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

Does This Sound Like Dh?

grannynanny

By grannynanny
in Dermatitis Herpetiformis

Recommended Posts

grannynanny Rookie
grannynanny
Posted

I'm fairly new to this. Having read many posts around the board, I'm pretty sure that the outbreaks I get in my scalp (and have for years and years) are DH. But reading others' experiences, I am now remembering a huge outbreak I had on my midriff a few years ago (before I knew about Celiac). It was red, itchy and painful. I thought it was shingles, but it did subside fairly quickly and I took no medication (other than Advil). Does that sound like DH?

Also, now that I am gluten-free (7 months -- occasional slippage, particularly with restaurant food), I sometimes get huge red boils around my hairline. They are sometimes pus-filled, and go away after a few days. These bright red eruptions are fairly new to me. Do they sound like DH?

Thanks for any thoughts.

Sue

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

Celiac.com Sponsor (A8-M):


gf4life Enthusiast
gf4life
Posted

It could be DH. My scalp is the first place I started getting them, many years ago. It is also the first place I break out when I have gotten a large amount of gluten. What I mean by a large amount is more than just the tiny bit of cross-contamination, where the food actually contained an unknown source of gluten. This doesn't happen to me often, but when it does I know by the sores on my scalp, along the hairline.

The abdomen thing might have been shingles, or DH. Shingles is terribly painful. My son occasionally gets it on his abdomen. It hurts to let clothing brush up against it. DH can also be painful though. I guess this is why a good doctor will biopsy the rash to know for sure...As patients maybe we should push for biopsies, since we know it might be DH...

God bless,

Mariann

  • 3 weeks later...
Carriefaith Enthusiast
Carriefaith
Posted

I think you should definately ask your doctor to get those outbreaks biopsied just to be sure. Good luck B)

mikespeanut Newbie
mikespeanut
Posted

Grannynanny,

I also suffer from DH along with the Celiac. That does sound like DH to me. My outbreaks are fluid or pus filled bumps. They also sting and are sensitive to touch. Ask your doctor to prescribe doxepine. This medication takes care of the pain and may make you sleepy. I am also allergic to soy and this acts as the gluten causing the DH outbreaks. I hope this helps you.

Charmaine

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

      Kan-101

      So? What do you think it will go ahead? Did you partecipate to this trial? what's the result for yuo? Thanks a lot for your answers!
    2. trents
      - trents replied to Rebeccaj's topic in Super Sensitive People
      7

      symptoms.

      You might look into wearing an N95 mask when others are creating baked goods with wheat flour in your environment.
    3. Rebeccaj
      - Rebeccaj replied to Rebeccaj's topic in Super Sensitive People
      7

      symptoms.

      @trents thank you for that information. My parents feel that cooking flour in toaster isn't a thing as its already cooked product before made? but Airbourne particles is my fear. Like I have had symptoms from 6 meters away had to leave massive migraine.
    4. knitty kitty
      - knitty kitty replied to Rebeccaj's topic in Super Sensitive People
      7

      symptoms.

      Yes, except for the most sensitive, cross contamination from airborne gluten should be minimal. Highly sensitive people may have nutritional deficiencies. Many times their bodies are in a highly inflamed state from Celiac, with high levels of histamine and homocysteine. Vitamins are needed to break down histamine released from immune cells like mast...
    5. trents
      - trents replied to Rebeccaj's topic in Super Sensitive People
      7

      symptoms.

      Should not be a problem except for the most sensitive celiacs. The amount of gluten that would get in the air from cooking alone has got to be miniscule. I would be more concerned about cross contamination happening in other ways in a living environment where others are preparing and consuming gluten-containing foods. Thinks like shared cooking surfaces and...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,522
    • Most Online (within 30 mins)
      7,748
    Miriam Nevo
    Newest Member
    Miriam Nevo
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Fabrizio
      Kan-101

      By Fabrizio · Posted

      So? What do you think it will go ahead? Did you partecipate to this trial? what's the result for yuo? Thanks a lot for your answers!
    • trents
      symptoms.

      By trents · Posted

      You might look into wearing an N95 mask when others are creating baked goods with wheat flour in your environment.
    • Rebeccaj
      symptoms.

      By Rebeccaj · Posted

      @trents thank you for that information. My parents feel that cooking flour in toaster isn't a thing as its already cooked product before made? but Airbourne particles is my fear. Like I have had symptoms from 6 meters away had to leave massive migraine. 
    • knitty kitty
      symptoms.

      By knitty kitty · Posted

      Yes, except for the most sensitive, cross contamination from airborne gluten should be minimal. Highly sensitive people may have nutritional deficiencies.  Many times their bodies are in a highly inflamed state from Celiac, with high levels of histamine and homocysteine.  Vitamins are needed to break down histamine released from immune cells like mast cells that get over stimulated and produce histamine at the least provocation as part of the immune response to gluten. This can last even after gluten exposure is ended.  Thiamine supplementation helps calm the mast cells.  Vitamin D helps calm the immune system.  Other B vitamins and minerals are needed to correct the nutritional deficiencies that developed while the villi were damaged and not able to absorb nutrients.  The villi need vitamins and minerals to repair themselves and grow new villi. Focus on eating a nutritional dense, low inflammation diet, like the Autoimmune Protocol Diet, and supplementing to correct dietary deficiencies.  Once your body has the vitamins and minerals needed, the body can begin healing itself.  You can have nutritional deficiencies even if blood tests say you have "normal" blood levels of vitamins.  Blood is a transport system carrying vitamins from the digestive system to organs and tissues.  Vitamins are used inside cells where they cannot be measured.   Please discuss with your doctor and dietician supplementing vitamins and minerals while trying to heal.  
    • trents
      symptoms.

      By trents · Posted

      Should not be a problem except for the most sensitive celiacs. The amount of gluten that would get in the air from cooking alone has got to be miniscule. I would be more concerned about cross contamination happening in other ways in a living environment where others are preparing and consuming gluten-containing foods. Thinks like shared cooking surfaces and countertops. And what about that toaster you mentioned?
×
×
  • Create New...