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

Dry Bleeding Hands


GFreeMO

Recommended Posts

GFreeMO Proficient

My hands are so dry that they are bleeding. I get DH on my knees but not my hands but whenever I get glutened by CC, my hands get so dry that they crack and bleed. It looks like someone put cuts all over my hands. What is something good to put on them? I have tried plain vaseline and Johnsons baby lotion. They did nothing to help. What are some good gluten free lotions?


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



Celiac.com Sponsor (A8-M):



Dixiebell Contributor

Maybe some olive oil.

weluvgators Explorer

What is this and why does it happen? I get the *same* thing - or something very similar. I try super duper hard to keep it from getting bad. The fall/winter season is the hardest time to keep it under control for sure. I have wondered if my skin has lost some functionality, and it has often been flared by trace gluten ingestion. We also have something similar going on with my two girls when they attend school. We have tried lots and lots of things. Very little seems to help! My girls prefer cold, wet cloths when it gets super bad. We use coconut oil and grapeseed oil mainly. I have wanted to try almond oil, but don't have any yet. Using unknown soaps when out and about can flare it really bad, and I have suspected that there was gluten in the soaps when it happens. It is like something comes and sucks all of the water straight out of my hands - they just shrivel up. I hope you figure out more than we have so far . . . ours is just getting started again for the season.

kareng Grand Master

My hub has this. His was all year round. His dermatologist said to use cerave cream. At night put some gloves on over it. You get them at pharmacies and beauty supply shops. This has helped a lot. I contacted Cerave in Feb and was told it was gluten-free.

Also, olive oil is well absorbed by the skin but is greasy and smells.

Charlie's Girl Apprentice

I also have very dry skin and my fingers are cracking now too.

I use:

shea butter- slather it over my body before bedtime- put on old flannel jammies.

herbecin lotion/cream during the day- i emailed them and they said they are gluten free.

i used to use bag balm- i haven't checked to see if they are gluten free. i'd bring a tub to the movies and we'd all lube up our hands and then let them absorb the moisturizer while we watched the film. i'd also put it on at night with gloves.

i also have almond oil, coconut oil and jojoba oil. i just ran out of grapeseed oil.

i also think you might want to check your vitamin levels- mine are low and i should probably add extra vitamin e.

celiac-mommy Collaborator

I use virgin coconut oil. Absorbs quickly and smells yummy :)

missy'smom Collaborator

Be safe and make sure your gloves are all latex-free ;), whether it be kitchen gloves to protect your hands or gloves to keep on at night while soaking in the cream.

I thought I was doing myself a favor and "protecting" my hands by using gloves when I washed the dishes-Used those yellow rubber gloves. Used to get small red splotches and thought it was from the detergent. Now I have a diagnosed latex allergy. Now I use no gloves when washing dishes and my hands are much better than they were before. Latex is highly allergenic.


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



Celiac.com Sponsor (A8-M):



flutterby Apprentice

I used to have this problem when I was younger ... my hands would get so dry and red and itchy that they would crack open and bleed.

It turned out I was allergic to the lanolin in the lotion I was using, so yes, double check ingredients!

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
×
×
  • 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.