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Itching But No Rash


sleer

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sleer Contributor

I know DH is one of the horrible and prevalent symptoms of gluten allergy/celiac. But I'm wondering if anyone has experienced itching (pretty much all over) but without a rash as a symptom. I had it mostly on my side, back (occassionally) my foot and down there.....


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Reba32 Rookie

DH would be evident with a rash. All over itchiness could be a symptom of other allergies, or a neurological reaction to gluten.

sleer Contributor

DH would be evident with a rash. All over itchiness could be a symptom of other allergies, or a neurological reaction to gluten.

Thank you Reba. I wasn't thinking I had DH since I don't have any type of rash. I just have an itchiness and I have yet to pinpoint what it's related to and was hoping others could shed some light on it. I haven't been gluten free for that long so it's hard to tell if its going to go away with that change.

Jnkmp8 Newbie

Hi

I find I itch & my skin feels a burning sensation for about 2-5 days before my DH rash comes out! Try riotous tea as a soak I find it soothes the inflammation/burning & itching.

Wish you better

Xx

Jnkmp8 Newbie

Sorry that was supposed to read Roobios tea!! X

pricklypear1971 Community Regular

I know someone else posted about this in the last week or so...try a search and see if you can find it. I don't think it was the title, but in the responses.

I know, not a lot to go on.

mushroom Proficient

For me, once I went gluten free, the no-rash itching was a sign of an additional intolerance -- in my case it was was soy. I discovered lots of other things that caused rashes and itching and it was a while before I sorted them all out :blink:


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cahill Collaborator

I know DH is one of the horrible and prevalent symptoms of gluten allergy/celiac. But I'm wondering if anyone has experienced itching (pretty much all over) but without a rash as a symptom. I had it mostly on my side, back (occassionally) my foot and down there.....

I have trouble with my liver function and when my bilirubins are high I have an EXTREME itch all over my body with out a rash.(Especially down there.. Before the doc's realized it was my liver function I kept getting tested for a bladder infection and they were always negative )

Just to note I also have DH , this is different

rain Contributor

I had a crazy itch with a mostly a non-DH rash for over a year. Some of the locations, my thighs and stomach, would itch with no rash. A rash would develop after I itched. It started at the same time I went gluten free. 3 rounds of antibiotics (Doryx twice - that seemed the best) pretty much cured it. (My face is still very sensitive so I am using a cortisone cream as needed.) During that time I tried eliminating every food I could think of with no affect on my skin. So I've concluded that I must have either had an infection or been purging toxins. I've eliminated gluten, minimize dairy (milk in tea, occasional yoghurt) and foods which aggravate acidity.

You have my sympathies, I had no idea a rash could be so maddening until what I went through. I hope it goes away soon.

IrishHeart Veteran

I had serious itching issues --drove me mad :blink: --and RED & burning skin (like a sunburn --my skin felt like it was on fire!) and red "wet" sores on my scalp before I was Dxed. I even had a red, raised "butterfly" rash on my face--which was suspected as lupus, but it was not, thank God. My itching/sores are NOT DH, I am sure --and it all resolved about 4-5 months after I was gluten-free.

One thing that I found would bring those red sores and itching back was (1) accidental gluten ingestion and (2) the shampoo I was using---before I became an expert label reader, I failed to notice "hydrolyzed wheat protein" in my shampoo and hair spray. :rolleyes:

Thanks to the people on here, I found the culprit pretty early on and now, about 9 months gluten-free, no more itching. It is maddening and uncomfortable and I hope it resolves soon for you!

Check labels and hang in there ;) --best wishes!!

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    • cristiana
      Hi Colin I share your frustration. My coeliac disease was diagnosed in 2013 and it took some years for my  TTG levels to settle to normal levels in  blood tests.  I had to make a few significant changes at home to make sure our house was as gluten free as possible (I share a house with gluten eaters) but time and time again I found I was glutened (or nearly glutened whilst eating out  - like regular bread being served with a gluten-free meal ).  Even eating in chains that Coeliac UK were recommending as safe for coeliacs.  So I gave up eating in restaurants for a while.  My blood tests normalised.  But here's the thing:  the lowest my TTG readings ever got to were 4.5 (10  and under being my local lab's normal levels) and now that I am eating out again more regularly, they've gone up to 10 again.  I am quite convinced this gluten is coming from exposure whilst eating out.  Small levels, that don't make me violently sick, but might give me a mild stomach upset.  My next coeliac blood review is in September and I mean to give up eating out a few months before to see if that helps my blood results get back on track. It seems to me that there are few restaurants which really 'get it' - and a lot of restaurants that don't 'get it' at all.  I've found one restaurant in Somerset and a hotel in East Sussex where they really know what they are doing.    The restaurant in Somerset hardly uses flour in any of their dishes; the hotel in East Sussex takes in trainees from the local college, so they are teaching best standards.   But it has taken a lot of searching and trial and effort on my part to find these two places.  There are certainly others in the UK, but it seems to me the only real way to find them is trial and error, or perhaps from the personal recommendation of other strict coeliacs (Incidentally, my coeliac hairdresser tells me that if a Michelin star restaurant has to have a separate food preparation so she has never been glutened in one - I can't say I've ever eaten in one!) For the rest, I think we just have to accept that gluten may be in the air in kitchens, if not on the surfaces, and there will always be some level of risk wherever one dines, unless the restaurant cooks exclusively gluten free dishes. Cristiana  
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    • trents
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    • Scott Adams
      This is a very common source of frustration within the celiac community. Many restaurants, including large chain restaurants, now offer a "gluten-free" menu, or mark items on their menu as gluten-free. Some of them then include a standard CYA disclaimer like what you experienced--that they can't guarantee your food will be gluten-free. Should they even bother at all? This is a good question, and if they can't actually deliver gluten-free food, should they even be legally allowed to make any claims around it?  Personally I view a gluten-free menu as a basic guide that can help me order, but I still explain that I really have celiac disease and need my food to be gluten-free. Then I take some AN-PEP enzymes when my food arrives just in case there may be contamination. So far this has worked for me, and for others here. It is frustrating that ordering off a gluten-free menu doesn't mean it's actually safe, however, I do feel somewhat thankful that it does at least signal an awareness on their part, and an attempt to provide safe food. For legal reasons they likely need to add the disclaimer, but it may also be necessary because on a busy night, who knows what could happen?
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