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New Sensitivities

fran641

By fran641
in Coping with Celiac Disease

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fran641 Contributor
fran641
Posted

Something still has me baffled. I have been gluten free since Dec. 08 and it seems the longer I'm away from gluten I'm becoming hypersensitive. I am definitely feeling better gut wise but these itches and rashes keep popping up. Shouldn't I be healthier, thus less prone to allergies as I improve my eating? When I would be accidentally glutened I would know it because of nausea. Lately it was a rash from grits, then extreme itching from McCormick's Old Bay. (both products I used frequently without problems for months) I just had dinner out and now I am itching from head to toe. Probably a cross contamination issue at the restaurant but this symptom is new to me. I feel like I'm freaky about everything I put in my mouth lately. Not a great place to live especially since I am so happy with my gut issues being resolved with the gluten free diet. Thanks for any information anyone can give me......I'll go away now and scratch these itches all over my body. :o

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Jackie927 Rookie
Jackie927
Posted

You are too funny. I am having some of the same issues but I have not been gluten free as long as you. I hope you get some answers so I can read them. I wish you no more itches......and me too. I'm all bruised up.

glutenfreeinaz Newbie
glutenfreeinaz
Posted

Fran,

Have you tried increasing the amount of yogurt or probiotics? They are supposed to help with digestion and with immunity.

Shauna

fran641 Contributor
fran641
Posted
  • Author
Fran,

Have you tried increasing the amount of yogurt or probiotics? They are supposed to help with digestion and with immunity.

Shauna

[]Yes, I do eat yogurt every other day and take probiotics everyday. The funny thing is that I seem to be digesting my meals fine, no d, gas or bloating. I feel better after eating than I have in many years. It is the external symptoms that concern me. Could damage be occuring in my intestines without my knowing it if these external symptoms are going on?

mushroom Proficient
mushroom
Posted

I can offer words of condolence, but not much enlightenment. I am 20 months down the gluten free road, and still chasing itchies. I am very much afraid that they do come from additional intolerances/sensitivites, of which we were previously unaware. For me they have been, successively, soy, citric acid, potato starch. I have not stopped itching yet since going gluten free, but think I am finally getting a handle on it. Hope to goodness nothing else shows up, and that I can stop scratching soon :D:D

Good luck with finding out what is doing it for you.

Liveenjoylife Apprentice
Liveenjoylife
Posted

It sucks, I know, lol. New things will pop up, but I have found that over time it will all diminish. It took me 4 months but am better under control with reactions to foods. I am sure it will turn that way for you too. Just patience, it takes time and yes it is a hard road.

fran641 Contributor
fran641
Posted
  • Author

I hate all the itching that I have but it is only occasionally and external. My poor sister has internal colon itching, it's truly an itch that can't be scratched! When I was diagnosed in Dec. she decided to try going gluten free (didn't get tested until after quiting gluten so her test was negative). After getting off the gluten the itching quit. But she isn't very committed to staying off gluten and the symptoms return. She has been to lots of specialist about this problem and they could not find a thing wrong or a solution to the itching. Obviously they didn't check for celiac..

Thanks for mentioning the soy, citric acid...I'll watch those too.

Glad you are doing so well after 4 months Liveenjoylife. It's been 7 months for me but these new allergies are just beginning. Hopefully this too shall pass....

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Jackie927 Rookie
Jackie927
Posted

Wow! Now I know why after going gluten free for a month and not having hardly any symptoms to having many symptoms after eating normal foods again. I didn't know you become more sensitive after being gluten free for a period. OH NO! And OH the itches! I also think the Soy is a NO NO for me. All of you are so kind and understanding and I didn't even ask the question. ANGELS in my pc. Thank you for all of the answers.........that everyone can read and learn and try to help ourselves.

lizard00 Enthusiast
lizard00
Posted

Have you been tested for food allergies? It's different from celiac testing because whether you have or haven't been eating specific foods before the test doesn't matter. It might shed some light on what foods are causing you to itch.

ang1e0251 Contributor
ang1e0251
Posted

I would agree that this sounds like a histamine reaction or an allergy. Sometimes they lay in wait until our gluten issues are in hand then jump out and make us itch. Do you think you might have a problem with MSG? What ingrediants are in the two foods you most suspect?

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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