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

New Rash

darlindeb25

By darlindeb25
in Coping with Celiac Disease

Recommended Posts

darlindeb25 Collaborator
darlindeb25
Posted
:wacko: sighhhhhhhhh why now-- :( i have been gluten-free for well over 3 1/2 yrs now--i never had DH before--i have always had dry skin <_< in winter--i use lotion daily and before you ask ;) i made sure my lotions do not contain gluten or soy :ph34r: unless hidden--i havent eaten anything containing gluten--i did make cornbread on saturday night which did upset my tummy a little :( , but i tried it again in cornbread stuffing on sunday and was fine :) --tuesday night i had 2 little slices with my supper and my tummy got upset again :( , just uncomfortable, not really sick--i used Arrowhead Mills Yellow Cornmeal--organic, wheat free, made with non gluten ingredients--all stated on the package--- :unsure: on monday, i noticed my right elbow was like crawling, know the feeling :huh: --started itching and has little raised bumps on it--the rash is only about 1" in diameter--i put benedryl on it--yesterday, i noticed my left elbow is now the same--the left doesnt seem as itchy--this am, still the same--dont itch all the time, but not getting better--i am now using peppermint lotion on both--no itch, but still there----anyone have any ideas for me :angry: sometimes i feel like just 1 more thing and i am flipping out :wacko: i truly cant thing of anything out of the ordinary other then the cornbread :unsure: deb
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


kvogt Rookie
kvogt
Posted

I don't recall whether dairy is in or out for you, but it causes me skin problems; soy too. It can be days and days later. The little bit of milk in a milk chocolate covered sweet is enough to flare up my eczema. I've had eczema hot spots like you described.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,234
    • Most Online (within 30 mins)
      7,748
    JGBJ
    Newest Member
    JGBJ
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Hypothetical question about antibodies

      By Scott Adams · Posted

      That’s a really insightful observation about antibody testing and the gluten challenge! You’re absolutely right that antibody levels can remain elevated for months or even years after going gluten-free, especially if there’s ongoing cross-contamination or occasional slip-ups. The immune system doesn’t reset overnight—it can take time for antibodies like tTG-IgA to normalize, which is why many doctors recommend waiting at least 6–12 months of strict gluten-free eating before retesting. For someone who’s been gluten-free for less than two years or hasn’t been meticulous about avoiding cross-contact, there’s absolutely a chance they’d still test positive, since even small amounts of gluten can keep antibodies elevated. This is partly why the gluten challenge (where you eat gluten before testing) exists—it’s designed to provoke a measurable immune response in people who’ve been gluten-free long enough for antibodies to drop. But you raise a great point: the challenge isn’t perfect, and false negatives can happen if the timing or amount of gluten isn’t sufficient to trigger a strong antibody response. This is why diagnosis often combines antibody tests with other tools like genetic testing or endoscopy. Your question highlights just how nuanced celiac testing can be! For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions, including cow's milk/casein intolerance, that can also cause this, and here is an article about the other possible causes:      
    • Betsy Crum
      Chest pain from celiac

      By Betsy Crum · Posted

      Thank you for your response! I have considered starting a food diary in the past, I suppose this is as good a time as any to start.  
    • Betsy Crum
      Chest pain from celiac

      By Betsy Crum · Posted

      I don't have health insurance so I have never had any testing done. I always thought if I stay away from gluten Ill be fine but I suppose that isn't enough anymore. I will look into getting an allergy test. Thank you for your input! 
    • trents
      Celiac Brand for Indian grocery

      By trents · Posted

      I remember reading an article summarizing testing done by Gluten Free Watchdog on several brands of dried lentils. They were all heavily cross contaminated with wheat and the commentary was to the effect that dried lentils in general were the most heavily cross contaminated product category in their testing data base. So, I would definitely not use any dried lentil product that was not tested to be Gluten Free (<20ppm of gluten) or Certified Gluten Free (<10ppm of gluten).
    • Scott Adams
      Celiac Brand for Indian grocery

      By Scott Adams · Posted

      While spices, lentils, beans and chickpeas are naturally gluten-free, the main concern with any brand is cross-contamination during processing and packaging. Since Suraj doesn't appear to certify their products as gluten-free or use dedicated gluten-free facilities, there is some risk of trace gluten exposure, especially with their corn flour which could be milled on shared equipment with gluten-containing grains. For absolute safety, I'd recommend looking for brands that are certified gluten-free by organizations like GFCO - good options include McCormick for spices, TruRoots or Bob's Red Mill for lentils and beans, and Anthony's for corn flour. That said, if you need to use Suraj products, be sure to carefully check labels for any wheat warnings, thoroughly rinse lentils and beans before cooking, and consider contacting the manufacturer directly to ask about their gluten testing protocols. Many in our community have found that investing in certified gluten-free brands gives them greater peace of mind and helps avoid accidental gluten exposure, especially for higher-risk items like flours.
×
×
  • Create New...