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

Clothes Help!


bratcat

Recommended Posts

bratcat Apprentice

I am celiac complete with that awful rash.It is on my buttocks.Does anyone else have this problem?I cannot wear womens panties because when I do the rash pops up right on the panty leg line.I am reduced to wearing boys briefs that come down on the leg.Also nylon panty hose and girdles set it off too.Can anyone tell me how to deal with this?


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



Celiac.com Sponsor (A8-M):



KaitiUSA Enthusiast

How long have you been gluten free? Have you been 100% gluten free even with things like lipsticks and other makeups, shampoos, lotions, soaps, and everything like that? It sounds like something may be slipping in some how. How long have you had the rash? Is it itchy or sore or anything? The rash you are talking about sounds like DH possibly. Check that section on here to see if that fits you.

Carriefaith Enthusiast
I cannot wear womens panties because when I do the rash pops up right on the panty leg line

Yeah, the rash should go away after following a gluten-free diet for awhile. Until the rash clears up, maybe try girl boxer shorts or thongs.

tarnalberry Community Regular

Actually, it sounds like it could be a latex allergy. You may want to talk to your doctor about that, as it can become serious. Does this happen if you wear, for instance, panties which have fabric entirely sewn around the elastic?

elonwy Enthusiast

Yeah I require cotton panties with the latex covered or I get a reaction. Alot of people have issues with latex. Amazingly not everything is gluten. lol

Elonwy

cdford Contributor

If hose and girdles are a problem also, you may get a reaction triggered from the heat being held in. That is a real problem for me. I have to have 100% cotton underclothing or the entire area covered gets a build-up of heat and triggers a DH oubreak. It does not seem to be as much of a problem on my lower legs, so I wear longer skirts and use thigh high or knee high hose during the summer and knee high socks or leggings during the winter.

frenchiemama Collaborator

I have DH, but I also have a latex allergy and apparently an allergy to certain dyes.

I get that same thing, a rash around the leg line and the waistline, as well as around my ribs where my bra goes. I get undergarments that have the elastic wrapped in cotton and they all have to be white. I found some "boy short" type underwear at JC Penney that I really like, all the elastic is covered and they are just plain white. No problems so far.


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



Celiac.com Sponsor (A8-M):



frenchiemama Collaborator

Also make sure that your detergent and fabric softener are dye and fragrance free, that really bothers my skin too.

pixiegirl Enthusiast

Victoria's secret and I think a lot of the less expensive companies now sell all cotton "boy shorts" for girls in nice colors too. Do you know for sure the rash is DH or could it be something else? I'd see a dermatologist and see if they can figure that part out.

Susan

(who has a lot of skin issues and none are DH but gets a lot of rashes)

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - RMJ replied to colinukcoeliac's topic in Gluten-Free Restaurants
      4

      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

    2. - knitty kitty replied to Mihai's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      14

      Pain in the right side of abdomen

    3. - trents replied to colinukcoeliac's topic in Gluten-Free Restaurants
      4

      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

    4. - Scott Adams replied to colinukcoeliac's topic in Gluten-Free Restaurants
      4

      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

    5. - Scott Adams replied to Colleen H's topic in Coping with Celiac Disease
      4

      Barilla gluten free pasta

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,480
    • Most Online (within 30 mins)
      7,748

    radster47
    Newest Member
    radster47
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

    • There are no registered users currently online
  • Upcoming Events

  • Posts

    • RMJ
      Hopefully @Cristiana will see this question, as she also lives in the UK.
    • knitty kitty
      @Theresa2407, My Non-Alcoholic Fatty Liver Disease (NAFD), now called Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD), cleared up, resolved, after supplementing with Thiamine B1 and Riboflavin B2.  "Specifically, higher intakes of vitamin B1 and vitamin B2 were negatively associated with the risk of NAFLD. Consequently, providing adequate levels of Vitamin B1 and Vitamin B2 in the daily diets of postmenopausal women could potentially serve as a preventive measure against NAFLD." Association between dietary intakes of B vitamins and nonalcoholic fatty liver disease in postmenopausal women: a cross-sectional study https://pmc.ncbi.nlm.nih.gov/articles/PMC10621796/ High-dose vitamin B1 therapy prevents the development of experimental fatty liver driven by overnutrition https://pmc.ncbi.nlm.nih.gov/articles/PMC7988776/
    • trents
      Welcome to the the celiac.com community @colinukcoeliac! I am in the USA but I don't think it is any different here in my experience. In some large cities there are dedicated gluten free restaurants where only gluten free ingredients are found. However, there are a growing number of mainstream eatery chains that advertise gluten free menu items but they are likely cooked and prepared along with gluten containing foods. They are just not set up to offer a dedicated gluten free cooking, preparation and handling environment. There simply isn't space for it and it would not be cost effective. And I think you probably realize that restaurants operate on a thin margin of profit. As the food industry has become more aware of celiac disease and the issue of cross contamination I have noticed that some eateries that used to offer "gluten free" menu items not have changed their terminology to "low gluten" to reflect the possibility of cross contamination.  I would have to say that I appreciate the openness and honesty of the response you got from your email inquiry. It also needs to be said that the degree of cross contamination happening in that eatery may still allow the food they advertise as gluten free to meet the regulatory standards of gluten free advertising which, in the USA is not more than 20ppm of gluten. And that is acceptable for most celiacs and those who are gluten sensitive. Perhaps you might suggest to the eatery that they add a disclaimer about cross contamination to the menu itself.
    • 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?
    • Scott Adams
      That is a very old study that concludes "Hypothetically, maize prolamins could be harmful for a very limited subgroup of CD patients", and I've not seen any substantive studies that support the idea that corn would be a risk for celiacs, although some people with celiac disease could have a separate intolerance to it, just like those without celiac disease might have corn intolerance.
×
×
  • 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.