Does Super Sensitivity Exist?

[Di2011]

This is an interesting thread.

I went to work at a bakery in Aug 2010 after most of life avoiding gluten subconciously (avoided breakfast, didn't like pizza/pasta etc etc). In May 2011 I got another (almost continuous by that stage) "virus" sinus infection, had almost a week off work. The first day back at work I left at the end of 6hours with DH rash all over. In hind sight the majority of symptoms where more like allergy - I'd had to repeat my asthma spray prescription repeatedly, my sinus was a mess, and I seemed to have my hayfever all year round.

But now gluten free all the allergy-typical symptoms have gone. After years of problems. A box of tissues a week to a box of tissues a month or more. But the DH is persistent as is normal for this skin condition however the community view of DH = celiac is interesting given my allergy type history. If only there was money in researching these issues. Unfortunately just taking out gluten means there is no industry interest ie finance for research.

[Skylark]

Ugh, that sounds terrible!

You must not be aware of the research going into celiac. It's considered an emerging market and venture capital is pouring into it. You might enjoy checking out Alba Therapeutics, ImmusanT, and Alvine Pharmaceuticals.

It's not merely a "community view" that DH = celiac. It's a well-documented medical fact. There are IgA antibodies in a DH skin biopsy. If your rash has definitely been diagnosed as DH by biopsy, you sure do have an interesting (and uncomfortable-sounding) combo of allergy and autoimmunity. If the rash hasn't been biopsied I'd be wondering if it were a severe allergy and tracking down sources of wheat exposure!

[shayre]

Okay, I have not had time to read every post under this thread, but how do you know what ppm you are sensitive to when it's under 5ppm contamination? I have figured out that I react to any products that test only to 10ppm...and some that test to 5ppm. I appear to be okay with levels "undetected" at 5ppm, but lately all of the trouble has started again for me. I only know this by calling the manufacturers. If companies can only test down to 5ppm if they choose to go that low, then how do you know if you react to 1ppm or 3ppm, etc? I think that my body might have just reset itself more sensitive. I am going to post a related question on this now.

[dilettantesteph]

how do you know if you react to 1ppm or 3ppm, etc?

I guess that if you react to a tiny bite of something tested to 10 ppm, then you can assume that you would react to a larger amount of something tested to 1 ppm, if that test were possible.