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

Can Someone Explain Dh To Me?


givenupgluten

Recommended Posts

givenupgluten Explorer

What does it look like exactly? When i saw my gastro dr. just recently he was asking if I ever broke out in 'rashes' or had itchy spells before going gluten free. I said no, not really giving it too much thought. My mother has celiac and she has never had any skin problems at all either, so I really never associated the two. I pretty much assumed I didnt either but, when i came home and told my bf about it, he mentioned several occasions where I did have extremely itchy sensitive skin but I never broke out in to any kind of rash. Just recently I had a large area on my shin that was itchy and I scratched and it broke out =- It looks awful. I'm terribly embarrassed to wear shorts or skirts, but it's HOT so I'm doing it anyway! haha

It's been almost two weeks now that I've had it and while it's very itchy, I've tried not to scratch it. It looks just as terrible as the first day though. It looks sort of like a rash (i guess) and bumpy and red. I can't tell if I just scratched too much in the beginning and made it break out like that, or if this is something else. Can anyone explain what dh looks like, or what their symptoms are like?


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



Celiac.com Sponsor (A8-M):



RoseTapper Newbie

For me, DH presents as blisters surrounded by inflamed skin (pink or red). The area itches for a while before the blisters form, and then the blisters themselves are extremely itchy. The worst of the itching continues for about 48 hours after the blister pops, and then the tissue underneath kind of hurts in addition to itching. The pain lasts for about another 48 hours and then the area starts to scab over. However, the itching continues for about six weeks with me, and the purple scarring that remains takes months to fade away.

givenupgluten Explorer

Thank you SO much for being so thorough..as I really know nothing about this aspect of the disease. I know that not everyone has this reaction, and it's probably just a coincidence that this is happening to me now. But I wanted to understand it better. Whatever is happening on my legs looks pretty awful. Is it possible to have the terribly itchy skin, but it not be accompanied by the blisters,etc?

ravenwoodglass Mentor
  givenupgluten said:
Thank you SO much for being so thorough..as I really know nothing about this aspect of the disease. I know that not everyone has this reaction, and it's probably just a coincidence that this is happening to me now. But I wanted to understand it better. Whatever is happening on my legs looks pretty awful. Is it possible to have the terribly itchy skin, but it not be accompanied by the blisters,etc?

"Just recently I had a large area on my shin that was itchy and I scratched and it broke out =- It looks awful. "

You may have been doing that scratching as the blisters were forming and not noticed them. If you have a derm look at it he can biopsy BESIDE the lesions and if it is DH he will find antibodies in the adjacent tissue. As mentioned DH leaves distinctive purple scars. That is also a sign.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,015
    • Most Online (within 30 mins)
      7,748

    Krista Silcox
    Newest Member
    Krista Silcox
    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

    • ShariW
      These look great!  I follow several people who frequently post gluten-free recipes online (plus they sell their cookbooks). "Gluten Free on a Shoestring" and "Erin's Meaningful Eats>"
    • Scott Adams
      Sounds great, we also have lots of recipes here: https://www.celiac.com/celiac-disease/gluten-free-recipes/
    • ShariW
      When I had to go gluten-free, the rest of my family still ate gluten. They still eat regular bread products and crackers, but there are no other gluten-containing foods in the house. I bought a separate toaster that is only used for gluten-free products, and thoroughly cleaned all cookware, dishes and surfaces. We do have to be very careful with cross-contact, for instance when someone else is making a sandwich with wheat bread. Then I went through my cupboards and pantry, I set aside everything else with gluten and gave it away - flour and baking mixes, pasta, etc. So when I cook any recipe that calls for flour (perhaps for thickening) or bread crumbs like Panko, I only use gluten-free. My...
    • Scott Adams
      This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Scott Adams
      Exactly, everyone with celiac disease technically has an "intolerance" to these: Wheat: The prolamin is called gliadin. Barley: The prolamin is called hordein. Rye: The prolamin is called secalin. Around 9% of celiacs also should avoid oats (but around the time of diagnosis this may be much higher--some will have temporary intolerance): Oats: The prolamin is called avenin. I had to avoid this for 1-2 years after my diagnosis until my gut healed: Corn: The prolamin is called zein. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary...
×
×
  • Create New...