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Could This Be (mild) Dh?


DarkIvy

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DarkIvy Explorer

A few months before I figured out that I couldn't eat gluten, I started getting bumps on my ankles. They were little red bumps that were itchy and painful, and they took a really, really long time to heal. The eventually left purple marks for several weeks after they subsided. I assumed they were just spider bites or something similar at the time, because I was in a dorm that had a lot of spiders (yuck!).

Around this time, I also developed some really, really itchy patches on my knees that felt kind of swollen, and my normal eczema medication wasn't helping it at all.

Going gluten free seemed to help a lot initially, but I went through a period of about a year in which it was very difficult for me to avoid gluten totally- I was living in a sorority house where I couldn't just cook, not living at home, not having access to a kitchen. I was constantly sick again, and it wasn't until this August that I actually finally had my own place and have really become a lot more diligent about the foods I eat. I never did anything like eat bread or pasta, but was getting low doses of gluten in my food from cross contamination very often... we got a new chef in January that baked my sandwich on gluten free bread on a pan full of gluten crumbs, for example. During this time, I sporadically got spots on my legs that looked like pimples and itched like crazy. I got them pretty sporadically, though, so I wasn't too concerned.

Since moving into my new apartment, the couple times I've been glutened, I've gotten more spots than normal, again mostly on my legs. They still look like red pimples, but they itch and burn, and it makes my knees, calves, and inner thighs itch like crazy. Some of them fade fast, but a handful always take a couple weeks to heal. It's still not a lot of them, just a handful... scattered mostly on my calves, ankles, and knees. Sometimes I also get a couple on my butt :/

Anyway I have been told in the past that I also have a wheat allergy. This was ages ago, long before I knew I had celiac, so I wonder if maybe the skin test for wheat was irritating enough that my celiac kicked in, or if I'm both allergic and a celiac. Could this be an allergic reaction or a celiac reaction?


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SusanBurroughs Newbie

I am not sure what this is, but I have used California Baby products with a lot of luck and great results.

Check out my blog: Open Original Shared Link

:)

Susan

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    • trents
      This is a common experience across the board with various brands of gluten-free bread products. Prices go up, size goes down. Removal of the egg component may be for the purpose of cost-cutting related to bird flu supply shortages or it may be catering to those with egg allergy/sensitivity, fairly common in the celiac community.
    • HAUS
      Living with Coeliac Disease since birth, Bread has always been an issue, never too nice, small slices and always overpriced, But Sainsbury's Free From White Sliced Bread seemed to me to be an exception with it's large uniform 12 x 12cm slices that had the bounce, texture and taste of white bread even after toasting with no issue that it was also Milk Free. Unfortunately Sainsbury's have changed the recipe and have made it 'Egg Free' too and it has lost everything that made the original loaf so unique. Now the loaf is unevenly risen with 8 x 8cm slices at best, having lost it's bounce with the texture dense and cake like after toasting resembling nothing like White Bread anymore. Unsure as to why they have had to make it 'Egg Free' as the price is the same at £1.90 a loaf. Anyone else experiencing the same issue with it? - also any recommendations for White Bread that isn't prescription? / Tesco's / Asda's are ok but Sainsbury's was superior.
    • Mari
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    • marion wheaton
      Thanks for responding. I researched further and Lindt Lindor chocolate balls do contain barely malt powder which contains gluten. I was surprised at all of the conflicting information I found when I checked online.
    • trents
      @BlessedinBoston, it is possible that in Canada the product in question is formulated differently than in the USA or at least processed in in a facility that precludes cross contamination. I assume from your user name that you are in the USA. And it is also possible that the product meets the FDA requirement of not more than 20ppm of gluten but you are a super sensitive celiac for whom that standard is insufficient. 
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