Jump to content
  • 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

Possible Dh For My Hubby...


buffettbride

Recommended Posts

buffettbride Enthusiast

Ok. So we'll start with a little background. My husband isn't my daughter's biological father, but he adopted her as a toddler. My daughter was diagnosed with Celiac almost a year ago. She did have skin issues and of course they cleared up right away when going gluten-free. It was always classified as eczema, never DH, even through the Celiac diagnosis. It only flares up if she is glutened, and it is the same eczema-like rash.

However, I am not here today to talk about my daughter. This is about Hubby. Long before we knew anything about Celiac disease or gluten-free, my husband has had this weird rash between his fingers on one hand. The rash consists of little white, opaquish bubbles filled with clear liquid. Sometimes there is just an isolated spot on one finger about the size of a dime, and sometimes it flares up and runs the length of his whole finger and starts spreading to his palm. Of course, it oozes (he even got a lovely MRSA infection when the skin was open, but I digress...). He has had this rash off and on since his teen years, but pretty consistently the last 5.

Well, last year around May, our daughter was diagnosed and our gluten-free journey began. We made our house gluten-free, but Hubby, my son, and I do eat gluten out of the house. We can go weeks, though, without any gluten, and we are definitely gluten-lite.

A few months ago, after a serious gluten-bender when Hubby and I were away for the weekend (kids were at grandmas), his hand started to flare up again. I made a comment that it hadn't really been bothering him much since....you guessed it! When our daughter was diagnosed and the family went gluten-lite.

We started putting some other pieces together--flakey, yellow, and frequent stools (he also complained of always having to go or his stomach being "not quite right"). All these things were milder when gluten lite.

We have determined, of course, that he does much better without gluten. He is the kind of person, though, who will need a proper diagnosis to stay committed to the diet. That said, based on my description of his finger-cooties, does it sound like it could be DH? We are going to persue diagnosis that way first.

Anyway, how odd it is that a father/daughter of non-blood relation may both have Celiac and at minimum, gluten intolerance.

Are dermatologists just as uninformed about DH as most docs are about Celiac in general?

What kind of battle are we looking at?


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



Celiac.com Sponsor (A8-M):



RiceGuy Collaborator

More and more I am of the opinion that Celiac (or at least gluten intolerance) is much more widespread than current statistics indicate. Maybe even everyone.

Sorry I can't give any idea of what dermatologists know or think, except every person I know who I believe to be Celiac has gotten a diagnosis of something other than DH, wheat allergy, or anything connected with diet, much less gluten.

YoloGx Rookie
More and more I am of the opinion that Celiac (or at least gluten intolerance) is much more widespread than current statistics indicate. Maybe even everyone.

Sorry I can't give any idea of what dermatologists know or think, except every person I know who I believe to be Celiac has gotten a diagnosis of something other than DH, wheat allergy, or anything connected with diet, much less gluten.

According to what I have read in the book Dangerous Grains and elsewhere, 30% of north Europeans and Italians have the gene for celiac and 10% of the rest of Europe also has the gene. It only shows up however from a stressful incident so not everyone has it that could. That being said it isn't at all odd that people in the same household but not genetically linked could both have celiac or DH especially if they are of European descent. This of course is way different than most doctors in this country are willing to believe. They seem to have this belief before science in this area since it seems that amongst our medical community they believe somehow that celiac falls somewhere in the category of old wives tales and superstitious quackery from the 19th century (i.e., where diet and natural remedies were paid attention to). Thus go to Europe for your statistics plus a few celiac centers here in the States. Maybe by going to centers here they can recommend a good gp since fortunately things are starting to change for the better.

buffettbride Enthusiast

Hubby is Italian. I am (and my daughter is) mostly English/French/Irish, in that order.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,684
    • Most Online (within 30 mins)
      7,748

    Betty Siebert
    Newest Member
    Betty Siebert
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.