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Return Dh After 4 Months Gluten Free

geeze

By geeze
in Coping with Celiac Disease

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geeze Rookie
geeze
Posted

For many years I had an itchy lesion on my buttock in the same place which would disappear after about a week. It recurred 1-3 times a year for many years. In about March of this year I developed a rash on a knee and elbow and after much study through the internet, I learned the connection between the rashes and all of the abdominal symptoms I had for many years. in April I was diagnosed by blood test and history with celiac disease and have been gluten free since that time. The abdominal symptons and rashes disappeared. Several of my blood levels are low and I am working on that. I have felt really good about the progress - well worth what I have given up.

Today I have the return of the itchy area on my right buttock, same spot as before. I also have had some bowel rumbling for the past day or so. I am very careful with what I eat, do not eat out and read everything on a product label. Nothing new has been added to my diet. I am somewhat concerned that maybe I am not doing as well as I thought.

Has anyone out there had this situation where you feel like you are doing incredlbly well and then have a set back for no apparent reason Thanks for any info.

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Guest j_mommy
Guest j_mommy
Posted

Yes, I have had situations like your's. I have been gluten-free since may. I'll be going along...eating foods I make, I don't eat out and BAM I get the buttock lesion and the big D.

Currently going through that now.....am in the process of rechecking EVERYTHING in my kitchen!!!! The only thing I can think of it's cross contamination of a product...ie processed in teh same faciltiy as wheat/gluten products!!!

Good Luck!

gfpaperdoll Rookie
gfpaperdoll
Posted

cross contamination in gluten free grains is a possibility. Are you eating any processed crackers or any of the gluten free grains for baking?

geeze Rookie
geeze
Posted
  • Author
cross contamination in gluten free grains is a possibility. Are you eating any processed crackers or any of the gluten free grains for baking?
geeze Rookie
geeze
Posted
  • Author
Yes, I have had situations like your's. I have been gluten-free since may. I'll be going along...eating foods I make, I don't eat out and BAM I get the buttock lesion and the big D.

Currently going through that now.....am in the process of rechecking EVERYTHING in my kitchen!!!! The only thing I can think of it's cross contamination of a product...ie processed in teh same faciltiy as wheat/gluten products!!!

Good Luck!

Thanks. I feel better just knowing I am not alone in this. Do you think a biopsy of the lesion is necessary. I have been diagnosed by blood test and would prefer not but my husband seems to think I need to get a second opinion. I am fine with all of this - he is in denial. Hope I am doing this right, I have tried to reply before and it has never worked.

geeze Rookie
geeze
Posted
  • Author
cross contamination in gluten free grains is a possibility. Are you eating any processed crackers or any of the gluten free grains for baking?

I have not had any grains of any kind and only baked the gluten-free bread once maybe two months ago. I guess this is just going to take tincture of time and continued watching carefully. Thanks

Ursa Major Collaborator
Ursa Major
Posted

First of all, you may get outbreaks of DH for up to two years after going gluten-free, even if you don't get any gluten at all. The reason is, that it takes that long for the gliadin deposits under the skin to disappear.

The bowel problems could be caused by dairy, or possibly soy. It may not be gluten at all. You might have to try figuring out if you have other intolerances besides gluten.

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      Interesting I read that toasted kasha groats have nutty flavor which I thought like oatmeal with banana and yogurt. Yes quinoa I have for dinner looking to switch oatmeal to buckwheat for breakfast. I have to look into amaranth 
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      I've never tried bananas or yogurt with kasha. It would probably work but in my mind I think of kasha as being on the savory side so I always add butter, peanut butter, or shredded cheddar cheese. Next time I make it I will try yogurt and banana to see for myself. Amaranth has a touch of sweet and I like to pair it with fruit. Quinoa is more neutral. I eat it plain, like rice, with chicken stock or other savory things, or with coconut milk. Since coconut milk works, I would think yogurt would work (with the quinoa). I went to the link you posted. I really don't know why they rinse the kasha. I've eaten it for decades and never rinsed it. Other than that, her recipe seems fine (that is, add the buckwheat with the water, rather than wait until the water is boiling). She does say something that I forgot: you want to get roasted/toasted buckwheat or you will need to toast it yourself. I've never tried buckwheat flakes. One potential issue with flakes is that there are more processing steps and as a rule of thumb, every processing step is another opportunity for cross-contamination. I have tried something that was a finer grind of the buckwheat than the whole/coarse and I didn't like it as much. But, maybe that was simply because it wasn't "normal" to me, I don't know.
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