Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Yet Another Newbie


Fiddle-Faddle

Recommended Posts

Fiddle-Faddle Community Regular

Hi, I'm so new at this, I haven't even been officially diagnosed with anything other than Hashimoto's Thyroiditis (which was diagnosed 20 years ago). My intestinal problems have always been so mild, I never thought they were problems , but recently, I developed a HORRIBLE itchy burny red and oozing rash on both arms. All my doctor did was to put me on prednisone for 10 days and shrug.

I don't like horrible rashes, so I did some internet research and decided to eliminate gluten. I didn't mean to reintroduce it, but I noticed that, when the rash came back (twice! :angry: ), it was preceded by a big bowl of oatmeal the first time, and taco seasoning (I didn't realize that maltodextrin was a gluten source) the second time.

Do any of you have primarily the dermatitis herpetiformis (and few or no intestinal problems)? What have your experiences been? Is there anything that helps the rash go away more quickly?

Also, I just went to a dermatologist who looked at my mostly cured rash (10 days AFTER the 10-day prednisone course, and 3 weeks after being off gluten) and said that it didn't look ANYTHING like HF, and that HF is NEVER all over the arms like I "claimed" I had had. (I'm really starting to hate doctors....) He grumpily took 2 skin biopsies and ggave me a scrip for bloodwork, saying, "Will this make you happy?" Results aren't baclk yet, but I can'thelp wondering how they would show anything if I had been mostly off gluten for three weeks anyway. (I purposely ate a bowl of cereal and a piece of bread the day of the bloodtest, but, before that, my primary worry was to keep the darn rash from recurring.


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



Celiac.com Sponsor (A8-M):



lovegrov Collaborator

I had DH with no real internal symptoms for 20 years and then, boom, I was so sick I was in the hospital for 11 days and off work for 10 weeks. For me, the DH looked like fluid filled blisters. Elbows are common sites for the blisters, but they are not common on other parts of the arm.

Two things help -- going gluten-free, but that takes quite a while. Also dapsone until you've been gluten-free for several months. If the rash dispappears after you start dapsone, that's almost as good as a diagnosis.

BTW, maltodextrin in the U.S. is actually almost always gluten-free. And if does have wheat, federal laws require that the wheat be clearly listed. So if the seasoning didn't list wheat, it was probably gluten-free.

richard

Fiddle-Faddle Community Regular
I had DH with no real internal symptoms for 20 years and then, boom, I was so sick I was in the hospital for 11 days and off work for 10 weeks. For me, the DH looked like fluid filled blisters. Elbows are common sites for the blisters, but they are not common on other parts of the arm.

Two things help -- going gluten-free, but that takes quite a while. Also dapsone until you've been gluten-free for several months. If the rash dispappears after you start dapsone, that's almost as good as a diagnosis.

BTW, maltodextrin in the U.S. is actually almost always gluten-free. And if does have wheat, federal laws require that the wheat be clearly listed. So if the seasoning didn't list wheat, it was probably gluten-free.

richard

Thanks, Richard. I thought maltodextrin came from barley? I found it listed on several celiac sites as something to be avoided.

Question: how does one differentiate DH from eczema? My 7-year-old son has had a rash at his elbows for years; we were always told it was classic exzema. But when I went gluten-free last month, the whole family did (I can't prepare 2 different meals at once, it's hard enough preparing one!)--and lo and behold, his "eczema" cleared up, as did my husband's gassy tummy and frequent diarrhea. Hmmmm.

Another question: Is it possible that any of this is tied to either vaccines doing strange things to our immune systems or perhaps reacting against vaccine preservatives like thimerosal? My son's "eczema" started 24 hours after his 4-month vaccines, but the dermatologist we were sent to insisted that it was a drug reaction.

I'm not trying to stir up a hornet's nest here; I'm just trying to make sense of it all....

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,789
    • Most Online (within 30 mins)
      7,748

    Virogirl
    Newest Member
    Virogirl
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • K6315
      Hi Lily Ivy. Thanks for responding. Did you have withdrawal? If so, what was it like and for how long?
    • trents
      Welcome to the forum, @Doris Barnes! You do realize don't you that the "gluten free" label does not mean the same thing as "free of gluten"? According to FDA regulations, using the "gluten free" label simply means the product does not contain gluten in excess of 20 ppm. "Certified Gluten Free" is labeling deployed by an independent testing group known as GFCO which means the product does not contain gluten in excess of 10 ppm. Either concentration of gluten can still cause a reaction in folks who fall into the more sensitive spectrum of the celiac community. 20 ppm is safe for most celiacs. Without knowing how sensitive you are to small amounts of gluten, I cannot speak to whether or not the Hu Kitechen chocolates are safe for you. But it sounds like they have taken sufficient precautions at their factory to ensure that this product will be safe for the large majority of celiacs.
    • Doris Barnes
      Buying choclate, I recently boght a bar from Hu Kitchen (on your list of recommended candy. It says it is free of gluten. However on the same package in small print it says "please be aware that the product is produced using equipment that also processes nuts, soy, milk and wheat. Allergen cleans are made prior to production". So my question is can I trust that there is no cross contamination.  If the allergy clean is not done carefully it could cause gluten exposure. Does anyone know of a choclate brand that is made at a facility that does not also use wheat, a gluten free facility. Thank you.
    • trents
      @Manaan2, have you considered the possibility that she might be cross reacting to some food or foods that technically don't contain gluten but whose proteins closely resemble gluten. Chief candidates might be dairy (casein), oats (avenin), soy, corn and eggs. One small study showed that 50% of celiacs react to CMP (Cow's Milk Protein) like they do gluten.
    • Manaan2
      I realize I'm super late in the game regarding this topic but in case anyone is still reading/commenting on this one-does anyone who is especially sensitive have their personal observations to share regarding Primal Kitchen brand?  My daughter was diagnosed almost 2 years ago with celiac and within 6 months, her follow up labs were normal and a year later vitamin levels significantly improving, but we are still battling GI symptoms; particularly, constipation, so much that she has been on MiraLax every day since she was 3.  We've managed to get her down to a half cap every other day but without that, she continues to have issues (when she has a known, accidental ingestion unfortunately it takes a lot more MiraLax and additional laxatives to help her).  I was searching for something else and found this and am wondering if anyone has any specific comments regarding Primal Kitchen.  I feel like we are so incredibly careful with diet, logging diet and symptoms to look for patterns (we've had multiple dieticians help with this piece as well), not eating out, contacting companies and of course, there is always room for improvement but I'm running out of ideas regarding where her issues could be coming from.  Even if the Primal Kitchen is contributing, I'm sure it's not the only thing contributing but I can't help but think there must be handful of things that are working together and against her.  The ingredients list distilled white vinegar, but also white wine vinegar and balsamic, then "spices" which I'm always cautious about.  However, after contacting the company, I felt more comfortable allowing her to consume their products but over time I've realized that the front-line customer service support people don't always provide the most accurate of information.  Thanks for reading to anyone that does.   
×
×
  • Create New...