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):

Psoriasis/psoriatic Arthritis/coeliac


Graceanna

Recommended Posts

Graceanna Newbie

I have psoriasis since I was 14. Then I developed psoriatic psoriasis 3 years ago. I have now discovered at the age of 35 I am a coeliac. Could I have been a coeliac since birth? Could it have caused the psoriasis? The psoriasis has not cleared up but my psoriatic arthritis is much improved. Would love to hear from someone with similar problems. I have recently cut out dairy products and I feel better but it has had very little impact on the psoriasis.


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



Celiac.com Sponsor (A8-M):



lonewolf Collaborator

I have psoriasis that started at about age 19. At age 32 I developed psoriatic arthritis. I went on a strict gluten, dairy, egg, soy, bean, nightshade, and red meat free diet and after a year the arthritis and psoriasis went completely away. As long as I am gluten, soy and mostly dairy free (I can do small amounts of sheep milk or goat cheese) I have no problems with arthritis. I teach PE, coach basketball and lead a very active life. Unfortunately, I can't get rid of the psoriasis - it came back after I added in more foods. I control it with Dovonex, but it isn't gone.

shayesmom Rookie
I have psoriasis since I was 14. Then I developed psoriatic psoriasis 3 years ago. I have now discovered at the age of 35 I am a coeliac. Could I have been a coeliac since birth? Could it have caused the psoriasis? The psoriasis has not cleared up but my psoriatic arthritis is much improved. Would love to hear from someone with similar problems. I have recently cut out dairy products and I feel better but it has had very little impact on the psoriasis.

I also follow a gfcfsf diet. And I suspect corn is also an issue. However, I am also noticing a correlation between hormone levels and my psoriasis...and not exactly sure how to address it just yet.

That being said, I have recently begun taking a supplement called Serralone. It is a protoelytic enzyme. Originally, I began taking it because of a cough that I haven't been able to shake. In 3 days (taking 2 capsules per day), I had an 45 minute date with a box of tissues where all that mucous finally thinned enough to be expelled completely. And stranger still, my psoriasis started getting better on the first day on it, despite that monthly fluctuation of hormones. I went off the Serralone for 2 days and the psoriasis is coming back. So now, I am back on and hopefully, my new bottle will be in by Tuesday because I am staying on it! My sister has horrendous psoriasis and hers is also clearing up on the Serralone. (She was taking it for severe inflammation in the knee due to bursitis...and it has worked beautifully). Serralone eats up fibrin in the system and acts as an anti-inflammatory and natural pain-killer.

I am really impressed with this supplement but don't quite know what to make of the results as it seems to be working on a broad range of things and I am surprised at its efficacy. I have recently sent out an inquiry as to what the vegetable capsule in Serralone is made from (the rest is excipient-free). I had read somewhere that it was gluten and lactose-free, but I wrote in to the company to find out for sure. It really is an amazing product.

Graceanna Newbie
I also follow a gfcfsf diet. And I suspect corn is also an issue. However, I am also noticing a correlation between hormone levels and my psoriasis...and not exactly sure how to address it just yet.

That being said, I have recently begun taking a supplement called Serralone. It is a protoelytic enzyme. Originally, I began taking it because of a cough that I haven't been able to shake. In 3 days (taking 2 capsules per day), I had an 45 minute date with a box of tissues where all that mucous finally thinned enough to be expelled completely. And stranger still, my psoriasis started getting better on the first day on it, despite that monthly fluctuation of hormones. I went off the Serralone for 2 days and the psoriasis is coming back. So now, I am back on and hopefully, my new bottle will be in by Tuesday because I am staying on it! My sister has horrendous psoriasis and hers is also clearing up on the Serralone. (She was taking it for severe inflammation in the knee due to bursitis...and it has worked beautifully). Serralone eats up fibrin in the system and acts as an anti-inflammatory and natural pain-killer.

I am really impressed with this supplement but don't quite know what to make of the results as it seems to be working on a broad range of things and I am surprised at its efficacy. I have recently sent out an inquiry as to what the vegetable capsule in Serralone is made from (the rest is excipient-free). I had read somewhere that it was gluten and lactose-free, but I wrote in to the company to find out for sure. It really is an amazing product.

Thank you so much for all that information. I looked up Serralone on the internet. Do you take any particular brand as there seems to be lots on the market? If you could let me know I will try it out asap. I would try anything to get the psoriasis cleared up- even for a while.

shayesmom Rookie
Thank you so much for all that information. I looked up Serralone on the internet. Do you take any particular brand as there seems to be lots on the market? If you could let me know I will try it out asap. I would try anything to get the psoriasis cleared up- even for a while.

I use Serralone specifically as it's the strongest serrratiopeptadase enzyme on the market in the U.S.. It was recommended to me by a friend who works in supplement development and research. I believe that you're looking at 400 mg of supplement per day (at a minimum dosage) as opposed to 5 and 10 mg with other brands.

I posted on this forum about the use of this enzyme in relation to psoriasis and there have been several good responses. You may want to check it out.

That being said, I am really surprised at how it is working. I'm supposed to get my order tomorrow and so I've been on 1 capsule per day (you're supposed to take 3 daily). The difference in the itching has really been a welcome relief. I figure that the time I save in scratching could be better put to use in then figuring out what underlying issues I must have that are causing this.

Psoriasis is MISERABLE.

taweavmo3 Enthusiast

I think there is most definately a link.....my 8 year old has had psoriasis for 5 years. We have Celiac in the family, but he tested negative. I put him on the diet anyway, and although it hasn't cleared up, it is under control with steroid cream and Dovonex (expensive stuff!!). He does react to gluten now, but he reacts differently than my daughter. She gets the classic GI symptoms, whereas he gets more neuro symptoms. It's really interesting to me how the same intolerance can present in so many different ways. My son is the first to have Psoriasis, but there are a whole host of other auto immune disorders on my side of the family....we have colitis, Lupus, RA, autism, etc. Of course, NO ONE will get tested for Celiac, lol. But that's another topic!

Archived

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

  • 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. - Russ H replied to nancydrewandtheceliacclue's topic in Super Sensitive People
      8

      Celiac flare years after diagnosis

    2. - trents replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    3. - Aretaeus Cappadocia replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    4. - HectorConvector replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      134,061
    • Most Online (within 30 mins)
      10,442

    Zuke
    Newest Member
    Zuke
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Russ H
      Bread has about 8 g of protein per 100 g, so a piece of bread weighing 125 mg contains 10 mg of gluten. Bread has a density of about 0.25 g/ml, so 0.5 ml of bread contains 10 mg of gluten - i.e. a bread ball 1 cm in diameter. I think it would be unlikely to ingest this much from throwing bread out for the birds.  
    • trents
      Sciatica came to mind for me as well. You might want to get some imaging done on your C-spine.
    • Aretaeus Cappadocia
      Maybe this is sciatica? When mine acts up a little, I switch my wallet from one back pocket to the other. this isn't a substitute for more serious medical help, but for me it's a bandaid.
    • HectorConvector
      OK so I just learned something completely new about this for the first time in years, that is REALLY WEIRD. One of my nerves that likes to "burn" or whatever is doing it every time I bow my head! I mean it is completely repeatable. Literally every time. Once my head goes beyond a certain angle *boom*. Nerve goes mental (lower right leg pain). What the hell. I've never seen a direct trigger such as this before that I can recall. The pain was the usual type I get from this problem - I suspect somehow the head movement was interrupting descending inhibition processes, causing the pain to leak through somehow.
    • Aretaeus Cappadocia
      I've only made this a couple of times but it's really easy and I love the flavor. If you can, use all of the ingredients to get the full palette of flavors. I use fresh or canned tomatoes and I don't worry about peeling them. If you don't have harissa, there are replacement recipes online. If you don't have the greens, I suggest adding a little chopped baby spinach or celery leaves to add a dash of green color to this red dish. Best eaten in first couple days because flavor tends to fade. Leftovers are still good, but not as vibrant. Ingredients 2 medium eggplants, partially peeled and cut into cubes (original recipe says 1 in, but I prefer 1/2 to 3/4 in) 2 tomatoes, peeled and crushed 4 garlic cloves, finely chopped or minced 1 tablespoon fresh flat-leaf parsley, chopped 1 tablespoon fresh cilantro, chopped ¼ cup extra virgin olive oil 2 tablespoons spicy harissa (I use Mina brand) 1 teaspoon cumin 1 teaspoon paprika ½ teaspoon black pepper 1 tablespoon apple cider vinegar or lemon juice 1 tablespoon tomato paste (optional) Salt to taste Preparation     • Heat olive oil in skillet or pot over medium heat. Add all ingredients and cook for 10 minutes, stirring occasionally. Cover and cook on low heat for an additional 20 minutes, stirring occasionally.       • Serve warm or cold as a side or with bread for dipping. Enjoy! Original recipe is here, if you want to see photos: mina.co/blogs/recipes/zaalouk-moroccan-eggplant-salad  
×
×
  • Create New...