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Anyone Added Back Iodine Without A Flare?

L-C

By L-C
in Dermatitis Herpetiformis

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L-C Rookie
L-C
Posted

I developed DH almost a year ago from unknowingly using a hand soap that contained "wheat protein". I must've been ingesting tiny amounts by eating food with my hands and stuff like that, because the DH was/is on my face. Once I realized what was going on (about 6 months ago), I stopped using the soap and I cut out all high-iodine foods from my diet (which were iodized salt/sea salt and cod liver oil). The DH has cleared up about 90%. There's some marks left that will probably take ages to go away, if they ever will. But... if I eat anything with a moderate or high amount of iodine, it flares up. I am worried about my thyroid... I already have a ton of health problems...

So just wondering if anyone has succesfully increased their iodine intake without the DH returning? How long did you limit iodine?

Thanks.

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pricklypear1971 Community Regular
pricklypear1971
Posted

Yes. I cut out everything for 2 weeks. The sores healed. I started adding back a little dairy - butter, milk in coffee.....

I'd hit too much of something or a bit of gluten and the itching would start...a little spot would raise up.... Carageenan was (still is) bad. I cook with whole eggs but don't eat a whole egg (use egg whites).

Haven't added back sea salt.

It's been about 2 months.

Di2011 Enthusiast
Di2011
Posted

Carageenan was (still is) bad. I cook with whole eggs but don't eat a whole egg (use egg whites).

Sorry I can't help - but -

Carageenan is a new one for me so thought others might be in the same position: Open Original Shared Link

This short piece is also another reminder to me that knowing what is *really* in it can be so important.. I still have so much to learn.

I've also only recently (few weeks) cut out sea salt and anything "salty" so I've only just recently got my reality check on the "processed" products issue. It has made a difference.

I was good for a few weeks. The past week was my first weekend away and I knew that the "corn flour" on the few bits of squid wasn't just "corn flour" within about 20 minutes. Today I've been drinking a bottled water from work that says (including their website) nothing added but I think that manufacturers don't consider iodine, salt(as a cleaner/purifier) and other "good for you" stuff as "added". I hope I'm wrong.

This water actually tastes salty. ((I live rural so all I normally drink and cook with is rain water. All other water has a particular "taste"))

Big question is whether some milder-symptom Celiacs are glutened often/excessively and never know it until they have DH symptoms? ie way too much (despite any efforts) glutened and then DH develops later?

Or maybe I am just going crazy from the insane stinging/itching... quite possible and please ignore my craziness

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