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

Itchy rash worse since being off gluten! Anyone else?


Gael

Recommended Posts

Gael Apprentice

Hi all- I have suspected DH for a number of reasons for awhile now (VERY itchy symmetrical rash and a family history of others being diagnosed with celiac disease). I had a skin biopsy done and I am awaiting results. Since being off gluten for over 2 weeks now, my rash has gotten worse. I keep getting new outbreaks daily. I read from another forum that sometimes the skin gets worse as your body is ridding gluten…can anyone confirm this for me?! When you were diagnosed with DH and went gluten free, did your rash get worse before it got better?! Any insight would be appreciated!


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



Celiac.com Sponsor (A8-M):



Scott Adams Grand Master

I had a minor case of DH that did improve in the weeks after I went gluten-free. I don't recall it getting worse unless I got gluten in my diet. Of course the main thing is to be sure that your diet is 100% gluten-free, because even tiny trace amounts could cause you issues. Eating at restaurants, for example, could lead to contamination and flare ups.

Stormrunner Rookie

I'll say no as well.  And I had a bad case.

We did have to toss plasticware, no stick pans and make sure gluten free stuff was cooked in oven before anything with gluten.

However, if you've been scratching you might have caused another issue that might need treating.

I had a fungal infection myself from it (but as I said, my case was bad and prolonged for a bit).  I basically had athlete's foot on my whole body.

Gael Apprentice

Thanks everyone! I got my skin biopsy result back. It was negative for DH. I am back on gluten and the rash is still the same, itchy, red bumps everywhere m (except face, palms and soles). I am back to the drawer board what it could be. Next step allergist.

ravenwoodglass Mentor

Did the doctor biopsy intact skin beside the rash? If they biopsied the rash itself you may have a false negative. They also need to tell the lab that they are looking for DH antibodies as it requires special testing methods. I hope you get some relief soon.

Stormrunner Rookie

Yeah, they didn't even do the skin test on me (cuz my blood test pinged me positive immediately - even a month off gluten) and I had that fungal infection I mentioned. 
If you end up with a fungal infection on top of the rash - you will get a false negative as well (in fact, we didn't know I had a fungal infection, we had to guess because even THAT came back negative and we had already tried antibacterial).

Gael Apprentice
On 12/6/2021 at 5:29 AM, ravenwoodglass said:

Did the doctor biopsy intact skin beside the rash? If they biopsied the rash itself you may have a false negative. They also need to tell the lab that they are looking for DH antibodies as it requires special testing methods. I hope you get some relief soon.

I double checked and the nurse said they were taking a biopsy of the rash itself and beside the rash for the DH testing. I am going to another dermatologist for a second opinion. My rash is very itchy, symmetrical and pretty much effects my entire body (with again the exception of my face, palms and bottom of feet). It just seems so obvious that it would be DH but so far the TTG blood test came back negative and the skin biopsy. I can’t do the endoscopy right now because I am pregnant. But the rash predates pregnancy so I know they aren’t related. I was off gluten for almost 20 days (and very strict. I used my own toaster and separate cutlery) and got no relief so I am at a lost!

On 12/6/2021 at 12:37 PM, Stormrunner said:

Yeah, they didn't even do the skin test on me (cuz my blood test pinged me positive immediately - even a month off gluten) and I had that fungal infection I mentioned. 
If you end up with a fungal infection on top of the rash - you will get a false negative as well (in fact, we didn't know I had a fungal infection, we had to guess because even THAT came back negative and we had already tried antibacterial).

Hmm I’ll ask the next dermatologist I see if there is a possible fungal infection. I have been on steroid creams and it hasn’t helped at all!


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



Celiac.com Sponsor (A8-M):



Stormrunner Rookie
On 12/8/2021 at 10:24 PM, Gael said:

Hmm I’ll ask the next dermatologist I see if there is a possible fungal infection. I have been on steroid creams and it hasn’t helped at all!

I know I'm late replying.

 

But, you would be surprised how easily you can get bacterial or fungal infections from scratching.


I was wearing gloves in morning, but took them off in my sleep, and then scratched in my sleep.  Even washing hands before bed didn't stop me from getting it.

CeCe22 Explorer

I have been on strict gluten-free diet for almost six months and I still have rash with very few days of relief. We have changed cooking pans and utensils. My husband is pretty much on gluten-free diet with me. Recently I started seeing a doctor at a celiac center. She did new blood work and all my numbers have come down since my blood work in May. That is a good thing. She is sending me to another dermatologist for a second opinion to see if I have linear IgA dermatosis instead of DH. I go for that appointment in early February. Anxious to hear what results will be. 

Scott Adams Grand Master

Do you include oats in your diet? If so, around 10% of celiacs also react to oat avenin in a similar way that they do to gliadin in wheat, rye and barley gluten.

CeCe22 Explorer
3 hours ago, Scott Adams said:

Do you include oats in your diet? If so, around 10% of celiacs also react to oat avenin in a similar way that they do to gliadin in wheat, rye and barley gluten.

I quit eating oats several months ago. I had read on here that it could be oats. 

Scott Adams Grand Master

Apparently lentils are often contaminated with wheat as well. I still wonder if you're not getting contamination, but it could also be some other trigger.

CeCe22 Explorer
4 minutes ago, Scott Adams said:

Apparently lentils are often contaminated with wheat as well. I still wonder if you're not getting contamination, but it could also be some other trigger.

I hope we can get to whatever it is soon

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,932
    • Most Online (within 30 mins)
      7,748

    Laverne Ferguson
    Newest Member
    Laverne Ferguson
    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

    • Awol cast iron stomach
      I wanted to say hello, and add that  early in eating gluten free I had  to avoid processed foods due to too many ingredients. I also had additional intolerances that needed time to subside. My team suggested I limit gluten free processed foods, as I was having issues with items with too many ingredients. I see Trents explained some of the culprits when he responded.  I found it helpful to go whole foods  diet. When I need inspiration I found Paleo and AIP (Autoimmune Protocol) recipes helpful to offer variety to my palate.  Often our bodies in the early stages prefer we go whole foods/ minimal processed foods. In turn, I realized I prefer freshly made salad dressing which I still make to this day. My pocketbook also finds making my own has its benefits.    Best wishes.  
    • Wheatwacked
      As @trents stated the pancreas does not produce lactase enzyme.  Most humans lose the ability to create enough lactase.  Some say milk is only for babies. But, by eating brined fermented foods like dill pickles and sourkraut, the Lactobacillus from these foods set up colonies in your gut and excrete lactase so we can eat dairy.  Most pickles sold in supermarkets are quick pickled, the vinegar gives them the texture and taste, but not the nutritional benefits.  Vinegar's acidity can inhibit or even kill Lactobacillus strains.  They need to be salt fermented.  And antibiotics kill them along with their prescribed target.  I used to make my own.  It takes about 10 days, depending on the sourness and crunchiness you prefer, then store in the fridge.  Bubbies Kosher Dill pickles and Ba-Tampte are the one's my Publix carries in the refrigerate area.  Never both at the same time though.  And there's Katz's Delicatessen in NY will ship.  I loved everything at Katz's. Naturally Fermented Pickles [The Complete Guide] Regarding the fats in milk.  Commercial dairies use additives to the feed to increase milk volume and milkfat.  Unfortunately the fat added are the C:16 fats but not the C:18 healthy fats, giving commercial dairies milk an omega 6:3 ratio of 5:1, inflammatory.  Organic milk's (30% pasture fed) ratio is 3:1 and Grassfed milk is 1:1.  Grass fed (pasture fed) milk in my opinion tastes much better, and is less inflammation.  It tastes so good, like the milk the milkman delivered to us in the fifties.  Another case of how overprocessed our food is today.  Even the 0%Fat Grassmilk tastes good. Only Ireland and New Zealand produce mostly pasture fed milk commercially.
    • Heatherisle
      Her result for the TTG Ab (IgA) was 19. Lab range 0.0 - 0.7. U/ml. 
    • trents
      TTG would refer to a blood antibody test. Not valid if you are already eating gluten free or mostly so. DQH would refer to a genetic test to see if you possess either or both of the two genes that have been connected most strongly to developing active celiac disease. The genetic test is more of a rule out measure than a diagnostic test as about 40% of the general population have one or both of those genes but only about 1% of the general population develops active celiac disease. If you don't have the genes but gluten causes you issues then the conclusion is NCGS (Non Celiac Gluten Sensitivity) as opposed to celiac disease. So, the genetic testing helps with a differential diagnosis. I don't know about the 2P. 2 Pairs of genes?
    • Scott Adams
      Tell him to get me a case...just kidding! I wonder why they are not labelled gluten-free here in the USA? They don't have gluten ingredients.
×
×
  • Create New...