Jump to content

  • 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):

Return Dh After 4 Months Gluten Free

geeze

By geeze
in Coping with Celiac Disease

Recommended Posts

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.

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

Celiac.com Sponsor (A8-M):


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.

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

Celiac.com Sponsor (A8-M):


Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Stegosaurus
      - Stegosaurus replied to Mrs. Cedrone's topic in Related Issues & Disorders
      8

      Canker sores

      i used to get cold sores frequently before I went gluten free. Then I only got them when stressed. Then I cured my gut dysbiosis, and haven't had one in 20 years.
    2. dixonpete
      0

      There is a difficulty getting hookworm larvae into the US

    3. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips
      3

      Pear Bread

      To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess...
    4. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips
      3

      Sorghum, Kale and Roasted Cherry Tomato Salad

      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving...
    5. Scott Adams
      0

      Classic French Comfort Made Safe: A Hearty Gluten-Free Cassoulet

  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      134,004
    • Most Online (within 30 mins)
      10,442
    Jessie Howard
    Newest Member
    Jessie Howard
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Stegosaurus
      Canker sores

      By Stegosaurus · Posted

      i used to get cold sores frequently before I went gluten free.  Then I only got them when stressed.  Then I cured my gut dysbiosis, and haven't had one in 20 years.
    • Aretaeus Cappadocia
      Pear Bread

      By Aretaeus Cappadocia · Posted

      To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess that adding either of them would result in the whole being less than the sum of the parts because the almond and other nut flavors would be competing. I wouldn't want to add almonds because of the texture. But you never know until you try. Have not tried cinnamon in this recipe. I imagine it would work. As I modified this recipe from the original, I reduced the sugar. The posted recipe is what I currently use. You are right that the pears bring a little sweetness to it.
    • Aretaeus Cappadocia
      Sorghum, Kale and Roasted Cherry Tomato Salad

      By Aretaeus Cappadocia · Posted

      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving for trying add-ins. I've supplemented the greens with green onions, bell pepper (any color), celery leaves and stalks, and fresh parsley. Sometimes I throw in pepitas (pumpkin seeds), craisins, walnuts and/or sunflower seeds. One thing I tried that didn't really work was currants. I think that maybe it's because they are too small and too sweet. I haven't experimented with cheeses beyond the 2 in the recipe. I would guess that grated hard cheeses would work, medium hard cheeses (like swiss or cheddar) might work, and soft cheeses would not.
    • Harris
      Pear Bread

      By Harris · Posted

      That actually sounds really nice. Pear bread feels like one of those things that would be soft and a little sweet without being too heavy. I like the idea of using fruit like that instead of just relying on sugar. It probably makes it feel more fresh and homemade. Have you tried adding anything like cinnamon or nuts to it, or do you keep it simple?
    • Harris
      Sorghum, Kale and Roasted Cherry Tomato Salad

      By Harris · Posted

      That actually sounds really good, I wouldn’t have thought to mix sorghum with kale but it makes sense. The roasted cherry tomatoes probably bring a nice bit of sweetness to balance everything out. I’ve been trying to find more simple gluten-free meals that don’t feel boring, and this feels like something you could make ahead and just keep eating through the week. Did you add anything else to it, like nuts or cheese, or keep it pretty simple?
×
×
  • Create New...