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

Any Iodine At All?

Hopeful1950

Recommended Posts

Hopeful1950 Explorer
Hopeful1950
Posted

Hi all,

I have been getting new little blisters almost every day and it is likely due to the fact that I didn't know that eggs have fairly high amounts of iodine in them. I love eggs!

We need 150 mcg of iodine a day.

QUESTION #1. Does anyone know how long we can go with no or very low iodine intake without negative health consequences?

QUESTION #2. Would it be possible to spread out a person's intake over an entire day to get small amounts many times a day to meed the minimum requirement without aggravating the DH? Or is it a cumulative thing...ie if you get over a certain amount in a specific time period you are going to blister whether you spread it out or not.

I am terrified of ending up with a thyroid problem so was thinking that maybe I could get the iodine in very small amounts many times a day safely. Anyone have any insight with this?

Thanks a million.

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

Celiac.com Sponsor (A8-M):


itchy Rookie
itchy
Posted

Hopeful1950, I'm with you, worrying about the thyroid problem, though many here seem to avoid iodine for a while without problems. My grandmother, who was raised in the US midwest and Canadian west at the turn of the previous century had a large goiter due to iodine deficiency (before they started adding iodine to table salt).

I suspect that if you are still forming blisters you may be still getting too much gluten, though that isn't certain either.

My DH has been on a steady plane of improvement for the last couple of months, and although I've experimented with adding and removing seafood from my diet, I haven't noticed any effect at all from that. Here in the UK, iodine isn't added to table salt, so far as I can tell.

What really made the difference was when I got even more strict with gluten in my diet. (Frustratingly, I also noticed that new blisters CAN form even though the general condition is getting better).

eatmeat4good Enthusiast
eatmeat4good
Posted

Hopeful1950- You pose excellent questions.

I wonder too.

I avoid iodine and hope to until my sores heal, but I sure don't want to cause another problem.

I have been avoiding eggs for a long time thinking I'm reacting to them but not sure why.

Today I had no time and was hungry and ate 2 eggs.

Tonight my sores hurt.

It cannot be gluten. I don't eat any grains or processed food.

Sure hope someone knows what the answer to your 2 questions are. A few of us need to know.

hnybny91 Rookie
hnybny91
Posted

I didn't know about the egg / iodine connection either! Could be why I still get sores because I eat two eggs several times a week.

Hopeful1950 Explorer
Hopeful1950
Posted
  • Author

Thanks everybody. I hope some more folks weigh in on this.

I don't eat anything that I don't prepare myself so I don't think it's gluten. I'm "over the top" when it comes to avoiding it. I've even made the dog gluten-free! My husband thinks I have developed OCD because when he comes home I meet him at the door with a wipey and make him clean his hands. I carry wipeys everywhere with me to clean my hands after I have touched things that could possibly have gluten on them.

Let's strain our brains...ANOTHER QUESTION: How exactly do the antibodies clear from the skin? Do they have to blister to be gone? Do they die? Are they reabsorbed by the body?

If they have to blister to be gone, then I'd like to have an anesthesiologist put me to sleep, give me a bunch of iodine, make them all blister, then wake me up when it is over and the itching and the blisters are gone! :wacko:

rosetapper23 Explorer
rosetapper23
Posted

As for how long you can go without causing health issues, all I can say is that that I ate NO iodine (except small amounts found in vegetables, tuna, and eggs) for 16 years...and then I developed Hashimoto's. I can't say that my thyroid condition was caused by lack of iodine, but I suspect that that might be the case.

As for iodine in eggs, I've read that the amount of iodine varies with what the chickens have been fed. You might try looking for a local farm that raises chickens on organic food. We have our own chickens (fed only organic), and their eggs don't seem to contain enough iodine to cause me any problems. Just a suggestion.....

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I was told by someone on this board that as long as you are gluten free iodine will not CAUSE new outbreaks of DH. It just irritates DH if you have active blisters. The DH should go away after a few months of a strict gluten-free diet. I avoided iodine for about 6 months before I learned that I didn't need to anymore. My DH rash is gone and has not come back and I added iodidezed salt just fine. So if you are still having an active outbreak, you probably won't be hurt to avoid iodide for a month as long as you add it back in later when the DH is gone. ****Of course I'm not a DR, just relating what I read here so check with your doctor if you are concerned about cutting it out for a short time****

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

Celiac.com Sponsor (A8-M):


hnybny91 Rookie
hnybny91
Posted

Thanks everybody. I hope some more folks weigh in on this.

I don't eat anything that I don't prepare myself so I don't think it's gluten. I'm "over the top" when it comes to avoiding it. I've even made the dog gluten-free! My husband thinks I have developed OCD because when he comes home I meet him at the door with a wipey and make him clean his hands. I carry wipeys everywhere with me to clean my hands after I have touched things that could possibly have gluten on them.

Let's strain our brains...ANOTHER QUESTION: How exactly do the antibodies clear from the skin? Do they have to blister to be gone? Do they die? Are they reabsorbed by the body?

If they have to blister to be gone, then I'd like to have an anesthesiologist put me to sleep, give me a bunch of iodine, make them all blister, then wake me up when it is over and the itching and the blisters are gone! :wacko:

Have you checked the wipes for wheat? I just discovered the other day that my hand sanitizer has wheat in it!

dilettantesteph Collaborator
dilettantesteph
Posted

It's something I wondered about too. My son gets what we think is DH, but it hasn't been tested. We have a diet of mainly unprocessed foods and sea salt and live in the goiter belt. A friend started taking iodine with good results so we decided to go for it. We must have been very deficient because at first it was like we were high on life. The iodine made us feel terrific. It did not give my son what we think is DH. Now we take iodine every day and while we don't get high anymore, we feel generally a lot better. When my son gets "DH" from accidental gluten contamination, it still goes away at the same rate.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,131
    • Most Online (within 30 mins)
      7,748
    Tony White
    Newest Member
    Tony White
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • 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
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • 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.
×
×
  • 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.