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

Does This Look Like Dermatitis Herpetiformis To You?


MerrillC1977

Recommended Posts

pricklypear1971 Community Regular

I will keep an eye out, but I am pretty convinced at this point, based on several factors, that it was nickel all along. And we are always checking on his colitis. :)

However, a question -- if it was DH....would the rash resolve itself even though I never stopped eating gluten (I am referring to the first few times I got the rash, lat year

and prior, not this time when eliminating gluten was an additional factor)? In other words, if it was DH the first few times, but I never limited my gluten intake back then, would it have made sense for the rash to go away like it did, multiple times, or should I have had it all along, non-stop, until gluten was removed?

Thank you.

DH can spontaneously appear, disappear while ingesting gluten. Don't know if it happens like that if you are off gluten. I hope not for my sake.


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



Celiac.com Sponsor (A8-M):



ravenwoodglass Mentor

DH can spontaneously appear, disappear while ingesting gluten. Don't know if it happens like that if you are off gluten. I hope not for my sake.

I had DH for most of my life and it would at times go away and than come back. Late in the disease process it was there all the time.

After the initial healing when you go gluten free usually it only appears when glutened or, especially early on, when injesting iodine.

lovegrov Collaborator

I know DH can look somewhat different in different people, but that looks nothing like mine did. I don't have photos, though.

richard

  • 3 weeks later...
discovery mission Newbie

I am not yet diagnosed with celiac. Waiting to do the anti-body blood test and currently adding gluten back in after 6-1/2 weeks away from it. I am hoping to avoid a false negative on the blood work for anti-bodies. Not sure how long I need to stay on it before getting the labs done. ANYWAY....I have been allergic to nickel since I was 8 years old and can only wear nickel free jewelry. In my 20's I had a strange deep itchy rash on my hands (front and back), went to the dermatologist and he was suspicious of a systemic nickel allergy. He had me go on an Elimination Diet for nickel. What a surprise that it was in food too! He gave me a list of foods with their varying nickel contents. He gave me a cream to use to clear up my hands and asked me to go on the nickel free diet for 2 months. It worked. At the time everything I was eating in an effort to eat healthfully also seemed to be loaded with nickel. I now know what I can get away with eating based on the skin reaction I have. BTW the less refined the grains were that I ate, the worse the rash seemed to be. Best of luck to you!

wheeleezdryver Community Regular

your rash looks like the one I used to get (except mine was never itchy)every spring-April-May (I thought it was from sudden increased sun exposure) before I went gluten free a year ago. The only time I got that rash this summer.... late June, after weeks of plenty of sun exposure.... yep, I glutened myself!!

The rash I had on my hands pretty much year round... in the last couple weeks I have been paying attention to my iodine intake, and that rash has cleared up!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,782
    • Most Online (within 30 mins)
      7,748

    BH1951
    Newest Member
    BH1951
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • nanny marley
      Hi I've been told I need a MRI on my bowels , I was booked for a colonoscopy, but because of my sever back issues and trapped nerve it can't be done , the nurse told me I will have to have a manitol drink a hour before the scan , I'm just a bit worried has I have issues with sweeteners like even a little,  I get a weird throat and ears and I've read it is a similar substance , not sure if anyone has had one of these scans or could give me some advise on the drink prep thanks in advance 😄
    • Colleen H
      Ok thank you.  Me either 
    • Colleen H
      Hi all ! Can a celiac attack be so intense that it causes your entire body to work in reverse? Meaning really bad pain,  neuropathy and muscle,  jaw pain,  the stomach issues , Horrible anxiety and confusion??  I had a Tums and you would think I ate poison. My jaw and stomach did not like it . Not the norm for me. Things that are simple are just out of control. Anyone ever have this happen??  I'm trying to figure out what I ate or did to bring on a celiac like attack. I had an idea before but yesterday I didn't have any gluten unless it was in a medication ?! Any positive suggestions ??  Thank you 
    • Scott Adams
      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
×
×
  • 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.