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Has Anyone Here Ever Developed Chronic Dh After Going Gluten Free?

George Knighton

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George Knighton Apprentice
George Knighton
Posted

I used to have a mild form of rash all over my skin, but after going gluten and casein free for 5 days now, the rashes are spreading and turning red. My eczema is also scaling and inflamming red. One night I had a major dose of hives on both of my arms. I haven't broke out like this since I ingested cows milk last year. Is this a normal process for the body that is removing generations of ingested wheat pushing to the surface of the skin? Or is it something else? I was feeling really doubtful thinking that my DH feeds off wheat and because its not in my system it may be aggregating my DH.

All I remember adding to my diet was extra virgin olive oil, gluten free honey bbq sauce, and hickory smoked ham.

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rosetapper23 Explorer
rosetapper23
Posted

Hickory smoked ham? Many, many hams contain gluten. In fact, the only ham I've been able to eat since going gluten free is Honey-Baked Ham, and that's because they state that it's gluten free. My husband recently wanted to serve ham, and I told him "good luck," because it's hard to find gluten-free ham. He called around to various companies and was unsuccessful in finding one....so no ham was served. You might try calling the company of the ham you ate.

sa1937 Community Regular
sa1937
Posted

Hickory smoked ham? Many, many hams contain gluten. In fact, the only ham I've been able to eat since going gluten free is Honey-Baked Ham, and that's because they state that it's gluten free. My husband recently wanted to serve ham, and I told him "good luck," because it's hard to find gluten-free ham. He called around to various companies and was unsuccessful in finding one....so no ham was served. You might try calling the company of the ham you ate.

I would disagree that a lot of ham contains gluten. After all, ham is simply pork that has been cured. Now if you're getting into glazes, for example, then that could easily change the equation. A brand that immediately comes to mind is Hormel: Open Original Shared Link

We had a John F. Martin ham for Easter and it was certainly gluten-free or I'd have been sick for the entire week.

George Knighton Apprentice
George Knighton
Posted
  • Author

I purchased a Kirkland Signature brand of hickory smoke ham and there's nothing on the ingredients that lists any traces of gluten.

eatmeat4good Enthusiast
eatmeat4good
Posted

DH can be activated by iodine too. ham is salty. When I eat salty food my DH breaks out. You have to limit iodine temporarily to get rid of the antibodies. Iodine keeps the IgA antibodies active.

What ingredients were you referring to Rosetapper? I am interested in knowing what those hams contained so I can watch for it. I haven't read anything on hams that looks like gluten to me, but I could be wrong.

rosetapper23 Explorer
rosetapper23
Posted

Sorry--yes, I was referring to the fancy, spiral-cut hams (the type that one would serve for Easter dinner). I know that Hormel is very good about producing gluten-free products, but I consider that everyday ham. As for Kirkland, I'd like to believe that it's gluten free--does anyone know for sure that it is? As we all know, gluten doesn't have to be listed as an ingredient (it can be referred to as artificial color, artificial or natural flavors, etc.). Before I knew I had celiac, I used to purchase the Kirkland brand spiral ham. Does anyone know if it's safe?

sa1937 Community Regular
sa1937
Posted

Guess we're the "plain ham people". I've never bought spiral-cut ham. No Costco aroound here either.

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itchy Rookie
itchy
Posted

George,

In my case some areas of my skin continued to get worse as other areas were getting better and I was (in theory at least) gluten free. So I'm guessing that there is a certain 'momentum' in the disease, whereby the immune response continues to build in some areas even as the general situation is improving. After a lengthy period these last lesions have mostly healed. Or maybe I was still getting gluten from some hidden source.

But your experience sounds more extreme and seems more like a severe glutening from some source you didn't expect. Or maybe it's not DH.

rdunbar Explorer
rdunbar
Posted

i wouldn't call DH a 'mild form of a rash'. maybe it's not DH? there are lots of other skin problems that gluten seems to have an effect on; that is, it improves when removing gluten from the diet. apparantly, people have had psoriosis and eczema improve on a gluten free diet.

DH is another can of worms though, being full on autoimmune.

DH in my experience is really extreme, not 'mild'. open lesions that burn and sting so much it drives you crazy. the blisters, or sores weep, and ooze. it feels like its a reaction that is coming from inside you, and bubbling up through your skin. when it is flaring up, the lesions are more raised. you can't stop scratching at it. when you do, it's beyond painful, and showering is extremely painful,

either way, the answer is the same though; avoid gluten like the plague.

supposedly, people with DH are more sensative to trace amounts of gluten, whatever that means.

like, i would'nt even consider eating Ham, that is processed and packaged.

i would'nt even consider taking that risk. i don't know if it's contaminated with trace gluten, and if i don't eat it, i don't have to care if it does or not.

there are plenty of other meats that i don't have to worry about.

  • 2 weeks later...
Jenniferxgfx Contributor
Jenniferxgfx
Posted

Just to clarify, psoriasis is a "full on autoimmune" disorder too. ;)

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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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      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.
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