I get them when I either ate something that doesn’t agree with me or close to my cycle 

Here is a recipe I highly recommend. Wonderful flavors and very satisfying. As written, chicken fits in a 12 inch sauté pan. I've tried doubling this recipe - I had to cook chicken in two batches, setting one batch on a plate while finishing second batch. Once preliminary cooking was finished, the same 12" pan was able to fit combined batches for rest of recipe. Kind of a hassle, but I had a large package of chicken and I was happy with extra leftovers.  I tend to use red onion in preference to shallot as I prefer the stronger flavor.   Pineapple Chicken Breast with Salsa and Coconut Rice Ingredients 1 1/2 pounds boneless skinless chicken breasts, cut into bite size pieces (I use kitchen shears) 1/3 cup low-sodium gluten-free soy sauce (or coconut aminos) 1/3 cup pineapple juice 2 tablespoons brown sugar 2 tablespoons gluten-free ketchup (plain ketchup tends to be safe but read the label) 1 shallot, chopped (or red onion) 4 cloves garlic, chopped 1 tablespoon grated ginger 1 pinch red pepper flakes (more if you like) 2 tablespoons sesame oil, or extra virgin olive oil 1/4 cup chopped cilantro Pineapple Salsa 2 cups canned pineapple chunks (or fresh pineapple; crushed pineapple works, but is less preferred) 1/2 small shallot, finely chopped (or red onion) 1 jalapeño, seeded (if desired) and chopped (depending on your tastes, this could be doubled) juice of 1 lime 2 tablespoons fresh thyme leaves (dried are ok) 1 avocado, diced Instructions     • In glass jar, whisk together soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger, and chili flakes.     • Pour 1/3 of sauce over chicken and let sit 15 minutes or up to overnight in fridge.     • Meanwhile, make the salsa: combine all ingredients in bowl.     • Heat oil in large skillet over medium-high heat. Add chicken, cook 5 minutes until cooked through on both sides. Reduce heat to medium and pour in remaining soy sauce mix.     • Cook until sauce glazes chicken and begins to caramelize, about 5 minutes. Remove from heat and stir in cilantro.     • Serve chicken over rice and spoon salsa over chicken. Sprinkle on diced avocado and squeeze of lime. Coconut Rice:     • Combine 1 (14 ounce) can coconut milk and 1/2 cup water in a medium pot. Bring to low boil.     • Add 1 cup basmati rice and pinch of salt. Stir to combine, cover, then turn heat down to lowest setting possible.     • Allow rice to cook 10 minutes on low, then turn heat off completely and let rice sit, covered for another 15-20 minutes (don’t take any peeks inside!).     • Remove lid and fluff rice with a fork. Instant pot alt. for Coconut Rice: 2 cups white rice, pinch of salt, one 14 oz can coconut milk and one can water, mix, then cook 3 min with slow release. Fluff with fork and serve. This recipe has some minor modifications from the original at www.halfbakedharvest.com/pineapple-chicken/

KnittyKitty, quite agree, more tests should be standard, mandatory even,  but they simply are not in the UK.  Younger people seem to be tested more older people. Limited funds perhaps, its not right and would be vehemently denied by the-powers-that-be, but there you are. More and more I've found that as I get older I need to do more of the detective work myself. Thankfully, I  am able to do that but feel very sorry for those who can't.  Anyway, I have already gained so many helpful suggestions on this forum and its just so nice to know that I'm not the only one with this wretched condition.  We live to fight another day🤗 Sue  

Oh wow, I also have vitiligo on my hands and just in the last few days (when I have been brave enough to actually look at my skin now it's a bit better) on my feet a bit. A derm years ago noticed it and said 'stress', I thought probably topical steroid use but what you have written, fits. 

@suek54, Testing for nutritional deficiencies is considered part of proper follow up care for those with Celiac Disease and Dermatitis Herpetiformis.  The malabsorption of nutrients is common in both.  The problem is doctors don't know much about nutrition. Doctors aren't required to take many hours of instruction in nutrition.  They are taught outdated information which doesn't apply to clinical practice.  They attend medical schools funded by pharmaceutical companies and taught to prescribe drugs to treat symptoms, not discover the source of the illness.  There are many diseases that would benefit from proper nutrition.  Arthritis, MS, vitiligo, infertility,  and Diabetes are just a few. Do be sure to visit Dr. Lonsdale and Dr. Marrs' site where I learned so much about thiamine... https://hormonesmatter.com/genetic-thiamine-deficiency-ravaged-my-family/ https://hormonesmatter.com/familial-beriberi-discovering-lifelong-genetic-thiamine-deficiency/ https://hormonesmatter.com/thiamine-deficiency-causes-problems/