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

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
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,743
    • Most Online (within 30 mins)
      7,748
    MistyMoon
    Newest Member
    MistyMoon
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.