twists it to create fear and take advantage of those who are less scientifically literate.

Conspiracy theories abound to be found at:

Open Original Shared Link

Here is a criticism of his work:

Open Original Shared Link

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,731
    • Most Online (within 30 mins)
      7,748

    Yara Carmona Diaz
    Newest Member
    Yara Carmona Diaz
    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

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • 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.
×
×
  • 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.