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Daughter Dxd Dh Celiac, Went gluten-free, But Dh Persists

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My daughter who is 9 was diagnosed with dh form of celiac a month and a half ago. When she was diagnosed she had severe dh patches on her arms, knees, shoulders, neck and face. She has been 100% gluten-free for a month and a half. While the dh areas are better in most places, the areas on her arms are still bad, though not as bad. New lesions are still forming. How long will it take for this to stop? It is still very itchy for her and she scratches til it bleeds and we have had persistent staph issues when the open lesions are exposed. Thank you.

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My daughter who is 9 was diagnosed with dh form of celiac a month and a half ago. When she was diagnosed she had severe dh patches on her arms, knees, shoulders, neck and face. She has been 100% gluten-free for a month and a half. While the dh areas are better in most places, the areas on her arms are still bad, though not as bad. New lesions are still forming. How long will it take for this to stop? It is still very itchy for her and she scratches til it bleeds and we have had persistent staph issues when the open lesions are exposed. Thank you.

mine took 4 months of being gluten free to disappear.. but i also only had a small patch on my stomach and random bumps on my forearms

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Peruse the posts in this section and read about iodine.

She may need to limit it for a while. Iodine spreads it like gasoline, for some people.

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And even if iodine is an issue for her & she goes low iodine there is still the fact that it can take 2 years (or - & I hate to say it - more) for the IgA to get out of our skin. People with dh can have outbreaks at any time regardless of what they are or aren't eating until the IgA gets out of our skin. Not a pretty thought & one that none of us like to consider & also one that we all hope we escape but facts are facts & that's a fact.

Also dh is VERY, VERY sensitive to the tiniest amount of gluten so she will need to be extremely careful about cross contamination.

Read threads on here for help with controlling the itch as much as possible. She has to learn not to scratch it. I know --- it's near impossible but can be done. If she keeps scratching she will be scarred badly. And scratching doesn't stop the itch; if anything it only seems to serve to make it itch worse.

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It's been 1.5 years gluten free for me and still the DH persists. Just recently, it seems to be really calming down and I'm hoping that once I hit that two year mark it'll all be like a bad dream.

As the above posters said, scratching does cause it to be so much more itchy. Keep nails very short and possibly wear cotton gloves at home?

I did low iodine for three weeks and noticed no difference in symptoms.

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Thank you for the replies.

We have the added difficulty that she has autism so this is a very difficult change for her not to be able to eat what she is accustomed to. I am very, very concerned about cross contamination as we live in a small town where no one knows about celiac or gluten. So even if I know a food is gluten free it could still be cross contaminated. We went to olive garden and ordered off of the gluten-free menu and the pasta was obviously gluten-free but I still worried about the sauce. And the salad. (no croutons). Basically I am preparing everything at home and google to see if it is gluten.

She is already scarred from scratching the dh. The dr said it should heal but the skin there is different-thicker, coarser, and discolored. I use neosporin on the areas and cover them when she lets me but she can scratch through the coverings. We also have a prescription steroid cream that doesn't help at all so I think I should stop using it.

I will continue reading on this site for more tips. Thanks.

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Ice packs if she'll do them...helps with the itching.

Steroids are a mixed bag - it brings down inflammation but can impair healing. When she goes off them it WILL flare.

Some people use benzocaine ointment to numb them.

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Thank you for the replies.

We have the added difficulty that she has autism so this is a very difficult change for her not to be able to eat what she is accustomed to. I am very, very concerned about cross contamination as we live in a small town where no one knows about celiac or gluten. So even if I know a food is gluten free it could still be cross contaminated. We went to olive garden and ordered off of the gluten-free menu and the pasta was obviously gluten-free but I still worried about the sauce. And the salad. (no croutons). Basically I am preparing everything at home and google to see if it is gluten.

She is already scarred from scratching the dh. The dr said it should heal but the skin there is different-thicker, coarser, and discolored. I use neosporin on the areas and cover them when she lets me but she can scratch through the coverings. We also have a prescription steroid cream that doesn't help at all so I think I should stop using it.

I will continue reading on this site for more tips. Thanks.

For me, Ranitidine (generic for Zantac) 150mg and colloidal silver sprayed on the rash helped reduce the itching and the silver also reduced my blisters (or, more accurately, my blisters reduced in size and discomfort every time I sprayed them with the colloidal silver; I find no research indicating this is the result I should have gotten, but this is my personal experience).

I haven't found research on the silver related to DH, but I tried it on a whim out of desperation. Taken orally for a long period of time or in large quantities, silver can cause Argyria, a condition of excess silver in the body that turns the user's skin blue or gray. My research did not turn up incidents of Argyria in patients using silver topically. Silver, in the form of silver nitrite, is still required by law in most states as an eye drop to prevent eye infection in newborns and silver's effectiveness as an eye drop to treat conjunctivitis is documented to some extent. I came to the conclusion, for myself, that it is not likely to hurt used topically so long as I don't overdo it. Keep in mind that a lot of claims about the "miracles" of silver floating around on the internet are not backed by research.

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I've had a patch on my leg for nearly 6 months now. I think some spots take time, a lot of time. I also talked to a new dermatologist today and he recommended the drug Dapsone, I still need to look into it more but he seemed to think it would help clear things up?

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I've had a patch on my leg for nearly 6 months now. I think some spots take time, a lot of time. I also talked to a new dermatologist today and he recommended the drug Dapsone, I still need to look into it more but he seemed to think it would help clear things up?

Dapsone makes the dh go away but doesn't "cure" it. The itching will stop very quickly --- in days or a week. But I would advise you to research Dapsone very thoroughly before trying it. Also, remember that Dapsone masks the dh so if you are on it then you will have no way to know if you are getting glutened or cross contaminated. Many here have tried Dapsone & had other rashes result from the Dapsone or other side effects that made them have to quit it. Some on here have had good results with Dapsone. It can affect your liver so make sure you get liver panels before beginning Dapsone & also during treatment. Be your own health advocate. Doctors love to prescribe pills as the magic solution but they don't always know what other considerations are or precautions to take before or during the time you are taking those pills.

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I disagree a little about scratching. Clearly it makes the itch or sting feel better or people wouldn't do it, although ultimately it may make the problem worse. Keeping the lesions moist with creams may help a lot. Notice that for many of us DH is often worse at certain times of the day, usually evenings, so that may help you concentrate your efforts at that part of the day, perhaps diverting attention or covering the lesions then.

If the DH is bad it may take months/years to go away, even with a strict diet, but it will get better after a few weeks or months, presumably.

I am a little surprised you've had a problem with infection, of scores of lesions I've had none have been infected, but that just shows the variation that occurs.

Eating out will always present a huge problem, because you put a lot of trust in people you don't know to look out for your interests. Personally I don't trust any sauces, etc. even in places that claim to have gluten free meals/menus.

It can take a while (months, years) to learn what a real gluten free diet is, and which risks are worth taking. People vary somewhat in their level of sensitivity, and you will learn how sensitive Grace is over time, mostly through mistakes.

I believe that most people can conquer DH without medication, but with Grace's autism this might not be realistic.

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It could be also that b/c Grace is a child that she gets infections in the lesions. Adults are more aware of hygiene I think as a general rule whereas kids --- well, they're kids... they get their hands in dirt & don't wash them immediately, they scratch the cat or dog & don't wash their hands immediately, etc....

Like itchy, of scores (more like hundreds) of lesions, I've not had any become infected. We have, on this forum, surmised that a big reason for that is because there are so many antibodies in our skin that infection doesn't stand much of a chance.

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I've had a patch on my leg for nearly 6 months now. I think some spots take time, a lot of time. I also talked to a new dermatologist today and he recommended the drug Dapsone, I still need to look into it more but he seemed to think it would help clear things up?

I started Dapsone after researching and asking my PCP to prescribe it. She took blood test after 4 days and everything was ok. I am glad I started it. Having great results!

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YES- i ALSO recommend SILVER.. i totally forgot i put it on my rash too... calmed it down a little bit while i healed and detoxified of gluten

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This Dec I will have been gluten free for 2 years. Also within the last year I have avoided iodine as much as possible. That is a big trigger for me. I had no idea my DH would be so persistent. At first it seemed to improve, but the longer I was gluten free I seemed to react even more strongly to the least bit of gluten. It used to take days to get a skin reaction & it was very difficult to pinpoint the trigger. What I do notice now is that within hours I have a breakout which I can watch erupt on my skin as well as feel the burning, itching, crawling feeling in my skin before it breaks out. The breakouts aren't quite as severe as before. However I have not had skin clear of DH in this entire 2 year time of being gluten free.. I am always broken out to some degree. I do believe it is not as severe as earlier but the reaction occurs more quickly. I know this doesn't sound like good news but I now know it is going to take more time for me to heal completely. Hope this is helpful

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FWIW I've been gluten-free for 4 months (antibodies now test negative) but still have DH. Ive had the latter for more than 2 years but would say it's relatively mild - annoying yes, but doesn't stop me sleeping or anything thank God.

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My 9 year old daughter has had this horrible DH rash for 5 years. After 6 weeks gluten free with drastically reduced iodine, it looks totally clear today! I know it could flare up at any moment, but I'm thankful for today.

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LFitts, YAY!

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    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
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    Cover and refrigerate for at least 1 hour. 
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    Dr. Ron Hoggan, Ed.D.
    Celiac.com 06/15/2018 - There seems to be widespread agreement in the published medical research reports that stuttering is driven by abnormalities in the brain. Sometimes these are the result of brain injuries resulting from a stroke. Other types of brain injuries can also result in stuttering. Patients with Parkinson’s disease who were treated with stimulation of the subthalamic nucleus, an area of the brain that regulates some motor functions, experienced a return or worsening of stuttering that improved when the stimulation was turned off (1). Similarly, stroke has also been reported in association with acquired stuttering (2). While there are some reports of psychological mechanisms underlying stuttering, a majority of reports seem to favor altered brain morphology and/or function as the root of stuttering (3). Reports of structural differences between the brain hemispheres that are absent in those who do not stutter are also common (4). About 5% of children stutter, beginning sometime around age 3, during the phase of speech acquisition. However, about 75% of these cases resolve without intervention, before reaching their teens (5). Some cases of aphasia, a loss of speech production or understanding, have been reported in association with damage or changes to one or more of the language centers of the brain (6). Stuttering may sometimes arise from changes or damage to these same language centers (7). Thus, many stutterers have abnormalities in the same regions of the brain similar to those seen in aphasia.
    So how, you may ask, is all this related to gluten? As a starting point, one report from the medical literature identifies a patient who developed aphasia after admission for severe diarrhea. By the time celiac disease was diagnosed, he had completely lost his faculty of speech. However, his speech and normal bowel function gradually returned after beginning a gluten free diet (8). This finding was so controversial at the time of publication (1988) that the authors chose to remain anonymous. Nonetheless, it is a valuable clue that suggests gluten as a factor in compromised speech production. At about the same time (late 1980’s) reports of connections between untreated celiac disease and seizures/epilepsy were emerging in the medical literature (9).
    With the advent of the Internet a whole new field of anecdotal information was emerging, connecting a variety of neurological symptoms to celiac disease. While many medical practitioners and researchers were casting aspersions on these assertions, a select few chose to explore such claims using scientific research designs and methods. While connections between stuttering and gluten consumption seem to have been overlooked by the medical research community, there is a rich literature on the Internet that cries out for more structured investigation of this connection. Conversely, perhaps a publication bias of the peer review process excludes work that explores this connection.
    Whatever the reason that stuttering has not been reported in the medical literature in association with gluten ingestion, a number of personal disclosures and comments suggesting a connection between gluten and stuttering can be found on the Internet. Abid Hussain, in an article about food allergy and stuttering said: “The most common food allergy prevalent in stutterers is that of gluten which has been found to aggravate the stutter” (10). Similarly, Craig Forsythe posted an article that includes five cases of self-reporting individuals who believe that their stuttering is or was connected to gluten, one of whom also experiences stuttering from foods containing yeast (11). The same site contains one report of a stutterer who has had no relief despite following a gluten free diet for 20 years (11). Another stutterer, Jay88, reports the complete disappearance of her/his stammer on a gluten free diet (12). Doubtless there are many more such anecdotes to be found on the Internet* but we have to question them, exercising more skepticism than we might when reading similar claims in a peer reviewed scientific or medical journal.
    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
    Celiac.com 06/14/2018 - Refractory celiac disease type II (RCDII) is a rare complication of celiac disease that has high death rates. To diagnose RCDII, doctors identify a clonal population of phenotypically aberrant intraepithelial lymphocytes (IELs). 
    However, researchers really don’t have much data regarding the frequency and significance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. Such data could provide useful comparison information for patients with RCDII, among other things.
    To that end, a research team recently set out to try to get some information about the frequency and importance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. The research team included Shafinaz Hussein, Tatyana Gindin, Stephen M Lagana, Carolina Arguelles-Grande, Suneeta Krishnareddy, Bachir Alobeid, Suzanne K Lewis, Mahesh M Mansukhani, Peter H R Green, and Govind Bhagat.
    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
    Clonal TCR-GRs are not infrequent in cases lacking features of RCDII, while PCPs are frequent in all disease phases. TCR-GR results should be assessed in conjunction with immunophenotypic, histological and clinical findings for appropriate diagnosis and classification of RCD.
    The team divided the TCR-GR patterns into clonal, polyclonal and prominent clonal peaks (PCPs), and correlated these patterns with clinical and pathological features. In all, they detected clonal TCR-GR products in biopsies from 67% of patients with RCDII, 17% of patients with RCDI and 6% of patients with gluten-free diet. They found PCPs in all disease phases, but saw no significant difference in the TCR-GR patterns between the non-RCDII disease categories (p=0.39). 
    They also noted a higher frequency of surface CD3(−) IELs in cases with clonal TCR-GR, but the PCP pattern showed no associations with any clinical or pathological feature. 
    Repeat biopsy showed that the clonal or PCP pattern persisted for up to 2 years with no evidence of RCDII. The study indicates that better understanding of clonal T cell receptor gene rearrangements may help researchers improve refractory celiac diagnosis. 
    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

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    • Hi,  The anemia was most likely caused by celiac disease damage to your gut lining (villi).  The damage caused by celiac disease affects absorption of nutrients including vitamins and minerals.  So your body will begin to decline as it won't be able to properly function without adequate amounts of many vitamins and minerals. Also your immune system will begin working overtime to produce antibodies to gluten on a continual basis.  That's a bad thing as a ramped up immune response may develop reactions to other foods you eat.  I can't eat dairy, nightshades, soy, carrots, celery, and other foods.  All these other food intolerances most likely developed because my gut was irritated and inflamed from eating gluten for years and not knowing I had celiac disease. The forum software used to have a signature footer that showed up under posts.  Many members listed their additional food intolerances in the signature footer.  There are a lot of celiacs who had additional food intolerances develop. Since your immune system is going to go crazy trying to "fix" the problem, you can expect your other AI condition symptoms to get worse.  That is not good. Just because it is hard to do doesn't mean you shouldn't do it.  Eating gluten-free does get easier over time if you stick with it.  You can get used to eating different foods and even like them.  There is plenty of naturally gluten-free food out there.  It does take some adjustment and maybe a little adventurous spirit to eat and live gluten-free.  But the payoff is great in health and wellness. If you ate gluten-free for 3 years you can eat gluten-free for 5 years.  And 10 years etc.  You know you can do it because you already did it.
    • The gluten challenge is 12 weeks of eating gluten for the blood antibodies tests and 2 weeks for the endosocpy.  There is also the test for DH (dermatitis herpetiformis) which is a skin biopsy.  DH causes a rash on the body, often in a symmetrical pattern.  The IgA antibodies are deposited in the skin and cause the rash.  They test for DH by taking a small skin sample from next to a lesion, not on a lesion.   Going to a dermatologist who is familiar with celiac disease/ DH could be an option. Check around your area to see if you can find a dermatologist that other people with celiac disease and DH have seen.  Sometimes hospitals have celiac support groups and you might find some doctor recommendations from them. Celiac disease is not easy to diagnose but if you aren't eating gluten it is pretty much impossible to diagnose.  That may change in a few years as there were new tests being talked about that may be able to do diagnosis without a gluten challenge.  But they aren't available yet.  
    • Might be your new regular, if you went to a whole foods diet with plenty of veggies, etc. And less processed crap your getting more fiber. I used to get constipation before going gluten free....yours could be a similar issue but just 2 months is a rather short time. Many times constipation is brought on by magnesium issues, healed gut, etc. can fix this,

      Other thoughts, are you consuming a lot of fruits, juices, taking vitamin C. Frequent bowl movements could also be your getting your upward threshold of vitamin C. You could be getting more fiber then your used to.

      Or you could be getting a light gluten exposure from a condiment jar/butter tub with crumbs, or a pan with scratches you did not throw out. Ate outside your own house? Do check the newbie 101 thread to see if you missed anything.

      Any other information you can tell us? Like what you eat, Do you see pieces of undigested food? This could be a enzyme issue or a gut biome issue.
       
    • Sure.  That could be normal for you.  2 months isn't that long to heal and get everything regulated.   It may be different 2 months from now.
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